Pastry Chef

Omni Hotels & Resorts • Paradise Valley, AZ

1d • Onsite

About The Position

The Pastry Chef coordinates and ensures the smooth, efficient operation of culinary and stewarding activities across kitchens, restaurants, and banquet operations. The role maintains and enhances pastry products through creative menu development and presentation and reports to the Executive Chef.

The position leads and supports the Prado kitchen team, oversees training and scheduling, maintains food quality and service standards, and works with guests, event planners, and outlet managers. It also manages financial controls—including payroll, food cost, purchasing, production yields, inventory, and waste—and reviews financial performance with the Executive Chef. The role ensures kitchen hygiene, product rotation, accurate records, and compliance with applicable health standards.

Requirements

• High school diploma or equivalent.
• At least 1–2 years of restaurant management experience in a full-service outlet or similar setting.
• Minimum of 5 years of pastry chef or sous chef experience.
• Proven record of controlling food, equipment, labor, and waste costs while meeting food-quality and hotel financial goals.
• Enthusiastic, outgoing, guest-driven personality.
• Passion for menu planning and leadership.
• Strong communication, follow-up, organizational, and multitasking skills; accuracy and attention to detail.
• Ability to use basic mathematics, budgeting, profit-and-loss concepts, percentages, and variance analysis.
• Ability to read and write for paperwork, ordering, interpreting results, and giving and receiving instructions.
• Problem-solving, reasoning, motivating, organizational, and training abilities.
• Ability to interact with customers, employees, and third parties in a manner that reflects positively on the hotel, brand, and company.
• Alcohol awareness certification and/or food service permit or valid health/food handler card, as required by local or state government.

Nice To Haves

• Hospitality Management degree or some college.
• Previous experience in a four-diamond luxury resort environment.

Responsibilities

• Conduct daily shift briefings with kitchen colleagues.
• Prioritize work and operate efficiently with limited supervision.
• Lead calmly, resolve problems using good judgment, and foster a positive, supportive, professional, and disciplined work environment.
• Manage financial controls, including payroll, food costs, purchasing, production yields, inventory, pricing, requisitioning, and cost reporting.
• Create menus and provide hands-on training to support menu development.
• Interact with guests and event planners throughout the hotel.
• Coach, lead, and motivate Prado kitchen colleagues and provide guidance and support to internal guests.
• Contribute ideas and suggestions in meetings to improve food and beverage experiences.
• Create special menus for site inspections, the dining room, and events, and plan seasonal and specialty-event menu changes within agreed timelines.
• Monitor payroll controls and complete daily edits.
• Review daily food sales to monitor product usage and rotation and guide purchasing.
• Review and critique the department’s monthly P&L with the Executive Chef and recommend actions based on financial performance.
• Ensure purchases and storeroom requisitions are accurate to minimize food costs.
• Promote respectful communication, cooperation, trust, and mutual respect among team members.
• Ensure kitchen colleagues understand standards and expectations.
• Schedule weekly and annual vacations for kitchen colleagues while maintaining resort quality standards.
• Maintain hygiene and ensure compliance with state and corporate health guidelines.
• Ensure grooming spot checks and temperature-control sheets are completed as required.
• Complete monthly one-on-ones and annual reviews as scheduled.
• Maintain cleanliness and proper product rotation in refrigeration units and dry storage.
• Minimize purchases, waste, and spoilage in line with low-season business volume.
• Assess and maintain consistent on-the-job training for culinary team members.
• Liaise daily with Outlet Managers to maintain communication and share guest feedback.
• Maintain and improve food preparation and presentation, as well as standards for timely food delivery.
• Strive to achieve and surpass Medallia scores.

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED