Pastry Chef - Knoxville, TN

Blackberry Mountain is a prestigious Relais & Chateaux property nestled amid the breathtaking natural beauty of Walland, Tennessee. As part of a renowned collection of luxury hospitality establishments, Blackberry Mountain offers guests an unmatched blend of Southern hospitality, outdoor lifestyle, and world-class service. Spanning over 5,200 acres, this property is a sanctuary where craftsmanship, sustainability, and an extraordinary guest experience intersect. The team at Blackberry Mountain brings together a rich diversity of knowledge, experience, and passion, creating a welcoming work environment where every member is dedicated to upholding the property's legacy of legendary hospitality and memorable experiences. The role of Pastry Chef at Blackberry Mountain holds a critical place in the guest experience, responsible for the creation and production of all baked goods and desserts served throughout the property’s various dining venues. This full-time position operates during the evening shift and commands a high level of culinary expertise, creativity, and leadership. The Pastry Chef manages all aspects of dessert and baked goods production, encompassing breakfast pastries, breads, lunch, dinner desserts, and other amenities. This position requires full creative control in menu development, guided in collaboration with the Executive Chef, ensuring seasonal and innovative dessert offerings that reflect the property's standards of excellence. Beyond crafting exquisite pastries, the Pastry Chef oversees the cleanliness and organization of the bakeshop, manages supply orders and inventory rotations, and maintains a production schedule aligned with restaurant demands. A significant component of the role involves leadership duties, including training and supervising a pastry team of up to ten pastry cooks, one pastry supervisory, and the Head Bread Baker. The Pastry Chef is also an integral member of the kitchen leadership and property management teams, representing Blackberry Mountain in cooking schools, public events, and media engagements. The role demands strong communication skills to coordinate seamlessly with the Executive Chef and other kitchen staff, ensuring harmony and efficiency in the operations of the bakeshop and the broader culinary team. Furthermore, the Pastry Chef handles recipe costing and ensures economic efficiency while upholding quality standards. Physical demands include heavy lifting of up to 50 pounds, extended periods of standing, bending, and operating company vehicles or golf carts safely. The work environment is a fully equipped bakeshop staffed by multiple team members, requiring cooperation and resource sharing. Candidates should bring at least 5 years of combined restaurant and pastry experience or equivalent culinary education with a minimum of 3 years’ pastry experience, along with a high school diploma or equivalent. Effective communication, mathematical skills for recipe scaling, and the capacity for informed decision-making within company goals are essential. Overall, this role offers a unique opportunity to join a team committed to sustainability, creativity, and luxury hospitality within one of the Southeast’s most iconic properties, enhanced by comprehensive benefits such as health insurance, tuition reimbursement, paid time off, and 401k match with profit sharing.

• High school diploma or equivalent
• Minimum three years of experience in restaurant and pastry
• Ability to write and speak clearly and effectively
• Ability to compose recipes
• Effective communication skills
• Ability to convert recipes into different batch sizes
• Understanding of weights and measures
• Ability to make judgments and decisions based on job knowledge