Pastry Chef, Boutique Hotel & Restaurant
Overview
You will own all pastry production at a boutique hotel restaurant, coordinating a team of bakers and line cooks to deliver seasonal desserts for 200+ daily covers. Reporting to the Executive Chef, you will work alongside sous chefs and banquet managers to execute plated desserts, buffets, and in-room dining. Your role combines hands-on pastry craft with staff mentorship, menu development, and cost control. This position offers a $70,000 base salary plus bonus eligibility and full benefits, with the creative freedom to introduce new pastries and local specialties.
What You'll Do10
- 1Coordinate and supervise all pastry and bakery item preparation, ensuring quality and presentation standards for every plate.
- 2Expedite pastry orders during service, checking each finish for taste, texture, and visual appeal.
- 3Train and cross-train pastry staff on recipes, plating techniques, and food safety using HACCP principles.
- 4Build strong working relationships with front-of-house and culinary teams, providing mentorship and coaching to junior cooks.
- 5Review banquet function sheets daily to prepare adequate pastry quantities for events.
- 6Report maintenance or repair needs to the engineering supervisor to keep the pastry kitchen fully operational.
- 7Update recipes quarterly to maximize profitability and incorporate seasonal ingredients.
- 8Verify food requisitions and inter-kitchen transfers, coordinating special requests with the Executive Chef.
- 9Develop daily specials and introduce new pastry items, testing recipes for holidays and promotions.
- 10Maintain strict sanitation standards, following OSHA regulations and health code requirements.
Requirements9
- 11+ year of prior experience in a pastry or baking role within a full-service kitchen.
- 22 or 4-year degree in Culinary Arts or Hospitality Management preferred.
- 3Food Handler Certificate or ability to obtain upon hire.
- 4Proven ability to lead a team, manage multiple priorities, and work under tight deadlines.
- 5Advanced knowledge of culinary arts, pastry techniques, and banquet operations.
- 6Strong understanding of food cost, labor cost, and inventory management metrics.
- 7Experience with Microsoft Office Suite, POS systems, and inventory software.
- 8Flexible schedule including weekends, nights, mornings, and holidays.
- 9Familiarity with OSHA regulations and Department of Labor requirements for kitchen staff.
Salary Insight
$70k per year
Location
Required Skills
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