Pastry Chef | Part-Time | Zoo Tampa at Lowry Park

Oak View Group•Tampa, FL

9h•Onsite

About The Position

Oak View Group (OVG) is searching for an experienced Pastry Chef to join our team. The Pastry Chef is responsible for all pastry menu execution and development and supervises a team of Pastry Cooks that are responsible for preparing high-quality products in all areas of the pastry department. The Pastry Chef should have an endless passion for desserts, a great attitude, and an exceptional work ethic. Successful candidates require great efficiency and focus, good communication skills, a pleasant, friendly attitude, and a strong passion for hospitality and growth.

Requirements

Culinary degree or equivalent professional experience.
Minimum of 2-3 years of experience as a Pastry Chef, preferably in a high-volume environment (e.g., hotels, resorts, event venues, stadiums).
Strong knowledge of pastry techniques, ingredients, and equipment.
Proven ability to create innovative and visually appealing desserts.
Excellent leadership, communication, and organizational skills.
Ability to work effectively under pressure and in a fast-paced environment.
Knowledge of food safety and sanitation regulations.
Ability to work flexible hours, including nights, weekends, and holidays.
Experience with large-quantity production.
Experience with inventory control.
Ability to stand for extended periods.
Ability to lift and carry heavy objects as needed.
Ability to work in a hot and fast-paced environment.

Responsibilities

Lead and participate in the daily production of pastry and dessert items, ensuring products are prepared accurately, efficiently, and on schedule.
Supervise pastry team members during production and service, promoting teamwork, accountability, and a positive work environment.
Train, coach, and support pastry staff to ensure consistency in techniques, recipes, and presentation standards.
Monitor the quality, consistency, and presentation of all pastry products to ensure they meet established standards.
Ensure adherence to all food safety, sanitation, and HACCP guidelines throughout production and service.
Coordinate daily production and event needs with culinary, catering, and service teams to ensure seamless execution.
Oversee the setup, presentation, and replenishment of dessert stations, buffets, and specialty displays.
Maintain proper labeling, dating, rotation, and storage of ingredients and finished products.
Monitor inventory levels and communicate product and supply needs to support uninterrupted operations and minimize waste.
Lead by example through professionalism, strong communication, attention to detail, and a team-first approach while supporting all scheduled events, including nights, weekends, and holidays.