Pastry Chef

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $18.25 - $31.50

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Life insurance

flexible schedule

Job Description

Herschend is a globally recognized leader in the themed entertainment and hospitality industry, renowned for creating memorable family experiences for over seven generations. As the world's largest family-owned themed attractions company, Herschend operates more than two dozen family entertainment brands with a dedicated workforce of over 12,000 passionate employees. These employees, affectionately called hosts, collectively entertain approximately 15 million guests annually. Herschend's core mission is centered on 'Bringing Families Closer Together by Creating Memories Worth Repeating,' a commitment that is deeply infused into every aspect of their operations. The company prides itself on a distinctive culture known as Heartspitality®, which... Show More

Job Requirements

Bachelor's degree preferred
5-7 years of experience in pastry
2-3 years in a supervisory role
formal culinary or pastry arts training
knowledge of food safety regulations
ability to work evenings, weekends and holidays
strong leadership and organizational skills
excellent communication skills
flexibility and adaptability
proficiency in relevant software systems
passion for culinary arts
experience with large-scale F&B operations

Job Qualifications

5-7 years of progressive experience in pastry, with at least 2-3 years in a leadership role
proven experience leading large-scale operations with multiple F&B outlets, banquets, and high-volume service
formal culinary training or formal pastry arts training from an accredited institution preferred
masterful knowledge of classic and contemporary pastry techniques, including bread baking, chocolate work, sugar artistry, and plated desserts
strong understanding of food costing, portion control, and kitchen inventory management
proven leadership skills, problem solving, team building, communication and organizational skills
passion for creating memorable dining experiences and fostering a positive kitchen culture
flexibility to work evenings, weekends, and holidays as needed
opening hotel experience preferred
proficient knowledge of Microsoft Office, Micros POS System, Crunchtime or other food and beverage recipe, inventory management and ordering software

Job Duties

Produce and decorate high-quality bakery and pastry items including breads, doughs, biscuits, muffins, cookies, cakes, pies, croissants, Danishes, and specialty desserts
supply baked goods and desserts for all hotel outlets and functions as required
ensure all products are prepared and presented in accordance with standard recipes, specifications, and presentations
enforce production schedules to ensure proper product availability at all times
supervise, train, and monitor pastry staff and other bakery positions as well as act as a leader for the rest of the heart of the house staff
guide team members in proper food preparation, portion control, storage, and handling procedures
lead and participate in daily lineups to communicate objectives and expectations
lead and contribute creative ideas and concepts for desserts, pastries, and seasonal offerings, actively voicing suggestions or guidance that support menu development, banquet presentations, and guest experience
act as quality assurance lead, ensuring all products meet established standards for taste, freshness, and presentation
ensure all bakery and pastry items are visually appealing and guest-ready
enforce portion control standards to minimize waste and ensure consistency
monitor cooking temperatures, hold times, and record food temperatures as required
perform banquet production and plating functions as required
support banquet forecasting, preparation, and execution to meet volume and timing requirements
ensure pastry execution aligns with event specifications and service standards
maintain proper par levels for assigned workstations based on daily menus and banquet needs
check product and supply levels regularly and communicate shortages proactively
complete and maintain accurate order guides for pastry ingredients and supplies
follow proper procedures for inventory management, ordering, and portion control
ensure proper labeling, dating, rotation, and FIFO procedures are followed, including day-dot usage
maintain a clean, organized, and sanitary workstation at all times
enforce and perform cleaning duties when needed that could include dishwashing, sweeping, scrubbing, mopping, trash removal
comply with all state and local health department regulations and internal culinary policies
enforce food handling and sanitation standards in accordance with safety programs and procedures
know, understand, and enforce the use of the Start Fresh program when necessary
actively participate in maintaining a safe working environment for staff and guests

Job Criteria

Experience

Expert Level (7+ years)

Job Location

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