Pastry Chef

Omni Hotels & Resorts•Dallas, TX

9d•Onsite

About The Position

The Pastry Chef works under the direction of the Resort Executive Chef to create memorable pastry experiences for guests and maintain an efficient operation. This role supervises, trains, develops, and coaches the Pastry Team; assists with new initiatives; and helps manage department finances. The Pastry Chef oversees pastry production and presentation for restaurant and banquet operations, supports menu development, and maintains standards for food quality, freshness, organization, safety, and sanitation.

Requirements

At least 5 years of experience in a high-volume restaurant, resort, or banquet/catering operation.
Ability to prepare and present meals using culinary principles, standards, techniques, and equipment, including grilling, sautéing, broiling, baking, decorative food displays, and recipe execution.
Knowledge of techniques and equipment for preparing and presenting food products, including storage, handling, and sanitation standards.
Ability to perform basic arithmetic quickly and correctly.
Knowledge of food cost, budgeting, and labor.
Ability to generate creative ideas and develop solutions to problems.
Knowledge of customer and personal service principles, including assessing customer needs, meeting service quality standards, and evaluating customer satisfaction.
Ability to meet the described physical demands, including standing, using hands, walking, reaching, communicating, occasional climbing or balancing, bending or crouching, and lifting or moving items.

Nice To Haves

Pastry degree preferred.

Responsibilities

Direct, supervise, and manage the Pastry Team to meet business objectives and guest needs.
Monitor team performance and provide feedback and coaching.
Ensure associates follow recipes and plating guides to exact specifications.
Train and develop pastry team members in production techniques, efficiency, food safety, and creativity.
Draft performance evaluations and establish team goals and standards.
Draft and deliver formal counseling in consultation with Associate Services.
Control food and labor costs.
Keep equipment and work areas organized, clean, and sanitary.
Assist with purchasing, quality control, and discipline in kitchen operations.
Oversee production and presentation of pastries, breads, ice creams, sorbets, creams, simple syrups, jams, and centerpieces for restaurant operations.
Plan, prepare, set up, and provide quality service for banquet production, including food from the pastry kitchen.
Walk functions before they begin and confirm setups are correct and on time.
Help the Executive Chef, Executive Sous Chef, and Executive Banquet Chef implement hot plate ups and other functions as needed.
Follow up daily on product freshness, rotation, and organization.
Manage scheduling, purchasing, quality control, and discipline in kitchen operations.
Communicate safety and sanitation policies through daily dialogue with hourly staff.
Purchase appropriate supplies and manage inventories according to budget.
Assist in developing dessert menus for restaurant revisions.
Develop pastry displays for holiday buffets.
Improve existing pastry products in cost, quality, and consistency.
Attend and participate in pertinent daily, banquet event order, pre-con, staff, forecast, department, and interdepartmental meetings.
Provide guidance and leadership to staff.
Evaluate production or bread changes required by pop-ups, revisions, or change logs; update production lists and contact bread vendors with revisions.
Take daily inventory and order needed items from the Food Storeroom.