Executive Pastry Chef — Luxury Hotel & Banquets Lead

Keswick Hall; Charlottesville (VA); On-site; USD 95,000 - 130,000; Full time

Job summary

Keswick Hall is seeking an Executive Pastry Chef to lead all pastry and baking operations for the property, including four outlets, banquets, and VIP events. You will ensure product quality, consistency, creativity, and cost control while guiding a team of 8–12 pastry staff.

You will design seasonal menus, supervise production, and collaborate with culinary leadership to align pastry goals with overall food and beverage strategy, budgets and guest satisfaction.

Qualifications

• 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.
• Ability to manage multiple outlets and priorities at once.
• Flexibility to work varied shifts, including evenings, weekends and holidays.

Responsibilities

• Lead the pastry team across all 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, including wedding cakes and specials.
• 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.

Skills

Wedding cakes

Baking techniques

Multi-outlet management

Time management

Flexible shifts

Professionalism

Education

Culinary or pastry degree, certificate, or apprenticeship (or equivalent)

Job description

Keswick Hall is seeking an Executive Pastry Chef to lead all pastry and baking operations for the property, including four outlets, banquets, and VIP events. You will ensure product quality, consistency, creativity, and cost control while guiding a team of 8–12 pastry staff.

You will design seasonal menus, supervise production, and collaborate with culinary leadership to align pastry goals with overall food and beverage strategy, budgets and guest satisfaction.