Pastry Chef (Robert Mondavi Winery)

Key Responsibilities

The Pastry Chef not only leads the creation and presentation of exceptional desserts and pastries but also plays a key role in delivering an elevated guest experience that parallels the standards of world-class wine hospitality. By thoughtfully designing and presenting desserts that harmonize with the wine offerings of Robert Mondavi Winery and ICON, the Pastry Chef helps create engaging, interactive, and memorable culinary experiences for guests of all backgrounds, whether in group settings or private events. Each dessert and pairing is carefully tailored to individual tastes and knowledge levels, ensuring every guest feels their experience is both personal and unique.

With a focus on high-touch hospitality, the Pastry Chef anticipates and responds to guest needs, adapting offerings to preferences and occasion, and ensuring that every guest feels valued from the first greeting through to the final course. The Pastry Chef also plays a vital role in hosting and supporting trade partners, VIPs, and club members, collaborating closely with the culinary and hospitality teams to deliver exclusive, elevated, and seamless experiences for special events, private bookings, and member gatherings.

Upholding the highest standards of cleanliness, food safety, and presentation, the Pastry Chef maintains an impeccably organized pastry kitchen, ensuring every detail contributes to the overall quality and guest impression. Operational excellence is supported through careful management of ingredient inventory, event logistics, and production schedules, as well as fostering cross-functional teamwork across culinary and service departments.

Acting as a culinary ambassador, the Pastry Chef is committed to continuous learning staying current with industry trends, culinary techniques, and innovative plating styles while also upholding and communicating Robert Mondavi Winery's brand standards and commitment to quality in every interaction. Guest feedback is actively gathered and shared with management, supporting ongoing improvement and enhancement of the dessert program and overall guest experience. Through all these efforts, the Pastry Chef not only elevates the culinary program but also supports business goals by encouraging sales conversion, return visits, and lasting loyalty among guests and members.

Operational and Fiscal Adherence

The Pastry Chef is responsible for upholding rigorous operational standards and ensuring strict fiscal discipline within the pastry department. This includes managing food and ingredient costs to meet established cost of goods (COGS) targets and supporting the overall financial goals of the culinary operation. The Pastry Chef must consistently monitor inventory levels, minimize waste, and make strategic purchasing decisions to maximize profitability without sacrificing quality.

Adherence to all standard operating procedures (SOPs) is essential, encompassing everything from production schedules and portion control to sanitation and storage practices. By following these operational guidelines and maintaining accurate records, the Pastry Chef ensures efficiency, consistency, and compliance with all health, safety, and financial regulations. Through effective operational and fiscal management, the Pastry Chef contributes to the department's success and the overall sustainability of the business.

Qualifications & Skills

• WSET Level 2 certification preferred (or equivalent wine education).
• Culinary degree or certification and current ServSafe certification required.
• Proven experience in hospitality, event coordination, or guest services; wine industry experience is strongly preferred.
• Strong organizational and communication skills, with a collaborative and proactive approach to working with both internal and external teams.
• Demonstrated financial acumen, including knowledge of budgeting, cost control, and the ability to interpret key performance indicators (KPIs).
• Flexibility to work varied hours, including weekends and evenings, to support guest programming and business needs.
• Strong attention to detail, a passion for delivering outstanding guest experiences, and a commitment to upholding the brand standards of Robert Mondavi Winery.

Preferred Qualifications

• Culinary degree with a specialization in baking/pastry arts, or equivalent work experience.
• Minimum 3 years' experience in a professional pastry or bakery kitchen; at least 4 years in hospitality, culinary arts, guest services, or wine education is strongly preferred. Prior experience in a fine dining environment or the wine industry is a plus.
• Proven expertise in both classic and contemporary pastry techniques, with strong creative and artistic abilities in dessert design and presentation.
• Strong understanding of wine and food pairing principles; ability to design and present desserts that complement a curated wine list and enhance the overall guest experience.
• Demonstrated ability to develop innovative dessert menus and modern plating styles, bringing artistic flair and originality to all offerings.
• Excellent time-management and organizational skills, with the ability to multitask and work efficiently under pressure in a fast-paced, high-touch hospitality setting.
• Familiarity with inventory management, food costing, and budgeting; commitment to achieving financial goals and adhering to standard operating procedures (SOPs).
• Strong verbal and written communication skills; experience training, mentoring, and supervising junior staff; ability to foster a culture of continuous learning, creativity, and excellence.
• Demonstrated passion for delivering outstanding guest experiences; adaptable and responsive to the needs and preferences of diverse audiences, including trade partners, VIPs, and wine club members.
• Proficiency in Microsoft Office Suite; experience with inventory management systems, reservation platforms (such as Tock or TripleSeat), and POS systems is a plus.
• Collaborative, positive, and proactive approach to working with colleagues, hospitality, and culinary teams, as well as leadership.
• Commitment to ongoing professional development; stays current with industry trends, culinary techniques, wine education, and food safety standards.

Minimum Qualifications

• High school diploma or equivalent; bachelor's degree in culinary arts, hospitality, wine studies, or a related field preferred.
• Must be able to lift up to 40 lbs and stand or walk for extended periods.
• Flexible schedule, including availability on weekends, holidays, and evenings as required.
• Valid U.S. Passport; ability to travel up to 10% for training or events.

Physical Requirements/Other

• Able to lift 40lbs on occasion.
• Work in a normal office environment. Sit at a workstation for up to 2-hour intervals. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• Must be flexible in work style, location, and schedule: travel up to 30%, the wine industry is a hospitality-oriented industry, so availability to work weekends and evenings on occasion as required.
• Must have valid U.S. Passport.

Location
Oakville, California

Additional Locations

Job Type
Full time

Job Area
Hospitality & Retail

The salary range for this role is:
$26.05 - $40.74

This is the lowest to highest salary we in good faith believe we would pay for this role at the time of this posting. Our compensation is based on cost of labor. For remote locations or positions open to multiple locations, the pay range may reflect several US geographic markets, including the lowest geographic market minimum to the highest geographic market maximum. We may ultimately pay more or less than the posted range, and the range may be modified in the future. An employee's pay position within the salary range will be based on several factors including, but not limited to, the prevailing minimum wage for the location, relevant education, qualifications, certifications, experience, skills, seniority, geographic location, performance, shift, travel requirements, sales or revenue-based metrics, any collective bargaining agreements, and business or organizational needs. At Constellation Brands, it is not typical for an individual to be hired at the high end of the range for their role, and compensation decisions are dependent upon the facts and circumstances of each position and candidate. We offer comprehensive package of benefits including paid time off, medical/dental/vision insurance, 401(k), and any other benefits to eligible employees.

Note: No amount of pay is considered to be wages or compensation until such amount is earned, vested, and determinable. The amount and availability of any bonus, commission, or any other form of compensation that are allocable to a particular employee remains in the Company's sole discretion unless and until paid and may be modified at the Company's sole discretion, consistent with the law.

Equal Opportunity

Constellation Brands is committed to a continuing program of equal employment opportunity. All persons have equal employment opportunities with Constellation Brands, regardless of their sex, race, color, age, religion, creed, sexual orientation, national origin or citizenship, ancestry, physical or mental disability, medical condition (cancer or genetic characteristics), marital status, gender (including gender identity or gender expression), familial status, military or veteran status, genetic information, pregnancy, childbirth, breastfeeding, or related conditions (or any other group or category within the framework of the applicable discrimination laws and regulations).

Client-provided location(s): Napa, CA

Job ID: Constellation_Brands-R-39296

Employment Type: FULL_TIME

Posted: 2026-01-22T18:51:43