Pastry Chef

Overview

Annual Salary Range: $43,000 – $46,000 annually, commensurate with experience.

The Pastry Chef is responsible for leading all pastry and dessert operations for the hotel, including restaurants, banquets, catering, and special events. This role combines creative development with hands-on production, financial accountability, and team leadership. The Pastry Chef ensures all pastry offerings meet established standards for quality, consistency, presentation, food safety, and guest satisfaction while supporting revenue growth and cost control.

• Production & Culinary Leadership: Create, prepare, and supervise the production of all pastry, dessert, bread, and baked goods for hotel outlets, banquets, catering, and special events.
• : Develop and test new recipes, seasonal desserts, and specialty items aligned with brand standards and guest expectations.
• : Ensure consistency in flavor, portioning, and presentation across all pastry offerings.
• Operational & Financial Management: Order and manage all pastry-related food items and ingredients, including those for special promotions and events.
• : Monitor and manage departmental food costs and operating budgets.
• : Develop and implement cost-control strategies without compromising quality or service.
• : Propose and implement new pastry offerings and revenue-generating concepts.
• Team Training &
  
  Collaboration:
  
  Train, coach, and supervise bakery and pastry staff, including assistants and support staff.
• : Provide clear instruction on recipes, techniques, and plating standards.
• : Collaborate with the Executive Chef, Culinary Leadership, Banquets, and Food & Beverage teams to support operational needs.
• : Work closely with the Engineering Department to address equipment issues and ensure proper maintenance.
• Quality, Safety & Sanitation: Maintain high standards of hygiene, cleanliness, and organization through daily inspections.
• : Ensure compliance with all food safety, sanitation, OSHA, MSDS, and health department regulations.
• : Practice and enforce safe work habits and proper use of protective equipment.
• Additional Responsibilities: Stay current on pastry trends, techniques, and industry innovations.
• : Perform other duties as assigned by the Executive Chef.

• Work schedule varies and includes weekends, holidays, and extended hours during peak business periods.
• Requires standing for long periods and performing repetitive motions.
• Ability to lift, push, pull, and carry up to 50 pounds.
• Frequent bending, reaching, stooping, kneeling, and walking in a fast-paced kitchen environment.
• Strong knowledge of pastry techniques including breads, cakes, pies, plated desserts, and decorative finishes.
• Familiarity with puff pastry, choux pastry, shortcrust pastry, and other classic and modern techniques.
• Excellent organizational skills and attention to detail.
• Ability to multitask and perform efficiently in high-volume, high-pressure environments.
• Creativity and passion for pastry with a strong eye for presentation.
• Strong communication and teamwork skills.

• High school diploma or equivalent required.
• Formal culinary or pastry training preferred.
• Minimum of 3 years of professional pastry or bakery experience in a hotel, restaurant, or similar environment.
• Experience with banquet and catering operations strongly preferred.

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.