Pastry Chef

Omni Hotels & Resorts•Boston, MA

3d•$80,000 - $85,000•Onsite

About The Position

The Pastry Chef is responsible for the overall operation and success of the Pastry Department and for executing Omni Hotels & Resorts policies and procedures. This role oversees pastry kitchen items, food quality, costs, labor, staffing, and menu creation, and ensures guest satisfaction through smooth day-to-day operations. The Pastry Chef leads the team hands-on and oversees recruitment, scheduling, payroll, training, and staff development. The position is based at the Omni Boston Hotel at the Seaport, a AAA Four Diamond hotel in Boston’s Seaport District. The hotel has 1,054 guest rooms, seven dining experiences, a rooftop pool, a spa, and more than 100,000 square feet of event space. The stated salary range is $80,000–$85,000 per year.

Requirements

At least 2 years of culinary management experience specializing in pastry.
Associate degree in Culinary Arts or Baking/Pastry Arts.
Creativity and awareness of new concepts and food trends.
Proven leadership skills, including the ability to train, develop, and motivate staff.
Ability to communicate clearly and pleasantly in spoken and written English with guests, management, and coworkers, in person and by telephone.
Strong organizational skills and ability to multitask and follow up with guests in a fast-paced environment.
Familiarity with batch and quantity cooking.
Eye-hand coordination to use kitchen equipment.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Computer proficiency.
ServeSafe certified food manager.
Ability to lift and carry up to 50 pounds and push or pull up to 75 pounds, as specified in the qualifications.
Ability to stand and walk for extended periods and frequently bend and twist.
Ability to work a variety of shifts, including weekends and holidays.
Ability to bend, reach, and lift up to 50 pounds and push, pull, or carry up to 100 pounds, as specified in the environment and physical requirements.

Nice To Haves

Experience in a high-volume luxury hotel or resort.

Responsibilities

Oversee all items in the pastry kitchen, including food quality, cost control, labor, staff supervision, and menu creation.
Direct, coordinate, and evaluate the Pastry Department.
Supervise employees through hands-on leadership.
Ensure guest satisfaction through the smooth and effective operation of day-to-day activities.
Participate in recruitment, including attending job fairs, conducting interviews, and selecting talent.
Manage staff payroll and scheduling, and oversee training and development.
Conduct and attend required department meetings.
Train staff to produce high volumes of work while maintaining Omni standards.
Set priorities for the pastry team and provide feedback that enhances performance.
Manage schedules, inventory, payroll, food costs, service recovery, and associate relations matters.
Teach employees how to interact with internal and external guests and courteously handle internal requests.