Job Description

Job Title: Pastry Chef Woodbine Hospitality

Location: Skaneateles Lodge in Skaneateles, NY

Compensation: Up to $75k DOE + Benefits + development opportunities

Company: Woodbine Hospitality is a family of companies that continues to grow and expand, offering some of the best hospitality facilities and services that Central New York has to offer. Ranging from the expansive resort-style Tailwater Lodge to the quaint village-center Skaneateles Boutique Hotel, visitors to any of our properties are consistently delighted as they experience hospitality at its finest. Woodbine Hospitality prioritizes a consistent investment in their team and often promotes from within. This evolving and dynamic company values innovation and integrity while ensuring all members of the company are supported with the tools and resources that they need to do their work to the highest standards.

Position Overview: The Executive Pastry Chef is responsible for leading all pastry and bakery operations across multiple outlets at Skaneateles Lodge. This role is equal parts creative leadership and production execution, managing a pastry team that supports daily service, banquets, catering, retail, and custom event needs.

The ideal candidate is a seasoned pastry professional who thrives in a fast-paced, high-output environment and brings a passion for creative, seasonal pastry work—from laminated viennoiserie to plated desserts and showpieces. This role works closely with the Executive Chef and is expected to bring structure, creativity, and consistent execution to the pastry department while upholding the standards of the broader culinary program.

Key Responsibilities:

Pastry Program Leadership

• Own the development and execution of the pastry program across all venues, including breakfast pastries, plated desserts, café offerings, event menus, and specialty items.
• Maintain consistent product quality across all offerings, with clear SOPs and standards in place.
• Ensure brand alignment in flavor profiles, presentation, and seasonality.
• Collaborate with the Executive Chef on menu development, tasting, and seasonal rollouts.

High-Volume Production & Operational Systems

• Manage day-to-day pastry and baking operations to support multiple outlets and events with varying production schedules.
• Oversee bulk production for buffet service, amenities, banquet events, and on-site programming.
• Implement prep systems, production logs, and waste management strategies to ensure efficiency and consistency.
• Lead tastings, quality control checks, and adjustments based on guest feedback and seasonal availability.

Team Management & Training

• Recruit, train, and manage a team of pastry cooks, bakers, and seasonal support staff.
• Provide clear instruction, hands-on teaching, and accountability during service and production.
• Foster a team culture built on pride, professionalism, and constant improvement.
• Manage scheduling, task lists, and time management for the pastry team.

Kitchen Operations & Cleanliness

• Maintain an organized and sanitary pastry kitchen that meets all health department standards.
• Monitor inventory, ordering, receiving, and storage of pastry-specific ingredients.
• Work with the Executive Chef and Purchasing to ensure consistency and cost control.
• Ensure all equipment is maintained and functioning properly.

Collaboration & Special Projects

• Work cross-functionally with culinary, front-of-house, catering, and farm teams to execute activations, holidays, and special programming.
• Participate in tasting events, seasonal features, and partnership collaborations.
• Support retail, takeaway, or amenity-based pastry opportunities when applicable.

Experience & Skillset

• 5+ years experience in pastry leadership in high-volume hotels, restaurants, or resort environments.
• Advanced skills in classic and modern pastry techniques (baking, laminated doughs, plated desserts, chocolate work, etc.).
• Proven ability to manage large-scale prep lists and production flows across multiple service types.
• Strong understanding of kitchen financials including yield, food cost, and waste reduction.

Leadership & Traits

• Strong, confident leader with a clear communication style.
• Calm under pressure with excellent time management and organizational skills.
• Highly collaborative and committed to team development.
• Passionate about seasonal cooking, regional sourcing, and pastry as an art and craft.
• Willing to work flexible hours including early mornings, weekends, and holidays.

The job description provided above does not encompass all duties and standards associated with the position. Incumbents will adhere to additional instructions and fulfill any related tasks as assigned by their supervisor, in accordance with company policies and management directives.

Woodbine Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

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