Pastry Chef

Viceroy Hotels

Viceroy Hotels & Resorts offers a fresh take on hospitality, centered on the richness of experiences and cultural connection. A leader in modern luxury, Viceroy is committed to creating unique, immersive experiences that allow guests to craft unforgettable narratives rooted in the authenticity of each destination. Viceroy’s portfolio of hotels and resorts can be found in a diverse array of breathtaking and inspiring locations including Los Cabos, Santa Monica, Chicago, Riviera Maya, Kopaonik, Snowmass, Washington D.C., St. Lucia, and Portugal’s Algarve, with a forthcoming resort in Sun Valley, Idaho slated to open in summer 2026. 

Location

The property offers 73 guest rooms and 12 single-level penthouse residences, all with sweeping views of Idaho’s Rocky Mountains. Guests and owners will enjoy an elevated level of personalized service and an extensive amenity suite, including a 5,700-square-foot full-service spa, a 1,500-square-foot fitness center, six treatment rooms, an indoor thermal pool, cold plunge, sauna, and steam rooms. A state-of-the-art rooftop observatory and outdoor terrace bar will provide unobstructed access to the Central Idaho Dark Sky Reserve, the first designated preserve of its kind in the U.S. and one of only 12 globally.

Overview

Located at the southeast corner of Main Street and River Street East—the gateway to downtown Ketchum, Idaho—and just minutes from Bald Mountain’s River Run base, this exceptional property will debut as Sun Valley’s first luxury hotel and for-sale residence offering. As part of the Viceroy team, you’ll help bring our signature experiential hospitality to one of North America’s most iconic, year-round mountain destinations.

 

The Pastry Chef is responsible for the preparation, production, and presentation of all pastry and dessert offerings across the resort’s dining outlets. This role requires creativity, consistency, and the ability to perform in a fast‑paced, high‑volume, seasonal environment while maintaining the resort’s culinary standards and guest experience expectations.

Responsibilities

General Responsibilities include but not limited to:

• Prepare, bake, and present a wide variety of pastries, desserts, breads, and confections according to resort standards
• Execute daily production for restaurants, banquets, and special events
• Adapt menus seasonally and for high‑volume periods (holidays, peak ski season, events)
• Ensure consistency in quality, flavor, and visual presentation across all outlets
• Assist in menu development and dessert specials in collaboration with the Executive Chef
• Maintain a clean, organized, and efficient pastry kitchen
• Follow all food safety, sanitation, and HACCP standards
• Ensure proper storage, labeling, and rotation of ingredients
• Monitor equipment condition and report maintenance needs
• Comply with health department and company safety regulations
• Work collaboratively with culinary, banquets, and front‑of‑house teams
• Model professionalism and teamwork in a high‑pressure environment

Qualifications

Desired Qualifications:

• Proven experience as a Pastry Chef or Pastry Cook in a hotel, resort, or high‑volume hospitality environment
• Strong knowledge of baking techniques, desserts, and pastry presentation
• Ability to work early mornings, nights, weekends, and holidays
• Experience with banquet and large‑scale event production preferred
• Experience working efficiently under pressure during peak service
• Knowledge of food safety and sanitation standards
• Experience with banquet and event production