Pastry Chef

Job Description

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.

Reasonable accommodations may be made to enable qualified individuals with disabilities to perform these essential functions.

• 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

• 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 and manage inventory par levels; order supplies to support operational needs
• Ensure pastry equipment and tools are maintained in safe and functional condition

• 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

• Directly supervise pastry and bake shop staff.

• Demonstrated professional pastry production experience
• Proven ability to lead, train, and manage employees
• Working knowledge of food cost, labor cost, and inventory management
• Strong interpersonal, communication, and organizational skills
• Ability to work effectively in a fast‑paced environment
• Ability to exercise sound judgment and problem‑solving skills

• Minimum of five (5) years of professional pastry experience in a high‑volume, high‑end luxury resort/hotel culinary environment or an equivalent combination of education and experience

• Language:
  Ability to communicate clearly and effectively, verbally and in writing;
  Spanish proficiency is a plus
• Mathematical:
  Ability to perform basic mathematical functions, including recipe scaling and portion calculations
• Technical:
  Ability to safely use standard commercial kitchen equipment

• Ability to stand and walk for extended periods during scheduled shifts
• Ability to frequently bend, stoop, squat, reach, and climb stairs
• Ability to lift, carry, push, and pull objects weighing up to 35 pounds, with or without reasonable accommodation
• Ability to perform tasks requiring manual dexterity and fine motor skills
• Ability to visually inspect products, read written materials, and use a computer screen
• Ability to communicate verbally in person and via telephone

• Professional commercial kitchen environment
• Exposure to heat, noise, and confined work spaces
• Fast‑paced, high‑volume operations

The rate for this position is $85,000 - $95,000 annual salary. This is the rate Meadowood Napa Valley reasonably expects to pay. Final compensation will depend on factors such as experience, education, and other job‑related qualifications. Very competitive benefits and perks.

Compensation:
$85,000-$95,000 per year