What are the responsibilities and job description for the Pastry Chef position at The Shoreline Hotel?
Key Responsibilities:
Pastry & Bakery Operations:
Oversee daily pastry and bakery production, ensuring high-quality and visually stunning creations.
Develop and execute seasonal pastry menus, including breads, pastries, plated desserts.
Maintain consistency in taste, texture, and presentation across all pastry items.
Experiment with new flavors, techniques, and trends to enhance the bakery?s offerings.
Ensure all pastries meet dietary needs as requested (gluten-free, vegan, etc.).
Team Leadership & Training:
Supervise, train, and mentor the pastry team, ensuring efficiency and skill development.
Foster a positive, creative, and disciplined kitchen environment.
Manage scheduling and workflow to meet bakery demands for the hotel?s restaurants, catering, and events.
Quality Control & Sanitation:
Enforce proper food safety, hygiene, and sanitation standards (SERV Safe certification preferred).
Monitor ingredient quality, inventory levels, and waste reduction.
Ensure all bakery equipment is maintained and operated safely.
Financial & Operational Efficiency:
Work with the Executive Chef to manage food costs, portion sizes, and minimize waste.
Collaborate with the hotel?s event and catering team.
Assist in pricing and ordering specialty ingredients.
Qualifications:
3 years of pastry experience in a bakery, hotel, or fine dining restaurant.
Previous leadership experience as a Pastry Chef or Lead Baker preferred.
Expertise in bread making, pastries and plated desserts.
Knowledge of classic and modern pastry techniques, including sugar work and chocolate tempering.
Strong organizational and time management skills.
Passion for seasonal, locally sourced ingredients and innovative dessert creation.
Ability to work early in the mornings, weekends, and holidays as needed.
