Hotel Pastry Chef

• Employee Type Full Time - Non Exempt
• Manage Others No

• Name Judy Ruggles
• Phone
• Email

JOB PURPOSE: Manage daily high-level pastry production, artisan baking, dough preparation, and visual presentation.

ESSENTIAL FUNCTIONS:

• Design creative, innovative, and seasonal plated dessert menus that align with our standards.
• Oversee food preparation activities, ensuring dishes are prepared according to recipes, quality standards, and food safety regulations.
• Train and supervise kitchen staff, providing guidance on culinary techniques, sanitation practices, and teamwork to maintain high levels of productivity and quality.
• Conduct regular inspections of food items, ensuring proper presentation, taste, and temperature, and addressing any issues or discrepancies promptly.

Train, mentor, and supervise back-of-house staff across one or multiple kitchen operations.

Monitor food and labor costs, manage inventory, and ensure strict compliance with food safety and sanitation regulations.

Other duties as assigned

• Minimum of 2 to 5 years of experience in an upscale hotel, luxury resort, or fine dining pastry role.
• Minimum of two years’ experience in a Pastry Chef or Pastry Supervisor role.
• Advanced knowledge of baking techniques, chocolate/sugar work, and allergen/dietary restriction management.
• Ability to work a flexible schedule, including weekends, evenings, and holidays, according to department needs.
• Must be at least 21 years of age or older
• Good verbal and written communication skills

REQUIRED EDUCATION OR COMBINATION OF

EDUCATION AND EXPERIENCE:

• Culinary arts degree or formal diploma in Pastry Arts preferred.
• Current Food Safety Certification.

PHYSICAL REQUIREMENTS/WORK ENVIRONMENT: