Executive Pastry Chef

The Ballantyne, A Luxury Collection Hotel, Charlotte; Charlotte (NC); On-site; USD 45,000 - 75,000; Full time

Benefits offered by this job

Paid Time Off

Employee Assistance program

Job summary

The Pastry Chef at The Ballantyne, a Luxury Collection Hotel in Charlotte, leads the pastry kitchen to craft exquisite desserts, breads, and pastries. You will train staff, oversee production, and ensure peak taste, quality, and presentation across outlets.

We seek a creative leader with strong baking skills, experience in high-volume upscale settings, and a solid foundation in food safety and cost control. Join a team that values excellence and guest delight.

Qualifications

• Proven experience as a Pastry Chef in high-volume, upscale settings.
• Strong culinary skills in baking, pastry-making, and cake decorating.
• Creative flair and passion for crafting delicious desserts.
• Excellent organizational and time-management abilities.
• Ability to work under pressure and meet deadlines.
• Strong leadership and team-management skills.
• Culinary school certification or equivalent experience.
• Knowledge of food safety and sanitation regulations.
• Paid Time Off and Employee Assistance program eligibility.

Responsibilities

• Menu Development: Create innovative and seasonally inspired dessert menus.
• Recipe Development: Develop and refine dessert recipes for consistency.
• Production: Oversee pastry production across outlets within the hotel.
• Team Leadership: Manage and train pastry staff with clear guidance.
• Inventory Management: Track ingredients and place orders as needed.
• Quality Control: Maintain high standards of taste, presentation, and texture.
• Food Safety and Sanitation: Adhere to safety guidelines and practices.
• Cost Control: Monitor costs to maintain profitability.
• Equipment Maintenance: Ensure pastry kitchen equipment is clean and functioning.

Skills

Pastry chef experience

Baking & pastry skills

Cake decorating

Leadership

Time management

Food safety knowledge

Creativity

Education

Culinary school certification

Job description

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.

Job Overview:

The Pastry Chef is responsible for crafting exquisite desserts, pastries, and breads that elevate the dining experience. The Pastry Chef will oversee the pastry kitchen, train staff, and ensure the highest standards of quality, taste, and presentation.

Key Responsibilities:

• Menu Development: Create innovative and seasonally inspired dessert menus that complement our culinary offerings.
• Recipe Development: Develop new recipes and refine existing ones to ensure consistency and flavor.
• Production: Oversee the production of pastries, breads, and desserts, ensuring timely delivery to various outlets within the hotel.
• Team Leadership: Manage and train a team of pastry cooks, delegating tasks and providing guidance.
• Inventory Management: Maintain accurate inventory records and place orders for supplies and ingredients.
• Quality Control: Ensure the highest standards of quality, taste, and presentation for all pastries and desserts.
• Food Safety and Sanitation: Adhere to strict food safety and sanitation guidelines.
• Cost Control: Monitor food costs and labor expenses to maintain profitability.
• Equipment Maintenance: Maintain and clean kitchen equipment.

Qualifications:

• Proven experience as a Pastry Chef in a high-volume, upscale establishment.
• Strong culinary skills, including baking, pastry-making, and cake decorating.
• Creative flair and a passion for crafting delicious desserts.
• Excellent organizational and time management skills.
• Ability to work under pressure and meet deadlines.
• Strong leadership and team management skills.
• Certification from a culinary school or equivalent experience.
• Knowledge of food safety and sanitation regulations.
• Paid Time Off
• Employee Assistance program

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice.

• The Ballantyne is an Equal Opportunity Employer. We support and encourage diversity in the workplace.