Executive Pastry Chef - $115,000 - $123,500/year

Salamander Hospitality, Llc; Aspen (CO); On-site; USD 115,000 - 124,000; Full time

Benefits offered by this job

Free meal per shift

Discounted Salamander properties rates

Free gym usage

Free onsite parking

Winter ski pass

West End Social 50% discount on food &

Meadows Café 25% discount on food

We-cycle program

Employee referral bonus

Employee housing on-site when avail.

Hiking trails on-site

Job summary

Salamander Hospitality, Llc is seeking an Executive Pastry Chef to lead all pastry operations across Aspen Meadows Resort’s restaurants, banquets, in-room dining, café, and employee dining. The role focuses on creative pastry development, profitability, cost control, and team leadership within a fast-paced resort setting.

The Executive Pastry Chef will recruit and mentor the pastry team, maintain standardized recipes, and collaborate with culinary leadership to align with Salamander standards

Qualifications

• Must be 18 years or older.
• High school or equivalent education required.
• Either graduated from an accredited culinary institute with 3 years of proven experience in fine dining or pastry, or 5 years' experience in the culinary, food and beverage, or related professional area.
• 3-5 years Pastry Chef experience required.
• Experience in seasonal operations is a plus.
• Proficient use of Microsoft programs, Inventory Management Platforms, and Accounting Platforms such as Profitsword and Sage.

Responsibilities

• Lead and oversee all pastry and bakery operations across outlets, banquets, and events.
• Develop innovative, seasonal pastry menus aligned with culinary vision and financial objectives.
• Direct daily production, staffing, and workflow for efficiency.
• Demonstrate advanced pastry techniques and presentation standards.
• Recruit, train, and develop pastry team with accountability and collaboration.
• Establish standardized recipes, portions, and presentation for consistency.
• Manage pastry department costs, inventory, and purchasing; reduce waste where possible.
• Collaborate with Culinary leadership on menu development and events.
• Maintain food safety and sanitation standards; ensure a clean operation.
• Evaluate team performance and provide coaching per policy.
• Stay updated on pastry trends and innovations.

Skills

Leadership

Communication

Organizational skills

Budgeting

High-pressure management

Education

High school or equivalent

Culinary institute degree or pastry specialization

3–5 years pastry chef experience

5 years culinary/F&B experience

Tools

Microsoft Office

Inventory management platforms

Profitsword

Sage

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Executive Pastry Chef - $115,000 - $123,500/year

1 Attachments

Salary Range: $115,000.00 To $123,500.00 Annually

POSITION OBJECTIVE

The Executive Pastry Chef provides strategic pastry leadership for Aspen Meadows Resort and oversees all pastry operations across 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 years of proven experience in fine dining or pastry, or 5 years' experience in the culinary, food and beverage, or related professional area.
• 3-5 years Pastry Chef 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.
• 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 BENEFITS

• One 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

RECEIPT AND ACKNOWLEDGEMENT

I acknowledge and understand that:

• Receipt of the job description does not imply nor create a promise of employment, or an employment contract of any kind, and that my employment is at-will.
• The job description provides a general summary of the position however it is not all inclusive. I know of no limitations that would prevent me from performing these functions with or without accommodation. I further understand that it is my responsibility to inform my supervisor at any time that I am unable to perform these functions.
• Job duties, tasks, work hours and work requirements may be changed at any time.
• Acceptable job performance includes completion of the job responsibilities as well as compliance with the policies, procedures, rules, and regulations of Aspen Meadows Resort.
• I have read and understand this job description:

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.

Salamander Collection is an equal opportunity employer. All aspects of employment including the decision to hire, promote, discipline, or discharge, will be based on merit, competence, performance, and business needs. We do not discriminate based on race, color, religion, marital status, age, national origin, ancestry, physical or mental disability, medical condition, pregnancy, genetic information, gender, sexual orientation, gender identity or expression, veteran status, or any other status protected under federal, state, or local law. Salamander is a drug-free workplace and participant in E-Verify.

Attachments (1)

Executive Pastry Chef 10.16.26 FINAL CW.docx