Banquets | Pastry Supervisor

Omni Hotels & Resorts•Fort Lauderdale, FL

1d•Onsite

About The Position

Opening Fall 2025, the Omni Ft. Lauderdale Hotel is a 29-story hotel, located at 1950 Eisenhower Blvd, and connected directly to the Broward County Convention. The property offers 801 guest rooms and suites, multiple restaurants, a vibrant rooftop bar, a sprawling pool, spa, and fitness center. The hotel will also have over 120,000 square feet of indoor and outdoor meeting and event space, including a grand ballroom, junior ballroom, 25 breakout rooms and pre-function meeting space with waterfront views. The Pastry Supervisor is responsible for supervising and coordinating all pastry and baking preparation for all hotel outlets.

Requirements

Two years minimum culinary experience in a hotel pastry kitchen.
Proven culinary skills and ability to lead, develop, and motivate staff.
Ability to teach employees importance of, and how to interact with internal/external guests and courteously solve internal requests.
Ensure that all health standards are consistently maintained.
Ensure all safety and security policies and procedures are followed.
Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
Must be familiar with batch and quantity cooking.
Excellent written and verbal communication skills as well as organizational skills.
Candidate must be creative and up to speed on new concepts and food trends.
Must have basic mathematical skills and be able to adhere to recipes.
Must work well with others and be able to effectively train culinary staff.
Self-motivated, and ability to work with limited supervision.
Ability to write and perform daily prep list and par sheets.
Requires a working knowledge of sanitation standards.
Eye/hand coordination needed to use all kitchen equipment.
Highly motivated self starter focused on quality, organization, cleanliness, and teamwork.
The ability to work in a fast-paced high-pressure work environment while executing delegated tasks and assignments.
Ability to prioritize, organize and follow up.
Ability to produce high volumes of work while maintaining quality per Omni standards.
Must be able to utilize culinary tools (knives, commercial equipment, etc.) and taste/smell.
Flexible schedule to include nights, weekends, and holidays.
Maintain a professional business appearance, attitude, and performance.
The ability to lift up to 40 lbs, push/pull up to 50 lbs., and stand for long periods of time.
Requires repetitive motion with both hands and occasional bending/stooping/kneeling.

Nice To Haves

One-year minimum kitchen supervisory experience preferred.
Culinary degree and/or formal training preferred.

Responsibilities

Utilize a hands-on approach to training and developing pastry staff.
Ability to instill safety and sanitation habits in all employees.
Teach employees the importance of consistency in preparation and presentation.
Thorough knowledge of food handling and preparation techniques.
Control quality and consistency of all food served.
Supervise daily pastry preparation for assigned areas.
Prep, stock, and rotate line to ensure ample supply of products is maintained.
Work closely with front of house staff to exceed guest expectations.
Supervise the preparation of all items on prep list following standard procedures.
Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
Check portion control, weights and counts prior to function.
Maintain/check cooking times and temperatures.
Follow all storage procedures when taking food out of walk-in and when returning food to walk-in.
Maintain cleanliness of work area at all times.
Keep walk-in, prep area and equipment up to Health Department and EcoSure standards at all time.
Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
Checks and controls the proper storage of product, checking on portion control to maintain quality product.
Good working knowledge of the fundamentals of pastry and baking procedures.
Consistently check line plating and quality.
Comply with attendance rules and be available to work on a regular basis.
Perform any other job-related duties as assigned.