Executive Pastry Sous Chef

Grand Hyatt Nashville; Nashville (TN); On-site; USD 80,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, and vision (HSA)

Company-paid disability & life保险

Employee Assistance Program

Supplemental benefits

401(k) with match

Employee hotel discounts

Paid vacation & sick time

Free Parking

Job summary

Grand Hyatt Nashville seeks an Executive Pastry Sous Chef to oversee all pastry and baking production across the hotel’s dining outlets, ensuring exceptional quality, consistency, and operational efficiency.

You will schedule production, control costs, purchase supplies, coordinate bakery outputs for banquets and outlets, and lead a pastry team to deliver guest-focused desserts, with a strong emphasis on sanitation and collaboration with culinary and banquet teams.

Qualifications

• Minimum of 4 years of kitchen supervisory experience, including 3 years of kitchen operations experience and at least 1 year in a Lead Cook position.
• Proven track record in managing pastry production, scheduling, and inventory control.
• Ability to lead a pastry team and manage high-volume production.

Responsibilities

• Schedule and manage pastry production for all associates.
• Control food costs and payroll for the pastry department.
• Purchase and maintain supplies including food items, condiments, pre-cooked pastries, cleaning supplies, kitchen equipment, and baking tools.
• Coordinate production of baked goods and desserts for banquets, catering events, and dining outlets.
• Fulfill special requests from outlets or other departments.
• Create initiatives to ensure guest and associate satisfaction.
• Maintain cleanliness standards in compliance with health inspections and sanitary practices.
• Protect hotel assets including equipment, raw products, uniforms and installations.
• Report deficiencies using the work order system and establish standard recipes with the pastry team.
• Oversee the flow of banquet and outlet meal periods, particularly in the absence of the Executive Chef.

Skills

Leadership

Pastry techniques

Organization

Attention to detail

Collaboration

Education

Culinary Arts degree or equivalent (AOS)

ACF Certification preferred

Job description

The Executive Pastry Sous Chef oversees all pastry and baking production for the hotel’s dining outlets, ensuring exceptional quality, consistency, and operational efficiency. This role directly impacts guest satisfaction, culinary excellence, and the overall success of the food and beverage operations.

HOW YOU’LL SHAPE THE EXPERIENCE & FUTURE

• Schedule and manage pastry production work for all associates.
• Control food costs and payroll for the pastry department.
• Purchase and maintain all necessary supplies, including food items, condiments, pre-cooked pastries, cleaning supplies, kitchen equipment, and baking tools.
• Coordinate the production of baked goods and desserts for banquets, catering events, and dining outlets.
• Fulfill special requests from outlets or other departments.
• Create initiatives to ensure guest and associate satisfaction.
• Maintain cleanliness standards in compliance with Department of Health inspections.
• Ensure all associates follow proper sanitary practices for guest safety.
• Protect hotel assets, including equipment, raw products, uniforms, and installations.
• Report deficiencies promptly using the “work order” system.
• Establish standard recipes and ensure compliance by the pastry team.
• Oversee the flow of banquet and outlet meal periods, particularly in the absence of the Executive Chef.
• Other duties as assigned.

KEY STRENGTHS FOR SUCCESS

• Strong leadership and supervisory skills to manage a pastry team effectively.
• Expertise in pastry and baking techniques, recipe standardization, and quality control.
• Strong organizational and multitasking abilities to manage high-volume production.
• Attention to detail and commitment to culinary excellence.
• Ability to collaborate with culinary and banquet teams to meet operational goals.

PROFESSIONAL EXPERIENCE

• Minimum of 4 years of kitchen supervisory experience, including 3 years of kitchen operations experience and at least 1 year in a Lead Cook position, or equivalent combination of education and experience.
• Proven track record in managing pastry production, scheduling, and inventory control.

ACADEMIC BACKGROUND

• Culinary Arts degree, apprenticeship, or AOS Degree required.
• ACF Certification preferred.
• Ongoing professional development in pastry, baking, and kitchen leadership encouraged.

BENEFITS

• Medical, dental, and vision (HSA available)
• Company-paid disability & life insurance
• Employee Assistance Program
• Supplemental benefits
• 401(k) with match
• Employee hotel discounts
• Paid vacation & sick time
• Free Parking

Pay Range: $80,000-$85,000

Source: Hospitality Online