We are seeking a talented, creative, and hands-on Executive Pastry Chef to lead the pastry program at a distinguished four-season, full-service luxury resort in beautiful Stowe, Vermont. Set against the backdrop of one of New England’s most celebrated mountain destinations, this opportunity offers an accomplished pastry professional the chance to shape memorable culinary experiences for resort guests throughout the year, from refined plated desserts and freshly baked breakfast pastries to artisan breads, special-occasion cakes, and offerings for resort dining and events. The successful candidate will bring both an elevated culinary point of view and the operational discipline required to deliver outstanding quality, consistency, and service across a diverse, high-volume hospitality environment.

Reporting to and collaborating closely with the Director of Food & Beverage, the Executive Pastry Chef will take ownership of pastry menu development, scratch production, daily execution, and departmental performance across all food and beverage outlets. This is a visible leadership role for a chef who enjoys mentoring a team, developing seasonal ideas, managing food and labor costs, and balancing creative ambition with practical execution. We are looking for a positive, organized leader with a genuine passion for pastry, a strong work ethic, and a commitment to exceptional hospitality.

Responsibilities

• Lead all pastry and bakery operations across resort food and beverage outlets, maintaining consistent quality, presentation, and timely service.
• Plan and oversee daily scratch production of breads, cookies, cakes, pastries, plated desserts, and other baked goods to meet varying service demands.
• Create and refine seasonal dessert and pastry menus that reflect the resort’s culinary standards, guest expectations, and operational needs.
• Develop, test, document, and cost recipes; maintain standardized production procedures, plating guides, and quality controls.
• Partner with the Assistant Director of Food & Beverage and culinary and service teams to coordinate menus, events, production schedules, and guest experiences.
• Recruit, interview, train, schedule, coach, and develop pastry team members; establish clear performance expectations and a supportive culture.
• Own departmental purchasing, inventory, ordering, food-cost management, labor scheduling, and budget controls.
• Plan production and staffing to support seasonal fluctuations, special events, and high-volume periods without compromising standards.
• Accommodate dietary requirements, special requests, celebrations, and custom cakes with care and attention to detail.
• Maintain a clean, safe, organized kitchen and uphold applicable sanitation and food-handling standards.
• Respond promptly and professionally to guest feedback and product-quality concerns, implementing improvements as needed.
• Communicate regularly with F&B leadership, contribute to departmental planning, and pursue relevant professional development.
• Perform other duties as assigned by the Assistant Director of Food & Beverage.

Qualifications

• Minimum of five years of experience across all phases of baking and pastry production in a high-volume culinary environment.
• Experience in a high-profile restaurant, full-service hotel, or luxury resort strongly preferred.
• Two years of technical culinary education or completion of a certified apprenticeship preferred.
• Strong technical proficiency in scratch baking, pastry preparation, cake decorating, and refined dessert presentation.
• Ability to produce decorative buffet showpieces is desirable.
• Demonstrated ability to manage food costs, labor costs, inventory, purchasing, and departmental budgets.
• Proven organizational skills, attention to detail, and ability to meet deadlines in a changing service environment.
• Effective communication, sound judgment, analytical thinking, and problem-solving skills.
• Experience hiring, coaching, and leading a collaborative pastry team.
• Working knowledge of relevant computer software and kitchen-management tools.
• Availability to work a flexible schedule, including weekends, holidays, and varying shifts.

Benefits

• Medical, dental, and vision insurance
• Short-term and long-term disability insurance
• Life insurance
• Employee Assistance Program
• 401(k) with employer matching
• Relocation assistance
• Temporary housing