Job Details

Requisition Number 18-0159
Post Date 2/19/2018
Title Bistro Pastry Chef
City Asheville
State NC
Employment Status Year-Round/Full-Time (1820+ hours/year)
Department F&B - Bistro

The Bistro Pastry Chef will be responsible with the management of day to day baking and pastry operations of the Bistro pastry and culinary department, upholding service standards, and helping to meet and exceed profit goals. Products and services must meet and exceed 5 diamond standards across the board and include but are not limited to baked goods, pastries and desserts for: banquets, a la carte lunch and dinner plated desserts, catered events and special functions; holiday/seasonal lunch and dinner menus; birthday cakes, fondant and buttercream wedding cakes, frozen desserts, confections and various special orders. Other duties include: ordering, receiving, and proper handling of product, developing and costing new menu ideas, meeting with clients when appropriate, training and mentoring staff, ensuring all product represents Biltmore standards. This position will also work with baking and pastry apprentices and externs, while providing general support and assistance to the department, leadership, and company.

* Additional $200 Sign-On Bonus upon hire*

** We will be hosting a Food and Beverage Job Fair on Thursday, March 8th from 1pm - 5:30pm.

All interested applicants are encouraged to apply in advance. The event will be held at the Biltmore Career Center at 2 Hendersonville Rd. Ste. C. 


1. High school diploma. A two or four-year degree in Culinary or Baking & Pastry Arts, certification(s), and/or formal apprenticeship training strongly preferred.

2. Minimum of three (3) years related baking and pastry production management experience in a fine dining environment and/or luxury hotel/resort (4 or 5 star rating). An equivalent combination of education, experience, and training may be considered. The ideal candidate will have had progressive management experience with dedicated banquet and/or catering experience, as well as exposure to buffet and a la carte service.

3. Experience in inventory/cost controls, fiscal planning and knowledge of profit and loss reporting; previous responsibility for food purchasing highly desirable.

4. Excellent communication skills (oral and written); ability to persuade others and communicate ideas and suggestions effectively

5. Excellent interpersonal skills to work with a variety and diverse group within the organization- line staff, supervisors, managers and estate leadership.

6. Proficiency in Microsoft Outlook, Word, and Excel.

7. Demonstrated “service” leadership qualities – able to develop the respect and loyalty of peers, subordinates and upper management by working to serve them as well as the company’s needs.

8. Proven ability to exhibit an exceptional level of professionalism and good judgment.

9. Strong organizational and planning skills.

10. Excellent attention to detail.


1. Requires moderate physical activity, handling of average-weight objects, up to 50 pounds, and standing and/or walking for up to ten (10) hours per day.

2. Work environment involves some exposure to hazards or physical risks, which require following basic safety precautions.

3. The employee may work in an office, restaurant or kitchen, or outdoor environment with fluctuations in temperature and conditions (e.g. heat, cold, and/or humidity).

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