Complex Pastry Chef

Loews Hotels & Co•Orlando, FL

9d•Onsite

About The Position

The Pastry Chef is responsible for the preparation and presentation of a variety of baked goods and desserts, ensuring that all items meet the highest standards of quality and creativity. This role involves menu development, team leadership, and maintaining a well-organized pastry kitchen.

Requirements

Certification as "Pastry Chef" or culinary degree from recognized culinary institute or equivalent experience
Three or more years’ experience as a Pastry Chef
Ten or more years’ experience in quality food production, in an upscale hotel or freestanding restaurant
Two to three years Supervisory experience in quantity food production, in an upscale hotel or freestanding restaurant
Strong knowledge of baking techniques, pastry arts, and dessert presentation.
Excellent organizational skills and attention to detail.
Experienced pastry professional with knowledge of food production techniques.
Innovative culinary leader with a passion for experimenting with flavors, techniques, and presentation.
Operationally sharp and safety-minded, with expertise in kitchen equipment, inventory controls, and adherence to food safety and sanitation standards.
Inspirational team leader who fosters a culture of support, accountability, and continuous learning.
Clear communicator and organized, capable of guiding a team through busy service periods with focus, calm, and collaboration.
Adaptable under pressure, meeting tight deadlines while maintaining quality and consistency across all service points.
Committed to growth and belonging, embracing different perspectives and creating a workplace where everyone feels seen, valued, and empowered.

Nice To Haves

Veterans and military spouses encouraged to apply.

Responsibilities

Create and prepare a wide range of pastries, desserts, breads, and confections.
Develop and implement seasonal dessert menus, focusing on creativity and presentation.
Ensure all baked goods and desserts meet the standards for taste, texture, and appearance.
Monitor ingredient freshness and storage, implementing proper inventory management practices.
Supervise and train pastry kitchen staff in techniques, recipes, and safety practices.
Foster a collaborative and positive working environment, encouraging creativity and innovation.
Maintain a comprehensive recipe database for all pastry items.
Monitor food costs and waste, implementing efficient practices to optimize resources.
Ordering supplies and managing inventory for the pastry kitchen.
Performs frequent inspections of all preparation equipment to ensure that they are kept clean, sanitary and in perfect operating order.
Adhere to all food safety and sanitation regulations, ensuring the kitchen meets health department standards.
Train staff on proper food handling, storage, and cleanliness practices.
Occasionally engage with guests to gather feedback on desserts and pastries.
Collaborate with front-of-house staff to ensure smooth service and communication regarding dessert availability.
Prepare and execute pastries for special events, banquets, and catering orders as needed.
Evaluates individual employee performance, determines areas in need of improvement or requirements for advancement, establishes goals, objectives and training needs required to achieve same.
Other duties as assigned.