Are you a seasoned pastry professional with a flair for creativity and a strong background in hotel dining experiences? We are looking for an exceptional Executive Pastry Chef to lead our pastry and baking operations, delivering innovative desserts and pastries while ensuring the highest quality standards. This role offers the opportunity to apply your expertise in both culinary artistry and hotel food and beverage management.

Role Overview:

As the Executive Pastry Chef, you will be responsible for managing the entire pastry operation, including the production and presentation of desserts, pastries, and baked goods. You will work alongside the Executive Chef to develop seasonal, signature menus and ensure the flawless execution of all pastry-related offerings. Your leadership will guide a team, uphold cost management strategies, and cultivate a culture of excellence within the kitchen.

Key Responsibilities:

• Direct the production of all pastry and baked items, ensuring a consistent level of quality and creativity.
• Collaborate with the Executive Chef on menu development, focusing on unique and contemporary pastry offerings.
• Manage food and labor costs with a strategic approach to optimize resources.
• Oversee inventory management, ensuring proper stock levels of high-quality ingredients at the best prices.
• Ensure all recipes are standardized, accurate, and up-to-date, with clear costings and portion control.
• Supervise and mentor a team of pastry chefs, promoting skill development and a cohesive working environment.
• Ensure compliance with all sanitation and safety regulations, maintaining an immaculate and organized kitchen.
• Foster a collaborative environment by maintaining strong communication across all kitchen teams and departments.
• Actively contribute to the overall guest experience by supporting the F&B team with pastry-centric events, catering, and special menus.

Ideal Candidate:

• Minimum of 3 years’ experience as a Pastry Chef, preferably in hotel environments with high-end culinary operations.
• Extensive knowledge and proficiency in a wide range of pastry techniques, including breads, cakes, tarts, and plated desserts.
• Formal culinary education with a focus on pastry is highly preferred.
• Strong leadership skills with the ability to inspire, motivate, and guide a diverse kitchen team.
• Excellent understanding of cost control, including managing budgets, inventory, and reducing waste.
• Proficient in maintaining food safety standards and ensuring compliance with local health regulations.
• Able to manage multiple priorities with a solution-focused approach.
• Strong communication skills and the ability to work well with all departments.
• Fluency in English required; additional language skills are a plus.

Compensation & Benefits:

• Competitive salary with a comprehensive benefits package.
• Medical, Dental, and Vision coverage for full-time employees.
• Paid Time Off, increasing with tenure.
• Daily staff meals and access to employee dining discounts.
• Opportunities for ongoing training, development, and career advancement.
• Bi-annual dining vouchers and team-building outings.
• Flexible spending accounts for healthcare, transit, and dependent care.

Physical Demands:

This role requires standing for extended periods, lifting up to 50 pounds, and working in varying temperature conditions. Reasonable accommodations can be made for individuals with disabilities to perform the essential functions of the job.

Equal Opportunity Employer

If you are passionate about pastry, thrive in a dynamic hotel environment, and are looking for an opportunity to showcase your culinary talent, we encourage you to apply. Join our team and contribute to creating exceptional dining experiences!