Pastry Supervisor

Nashville, TN, USA|Onsite

Job Overview

Employment Type

Hourly

Compensation

Hourly

Exact $23.00

Work Schedule

Standard Hours

Benefits

Medical insurance

Dental Insurance

Vision Insurance

Disability insurance

Life insurance

Employee assistance program

Supplemental benefits

401(k) with match

employee hotel discounts

Paid vacation

Paid sick time

Free parking

Job Description

The Pastry Supervisor position is offered within a distinguished hotel known for its exceptional dining experiences and commitment to culinary excellence. This hospitality establishment prides itself on delivering high-quality, innovative food and beverage services to guests from around the world. As a key component of the hotel’s culinary operations, the pastry department plays a vital role in ensuring guest satisfaction through meticulously crafted desserts and baked goods showcased across the hotel's various dining outlets, including restaurants, banquet halls, and special events. The hotel's reputation is built on both its exquisite cuisine and its dedication to maintaining impeccable standards of service, setting it apart in the competitive hospitality market.

The role of Pastry Supervisor is a crucial support position to the Pastry Chef, involving oversight of all pastry and dessert operations. This includes managing daily workflows, upholding high standards of quality and presentation, and ensuring consistent execution of baked goods that align with the hotel's brand and culinary vision. The Pastry Supervisor will collaborate closely with the Pastry Chef to plan and implement creative dessert menus customized for different dining settings such as restaurants and large-scale banquets or special events. A central responsibility is fostering a high-performing pastry team through training, mentoring, and motivation, thereby enhancing both individual skills and overall team productivity. Through effective delegation and scheduling, the Supervisor guarantees timely production and a smooth, efficient work environment.

Attention to detail and a commitment to culinary excellence are paramount in this role. The Pastry Supervisor must regularly monitor the flavor, presentation, and consistency of all desserts through tastings and quality reviews, ensuring that every item meets the hotel's esteemed standards. Alongside quality control, operational responsibilities include inventory management—ordering, stocking, and minimizing waste to contribute to cost containment efforts. Compliance with health and safety regulations is strictly maintained, covering proper ingredient storage and equipment cleanliness to safeguard both staff and guests.

Furthermore, the Pastry Supervisor works closely with the broader culinary team to ensure the integration of pastry offerings within the overall menu strategy, adapting to seasonal themes and event-specific requirements. This position requires creativity and adaptability to innovate new desserts while adhering to established standards. With an hourly pay rate of $23.00, this role provides an excellent opportunity for those aspiring to grow in hotel pastry operations within a supportive and resource-rich environment. Benefits include medical, dental, and vision plans with HSA options, company-paid disability and life insurance, employee assistance programs, supplemental benefits, 401(k) matching, employee hotel discounts, paid vacation and sick time, and free parking. This full-time role offers a dynamic career pathway for culinary professionals dedicated to excellence in pastry arts.

Job Requirements

High school diploma or equivalent required
food safety certification required
experience in pastry or baking operations preferably in a hotel or high-volume food service environment
proven ability to lead a small culinary team and maintain quality standards
strong leadership and team management skills
excellent attention to detail
ability to train and mentor staff effectively
good organizational and multitasking skills

Job Qualifications

Experience in pastry or baking operations preferably in a hotel or high-volume food service environment
proven ability to lead a small culinary team and maintain quality standards
strong leadership and team management skills
attention to detail with a commitment to culinary excellence
ability to train and mentor staff effectively
organizational skills to manage multiple production tasks efficiently
creativity and adaptability in developing new pastry offerings
high school diploma or equivalent
food safety certification
additional culinary or pastry training preferred

Job Duties

Supervise daily pastry and baking operations maintaining high standards of quality and presentation
collaborate with the Pastry Chef to plan and execute dessert menus for restaurants banquets and special events
train mentor and motivate pastry team members to develop skills and maintain high performance
delegate tasks and manage team schedules to ensure timely production and efficient workflow
monitor flavor presentation and consistency of all baked goods and desserts through regular tastings and reviews
assist with inventory management ordering and stocking of ingredients
minimize waste and contribute to cost control by optimizing production methods
ensure compliance with health and safety regulations including proper storage and cleanliness of ingredients and equipment
work closely with the culinary team to align pastry offerings with overall menu concepts
assist in creating seasonal or event-specific pastries and desserts
other duties as assigned