Pastry Chef — Lead Bakery & Dessert Production

Chateau Elan Winery; Braselton (GA); On-site; USD 70,000 - 120,000; Full time

Benefits offered by this job

Discount hotel stays

Discount spa services

Discount golf

Discount food and beverage

Discount retail

YouDecide discounts

Job summary

Chateau Elan Winery is seeking an experienced Executive Chef or Kitchen Leader to manage daily kitchen operations for hotel restaurants and room service, ensuring high-quality and consistent dining experiences.

You will supervise culinary staff, optimize labor and food costs, and maintain compliance with HEI Franchise standards. The role requires strong leadership, mentoring abilities, and a proactive approach to safety and sanitation.

Qualifications

• Two+ years of post high school education, culinary education is desirable.
• Five+ years of employment in a related position.
• Knowledge of hotel operations, security and safety programs, and hospitality standards.
• Leadership to motivate and develop staff; strong communication and problem-solving skills.

Responsibilities

• Plan and manage daily kitchen production for hotel restaurants and room service to ensure quality, consistency, and compliance with HEI franchise standards.
• Lead HR activities in production areas: hire, schedule, train, coach, evaluate, and discipline as needed.
• Oversee sanitation, equipment maintenance and safety, ensuring compliance with regulations.
• Monitor labor and food costs; report and adjust budgets while maintaining quality.
• Step in for Executive Chef when absent and support baking/pastry operations for all venues.
• Perform additional related duties as assigned.

Skills

Leadership

People management

Time management

Communication skills

Education

Culinary education

Job description

Chateau Elan Winery is seeking an experienced Executive Chef or Kitchen Leader to manage daily kitchen operations for hotel restaurants and room service, ensuring high-quality and consistent dining experiences.

You will supervise culinary staff, optimize labor and food costs, and maintain compliance with HEI Franchise standards. The role requires strong leadership, mentoring abilities, and a proactive approach to safety and sanitation.