Executive Pastry Chef

Location : Sedona, AZ (Relocation Assistance) Skills : Executive Pastry Leadership, Artisan Bread & Pastry Production, Menu Development & Culinary Innovation, Food Cost & Inventory Management, Team Leadership & Staff Development About Company / Opportunity This award-winning luxury destination resort is nestled within the iconic red rock landscapes of Sedona, Arizona, offering an immersive blend of upscale hospitality, wellness, adventure, and nature. The property features elegant casita-style accommodations, multiple award-winning dining venues, an extensive spa and wellness program, championship tennis and pickleball facilities, outdoor adventure experiences, retail outlets, and expansive event spaces. Renowned for delivering Forbes Five-Star service, the resort caters to discerning leisure travelers, group business, and luxury clientele seeking personalized, high-touch experiences. Following a significant multi-million-dollar renovation and ongoing enhancements, the property continues to elevate its guest experience while maintaining its reputation as one of the premier luxury resort destinations in the Southwest. The Executive Pastry Chef is responsible for leading all pastry and bread operations across the resort, overseeing the creation and execution of exceptional desserts, artisan breads, and baked goods that elevate the guest dining experience. This leadership role partners closely with the Executive Chefs to develop innovative seasonal menus while ensuring consistency, quality, and operational excellence across multiple dining outlets. The Executive Pastry Chef manages all aspects of pastry operations, including food cost control, inventory management, production planning, sanitation, and compliance with food safety standards. Additionally, this role recruits, mentors, and develops a high-performing pastry team, fostering a collaborative culture focused on creativity, continuous improvement, and delivering luxury hospitality experiences. Responsibilities Strategic Leadership & Culinary Innovation Develop and execute creative pastry and bread menus that align with seasonal trends and guest preferences. Collaborate with the Executive Chefs at Enchantment and Hummingbird to enhance dessert offerings across all outlets. Drive continuous innovation, ensuring the pastry department remains competitive and cutting-edge. Operations & Cost Management Oversee the daily operations of the pastry department, ensuring efficiency and consistency. Maintain a cost-effective inventory, reducing waste and optimizing ingredient utilization. Develop and implement systems to maintain a profitable food cost, meeting or exceeding financial targets. Ensure proper utilization of leftover pastry and bread items to minimize waste. Team Development & Training Recruit, mentor, and develop a high-performing pastry team. Implement ongoing training programs to enhance skills and uphold culinary standards. Foster a positive and professional kitchen culture that emphasizes teamwork and continuous improvement. Quality Assurance & Guest Experience Maintain impeccable quality and presentation standards for all pastry items. Conduct regular tastings and quality checks to ensure consistency and excellence. Work closely with front-of-house teams to gather guest feedback and refine offerings accordingly. Compliance & Safety Ensure strict adherence to health, safety, and sanitation regulations. Maintain the highest levels of cleanliness and organization in the pastry kitchen. Oversee HACCP protocols and ensure all food handling regulations are met. Must-Have Skills Executive Pastry Leadership – Proven experience leading pastry and bakery operations in a luxury hotel, resort, or fine dining environment, with responsibility for multiple outlets and high-volume production. Pastry & Bread Production Expertise – Advanced knowledge of artisan breads, plated desserts, viennoiserie, chocolates, and seasonal menu development, with a strong commitment to quality, presentation, and innovation. Operational & Financial Management – Demonstrated success managing food costs, inventory, labor, production planning, waste reduction, and developing high-performing pastry teams while maintaining exceptional food safety and sanitation standards. Nice to Have Skills Luxury Resort or Forbes-Rated Experience – Experience working in a Forbes Four- or Five-Star resort, luxury hotel, or Michelin-caliber culinary environment. Banquet & Multi-Outlet Pastry Experience – Background overseeing pastry production for multiple restaurants, in-room dining, and large-scale banquet or catering operations. Leadership Development & Culinary Innovation – Passion for mentoring pastry chefs and bakers, introducing new techniques and trends, and driving continuous improvement through training and creative menu development. #J-18808-Ljbffr Talently