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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $70,600.00 - $100,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Training and Development
flexible schedule
Job Description
Blue Duck Tavern is an acclaimed farm-to-table restaurant located within a luxury hotel, known for its commitment to locally sourced ingredients and American cuisine. This award-winning dining establishment prides itself on creating a warm and inviting atmosphere with an open-kitchen concept that welcomes both travelers and locals alike to experience culinary excellence and genuine hospitality. The restaurant’s philosophy highlights seasonality and creativity, emphasizing freshness and quality in every dish served. Guests gather here not only to enjoy exceptional food but also to celebrate moments in a setting that promotes community and memorable dining experiences.
The Pastry Chef plays a... Show More
The Pastry Chef plays a... Show More
Job Requirements
- Minimum of 3–5 years of progressive pastry leadership experience
- experience working in luxury hotel or fine dining pastry operations
- strong administrative skills including scheduling, ordering, and cost control
- ability to produce high-quality pastry products consistently
- proficiency in Microsoft Office and kitchen management software
- excellent communication and interpersonal skills
- ability to collaborate with multiple departments
- flexibility to work weekends, holidays, and evenings
Job Qualifications
- Minimum of 3–5 years of progressive experience in pastry leadership roles, preferably in a luxury hotel or fine dining setting
- strong administrative and organizational skills, with experience in scheduling, ordering, and food cost control
- proficient in computer systems including Microsoft Office and basic kitchen management software
- excellent communication and interpersonal skills
- ability to work collaboratively across departments
- proven ability to produce consistent, high-quality pastry items under pressure and tight timelines
- experience working with local, seasonal ingredients
- flexible schedule including weekends, holidays, and evenings as required
Job Duties
- Lead, train, and supervise the pastry team in preparation and production for all outlets and events
- develop and execute pastry and bakery menus that reflect creativity and seasonality incorporating local ingredients
- ensure consistency, quality, and on-brand presentation of all baked goods and desserts
- maintain cleanliness and organization of the pastry kitchen in accordance with health and safety standards
- collaborate with the Executive Chef, Events and all F&B teams
- manage inventory, cost control, and ordering for pastry and bakery needs
- train and mentor pastry cooks in accordance to Hyatt’s Leadership Expectation
- attend interdepartmental meetings and contribute to operational planning and innovation
- conduct guest-facing pastry classes that are engaging, informative, and aligned with the resort’s Culinary philosophy
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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