Head Pastry Chef: High-Volume Hotel Bakery Lead

PERG online; Nashville (TN); Hybrid; USD 60,000 - 85,000; Full time

Benefits offered by this job

Hotel stay discounts

Competitive wages

Growth opportunities

Paid time off

Job summary

Omni Nashville Hotel is seeking an experienced Pastry Manager to oversee all pastry and baking preparation for outlets, ensuring quality, consistency and efficiency in a high‑volume environment. You will assign production work, control costs and payroll, purchase supplies, coordinate dessert production, and maintain sanitation, equipment and adherence to recipes.

Ideal candidates have pastry management or sous chef background in high‑volume settings, strong leadership, ServSafe certification,

Qualifications

• Previous pastry management or sous chef experience in a high‑volume setting.
• Strong kitchen management and pastry production skills.
• Excellent leadership, communication and teamwork abilities.
• ServSafe Manager certification required and demonstrated culinary knowledge.
• Ability to read and plan production schedules from BEOs.
• Flexible schedule including holidays, weekends, and night shifts.

Responsibilities

• Assign production work for pastry associates.
• Control food costs and payroll.
• Responsible for purchasing supplies.
• Coordinate production of all baked goods and desserts for outlets.
• Complete special requests and requisition items for the next day.
• Ensure sanitation procedures are followed and pastry shop is clean.
• Ensure all equipment is in full working order.
• Establish standard recipes and ensure compliance with them.
• Lead daily pastry preparation for assigned areas.
• Supervise line plating and dessert presentation.
• Train and coach staff and lead staff meetings.

Skills

Pastry management

Leadership

Communication

Teamwork

Schedule planning

BEO reading

Computer skills

ServSafe certification

Job description

Omni Nashville Hotel is seeking an experienced Pastry Manager to oversee all pastry and baking preparation for outlets, ensuring quality, consistency and efficiency in a high‑volume environment. You will assign production work, control costs and payroll, purchase supplies, coordinate dessert production, and maintain sanitation, equipment and adherence to recipes.

Ideal candidates have pastry management or sous chef background in high‑volume settings, strong leadership, ServSafe certification,