Are you a creative and skilled Pastry Chef looking for a new challenge? Do you have a passion for crafting delicious and visually stunning pastries as well as leading kitchen operations? If you’re looking to mentor colleagues and oversee the creation of fantastic pastries, then Alyeska Resort is the place for you!
We’re looking for a Pastry Chef to join our culinary team in Girdwood, Alaska.

WHAT WE NEED

• Minimum 5 years of progressive pastry experience in upscale hotels, resorts, or luxury dining environments, with at least 2 years of leadership or supervisory capacity.
• Culinary degree or certification in pastry arts preferred.
• Demonstrated expertise in artisan bread, viennoiserie, plated desserts, chocolate work, laminated doughs, and dietary accommodations (vegan, GF, etc.).
• Strong understanding of inventory systems, procurement, and cost control methodologies.
• Financial acumen: manage department P&L, forecast costs, and drive margin improvement.
• Effective communication, organization, and leadership skills.
• Ability to work in a high-volume, multi-outlet resort environment under pressure.
• Experience working with seasonal and regional ingredients preferred.
• Flexible availability including evenings, weekends, holidays, and extended shifts.

As a Pastry Chef you will oversee and lead the resort’s pastry operations across multiple dining outlets including fine dining, casual bistro, lobby bar, banquets, and in-room dining. The ideal candidate is both a skilled artisan and a strategic leader—capable of delivering elevated pastry experiences while maintaining full control over production costs and financial performance. This role demands a balance of creativity, operational discipline, and team mentorship.

• Direct and manage the pastry program across all resort outlets, ensuring consistent quality, presentation, and flavor integrity.
• Conceptualize & execute innovative, seasonal dessert menus that reflect both contemporary and classical techniques while showcasing Alaskan ingredients.
• Oversee daily pastry & bakery production for à la carte services, buffets, events, and banquets.
• Prepare & manage pastry department budgets, purchasing, and inventory control to align with budgetary targets: maintain recipe costing and standardization to ensure profitability and menu consistency.
• Work with the Executive Chef to select high-quality and cost-effective ingredients.
• Lead, train, & evaluate a team of pastry cooks, bakers, and assistants to maintain high performance and professional development.
• Ensure compliance with all health, sanitation, and safety regulations and resort standards.
• Analyze sales & production data to guide menu engineering and reduce inefficiencies.