Pastry Chef

The Pastry Chef leads the culinary team in creating high-quality, visually appealing pastries while ensuring consistency, safety, and guest satisfaction. This role combines hands-on baking and decorating with supervising, training, and mentoring staff. Responsibilities include managing day-to-day pastry operations, maintaining culinary standards, supporting inventory and budget goals, and delivering exceptional guest experiences. The ideal candidate has strong leadership skills, creativity, and a background in culinary arts or related professional experience.

• Lead, supervise, and manage culinary staff, including day-to-day operations.
• Serve as a role model and advocate honesty, integrity, and teamwork.
• Encourage collaboration, trust, and mutual respect among team members.
• Ensure employees understand expectations, parameters, and productivity goals.
• Solicit employee feedback and address concerns via open-door policy.
• Lead shifts by personally preparing food items and ensuring quality execution.
• Supervise activities of cooks and pastry staff.
• Develop, design, and create new pastry products and presentations.
• Maintain high-quality standards in food preparation, handling, and storage.
• Ensure compliance with Food & Beverage policies, safety standards, and applicable laws.
• Support portion control, waste management, and cost-effective purchasing.
• Check quality of raw and cooked food and assist with decorative presentations.
• Deliver exceptional guest experiences and empower staff to do the same.
• Monitor daily operations to ensure quality and meet guest expectations.
• Provide guidance, feedback, and coaching to improve service performance.
• Set a positive example for guest relations and emphasize satisfaction in meetings.
• Achieve and exceed performance, budget, and team goals.
• Train employees in safety procedures and loss prevention.
• Purchase supplies and manage inventory according to budget.
• Develop work plans and prioritize tasks effectively.
• Ensure disciplinary procedures and documentation follow SOPs and LSOPs.
• Train staff on menu items, ingredients, preparation methods, and presentation.
• Review staffing levels to meet operational and financial objectives.
• Participate in hiring and interviewing employees as needed.
• Communicate effectively with supervisors, team members, and HR.
• Analyze information, solve problems, and escalate issues as necessary.
• Attend and participate in relevant meetings.

• Option 1: High school diploma or GED + 4 years of culinary, food & beverage, or related professional experience.
• Option 2: 2-year degree in Culinary Arts, Hotel & Restaurant Management, or related field + 2 years of professional experience.
• Creative baking and decorating skills.
• Strong leadership, interpersonal, and communication skills.
• Ability to maintain high standards in food quality, safety, and presentation.
• Ability to train, mentor, and supervise staff effectively.
• Strong organizational, problem-solving, and planning skills.
• Commitment to guest satisfaction and continuous improvement.