Executive Pastry Chef

The Resort Executive Pastry Chef provides property-wide leadership for all pastry, bakery, bread, chocolate, retail, and centralized production programs across the World Equestrian Center. This role oversees and advises all pastry items and ensures alignment of culinary standards, financial performance, operational efficiency, and brand consistency across all pastry revenue centers. The experience expected from applicants, as well as additional skills and qualifications needed for this job are listed below. The Resort Executive Pastry Chef assists the Complex Executive Pastry chef and operates at a multi-unit leadership level, balancing strategic direction with operational oversight to support hotel outlets, event operations, retail programs, and centralized commissary production. Essential Functions: 1. Multi-Unit Culinary Leadership Establish and enforce pastry standards across hotel, event center, and retail operations. Approve seasonal menus, banquet dessert programs, buffet offerings, and retail product lines. Standardize recipes, proofing methods, baking procedures, and presentation guidelines. Ensure consistency of product quality across all outlets. Provide hands-on leadership support during peak events and high-volume activations. 2. Financial & Operational Accountability Oversee financial performance of pastry operations across property. Monitor food cost, labor cost, waste, and productivity metrics. Conduct cost-per-cover analysis and operational reviews. Collaborate with Finance on budgeting and forecasting. Identify opportunities for margin improvement and cost control. Participate in capital equipment planning and procurement strategy. 3. Centralized Production & Commissary Oversight Supervise centralized pastry and bread production for multi-outlet distribution. Manage grab-and-go programs with extended refrigerated holds. Ensure compliance with food safety, labeling, and HACCP standards. Optimize workflow efficiency and labor deployment. Align production schedules with occupancy and event forecasts. 4. Leadership & Talent Development Recruit, mentor, and evaluate executive pastry leadership and management teams. Establish performance expectations and accountability systems. Oversee training programs and leadership development initiatives. Ensure proper documentation and adherence to SOPs and LSOPs. Promote a culture of excellence, ownership, and continuous improvement. 5. Event & Brand Support Oversee pastry execution for large-scale events, galas, and festivals. Collaborate with Marketing and Graphic Design teams on product launches and activations. Support VIP programming and high-profile culinary experiences. Ensure pastry programs reflect brand positioning and guest experience standards. 6. Cross-Department Collaboration Partner with F&B leadership, Hotel Operations, Events, Procurement, and Finance. Align pastry production with broader culinary strategy. Support operational meetings and executive reviews. Maintain open communication across departments to ensure seamless execution. 7. Performance Indicators Consistency of product standards across property Food cost and labor targets maintained Waste reduction benchmarks Successful execution of high-volume events Guest satisfaction metrics Leadership retention and development Culinary Standards & Responsibilities 8. Additional Responsibilities Provide information to supervisors, co-workers, and subordinates in written, verbal, or electronic form. Analyze operational data and implement solutions to improve efficiency and performance. Attend and participate in all pertinent meetings. Assist other departments as necessary to maintain positive working relationships. This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. Physical Requirements: Must be able to lift, push, pull, and carry up to 50 lbs. Must be able to stand or walk for extended periods (8+ hours). Must be able to bend, stoop, kneel, crouch, or climb as required. Must possess close vision and the ability to communicate effectively. Qualifications, Education, Experience, Skills, and Abilities: 8–10+ years progressive pastry leadership experience in high-volume environments. Multi-unit or resort-level culinary management experience preferred. Demonstrated financial and operational acumen. Proven ability to lead executive-level pastry chefs and multi-unit teams. Experience in high-volume, event-driven operations. High school diploma or GED required; Culinary degree or related field preferred. Must have flexible availability including evenings and weekends. The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities. We are proud to be a Drug Free Workplace/EOE. xywuqvp All applicants will be required to submit to a background check prior to employment.