Pastry Chef

HEI Hotels & Resorts•Dallas, TX

2d•Onsite

About The Position

The Pastry Chef is responsible for baking desserts and maintaining the quality and consistency of products served at the hotel. The role manages the pastry section and works with chefs and supervisors in the main kitchen, Banquets, and Club, while supporting other culinary areas as needed. Responsibilities include preparing and presenting baked goods, developing seasonal and innovative menus and recipes, managing ingredients and inventory, and creating custom desserts for guests, VIPs, weddings, and corporate groups. The Pastry Chef also supports kitchen operations, staff recruitment and training, talent management, cost control, and health and safety compliance.

Requirements

Pastry experience required.
Previous supervisory experience required.
Effective verbal and written communication skills, including the ability to adapt communication to different audiences.
Finger and hand dexterity to operate food machinery, with or without reasonable accommodation.
Ability to grasp, lift, carry, or otherwise move goods weighing up to 100 lbs. on a continuous schedule, with or without reasonable accommodation.

Nice To Haves

Hotel experience preferred.

Responsibilities

Operate and manage the pastry section, collaborating with chefs and supervisors in the main kitchen, Banquets, and Club.
Support other culinary areas as needed.
Prepare a variety of baked goods and decorate and present them attractively.
Develop seasonal and innovative dessert menus and recipes in collaboration with the executive chef, keeping current with pastry trends and techniques.
Monitor and order ingredients, supplies, and equipment; oversee inventory, labor costs, and food costs.
Meet customers to discuss custom desserts and baked goods for special occasions.
Create custom desserts and amenities for VIP guests, teams, weddings, and corporate groups.
Participate in tastings, menu development, special events, and culinary promotions.
Create custom pastries and a bread program for hotel outlets.
Expo the Main Kitchen line in the absence of the Executive Chef.
Cross-train main kitchen cooks to produce and follow standard amenities.
Ensure the bakery section adheres to health and safety regulations.
Identify staffing needs, help recruit personnel, and train team members.
Assist with talent management, annual performance appraisals, and disciplinary action.