Job Overview
Employment Type
Part-time
Hourly
Compensation
Hourly
Exact $22.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Vision Insurance
401(k) savings plan
401(k) matching
Paid Time Off
Job Description
Oak View Group (OVG) is a global leader in premium live entertainment infrastructure and services. Established in 2015, OVG operates a diverse platform that includes venue development, management, hospitality, and sponsorship sales across multiple iconic arenas, stadiums, convention centers, music festivals, performing arts centers, and cultural institutions worldwide. With a presence on four continents, OVG is dedicated to delivering world-class experiences in the live entertainment industry.
Zoo Tampa at Lowry Park, located in Tampa, Florida, is one of the premier venues managed by Oak View Group. Known for its vibrant animal exhibits and immersive visitor experiences, Zoo Tampa blends conservation, education, and entertainment, attracting thousands of visitors annually. Nestled at 1101 West Sligh Avenue, this venue not only provides a unique recreational setting but also offers culinary services aimed at enhancing the visitor experience.
The Pastry Chef position at Zoo Tampa is a part-time role that offers an hourly rate of $22.00. This role is ideal for a culinary professional who is passionate about desserts and dedicated to delivering high-quality pastry and dessert items. The Pastry Chef will be responsible for all aspects of pastry menu execution and development, leading a team of Pastry Cooks in a fast-paced, high-volume environment. Key attributes for this role include efficiency, strong communication skills, a friendly demeanor, and a commitment to hospitality excellence and team growth.
The Pastry Chef will supervise the pastry department, ensuring that all products meet established standards for quality, consistency, and presentation. This involves hands-on leadership during production and service, as well as training and coaching staff to maintain technique and recipe consistency. The chef will also collaborate with culinary, catering, and service teams to coordinate production for daily operations and special events, ensuring seamless execution and customer satisfaction.
Food safety and sanitation are paramount, and the Pastry Chef must enforce compliance with all relevant guidelines, including HACCP standards. Additionally, the role involves inventory management, including monitoring stock levels and minimizing waste through effective communication with supply teams.
This position requires the ability to work flexible hours, including nights, weekends, and holidays, and demands physical stamina to stand for extended periods and handle heavy objects when necessary. Candidates with experience in large-quantity production and inventory control will have an advantage.
Oak View Group values diversity and inclusion, emphasizing the importance of a varied workforce to foster innovation, improve service quality, and achieve excellence. As an Equal Opportunity Employer, OVG is committed to creating a workplace that reflects the diverse communities it serves, welcoming applicants from all backgrounds. This role remains open until September 4, 2026, offering an excellent opportunity for a skilled pastry professional to join a respected leader in live entertainment venue management.
Zoo Tampa at Lowry Park, located in Tampa, Florida, is one of the premier venues managed by Oak View Group. Known for its vibrant animal exhibits and immersive visitor experiences, Zoo Tampa blends conservation, education, and entertainment, attracting thousands of visitors annually. Nestled at 1101 West Sligh Avenue, this venue not only provides a unique recreational setting but also offers culinary services aimed at enhancing the visitor experience.
The Pastry Chef position at Zoo Tampa is a part-time role that offers an hourly rate of $22.00. This role is ideal for a culinary professional who is passionate about desserts and dedicated to delivering high-quality pastry and dessert items. The Pastry Chef will be responsible for all aspects of pastry menu execution and development, leading a team of Pastry Cooks in a fast-paced, high-volume environment. Key attributes for this role include efficiency, strong communication skills, a friendly demeanor, and a commitment to hospitality excellence and team growth.
The Pastry Chef will supervise the pastry department, ensuring that all products meet established standards for quality, consistency, and presentation. This involves hands-on leadership during production and service, as well as training and coaching staff to maintain technique and recipe consistency. The chef will also collaborate with culinary, catering, and service teams to coordinate production for daily operations and special events, ensuring seamless execution and customer satisfaction.
Food safety and sanitation are paramount, and the Pastry Chef must enforce compliance with all relevant guidelines, including HACCP standards. Additionally, the role involves inventory management, including monitoring stock levels and minimizing waste through effective communication with supply teams.
This position requires the ability to work flexible hours, including nights, weekends, and holidays, and demands physical stamina to stand for extended periods and handle heavy objects when necessary. Candidates with experience in large-quantity production and inventory control will have an advantage.
Oak View Group values diversity and inclusion, emphasizing the importance of a varied workforce to foster innovation, improve service quality, and achieve excellence. As an Equal Opportunity Employer, OVG is committed to creating a workplace that reflects the diverse communities it serves, welcoming applicants from all backgrounds. This role remains open until September 4, 2026, offering an excellent opportunity for a skilled pastry professional to join a respected leader in live entertainment venue management.
Job Requirements
- Culinary degree or equivalent professional experience
- Minimum 2-3 years of experience as a pastry chef
- Strong knowledge of pastry techniques, ingredients, and equipment
- Proven ability to create innovative and visually appealing desserts
- Excellent leadership skills
- Good communication and organizational skills
- Ability to work under pressure
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours including nights, weekends, and holidays
- Experience with large-quantity production and inventory control
- Ability to stand for long periods
- Ability to lift heavy objects
- Ability to work in a hot environment
Job Qualifications
- Culinary degree or equivalent professional experience
- Minimum of 2-3 years of experience as a Pastry Chef, preferably in a high-volume environment such as hotels, resorts, event venues, or stadiums
- Strong knowledge of pastry techniques, ingredients, and equipment
- Proven ability to create innovative and visually appealing desserts
- Excellent leadership, communication, and organizational skills
- Ability to work effectively under pressure and in a fast-paced environment
- Knowledge of food safety and sanitation regulations
- Ability to work flexible hours, including nights, weekends, and holidays
- Experience with large-quantity production
- Experience with inventory control
- Ability to stand for extended periods
- Ability to lift and carry heavy objects as needed
- Ability to work in a hot and fast-paced environment
Job Duties
- Lead and participate in the daily production of pastry and dessert items, ensuring products are prepared accurately, efficiently, and on schedule
- Supervise pastry team members during production and service, promoting teamwork, accountability, and a positive work environment
- Train, coach, and support pastry staff to ensure consistency in techniques, recipes, and presentation standards
- Monitor the quality, consistency, and presentation of all pastry products to ensure they meet established standards
- Ensure adherence to all food safety, sanitation, and HACCP guidelines throughout production and service
- Coordinate daily production and event needs with culinary, catering, and service teams to ensure seamless execution
- Oversee the setup, presentation, and replenishment of dessert stations, buffets, and specialty displays
- Maintain proper labeling, dating, rotation, and storage of ingredients and finished products
- Monitor inventory levels and communicate product and supply needs to support uninterrupted operations and minimize waste
- Lead by example through professionalism, strong communication, attention to detail, and a team-first approach while supporting all scheduled events, including nights, weekends, and holidays
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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