Chef de Partie | Pastry | Full Time

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Pastry Supervisor to lead pastry production and service, ensuring high standards in a luxury hotel environment. The role focuses on cost control, kitchen leadership, and collaboration with the Executive Chef and Sous Chefs. Strong communication and advanced pastry skills are essential.

You will contribute to menu planning and recipe costing while maintaining sanitation and safety guidelines in a fast-paced setting.

Qualifications

• Experience in high quality hotel or freestanding restaurant desirable.
• Excellent communication skills both written and verbal.
• Ability to solve problems in high stress situations.
• Advanced butchery knowledge.
• Ability to plan and execute projects and quantify results.
• Must be able to work standing on your feet for long hours.
• Must be able to lift and carry at least 30 pounds.
• Color vision and depth perception for food preparation and presentation.
• Ability to communicate within kitchen.

Responsibilities

• Oversee pastry production and service to maintain top standards.
• Inspire a positive working environment in the kitchen.
• Assist with schedules and budget guidelines with the Sous Chef.
• Assist purchaser with pastry ordering, receiving and storage.
• Execute all pastry projects and new pastry menu planning.
• Assist Executive Chef with recipe writing and costing.
• Prepare daily pastry prep lists with Sous Chefs.
• Follow kitchen leadership procedures and sanitation programs.
• Adhere to employee handbook policies and expectations.

Skills

Excellent communication

Problem solving

Food technique

Cultural knowledge

Project planning

Delegation

Color vision

Kitchen communication

Job description

Overview:

The Pastry Supervisor has an overall responsibility for the efficient and effective running of the kitchen and food production outlets, ensuring operating costs are minimized.

Responsibilities:

• Ongoing contribution to maintaining the Food & Beverage outlets to the highest level of food and service standards.

• Inspiring a positive working environment.

• Participation and execution of all pastry production and pastry service execution.

• Assist Sous Chef with department schedules, adhering to established budgetary guidelines.

• Assist purchaser with the ordering, receiving and storage of all pastry products.

• Executing all special projects as given by Sous Chefs or Executive Chef.

• Participation in planning new pastry menus.

• Assist Executive Chef with recipe writing and costing.

• Assist Sous Chefs with daily pastry prep lists.

• Following established procedures, guidelines and recipes as laid out by kitchen leadership.

• Participating in a total sanitation program.

• Following procedures as outlined in the employee handbook, including proper uniform, grooming, attendance, and behavior.

• Perform other duties as requested.

Qualifications:

• Experience in high quality hotel or freestanding restaurant desirable.

• Excellent communication skills both written and verbal

• Ability to solve problems in high stress situations.

• Excellent food technique and cultural knowledge.

• Advanced butchery knowledge.

• Ability to plan and execute projects and quantifies results.

• Ability to delegate works with proper instructions and follows up.

• Must be able to work standing on your feet for at least 8 hours per day.

• Must be able to lift and carry at least 30 pounds.

• Must have color vision and depth perception for food preparation and food presentation.

• It is necessary to have ability to communicate within kitchen.