Creative Lead Pastry Chef for Luxury Resort & Banquets

Keswick; Charlottesville (VA); On-site; USD 90,000 - 110,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Life insurance

Disability insurance

Paid time off

401(k)

Job summary

Keswick Hall in Charlottesville, VA is seeking an Executive Pastry Chef to lead all pastry and baking operations for the property, including four restaurants and the banquet department. You will own product quality, creativity, cost control, and team performance across every outlet.

The role requires hands-on leadership, strong baking skills, and the ability to design seasonal menus while managing staff development and budgets. A robust benefits package is included.

Qualifications

• Experience producing wedding and specialty cakes.
• Advanced baking and pastry techniques.
• Ability to manage multiple outlets and priorities.
• Professional, self-motivated approach.
• Excellent time management.
• Flexible shifts including evenings, weekends, holidays.

Responsibilities

• Lead pastry team across all four outlets and banquets, setting standards for quality, consistency, and presentation.
• Oversee daily pastry and bread production, ensuring each outlet is staffed, stocked, and prepared for service and events.
• Design and present creative, seasonal menu items for restaurants, banquets, and special events.
• Monitor, analyze, and control labor and food costs across all pastry operations.
• Maintain a clean, safe, and compliant kitchen environment.

Skills

Wedding cakes

Pastry techniques

Multitasking

Team leadership

Time management

Flexibility

Education

Culinary or pastry degree

Job description

Keswick Hall in Charlottesville, VA is seeking an Executive Pastry Chef to lead all pastry and baking operations for the property, including four restaurants and the banquet department. You will own product quality, creativity, cost control, and team performance across every outlet.

The role requires hands-on leadership, strong baking skills, and the ability to design seasonal menus while managing staff development and budgets. A robust benefits package is included.