Pastry Chef (Hotel Swexan)

Who We Are

Harwood Hospitality Group, Dallas’ premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District’s first hotel, Hotel Swexan.

The Hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspirations from the world’s greatest cities – New York, London, Paris – together in one location to create something completely new. Local expertise with an international influence. Classic and contemporary, the hotel is a twist on conventions.

Part collection, part creativity, and always elegant. Guests stay to get lost – in culture and conversation. The Hotel is a world of its own, a meeting place, a hideaway, a stomping ground. For celebration or solitude.

Designed with all generations in mind, Harwood District’s hotel plays host to an eclectic mix of personalities. It is a timeless setting where locals mix with out-of-towners and old souls encounter the young at heart.

Intimate, immersive, and transportive. Hotel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

The Pastry Chef is responsible for overseeing the pastry department's operations in line with Hotel Swexan standards. This role includes managing production, developing recipes, ensuring quality control, and mentoring staff to meet performance goals. The Pastry Chef also coordinates with the Director of Food and Beverage for special events and ensures compliance with health and safety regulations.

Key Responsibilities:

• Oversee pastry production for all hotel outlets.
• Develop and refine pastry recipes and ingredient specifications.
• Decorate and present pastries for special events, including buffets and receptions.
• Manage production plans, labor schedules, and ensure efficient operations.
• Maintain high standards for quality, presentation, and sanitation.
• Implement and enforce safety, sanitation, and accident prevention training.
• Monitor and control food waste and inventory.
• Collaborate with the Director of Food and Beverage on pastry-related aspects of special events.
• Maintain cleanliness and safety in the work environment, adhering to state and local regulations.
• Prepare a variety of desserts, including cakes, pastries, pies, and frozen treats.
• Supervise dessert table and pastry cart setup and presentation.

Qualifications:

• High School diploma or GED required; culinary degree or certificate in pastry arts preferred.
• Minimum of 3 years of experience in a pastry chef role in a retail, hotel, restaurant, or similar setting.
• Food safety certification required.
• Certification from the American Culinary Federation or equivalent is a plus.
• Bilingual skills are a plus.

Physical Requirements:

• Ability to stand for extended periods and perform repetitive tasks.
• Must be able to lift up to 50 pounds and perform physical tasks such as bending, reaching, and stretching.
• Work in a hot, humid, and noisy kitchen environment.

This position may include other duties as assigned by the Executive Chef