Pastry Supervisor

Omni Hotels & Resorts•Fort Lauderdale, FL

4d•Onsite

About The Position

The Pastry Supervisor supervises and coordinates pastry and baking preparation for all hotel outlets at Omni Fort Lauderdale Hotel. The role takes a hands-on approach to training and developing pastry staff, promoting safe and sanitary work habits, consistent preparation and presentation, and high standards of food quality. The supervisor oversees daily pastry preparation, product storage and rotation, prep lists, line plating, portion control, cooking times and temperatures, and cleanliness of work areas and equipment. The position works closely with front-of-house staff to exceed guest expectations and performs other related duties as assigned. The role requires a flexible schedule that includes nights, weekends, and holidays, and the ability to work in a fast-paced, high-pressure environment while leading and motivating culinary staff. The supervisor must maintain a professional appearance and conduct and follow Omni standards, health requirements, and safety and security procedures.

Requirements

At least two years of culinary experience in a hotel pastry kitchen.
Proven culinary skills and the ability to lead, develop, and motivate staff.
Ability to train staff to produce high volumes of work while maintaining quality to Omni standards.
Ability to teach employees how to interact with internal and external guests and courteously solve internal requests.
Familiarity with batch and quantity cooking.
Excellent written and verbal communication and organizational skills.
Basic mathematical skills and ability to follow recipes.
Ability to work well with others and effectively train culinary staff.
Self-motivated and able to work with limited supervision.
Ability to write and perform daily prep lists and par sheets.
Working knowledge of sanitation standards.
Eye-hand coordination to use kitchen equipment; ability to use culinary tools and equipment, including knives and commercial equipment, and to taste and smell.
Ability to work in a fast-paced, high-pressure environment while executing delegated tasks and assignments.
Ability to prioritize, organize, and follow up.
Flexible schedule, including nights, weekends, and holidays.
Maintain a professional business appearance, attitude, and performance.

Nice To Haves

At least one year of kitchen supervisory experience.
Culinary degree and/or formal training.
Creativity and familiarity with new concepts and food trends.

Responsibilities

Train, develop, and motivate pastry staff using a hands-on approach.
Promote safety, sanitation, consistent preparation, and consistent presentation among employees.
Supervise daily pastry preparation for assigned areas and oversee preparation of items on prep lists according to standard procedures.
Prepare food according to standard recipes and guest checks, selecting high-quality ingredients and maintaining consistent product quality.
Prep, stock, and rotate the line to maintain adequate product supplies.
Inspect food products and consistently check line plating and quality.
Check portion control, weights, and counts before functions; monitor cooking times and temperatures.
Follow food storage procedures when removing products from or returning them to the walk-in.
Maintain cleanliness of work areas, walk-ins, prep areas, and equipment in accordance with Health Department and EcoSure standards.
Work with front-of-house staff to exceed guest expectations and courteously address internal requests.
Maintain health, safety, and security standards and policies.
Prepare daily prep lists and par sheets and prioritize, organize, and follow up on assigned tasks.
Comply with attendance requirements and maintain a professional business appearance, attitude, and performance.
Perform other job-related duties as assigned.