Executive Pastry Chef

OVERVIEW/BASIC FUNCTION:

As part of the Culinary Division, which focuses on delivering exceptional gastronomic experiences that reflect the soul of each destination, this role contributes to the strategic development and operational excellence of all culinary offerings across the hotel. You will collaborate closely with Food & Beverage, Events, Talent & Culture, and other Head Department to ensure a seamless and elevated guest experience.

RESPONSIBILITIES:

As Executive Pastry Chef, you will work closely with the Executive Chef to deliver the culinary vision and strategy for the hotel, ensuring that every pastry, dessert, baked item, and confection reflects Rosewood’s commitment to quality, creativity, sustainability, and heartfelt hospitality.

You will lead the pastry and bakery operations across all dining venues, banquets, events, in-room dining, and special activations, driving innovation through seasonal menu development and elevated guest experiences. This role is instrumental in creating distinctive pastry offerings that celebrate the region, showcase the finest local ingredients, and reinforce the hotel’s position as a leader in luxury hospitality.

You will establish and maintain the highest standards of quality, presentation, consistency, food safety, and operational excellence while fostering a culture of creativity, collaboration, and continuous development within the pastry team. Through strong leadership and mentorship, you will inspire and develop talent, ensuring a high-performing and engaged culinary brigade.

The Executive Pastry Chef will also play a key role in driving business performance through effective food cost management, labor optimization, waste reduction, and strategic purchasing practices. Working closely with local farms, artisan producers, and specialty suppliers, you will promote sustainable sourcing and create seasonally inspired menus that reflect the unique sense of place of Rosewood Sand Hill.

By balancing innovation, operational excellence, financial stewardship, and exceptional guest service, this role significantly contributes to enhancing guest satisfaction, strengthening the hotel’s culinary reputation, and achieving overall business success.

HOW YOU'LL MAKE THE PLACE

• Lead the development and execution of culinary strategies aligned with the hotel's brand and financial goals
• Provide leadership to all related areas of pastry
• Develop pastry menus including but not limited to afternoon tea, signature restaurant, seasonal pool, banquet, coffee shop, gelato cart, and in-room dining
• Ensure seasonal menu development and cultivate strong relationships with local farm and artisan partners to support provenance
• Conduct and coordinate guest-facing pastry and baking classes
• Develop dietary alternatives to the pastry menu and train the pastry team in executing menu items with dietary concerns
• Review menus, analyze recipes, and assign pricing based on food, labor, and overhead costs
• Estimate food consumption and manage procurement of ingredients and supplies
• Develop innovative recipes and special dishes that reflect the outlet's concept and local market trends
• Enforce nutrition and sanitation standards across all culinary areas
• Introduce new products and test market viability in terms of pricing and guest appeal
• Ensure à la minute preparation of fresh food with consistent quality
• Support pre-opening strategy and execution, overseeing all activities within the Food & Beverage division, in close partnership with peers and the corporate team
• Supervise kitchen personnel and coordinate assignments for timely and economical food production
• Collaborate with Culinary management team members to support overall hotel success and guest satisfaction
• Taste and monitor food & beverage offerings, providing feedback to maintain excellence
• Maintain presentation standards and ensure all culinary facilities and equipment are clean and well-maintained
• Coordinate repairs with the engineering team for all pastry equipment
• Communicate effectively with other departments, keeping them informed of key developments
• Evaluate market trends and competitor offerings to ensure the hotel remains competitive and innovative
• Foster a positive work environment and mentor associates at all levels
• Develop future leaders and grow in-house pastry and baking talent
• Conduct regular meetings, performance reviews, and training sessions to drive engagement and development
• Promote recognition programs and divisional incentives to motivate the team
• Ensure compliance with disciplinary procedures and support Talent & Culture in associate matters
• Lead recruitment and succession planning to build a capable and diverse team, including interviewing and hiring for pastry team members
• Model Rosewood's culture, vision, and values in all interactions and decisions

OUR COMMITMENT TO YOU

At Rosewood Hotel Group, your voice is heard and valued. We're a community that encourages associates to be themselves, not fit into a fixed culture, and this philosophy shines through in our commitments to reflect and honor the history, culture and geography of our destinations. We're not only committed to building and nurturing genuine, long-lasting relationships but to transforming them and our Diversity, Equity and Inclusion (DEI) strategy helps put these principles into practice.

HEALTH & SAFETY

• OSHA Regulations
• Risk Assessments for your department
• Hotel Fire & Bomb Procedures

CONFIDENTIALITY

Whilst working for the company there will be access to a wide variety of confidential information concerning the company, guests and associates. It is vital that all such information remains confidential and must not be disclosed to anyone outside the company, guests and associates, unless otherwise stated.

OTHER

• Comply and adhere to the Rosewood company policies.

• Take on other tasks in addition of the ones stated, in a reasonable framework.

• Be a “brand ambassador” at all times and ensure brand integrity and clarity are always maintained.

• Model the company’s culture, vision, mission and core values at all times.

• While this job description is intended to be an accurate reflection of the duties involved in this position, the Company reserves the right to add, remove or alter duties when business need dictates.

• As the hotel’s level of business varies considerably, there is a need for flexibility in attitude, approach and working hours.

Physical Requirements Must be able to exert physical effort in transporting 65 pounds, endure various physical movements throughout the work areas, reach up and down, remain stationary at times throughout work periods, and satisfactorily communicate with guests and co-workers to their understanding.

Licenses & Certifications California Food Handler Card, preferred.

Pay

The salary range for this position is $115,000 to $130,000 annually. This is the pay range for this position that the Hotel reasonably expects to pay. This position is eligible for bonus.

Decisions regarding individual salaries will be based on a number of factors, such as experience, type of hotel luxury experience, location, and education.