Executive Pastry Chef

Confidential Luxury Hotel Search | Los Angeles, California

Salary Range: $115,000–$130,000 annually + annual bonus + relocation assistance

Property details will be shared with qualified candidates as the recruitment process progresses.

About the Opportunity

We are conducting a confidential search for an accomplished Executive Pastry Chef to join a prestigious luxury hotel in the greater Los Angeles area. Situated in one of Southern California's most desirable destinations, this established property is recognized for its sophisticated hospitality, discerning international clientele, and elevated culinary experiences.

The hotel offers a dynamic food and beverage environment, encompassing upscale dining, private events, banquets, and personalized guest experiences. This is an excellent opportunity for a creative, hands-on pastry professional to lead an established team, elevate pastry programming, and contribute to the property's continued culinary success.

Position Overview

Reporting to the Executive Chef, the Executive Pastry Chef will oversee all aspects of pastry and bakery operations throughout the property. This individual will be responsible for culinary creativity, daily production, team leadership, quality assurance, financial performance, and the consistent execution of exceptional pastry offerings across multiple food and beverage venues.

The ideal candidate combines strong technical pastry expertise with a refined culinary aesthetic, sound business judgment, and the ability to thrive in a fast-paced luxury hospitality environment

Key Responsibilities

• Lead all pastry and bakery operations, including restaurant desserts, banquet production, special events, and other hotel dining experiences.

• Develop innovative, seasonal pastry menus and signature creations that complement the property's culinary identity and luxury positioning.

• Oversee daily production, ensuring exceptional presentation, flavor consistency, product quality, and timely execution.

• Recruit, train, mentor, and develop the pastry team while fostering a collaborative, accountable, and performance-driven culture.

• Manage departmental scheduling, staffing levels, labor productivity, and operational efficiency.

• Oversee food costs, inventory, purchasing, vendor relationships, and departmental budgets while maintaining premium quality standards.

• Collaborate closely with the Executive Chef, culinary leadership, and food and beverage teams on menu development, special events, and guest experiences.

• Support culinary marketing initiatives, promotional events, seasonal programming, and other opportunities to showcase the property's pastry offerings.

• Maintain rigorous standards of food safety, sanitation, cleanliness, and regulatory compliance.

• Establish and monitor production procedures, portion controls, recipe standards, and waste-reduction initiatives.

• Conduct tastings, training sessions, and product demonstrations to ensure consistency and continued team development.

• Identify operational improvements and implement effective solutions to enhance productivity, profitability, and guest satisfaction
  
  Preferred Qualification

• Previous pastry leadership experience within a luxury hotel, upscale resort, or sophisticated multi-outlet culinary environment.

• Strong background in both fine dining pastry execution and high-volume banquet production.

• Formal culinary or pastry education, or equivalent professional experience.

• Advanced knowledge of classical and contemporary pastry techniques, chocolate work, plated desserts, baking, and specialty production.

• Demonstrated ability to lead, develop, and inspire a diverse culinary team.

• Strong understanding of food costs, labor management, purchasing, inventory controls, and departmental financial performance.

• Creative, detail-oriented, and highly organized, with the ability to manage multiple priorities in a demanding environment.

• Excellent communication and interpersonal skills, with a collaborative leadership approach.

• Comfortable using standard culinary management, inventory, and operational systems.

• Ability to maintain exceptional standards while balancing creativity with commercial and operational considerations.

Work Authorization: Candidates must possess valid authorization to work in the United States.