Executive Pastry Chef - The Saint Paul Hotel

Morrissey Hospitality•Saint Paul, MN

2d•$71,000 - $85,000•Onsite

About The Position

The Saint Paul Hotel is seeking an accomplished Executive Pastry Chef to lead its pastry program and shape culinary experiences. This role involves leading the development of the hotel's pastry program, overseeing a team, and creating a variety of high-end pastries, desserts, breads, chocolates, and cakes. The position requires balancing artistry with large-scale production across multiple hotel outlets. The Executive Pastry Chef will work closely with the Executive Chef to innovate, evolve menus, maintain standards, and build a pastry program worthy of the hotel. This position supervises and coordinates daily pastry operations, including managing the pastry team, training staff on culture and workflow, hiring, training, scheduling, food preparation, and ensuring adherence to luxury hospitality standards. The role also involves assisting in leading the development of a market-leading brand focused on safety, innovation, creativity, service, and memorable experiences.

Requirements

Must have a degree or certification in pastries and baking from an accredited college degree/certification program or from culinary-based schools or institutions.
5-7 years of progressive pastry experience, preferably within luxury hotels, resorts, restaurants, boutique pâtisserie shops or comparable culinary environments.
Exceptional knowledge in pastry food preparation.
Proven leadership and team-development for the creation of luxury/high-end pastry driven programs throughout several outlets and experiences.
Working knowledge of food cost, purchasing and kitchen equipment operation.
Proficient computer skills necessary to communicate with others, prepare and provide food costing and recipes, prepare and analyze financial reports, and assist in overall organizational management.
Strong knowledge of state and federal laws and regulations related to food, safety, sanitation, and employment.
Regularly required to position self to move about.
Frequently required to operate and use kitchen tools and equipment; and communicate with employees and management.
Must move up to 50 pounds frequently.
Specific vision abilities required by this job include close vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Nice To Haves

Certified Food Protection Manager (CFPM) or ability to obtain within 30 days of hire.
Certified Pastry Chef Certification from ACF highly desired.
Competency in Microsoft Office preferred.

Responsibilities

Create and lead the hotel’s overall pastry vision and identity, establishing a recognizable pastry style that reflects luxury, seasonality, and regional relevance.
Champion pastry innovation by experimenting with bold flavor profiles and introducing cutting-edge techniques.
Provide leadership and oversight to the culinary department to ensure economical and timely food production.
Coordinate and execute signature pastries, plated desserts, petit fours, chocolates, confections, breads, viennoiseries, cakes and celebration items.
Build a program capable of producing both highly refined individual pieces and high-volume hotel production with several outlet identities while maintaining luxury/high-quality execution.
Review and ensure appropriate staffing levels in line with payroll, budget, and guest needs.
Investigate and resolve service/quality complaints and performance issues, including disciplinary procedures.
Cook, prepare and/or otherwise direct the preparation process to ensure all food is created and presented to the approved recipes and procedures.
Expedite service and oversee the flow of orders to ensure a positive guest experience.
Maintain close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place.
Ensure compliance with local, state, and national regulations pertaining to food quality, cleanliness, sanitation, personnel, and safety.
Conduct daily, weekly, and monthly inventories as required for controls and financial reports.
Develop and establish systems to improve effectiveness and efficiency.
Manage recycling efforts and sustainability policies and programs (when applicable).
Exercise reasonable care, perform required maintenance, and ensure operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.
Supervise pastry personnel and coordinate their assignments to ensure economical and timely food production.
Coordinate, train, and monitor the performance of staff through training programs, regular feedback, and exceptional communication skills.
Review financial transactions and monitor budget to ensure efficient operations and maximum profits.
Manage Morrissey Hospitality vendor purchasing programs and assist in purchasing, preparation, and delivery of all food and non-food items while controlling/managing security and storage of purchased inventories.
Receive and quality check purchased items to ensure accuracy and quality.
Implement and coordinate daily, weekly and monthly food preparation and cleaning tasks for staff.
Monitor teams’ work product including regular inspections ensuring departmental cleanliness and product security.
Plan, develop and implement menus in conjunction with Executive Chef and assist in developing recipe cards for all menu items to ensure consistency and profitability.
Review and maintain controlled inventory levels, organized storage areas, and efficiently process invoices in a timely fashion.
Complete all administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, food orders, costing and recipe specifications, etc.).
Recruit, hire, and onboard high performing individuals to Morrissey Hospitality standards.