Pastry Chef

Omni Hotels & Spas•Dallas, TX

10d

About The Position

The Pastry Chef works under the direction of the Resort Executive Chef to create excellent pastry experiences for guests and maintain an efficient operation. This role supervises, trains, develops, and coaches the Pastry Team, supports new initiatives, and helps manage departmental finances. The position oversees pastry production and presentation for restaurant and banquet operations, including pastries, breads, ice creams, sorbets, creams, simple syrups, jams, and centerpieces. It also supports menu development, purchasing, inventory, food and labor cost control, quality control, and kitchen safety and sanitation.

Requirements

Minimum of 5 years of experience in a high-volume restaurant, resort, or banquets/catering environment.
Ability to prepare and present food using culinary principles, standards, techniques, and equipment, including baking, decorative food displays, and following recipes.
Knowledge of food preparation and presentation techniques and equipment, storage and handling practices, 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 physical demands of the role, including standing, handling items, walking, reaching, and lifting or moving items.

Nice To Haves

Pastry degree preferred.

Responsibilities

Direct, supervise, and manage the Pastry Team to implement business objectives and meet guest needs.
Monitor team performance and provide feedback and coaching.
Ensure associates follow established 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 set team goals and standards.
Draft and deliver formal counseling or discipline 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 involving food produced by the Pastry Kitchen.
Walk functions before they begin and ensure 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 for cost, quality, and consistency.
Attend and participate in pertinent meetings, including Daily Stand Up, BEO, Pre-Cons, Staff, Forecast, Department, and Intradepartmental meetings.
Provide guidance and leadership to staff.
Evaluate production or bread changes resulting from Pop Ups, Revisions, or Change Log; update production lists and contact bread vendors with revisions.
Take daily inventory and order needed items from the Food Storeroom.