Pastry Supervisor

Loews Hotels•Atlanta, GA

About The Position

Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location – this property is a modern-age Southern charmer. Who We Are: Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations. Growth and belonging start here; you’ll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role—from Guest Services to Finance, Culinary to IT—offers opportunities to grow and make a meaningful impact. Creating a Team Member experience where you belong no matter what age, race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us. What We Offer: Competitive health & wellness benefits, 401(k) & company match Paid Sick Days, Vacation, and Holidays, Paid Bereavement Pet Insurance and Paid Pet Bereavement Training & Development opportunities, career growth Tuition Reimbursement Team Member Hotel Rates, other discounts, perks and more What We’re Looking For: A passionate and detail-oriented Pastry Supervisor who will bring creativity, precision, and leadership to our pastry kitchen. You’ll be the driving force behind exceptional desserts and baked goods, ensuring every creation meets the highest standards of quality and artistry. In this role, you’ll partner with the Pastry Chef to maintain consistency, inspire innovation, and deliver memorable experiences for every guest. Who You Are: Culinary Expert: You have deep knowledge of pastry techniques, from classical French desserts to modern trends, and thrive on perfecting every detail. Hands-On Leader: You lead by example, guiding and mentoring your team with confidence and clarity. Creative Innovator: You love experimenting with flavors and presentation, bringing fresh ideas to seasonal menus and special events. Organized & Efficient: You excel at managing production timelines, inventory, and schedules without compromising quality. Collaborative Team Player: You work seamlessly with other kitchen departments to ensure smooth operations and exceptional guest experiences. Veterans and military spouses encouraged to apply. What You’ll Do: Pastry Production & Quality Control Oversee the preparation and presentation of all pastries, desserts, and baked goods. Enforce recipes, portion control, and consistency standards. Collaborate with the Pastry Chef to develop new items and seasonal menus. Team Leadership Supervise, train, and mentor pastry team members to maintain high performance. Conduct pre-shift briefings and provide ongoing feedback and coaching. Create schedules that ensure optimal staffing during peak periods. Operational Excellence Monitor inventory and coordinate ordering to maintain freshness and minimize waste. Ensure compliance with health, safety, and sanitation standards. Maintain accurate records of production, waste, and food costs. Guest Experience Fulfill special dietary requests and custom dessert orders. Monitor guest feedback and collaborate on improvements. Collaboration Work closely with other kitchen departments to support events and services. Report equipment maintenance needs promptly. General Responsibilities Attend required hotel meetings and training sessions Bend, stoop, stand, and lift up to 50 pounds, and push carts up to 200 pounds as necessary. Work flexible schedules, including weekends and holidays. Demonstrate regular and reliable attendance. Perform other duties as assigned. Your Qualifications Include: Minimum of 5 year’s experience with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation High School Diploma, or equivalent experience Extensive knowledge of pastries and classical French desserts Knowledge of chocolate tempering and sugar working Ability to work under pressure, handle multiple tasks and difficult situations Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers Basic mathematical skills, i.e.: ability to do basic conversions Organizational, communication and leadership skills Headquartered in New York City, Loews Hotels & Co is rooted in deep heritage in the hotel industry and excellence in service. As one of the only independently owned family hotel companies, we know that hospitality comes from the heart. Loews Hotels & Co owns and operates hotels and resorts across the U.S. and Canada. Located in major city centers and resort destinations, including multiple hotels in partnership with Universal Orlando Resort, Loews Hotels & Co features properties grounded in family heritage and dedicated to delivering unscripted guest moments, all with a locally handcrafted approach. We pride ourselves on the individuality and uniqueness of our offering. Joining Loews Hotels & Co means not just gaining a job, it means becoming a part of a family. A family where Team Member growth and empowerment are part of our DNA and have been for decades. We offer progressive benefits including paid parental leave, 401K matching and travel benefits, and opportunities for ongoing learning and development. But beyond that, as a member of the Loews Hotels family, you are part of a culture of diversity and inclusion, one that works hard to protect our environment with eco-friendly and sustainability programs, and one that is always a good neighbor to their communities, supporting them in ways large and small. We welcome you to join us. Loews Hotels & Co is an Equal Opportunity Employer that does not discriminate on the basis of actual or perceived race, color, creed, religion, national origin, ancestry, citizenship status, age, sex or gender (including pregnancy, childbirth and pregnancy-related conditions), gender identity or expression (including transgender status), sexual orientation, marital status, military service and veteran status, physical or mental disability, genetic information, or any other characteristic protected by applicable federal, state or local laws and ordinances.

Requirements

Minimum of 5 year’s experience with a good working knowledge of the fundamentals of cooking and accepted standards of sanitation
High School Diploma, or equivalent experience
Extensive knowledge of pastries and classical French desserts
Knowledge of chocolate tempering and sugar working
Ability to work under pressure, handle multiple tasks and difficult situations
Knowledge of operating all kitchen equipment, i.e.: sheeters and mixers
Basic mathematical skills, i.e.: ability to do basic conversions
Organizational, communication and leadership skills

Responsibilities

Oversee the preparation and presentation of all pastries, desserts, and baked goods.
Enforce recipes, portion control, and consistency standards.
Collaborate with the Pastry Chef to develop new items and seasonal menus.
Supervise, train, and mentor pastry team members to maintain high performance.
Conduct pre-shift briefings and provide ongoing feedback and coaching.
Create schedules that ensure optimal staffing during peak periods.
Monitor inventory and coordinate ordering to maintain freshness and minimize waste.
Ensure compliance with health, safety, and sanitation standards.
Maintain accurate records of production, waste, and food costs.
Fulfill special dietary requests and custom dessert orders.
Monitor guest feedback and collaborate on improvements.
Work closely with other kitchen departments to support events and services.
Report equipment maintenance needs promptly.
Attend required hotel meetings and training sessions
Bend, stoop, stand, and lift up to 50 pounds, and push carts up to 200 pounds as necessary.
Work flexible schedules, including weekends and holidays.
Demonstrate regular and reliable attendance.
Perform other duties as assigned.