Head Pastry Chef- $500 Sign On Bonus

Pyramid Global Hospitality; Saint Michaels (MD); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Medical insurance

Vision insurance

Dental insurance

Life insurance

Pet insurance

Accident insurance

401(k) with employer match

Paid time off

Exclusive discounts across portfolio

Job summary

The Pastry Chef at Inn at Perry Cabin is responsible for creating and presenting desserts such as cakes, pastries, and pies. You will order ingredients, staff the pastry team, and drive pastry operations to meet budget and quality goals.

You will lead a skilled pastry staff in a luxury resort environment, uphold hygiene standards, train team members, and collaborate with culinary leadership to deliver exceptional guest experiences.

Qualifications

• Certification of culinary training or apprenticeship is required.
• Culinary degree is preferred.
• Food Handling and Sanitation certificates are preferred.

Responsibilities

• Supervise the preparation of desserts, breads, and pastries, ensuring standards are maintained.
• Maintain pastry inventory and source suppliers within budget; manage purchasing and scheduling.
• Plan for events and functions, place orders in advance, and monitor seasonal costs.
• Represent the Pastry Department at shows, tastings, and special events.

Skills

Kitchen versatility

English communication

High pressure handling

Cost control awareness

Education

Culinary certification/apprenticeship

Culinary degree preferred

Food safety certificates preferred

Job description

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands‑on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you’ll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About Our Property:

We invite you to become part of our crew at one of the most desirable destinations on the Eastern Shore, the Inn at Perry Cabin.

A Forbes 4-star historical gem tucked away on acres of privacy along the serene Miles River in St. Michaels, Maryland, the Inn at Perry Cabin encompasses genuine hospitality with a strong sense of nautical heritage. Our luxury resort provides a unique and authentic Chesapeake Bay experience and has been recognized as a top resort in the Mid-Atlantic by Condé Nast and Travel + Leisure. Providing upscale amenities such as Links at Perry Cabin (our exclusive Pete Dye‑designed golf course), the Spa at Perry Cabin (our therapeutic oasis), and a fleet of five sailboats, including the historic 1902 Skipjack, Stanley Norman, and a stately 55‑ft Hinckley Yacht, Inn at Perry Cabin is one of the most desirable and unforgettable places to work on the Eastern Shore.

Adding to the charm of the resort is a zero‑edge swimming pool, lush gardens maintained by our on‑property horticulturist, complementary bicycles, kayaks and paddleboards, and a unique array of resort activities. As a member of our crew, you will work with the BEST. Our team of diverse and passionate professionals enjoy an environment that fosters growth and encouragement in all they do. Our culture is supported by our Pillars: Service, Teamwork, Professionalism & Respect, Integrity, and Delivering Results. Our INN Crew share the goal of providing exceptional service and creating lasting memories for all guests of the Inn.

For more information about the Inn at Perry Cabin, please visit our website at innatperrycabin.com.

At Pyramid Global Hospitality, we are committed to caring for our team members by offering a comprehensive benefits package for full‑time employees.

• Medical insurance with employer contribution
• Vision insurance
• Dental insurance
• Life insurance
• Pet insurance
• Accident insurance
• 401(k) program with employer match and immediate full vesting
• Paid time off
• Exclusive discounts across our portfolio of hotels (including part‑time team members)

What You Will Have An Opportunity To Do:

JOB DESCRIPTION TITLE: Head Pastry Chef

DIVISION Culinary DEPARTMENT Pastry

REPORTS TO Executive Chef

CLASSIFICATION Exempt

Job Summary

The Pastry Chef is responsible for the creation, decoration, and presentation of desserts such as cakes, pastries, and pies. General duties include ordering ingredients and supplies for the restaurant to hiring employees to assist in the production of pastry goods and other aspects of the business.

Essential Job Functions

• Supervise the preparation of desserts, breads, and pastries, ensuring agreed standards are always maintained. Being able to provide proven recipes so that a certain level of consistency can be maintained.
• Working with the Pastry staff daily ensuring the correct budgeted food cost is achieved and that wastage is kept to a minimum. Help establish and maintain the most efficient method of food cost control. Coordinate security, purchasing, production and the proper usage of pastry food items.
• Maintaining pastry inventory by sourcing suppliers and placing orders to ensure adequate rotation of stock while working within budget. Plan for functions by placing orders well in advance for upcoming events. Determine the seasons of food products to achieve cost control on items in/out of season.
• Can discuss specialties from the Pastry Department with prospective clients, and to represent The Inn at shows, exhibitions, public relation and other special events, i.e. James Beard's dinners, etc.
• Responsible for the weekly schedule of the Pastry Department. Allow for individual needs in scheduling holidays, personal holidays, and vacations, when possible and in accordance with Company Guidelines. Ensuring adequate staffing for daily needs, functions and special events. Eliminate overtime when possible so that strict labor costs are maintained.
• Ensuring the standards of hygiene are maintained within the Pastry Department and training staff within the department in safe and hygienic food handling practices.
• Motivate and encourage Pastry staff to perform to the highest standards. Train staff within the Pastry Department as well as others in specialist skills of sugar work, chocolate work, pastillage buffet displays and centerpieces.
• To attend various meetings and relay specific information to this department.
• Recommend disciplinary action, including termination, when necessary, of staff in the Pastry Department. Ensuring the standards of safety are always maintained within the Pastry Department. Having the knowledge of the Company Handbook in all respects, being able to teach and make others aware of the rules and regulations.

Supervisory Responsibilities

All Pastry staff.

Job Requirements

Education & Experience

• Certification of culinary training or apprenticeship required. Culinary degree preferred.
• Food Handling and Sanitation certificates preferred.
• Experience and/or training in the Culinary Department of a luxury hotel is preferred.

Skills

Ability to work in all stations in kitchen. Ability to satisfactorily communicate in English with guests, management and employees to their understanding. Ability to work a eight hour shift, five or six days per week in hot, noisy and crowded conditions. Ability to compute basic mathematical calculations. Knowledge of food cost controls. Computer proficient. Ability to provide legible communication. Ability to think clearly, analyze and resolve problems and exercise good under high pressure or emergency situations. Ability to complete work in a timely, accurate and thorough manner. Ability to work effectively and relate well with senior management, colleagues, subordinates, and individuals inside and outside the hotel. Ability to ascertain guests’/employees’ needs and comply with such to ensure guest/employee satisfaction. Ability to focus on details