Pastry Supervisor

Omni Hotels & Spas•Fort Lauderdale, FL

About The Position

The Pastry Supervisor supervises and coordinates pastry and baking preparation for all hotel outlets. This is a hands-on role involving daily pastry preparation, quality and consistency control, staff training and development, and coordination with front-of-house staff to exceed guest expectations. The supervisor ensures food is prepared according to standard recipes and guest orders, checks product quality and portion control, and maintains appropriate cooking times, temperatures, and storage procedures. The role also requires maintaining clean work areas, walk-ins, prep spaces, and equipment in accordance with Health Department and EcoSure standards. The Pastry Supervisor helps ensure health, safety, sanitation, and security policies are followed while leading staff to produce high volumes of work that meet Omni standards. The position requires a flexible schedule that includes nights, weekends, and holidays.

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 per Omni standards.
Ability to teach employees how to interact with internal and external guests and courteously solve internal requests.
Working knowledge of pastry and baking fundamentals, food handling and preparation techniques, sanitation standards, and batch and quantity cooking.
Excellent written and verbal communication and organizational skills.
Creativity and familiarity with new concepts and food trends.
Basic mathematical skills and ability to follow recipes.
Ability to write and perform daily prep lists and par sheets.
Ability to work effectively with others and train culinary staff.
Self-motivation and ability to work with limited supervision.
Ability to work in a fast-paced, high-pressure environment while executing delegated tasks and assignments.
Ability to prioritize, organize, and follow up.
Ability to use culinary tools, including knives and commercial equipment, and to taste and smell.
Eye-hand coordination needed to use kitchen equipment.
Flexible availability to work nights, weekends, and holidays.
Professional business appearance, attitude, and performance.

Nice To Haves

At least one year of kitchen supervisory experience.
Culinary degree and/or formal training.

Responsibilities

Supervise and coordinate daily pastry preparation for assigned areas and hotel outlets.
Train, develop, and motivate pastry staff, including instilling safety and sanitation habits and teaching consistency in preparation and presentation.
Supervise preparation of items on prep lists according to standard procedures and recipes.
Prepare, stock, and rotate the line to maintain an ample supply of products.
Work closely with front-of-house staff to exceed guest expectations and courteously resolve internal requests.
Control the quality, consistency, presentation, and portioning of food served; inspect products and check line plating.
Check portion control, weights, and counts before functions; maintain cooking times and temperatures.
Follow storage procedures when removing food from or returning it to the walk-in, and control proper product storage.
Maintain cleanliness of work areas, walk-ins, prep areas, and equipment to Health Department and EcoSure standards.
Ensure health, safety, sanitation, and security policies and procedures are followed.
Create and perform daily prep lists and par sheets.
Perform other job-related duties as assigned.
Comply with attendance rules and be available to work regularly.