Pastry Chef

Savannah, GA, USA|

Job Overview

Work Schedule

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Professional development opportunities

Paid holidays

Job Description

Thompson Hotels is a distinguished luxury lifestyle brand known for its commitment to providing unique and authentic experiences to its guests. The company operates in the hospitality industry, focusing on delivering exceptional service combined with innovative design and a sense of spontaneity. Renowned for its sophisticated yet vibrant atmosphere, Thompson Hotels cultivates a culture that embraces creativity, quality, and attention to detail, making every stay memorable for discerning travelers seeking a high standard of comfort and style.

As a leader in luxury hospitality, Thompson Hotels seeks to employ individuals who not only possess a passion for exceptional service but also have the ability to foster a culture of great design and welcoming ambiance, all while maintaining a sense of humor and authenticity. This dedication ensures that guests receive a consistently superior experience that exceeds expectations.

The Pastry Chef role at Thompson Hotels is a pivotal position responsible for managing all daily pastry operations within the establishment. This role requires a professional who combines creative baking and decorating talents with effective leadership skills. The Pastry Chef will personally engage in producing high-quality and consistent pastries, while also guiding and mentoring the pastry team to uphold the highest standards across all service areas. The individual must be adept at maintaining rigorous sanitation and food quality standards, and be committed to continuous improvement of both guest and employee satisfaction.

This position demands an individual who is experienced in supervising pastry preparation activities, understanding employee roles thoroughly, and able to step in to perform duties during absences. The Pastry Chef at Thompson Hotels leads by example, actively participating in shift operations, managing food presentation standards, and ensuring compliance with health regulations and property policies. Additional responsibilities include menu development assistance, inventory management, culinary training, and the execution of educational pastry classes for customers and the community.

Moreover, the Pastry Chef plays a critical role in cultivating a motivated and cooperative team environment. This involves fostering trust and respect among staff, communicating performance expectations clearly, and supporting a positive work culture. Emphasis is placed on delivering exceptional customer service, resolving guest concerns, and maintaining high productivity levels. The ideal candidate will have a strong background in culinary arts, preferably with substantial experience in a hotel setting, and possess the ability to balance creative innovation with operational efficiency and business acumen.

The Pastry Chef position at Thompson Hotels represents an opportunity to lead a dedicated team in an upscale environment where creativity meets professionalism. Prospective candidates can expect a dynamic work schedule that includes days, weekends, and holidays. This role is tailored for culinary professionals who are passionate about their craft and eager to contribute to a prestigious brand known for luxury and exceptional hospitality. Employment type is full-time, with a remuneration package reflecting the high qualifications and experience required for this demanding yet rewarding position.

Job Requirements

High school diploma or GED
3 years previous culinary experience, preferably in a hotel
ability to work shifts including weekends and holidays
physical stamina to stand for long periods
excellent verbal communication skills
able to lead and manage a team
knowledge of food handling and sanitation standards
ability to create and maintain high quality pastry products
understanding of budget management and inventory control
experience in training and mentoring staff

Job Qualifications

A true desire to satisfy the need of others in a fast paced environment
refined verbal communication skills
must have physical stamina to stand for long periods
3 years previous culinary experience required, prefer able in a hotel
shifts very days per week including weekends and holidays
high school diploma or GED
6 years experience in culinary, food and beverage, or related professional area
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major
4 years experience in culinary, food and beverage, or related professional area

Job Duties

Leading the discipline teams
supervises and manage employees
understands employee positions well enough to perform duties in employees' absence
supervises and coordinates activities of cooks and workers engaged in pastry preparation
exhibits creative baking and decorating talents by personally performing tasks while leading the staff in preparing quality and consistent pastries for all areas
utilizes interpersonal and communication skills to lead, influence, and encourage others
advocates sound financial/business decision making
demonstrates honesty/integrity
leads by example
encourages and builds mutual trust, respect, and cooperation among team members
serves as a role model to demonstrate appropriate behaviors
promotes and maintains the productivity level of employees
supervises pastry preparation shift operations
communicates performance expectations in accordance with job descriptions for each position
creates and maintains open, collaborative relationships with employees and ensures employees do the same within the team
verifies that regular on-going communication occurs with employees to create awareness of business objectives and communicate expectations, recognize performance and produce desired results
leads shifts while personally preparing food items and executing requests based on required specifications
represents the property in media events as needed
facilitates pastry classes for customers and the community
develops, designs, or creates new ideas and items for pastry kitchen
follows proper handling and right temperature of all food products
maintains food preparation handling and correct storage standards
recognizes superior quality products, presentations and flavor
verifies employees maintain required food handling and sanitation certifications
promotes compliance with all applicable laws and regulations
assists the executive chef with menu development associated with pastry
operates and maintains all department equipment and reports malfunctions
prepares and cooks foods of all types, either on a regular basis or for special guests or functions
assists in determining how food should be presented and creates decorative food displays
maintains and demonstrates knowledge of food and beverage trends within the hospitality industry
executes cooking shows and educational programs to guest audiences
monitors and provides service behaviors that are above and beyond for customer satisfaction
manages day-to-day operations, verifying the quality, standards and meeting the expectations of the customers on a daily basis
supports service by communicating and assisting employees to understand guest needs, providing guidance, feedback, and individual coaching when needed
sets a positive example for guest relations
empowers employees to provide excellent customer service
responds to and handles guest problems and complaints
interacts with guests to obtain feedback on product quality and service levels
emphasizes guest satisfaction during all departmental meetings and focuses on continuous improvement
sets and supports achievement of culinary goals associated with pastry products including performance goals, budget goals, team goals, etc.
provides specific guidance to prioritize, organize, and accomplish daily pastry operations work
supports procedures for food and beverage portion and waste controls
purchases appropriate supplies and manage inventories according to budget
trains employees in safety procedures
create cost cards, recipe cards, photographs, and catalogues for utilization during taste presentations
identifies the developmental needs of others and coaching, mentoring, or otherwise helping others to improve their knowledge or skills
participates in training staff on menu items including ingredients, preparation methods and unique tastes
verifies property policies are administered fairly and consistently
verifies disciplinary procedures and documentation are completed according to Standard and Local Operating Procedures (SOPs and LSOPs) and support the Peer Review Process
reviews staffing levels to ensure that guest service, operational needs and financial objectives are met
uses all available on the job training tools for employees
solicits employee feedback, utilizes an "open door" policy and reviews employee satisfaction results to identify and address employee problems or concerns
provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
analyzes information and evaluating results to choose the best solution and solve problems
attends and participates in all pertinent meetings
all other duties as assigned by leadership