Pastry Sous Chef

Overview

Royal Orleans Hotel

The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Job Description

We are seeking a creative and experienced Pastry Sous Chef to lead our pastry department and elevate our dessert offerings. The Pastry Chef will be responsible for creating innovative desserts, overseeing the production of all baked goods, and ensuring consistency, quality, and presentation meet the highest standards. This is a salaried position requiring strong leadership, culinary expertise, and a passion for delivering exceptional guest experiences.

Responsibilities

• Menu Development:

  • Design, develop, and implement creative pastry and dessert menus that align with the establishment’s theme and standards.
  • Introduce seasonal items and special event offerings to enhance guest experiences.

• Production Management:

  • Oversee the daily preparation of all baked goods, including bread, pastries, and desserts, ensuring consistency and quality.
  • Manage production schedules to meet demand while minimizing waste.

• Team Leadership:

  • Recruit, train, and mentor pastry team members to maintain high standards of performance and creativity.
  • Assign duties and manage team workflow to ensure efficiency in operations.

• Quality Control:

  • Ensure all pastries and desserts are visually appealing, properly portioned, and consistently delicious.
  • Maintain compliance with food safety and sanitation standards.

• Inventory & Budget Management:

  • Monitor inventory levels, order supplies, and manage food costs effectively.
  • Ensure adherence to budget guidelines while maintaining product quality.

• Collaboration:

  • Work closely with the Executive Chef, culinary team, and front-of-house staff to coordinate menu offerings and ensure seamless service.
  • Participate in meetings and tastings as required.

Qualifications

• Culinary degree in pastry arts or related field preferred.
• Minimum of 3–5 years of experience as a Pastry Chef or similar role in a high-volume establishment.
• Strong knowledge of baking techniques, dessert plating, and flavor pairings.
• Proven leadership skills with the ability to train and motivate a team.
• Excellent organizational and time-management skills.
• Creativity and attention to detail in dessert presentation.
• Proficiency in managing inventory, budgets, and food costs.