Executive Pastry Chef- Hilton New Orleans Riverside

New Orleans, LA, USA|Onsite

Job Overview

Employment Type

Full-time

Benefits

Incredible travel perks

Employee Stock Purchase Program

Paid parental leave

Personalized caregiving support

Crisis concierge

Mental Health Resources

Generous Paid Time Off

Health Insurance

Dental Insurance

retirement plans

Job Description

Hilton is a renowned global hospitality company known for its commitment to delivering exceptional guest experiences. With a rich history of welcoming over 3 billion guests worldwide, Hilton has established itself as a leader in the hotel industry, characterized by its dedication to providing the light and warmth of hospitality. The company boasts an award-winning workplace culture, having received repeated recognition on the World's Best Workplaces list by both Great Place to Work and Fortune. Hilton's portfolio includes a wide range of world-class brands, all unified by a culture that values integrity, leadership, teamwork, ownership, and a focus on the present moment to create lasting positive impacts. At Hilton, team members are valued not only for their contribution to guest experiences but also for their personal and professional growth, supported by a robust suite of benefits and development programs. Employment with Hilton offers unmatched perks, including deeply discounted travel, stock purchase opportunities, paid parental leave, personalized caregiving and crisis support, mental health resources, generous paid time off, comprehensive health and welfare benefits, and retirement plans, making it a highly sought-after employer in the hospitality sector.

The role of Executive Pastry Chef at Hilton is pivotal in crafting memorable experiences through exceptional pastry production. This full-time position involves overseeing the preparation and production of pastries, desserts, and baked goods with a focus on maintaining high standards in food quality, presentation, cost control, and profitability. The Executive Pastry Chef collaborates closely with the Food and Beverage Director to innovate menu offerings that reflect current food trends and regional tastes, thus keeping the hotel's culinary offerings fresh and appealing. Responsibilities extend beyond kitchen operations to include engaging directly with guests to ensure their satisfaction and to refine the pastry experience continually. This role demands a strong financial acumen to monitor budgeting, forecasting, and financial reporting, ensuring pastry operations meet the hotel's strategic goals. Operational efficiency is key, as is the ability to lead and inspire a dedicated team, fostering a positive work environment that encourages professional growth. The Executive Pastry Chef is also entrusted with upholding the highest standards of health, safety, sanitation, and alcohol awareness, thereby ensuring the well-being of guests and team members alike. This role at Hilton is ideal for a passionate culinary professional who thrives in a dynamic hospitality environment, values teamwork, and is committed to excellence and innovation in pastry arts.

Job Requirements

Bachelor’s degree or equivalent in Culinary or related field
Minimum of 5 years experience in pastry operations preferably within a hotel environment
Proven leadership and team management experience
Strong understanding of budgeting and financial management
Excellent communication and organizational skills
Ability to maintain high standards of food quality and safety
Availability to work flexible hours including weekends and holidays

Job Qualifications

Degree or diploma in Culinary Arts or Pastry Arts
Extensive experience in pastry production and kitchen management
Proven leadership skills in a hospitality environment
Strong knowledge of food safety and sanitation standards
Experience in menu development and cost control
Excellent interpersonal and guest service skills
Ability to work effectively in a fast-paced team-oriented environment

Job Duties

Direct pastry operations by overseeing preparation and production of pastries, desserts, and baked goods ensuring quality and profitability
Enhance menu offerings in partnership with Food and Beverage Director developing new pastry items and seasonal menus based on current trends and regional tastes
Delight guests by engaging with them to assess satisfaction address concerns and implement improvements
Monitor financial performance through budget management forecasting and reporting to meet financial targets
Ensure operational efficiency by managing pastry kitchen systems processes and workflows
Inspire and develop the team by supervising supporting and coaching team members fostering a positive environment
Ensure regulatory excellence by maintaining compliance with health safety sanitation and alcohol awareness regulations