POSITION OBJECTIVEThe Executive Pastry Chef provides strategic pastry leadership for Aspen Meadows Resort and oversees all pastry operations across the restaurant, outlets, banquets, in-room dining, the café, and employee dining. The Executive Pastry Chef is responsible for pastry development that elevates guest dining experiences and supports group and event programming. The position drives profitability through effective food and labor cost controls, disciplined forecasting, and inventory oversight, while also maintaining presentation, sanitation, and safety. The Executive Pastry Chef recruits, trains, and develops the pastry team. In collaboration with Food & Beverage leadership, this role ensures that all pastry operations operate efficiently, and align with Salamander standards.
ESSENTIAL JOB FUNCTIONS- Lead and oversee all pastry and bakery operations, ensuring consistency, quality, creativity, and presentation across all food and beverage outlets, banquets, and special events.
- Develop and execute innovative, seasonal pastry and bakery menus that align with the resort's culinary vision, guest expectations, and financial objectives.
- Direct daily production, staffing, and workflow to ensure operational efficiency and timely execution of service.
- Demonstrate advanced technical expertise in pastry arts, including artisan breads, laminated doughs, scratch baking, plated desserts, and specialty confections.
- Recruit, train, mentor, and develop pastry team members, fostering a culture of accountability, collaboration, creativity, and professional growth.
- Establish and maintain standardized recipes, portion controls, and presentation standards to ensure consistency and profitability.
- Manage departmental food costs, labor expenses, inventory, and purchasing while identifying opportunities to reduce waste and improve efficiency without compromising quality.
- Collaborate with the Executive Chef and culinary leadership on menu development, special events, seasonal offerings, and overall culinary strategy.
- Maintain compliance with food safety, sanitation, and workplace safety standards, ensuring a clean, organized, and efficient operation.
- Evaluate team performance, provide ongoing coaching and feedback, and address performance concerns in accordance with company policies.
- Stay informed of evolving pastry techniques, culinary trends, and guest preferences, incorporating relevant innovations into the resort's pastry program.
EDUCATION/EXPERIENCE- Must be 18 years or older.
- High school or equivalent education required.
- Either graduated from an accredited culinary institute with 3-5 years of proven experience in pastry, or 5 years' experience in the culinary, food and beverage, or related professional area.
- Previous supervisor experience required.
- Experience in seasonal operations "a plus."
- Proficient use of Microsoft programs, Inventory Management Platforms, and Accounting Platforms such as Profitsword and Sage.
REQUIREMENTS- Must be able to speak, read, write, and understand English.
- Requires good communication skills, both verbal and written.
- Demonstrated leadership and team-building ability.
- Strong organizational and time-management skills.
- Ability to handle high-pressure situations with professionalism and composure.
- Strong background in high volume events involving banquets, catering and various outlets.
- Experience in budgeting and planning.
- Flexible schedule including evenings, weekends, and holidays.
- Ability to work a minimum of 40 hours per week, with additional hours as business demands require.
PHYSICAL DEMANDS- Work is primarily performed indoors, with frequent exposure to extreme temperatures (freezers at -10°F and kitchens up to +110°F) for extended periods.
- Must be able to stand and walk for the majority of an 8-hour shift or longer.
- Requires frequent bending, stooping, squatting, stretching, and reaching in limited spaces.
- Manual dexterity required to handle knives, pots, pans, cutting tools, and operate kitchen equipment (slicers, mixers, grinders, etc.).
- Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
- Must have sufficient vision, hearing, and speech to safely perform culinary tasks and communicate effectively in noisy kitchen environments.
- Ability to lift and carry up to 30 lbs regularly and push or pull carts and equipment up to 150 lbs occasionally.
- Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
WORK ENVIRONMENT- Energetic environment where multiple tasks are being performed at the same time.
- Exposure to heat, steam, and noise from kitchen equipment, as well as handling hot items and sharp utensils.
ASPEN MEADOWS BENEFITSOne free meal in the employee dining room per shift for all service professionals.
- Full-time and part-time service professionals are eligible for discounted rates at all Salamander properties.
- Full-time and part-time service professionals are eligible for free gym usage.
- Free onsite parking.
- Free ski pass for full-time service professionals during the winter; or ski pass bonus.
- 50% discount on food and beverage in West End Social.
- 25% discount on food and non-alcoholic beverages in Meadows Café.
- We-cycle program located on-site.
- Eligible for employee referral benefit.
- Employee housing when available, restrictions may apply.
- Hiking trails located directly on-site
Benefits for full-time employees include but are not limited to the following with an employee contribution: Medical, Dental, Vision, Short-term Disability, and Long-term Disability after 90 days of employment. Employer-provided Basic Life Insurance and Basic AD&D are provided after 90 days of employment. 401K eligibility is available to full-time employees after 90 days of employment; part-time and on-call employees can qualify to participate in a 401 (k) plan after two consecutive years of working at least 500 hours or working 1000 hours in one year. Currently, 401K Match is $0.50 on the $1.00 of an employee's contribution up to 6%; there is a 5-year vesting period. Applications for all positions are accepted on an ongoing basis.
