More jobs:
Pastry Chef
Job in
Pointe A La Hache, Plaquemines Parish, Louisiana, 70082, USA
Listed on 2026-02-26
Listing for:
Relais & Châteaux USA/Canada
Full Time
position Listed on 2026-02-26
Job specializations:
-
Restaurant/Food Service
Cook & Chef, Catering
Job Description & How to Apply Below
Management
To be considered for an interview, please make sure your application is full in line with the job specs as found below.The Pastry Chef is responsible for leading all pastry and baking operations at Meadowood Napa Valley, including Forum, Banquets, and Private Dining. This role oversees menu development, production, staff leadership, financial performance, and compliance with all applicable safety and employment regulations, while modeling Meadowood’s culture of gracious hospitality.
Essential Functions
The essential functions listed below are fundamental to the position. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.
Leadership & People Management
- Recruit, train, coach, cross-train, and develop bake shop team members
- Plan, organize, and oversee daily pastry operations and staffing
- Provide ongoing performance feedback and participate in performance evaluations and compensation reviews
- Foster a respectful, inclusive, and service-driven work environment aligned with Meadowood’s culture
- Serve as a role model for professional conduct, teamwork, and attention to detail
- Collaborate effectively with kitchen leadership and cross-functional departments
Product & Service Delivery
- Prepare and present pastry and dessert items that meet Meadowood quality and presentation standards
- Partner with the Executive Chef on menu development for seasonal offerings, holidays, special events, and promotions
- Ensure food safety, sanitation, and cleanliness standards are consistently met
- Maintain compliance with all health, safety, and sanitation regulations, including OSHA and local health department requirements
- Establish xrlwcon and manage inventory par levels; order supplies to support operational needs
- Ensure pastry equipment and tools are maintained in safe and functional condition
Financial & Operational Accountability
- Monitor and manage food costs in collaboration with the Executive Chef
- Manage departmental labor and expense budgets responsibly
- Support efficient operations while maintaining quality and service standards
Supervisory Responsibility
- Directly supervise pastry and bake shop staff.
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