Job Description

This job description is intended to describe the general nature of the role and is not intended to be exhaustive as it is impossible to outline every duty
or responsibility a role will entail. Duties, responsibilities, and activities may change at any time with or without notice.

ROLE SUMMARY: The Pastry Chef is responsible for leading the pastry team in the preparation, presentation, and delivery of high-quality
pastries, desserts, and baked goods across all hotel outlets and events. This role ensures culinary excellence, consistency, and creativity while
maintaining food safety, sanitation, and operational standards. The Pastry Chef supports the overall culinary vision of the hotel by developing
innovative pastry offerings and mentoring team members to deliver exceptional guest experiences.

ESSENTIAL FUNCTIONS:

• Lead and supervise daily pastry operations, including production, preparation, and presentation of desserts, pastries, and baked goods.
• Prepare and execute pastry items personally while guiding team members to maintain quality, consistency, and presentation standards.
• Develop new pastry concepts, seasonal menus, and dessert offerings that align with the hotel’s culinary vision and guest expectations.
• Supervise and coordinate the activities of pastry cooks and culinary team members engaged in food preparation.
• Maintain high standards of food quality, taste, and presentation across all outlets, banquets, and special events.
• Ensure proper food handling, storage, labeling, and temperature control in accordance with health and safety regulations.
• Monitor and maintain compliance with all food safety, sanitation, and regulatory requirements.
• Oversee pastry production schedules to ensure timely preparation for outlets, events, and guest service demands.
• Train, coach, and mentor pastry team members to improve culinary skills, product knowledge, and service excellence.
• Foster a collaborative team environment that promotes mutual respect, teamwork, and professional development.
• Monitor inventory levels, assist with purchasing, and manage product usage to reduce waste and control costs.
• Inspect raw and finished pastry products to ensure quality standards are consistently met.
• Assist with menu planning, food presentation design, and decorative pastry displays.
• Work closely with Culinary, Banquets, and Food + Beverage leaders to ensure seamless service and successful event execution.
• Address operational challenges and communicate effectively with leadership regarding opportunities for improvement.
• Participate in hiring, interviewing, and onboarding pastry team members as needed.
• Maintain productivity standards while ensuring exceptional guest satisfaction.
• All other duties as assigned.
  

ENVIRONMENT / PHYSICAL REQUIREMENTS:

• Ability to stand, walk, and move for extended periods.
• Ability to work in fast-paced kitchen environments.
• Must be able to lift, carry, and move up to 50 lbs regularly.
• Ability to work in hot or cold environments, including kitchens, ovens, freezers, and walk-in refrigerators.
• Ability to perform repetitive hand and arm motions associated with baking and pastry preparation.

SUPERVISORY RESPONSIBILITIES:

• This position supervises the following roles: Pastry Cooks, Culinary Support Staff (as assigned).
• Responsible for training, coaching, and developing pastry team members, assigning daily tasks and monitoring performance, ensure

compliance with culinary standards, food safety protocols, and operational procedures. REQUIRED QUALIFICATIONS:

• Strong knowledge of pastry techniques, baking methods, and dessert presentation.
• Ability to lead and motivate a culinary team in a fast-paced environment.
• Knowledge of food safety, sanitation standards, and kitchen operations.
• Ability to communicate clearly, professionally, and respectfully with team members and leadership.
• Flexible schedule — must be available to work evenings, weekends, and holidays.
• Strong interpersonal and collaboration skills.
• Ability to manage multiple priorities and maintain high attention to detail.
• Embody our Core Values: Hit the Mark, Every time, Blaze New Trails, Spark Warmth, Be Intentional, Do Right, Honor All, Stay Curious.

PREFERRED QUALIFICATIONS:

• Degree or certification in Pastry Arts or Culinary Arts.
• Previous leadership experience in a luxury hotel or high-volume hospitality environment.
• Experience with banquet and large-scale pastry production.
• Experience developing seasonal menus and creative pastry concepts

Hotel Drover complies with all laws prohibiting discrimination against employees and applicants based on race, color, religion, sex, sexual orientation, gender identity, gender expression, age, national origin, citizenship status, disability, genetic information, or veterans' status.

Job Tags

Flexible hours, Weekend work, Afternoon shift

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