Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $43,000.00 - $46,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
Paid holidays
Bonuses
Job Description
The hiring establishment is a prestigious hotel known for its commitment to excellence in hospitality and culinary arts. This hotel offers a wide range of services including luxury accommodations, fine dining, banquet and catering services, and special events, all designed to provide guests with an exceptional experience. The establishment prides itself on maintaining high standards in every department, particularly within its culinary operations where both innovation and tradition meet to create memorable dining experiences. By employing top talent and encouraging creativity and professionalism, the hotel continues to uphold its reputation as a leading destination for both leisure and business travelers.... Show More
Job Requirements
- 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
- Ability to stand for long periods and perform repetitive motions
- Ability to lift, push, pull, and carry up to 50 pounds
- Work schedule varies and includes weekends, holidays, and extended hours during peak business periods
- Frequent bending, reaching, stooping, kneeling, and walking in a fast-paced kitchen environment
Job Qualifications
- 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
- 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
Job Duties
- 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
- Support holiday events, promotions, weddings, and large-scale banquet functions
- 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
- 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
- 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
- Stay current on pastry trends, techniques, and industry innovations
- Perform other duties as assigned by the Executive Chef
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Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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