Executive Pastry Chef

Little America SLC
The Little America Hotel
500 South Main Street
Salt Lake City, UT 84101, USA

The Executive Pastry Chef is responsible for the overall leadership and execution of all pastry and baking operations within the hotel, supporting restaurants, banquets, catering, and special events. This role oversees menu development, production planning, quality standards, and team leadership to ensure exceptional dessert and baked offerings that enhance the overall guest experience. The Executive Pastry Chef partners closely with Culinary and Food & Beverage leadership to maintain operational excellence, financial performance, and brand consistency across all pastry operations.

• Lead daily pastry and baking operations for hotel restaurants, banquets, catering functions, in-room dining, and specialty outlets.
• Develop and execute seasonal dessert menus, banquet offerings, amenity programs, and specialty pastry items consistent with hotel standards.
• Ensure consistent quality, presentation, and portion standards for all pastry and baked goods.
• Plan and manage pastry production schedules to support high-volume banquet and convention business.
• Supervise, train, schedule, and mentor pastry kitchen team members, promoting a culture of professionalism and continuous development.
• Collaborate with the Executive Chef and Food & Beverage leadership on menu planning, holiday programming, and special events.
• Oversee preparation for large-scale events, weddings, conferences, and seasonal hotel activations.
• Monitor food cost, labor utilization, and waste management to support departmental financial goals.
• Manage ordering, inventory control, and proper storage of ingredients and specialty products.
• Ensure compliance with all food safety, sanitation, and health department regulations.
• Maintain a clean, organized, and safe pastry kitchen environment.
• Support hotel service standards by ensuring timely production and delivery aligned with operational needs.
• Stay current with pastry trends, techniques, and industry innovations to elevate guest offerings.

• Previous experience as an Executive Pastry Chef or Pastry Chef in a full-service hotel, resort, or high-volume culinary environment required.
• Formal culinary or pastry education preferred.
• Strong knowledge of classical and modern pastry techniques, breads, plated desserts, chocolate work, and large-scale banquet production.
• Demonstrated leadership experience managing pastry or bakery teams.
• Experience supporting banquet and convention operations preferred.
• Strong organizational, production planning, and time-management skills.
• Knowledge of food safety regulations, sanitation standards, and kitchen safety practices.
• Ability to manage multiple priorities in a fast-paced hotel environment.
• Strong communication and collaboration skills.
• Ability to work flexible schedules including early mornings, evenings, weekends, holidays, and peak occupancy periods.

Equal Opportunity Employer
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