Executive Pastry Chef

Pyramid Global Hospitality is a leading hospitality management company with a portfolio of more than 200 hotels and resorts and over 18,000 associates across the United States, Caribbean, and Europe. Our platform includes Benchmark Resorts & Hotels, a collection of distinctive independent properties; Axiom Hospitality, our European hotel management company; and PYRAMIDWORKS, which provides integrated workplace and facilities services. With corporate offices in Boston, The Woodlands, Texas, and London, Pyramid combines global scale with a hands-on approach focused on exceptional service, operational excellence, and long-term partnerships.

At Pyramid, our people are at the heart of everything we do. We are committed to creating an environment where associates are respected, supported, and empowered to grow their careers. Team members have the opportunity to collaborate directly with experienced leaders, take on meaningful stretch assignments, and gain exposure to a diverse portfolio of properties, brands, and markets. Whether you are beginning your hospitality career or bringing years of experience, you'll find opportunities to learn, develop, and make an impact.

Our commitment to associates, guests, owners, and the communities we serve has helped make Pyramid and our properties among the most recognized in hospitality. From being named among the best places to work by respected publications such as USA Today, The Boston Globe, and The Houston Chronicle to earning top travel accolades from Travel + Leisure, Condé Nast Traveler, Forbes Travel Guide, and U.S. News & World Report, these recognitions reflect the culture, service excellence, and commitment to people that define the Pyramid experience.

About our property:

Welcome to Naples Grande Beach Resort, a prestigious property in the Pyramid Global Hospitality portfolio, nestled in the heart of Naples, Florida. Featuring 474 elegantly appointed guest rooms and boasting an expansive 85,000 square feet of meeting space across 35 versatile rooms, our resort isn't just a place to work; it's a dynamic experience.   At Naples Grande Beach Resort, we pride ourselves on providing exceptional service and creating memorable experiences for our guests. As a member of our team, you will have the opportunity to work in a dynamic and supportive environment, surrounded by stunning views of the Gulf of Mexico and lush tropical landscapes.   We offer a wide range of positions across various departments, including guest services, food and beverage, housekeeping, spa and wellness, sales and marketing, and more. Whether you are just starting your career or looking to advance in the industry, we have opportunities for individuals at all levels of experience.   Joining our team means becoming part of a close-knit community that values teamwork, professionalism, and a passion for delivering outstanding service. We provide comprehensive training programs to ensure that our employees have the skills and knowledge needed to excel in their roles.   If you are a dedicated and enthusiastic individual with a passion for hospitality, we invite you to explore the exciting career opportunities available at Naples Grande Beach Resort. Take the first step towards a rewarding career by applying today.

What you will have an opportunity to do:

The Executive Pastry Chef is responsible for the leadership, development, and execution of all pastry, bakery, dessert, and confectionary operations throughout the resort. This position oversees the production of high-quality pastries, breads, desserts, wedding cakes, specialty confections, banquet desserts, restaurant offerings, and seasonal creations while maintaining exceptional standards of quality, consistency, sanitation, and profitability. The Executive Pastry Chef serves as a key culinary leader, driving innovation and guest satisfaction across all food and beverage outlets.

Essential Responsibilities

Culinary Leadership

· Lead and manage all pastry and bakery operations for restaurants, lounges, banquets, catering, room service, retail outlets, and special events.

· Develop innovative dessert menus that align with the resort’s culinary vision and luxury positioning.

· Create seasonal, holiday, and promotional pastry offerings.

· Maintain consistency in recipe execution, presentation, and product quality.

· Collaborate with Director of Culinary and culinary leadership team on menu development and special events.

Production & Quality Control

· Oversee daily production of breads, pastries, desserts, cakes, chocolates, and specialty items.

· Ensure all products meet established standards for taste, appearance, freshness, and portion control.

· Monitor inventory levels and production schedules to minimize waste and maximize efficiency.

· Implement quality assurance procedures and conduct regular product evaluations.

Team Leadership & Development

· Recruit, train, mentor, and develop pastry team members.

· Create production schedules and manage labor to meet operational needs and budget goals.

· Conduct performance evaluations and provide ongoing coaching and feedback.

· Foster a positive, collaborative, and professional work environment.

Financial Management

· Manage pastry department labor and food costs to achieve budgeted goals.

· Control inventory, ordering, and receiving of all pastry-related products.

· Analyze product performance and recommend pricing strategies.

· Identify opportunities for operational efficiencies and cost savings.

Banquets & Special Events

· Design and execute desserts for weddings, galas, corporate functions, and resort events.

· Coordinate pastry production with banquet and catering teams.

· Create custom cakes, plated desserts, dessert displays, and specialty presentations.

Food Safety & Compliance

· Ensure compliance with all local, state, and federal health regulations.

· Maintain sanitation standards in accordance with resort policies and HACCP guidelines.

· Ensure proper storage, handling, and labeling of all products.

· Maintain a clean, organized, and safe work environment.

What are we looking for?

Education & Experience

· Culinary degree or formal pastry certification preferred.

· Minimum of 5–7 years of Pastry Chef or Exec Pastry leadership experience in luxury hotels, resorts, or high-volume catering operations.

· Previous experience managing pastry operations in a multi-outlet environment preferred.

· Experience with luxury banquet and wedding dessert production highly desirable.

Knowledge & Skills

· Advanced knowledge of pastry arts, baking techniques, chocolate work, sugar work, and cake decorating.

· Strong leadership, organizational, and communication skills.

· Ability to manage multiple projects and deadlines in a fast-paced environment.

· Proficiency in recipe development, food costing, and inventory management.

· Knowledge of current pastry trends and luxury hospitality standards.

· Proficiency with kitchen management and purchasing systems preferred.

Physical Requirements

· Ability to stand and walk for extended periods.

· Ability to lift and carry up to 50 pounds.

· Ability to work in hot, cold, and humid kitchen environments.

· Flexibility to work evenings, weekends, holidays, and special events as required.

Key Performance Indicators

· Guest satisfaction scores related to pastry and dessert offerings.

· Food cost and labor cost performance.

· Product quality and consistency standards.

· Team member retention and development.

· Health and sanitation inspection results.

· Successful execution of banquet and special event pastry programs.

Reporting Structure

Reports To: Director of Culinary

Classification: Exempt / Full-Time

Department: Culinary Operations

Compensation:

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Pyramid Global Hospitality is an equal opportunity employer. We celebrate diversity and are committed to creating an inclusive environment for all employees.

Actual compensation packages are based on a wide array of factors unique to each candidate, including but not limited to skill set, years & depth of experience, certifications and specific office location. This may differ in other locations due to cost of labor considerations.