Pastry Chef

Napa Valley is admired the world over for a lifestyle grounded in agriculture, viticulture, cuisine and the art of hospitality.  The mild climate and natural beauty of our region make it a desirable place to be all year round.  Each season brings new opportunities to plant, grow and reap a harvest, whether grapes, produce or flowers.  No matter the season, the bounty harvested from our vineyards, orchards and gardens is cause of celebration, preferably in the form of a meal with family, friends, and guests that will become friends. 

 Inviting, understated, and elegant,
our 36 suites and rooms offer guests an immersion in the Napa Valley lifestyle.

Set amid the trees of the Meadowood estate, our accommodations are elegantly furnished for privacy, relaxation, and repose both in and out of doors. Each lodging uniquely combines the wine country’s distinctive blend of rustic and refined materials with an acute sensitivity to the nuances of comfort and the sophisticated ease of visual simplicity.

The Pastry Chef is responsible for the development and implementation of pastry products as directed by the Executive Chef. Scope includes pastry products for Forum, Banquets and Private Dining. Plan, organize, direct and control the operation of the bake shop. The Pastry Chef must be a role model of Meadowood’s culture of Service.

Essential duties and responsibilities:

• Hire, orient, train, cross-train and develop bake shop staff.
• Plan, organize and direct to activities of the staff.
• Manage staff performance through on-going coaching and counseling and timely performance evaluations and salary reviews.
• Maintain positive relationships with all departments that interface with the kitchen.
• Be a role model of Meadowood’s culture.
• Produce product that represents Meadowood standards.
• Make menu recommendations to the Executive Chef for future menu development, holidays, special events and promotions.
• Maintain a safe and clean work area, no OSHA violations and A grades from health inspectors.
• Help establish inventory pars and orders products to meet demand.
• Maintains equipment and pastry tools in good repair and sufficient supply.
• Manage food cost in conjunction with the Executive Chef.
• Manage departmental labor budget in conjunction with the Executive Chef.
• Manage expense budget in conjunction with the Executive Chef

Supervisory Responsibility:

• Supervises pasty staff.

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required.

• Demonstrated ability to produce fine pasty products
• Demonstrated ability to lead and manage people
• Demonstrated ability to manage food, labor and expense costs
• Strong interpersonal skills
• Excellent problem-solving skills
• Team oriented
• Steady under pressure

Education and/or experience:

• Minimum 5 years professional pastry experience in a high-volume, high-end venue, managing a pastry team.
• Ability to communicate clearly verbally and in writing. Ability to communicate in Spanish a plus.
• Good, practical math skills, ability to scale recipes.
• Good ability to analyze and solve problems.

All your information will be kept confidential according to EEO guidelines.