Executive Pastry Chef

Overview

History and spectacular landscapes come together, at the foot of the Blue Ridge Mountains. Celebrated landmarks, including Thomas Jefferson's Monticello and the University of Virginia, are clustered here among swathes of the East Coast's most beautiful scenery. The region is also home to over 25 wineries, breweries and cideries.


This is the setting for Keswick Hall, an impressive 80-room luxury boutique hotel nestled on 600 acres which recently re-opened in 2021 after renovations. Home to the prestigious Keswick Golf Club, Marigold Restaurant, by Jean-Georges, a new luxury spa and sports and aquatics center.


The Executive Pastry Chef leads all pastry and baking operations for the property, including three restaurants, a café, our amenity program and the banquet department. This role is accountable for product quality, consistency, creativity, cost control, and team performance across every outlet.

Keswick offers an opportunity to grow and develop your career in an environment that provides a fulfilling workplace for employees, creates an environment for continuous learning, and embraces the ideas and diversity of others.

In addition, we offer a robust benefits package including health, dental, vision, life and disability; a competitive PTO offering, as well as 401(k).

Essential Duties & Responsibilities

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

Leadership & Operations

• Lead the pastry team across all four outlets and banquets, setting standards for quality, consistency, and presentation.
• Provide feedback and constructive feedback to the team.
• Oversee daily pastry and bread production, ensuring each outlet is staffed, stocked, and prepared for service and events.
• Partner with the Executive Chef and culinary leadership to align pastry operations with overall food and beverage goals.
• Step in to work any station and support other departments when volume or staffing requires.
• Perform other duties as assigned.

Creativity & Quality

• Showcase advanced baking, decorating, and plating skills by working hands-on alongside the team.
• Design and present creative, seasonal menu items for restaurants, banquets, and special events, including VIP amenities, custom requests, wedding cakes and specials.
• Inspect products and plated items daily for quality, freshness, and adherence to presentation standards.
• Investigate and resolve food quality concerns immediately.

Financial Management

• Monitor, analyze, and control labor and food costs across all pastry operations.
• Prepare reports, schedules, and forecasts that keep the department on or under budget without sacrificing quality.
• Work with the Executive Chef on fiscal planning and responsibility.

Safety & Sanitation

• Maintain a clean, safe, organized work environment, including all kitchens, work areas, and equipment, in compliance with health and sanitation standards.

Guest & Team Satisfaction

• Continually improve guest and employee satisfaction while managing the operating budget.
• Communicate clearly and consistently with culinary, banquet, sales and restaurant leadership.
• Complete projects and tasks assigned by your manager and perform other duties as needed.

Qualifications

Skills & Abilities

• Proven skill in producing wedding and specialty cakes
• Advanced knowledge of baking and pastry techniques
• Ability to manage multiple outlets and priorities at once
• Excellent written and verbal communication
• Positive, professional, self-motivated approach
• Ability to work with detailed time management
• Flexibility to work varied shifts, including evenings, weekends, and holidays

Supervision

This position works autonomously and directly supervises 8-12employees. Supervisory duties include interviewing, hiring, and training; planning, assigning, and directing work; evaluating performance; recognizing and disciplining employees; and resolving concerns, all in accordance with company policy and applicable law.

Education & Experience

• Culinary or pastry degree, certificate, or apprenticeship (or equivalent)
• Minimum of 3-5 years of pastry experience in a fine dining or resort setting, preferably in a leadership role
• A combination of education and experience will be considered

Physical Demands

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties.

• Kneel, bend, and stand for extended periods
• Lift up to 50 pounds
• Work in hot, steamy environments

At this time, Keswick will not sponsor a new applicant for employment authorization for this position.