Pastry Chef

Northern Hotel; Billings (MT); On-site; USD 21,000 - 25,000; Full time

Benefits offered by this job

Discounts throughout the hotel

Restaurants: 25% off meals

Gift Shop: 25% off merchandise and 10%

Job summary

Northern Hotel is seeking a Pastry Chef to oversee the Pastry Department across Banquets, Bernie's Diner, and TEN Restaurant. You will ensure quality, consistency, and efficiency while leading the pastry team and collaborating with the Executive Chef on new desserts.

The role requires strong leadership, attention to detail, and the ability to manage costs and training for the team to maintain standards across all outlets.

Qualifications

• Must be at least 18 years old.
• Fully competent in baking and pastry.
• Able to analyze data, follow complex instructions.
• Available for nights, weekends, holidays and extended hours.
• At least two years large-scale baking/pastry experience.
• Experience with decorative media such as sugar and pastry.

Responsibilities

• Oversee Pastry Department quality, presentation and consistency.
• Develop standardized recipes and update as needed.
• Forecast bakery needs and deliver items to outlets.
• Lead and motivate pastry team and coordinate with culinary staff.
• Assist with Pastry Department budgeting.
• Ensure health, safety and sanitary rules compliance.
• Train bakers using recipe cards.
• Maintain equipment safety and housekeeping.
• Create dessert menu items and contribute to new desserts.

Skills

Pastry expertise

Leadership

English communication

Critical thinking

Forecasting

Tools

Decorative media (sugar/pastry)

Job description

Job Details

Job Location: Billings, MT 59101

Job Shift: Any

Pay: $15.00 - $18.00 per hour. Salary may be considered based on experience and qualifications.

Job Location: 19 N Broadway, Billings, MT 59101J

Job Type: Full-time

Job Description

The Pastry Chef is responsible for overseeing the Pastry Department at the Northern Hotel, which services three outlets; Banquets and Catering, Bernie's Diner, and TEN Restaurant. The Pastry Chef must demonstrate strong leadership skills and attention to detail to elevate and sustain a competitive edge. The Pastry Chef is accountable for the quality and consistency of all pastry products produced and served including the efficiency, consistency, associate training and accountability of costs associated with the Pastry Department. The Pastry Chef works directly with the Executive Chef on the creation, development, and implementation of new desserts and creative menu developments of all outlets.

Duties and Responsibilities

• Demonstrates hands on approach to all bakery products produced in the Pastry Department ensuring quality, presentation and consistency standards meet company standards.
• Assist with the development of standardized recipes for all menu items. Ensures recipes are accurate and updated as needed.
• Ensures proper levels of bakery and pastry items are prepared based on forecast needs, and their prompt delivery to the designated outlet for guest consumption.
• With a "hands on" approach assigns tasks effectively for the efficient use of allocated labor, ensuring maximum results are achieved and daily production needs have been met in a timely, organized manner.
• Responsible for complete set up, cleanliness and organization of the Pastry Department and bakery areas.
• Seeks to maintain knowledge of industry trends in pastry and baking.
• Bake fresh pastries, deserts and breads for all outlets in the hotel.
• The Pastry Chef must act as a manager, team leader and motivator for the Pastry Department, working closely and maintaining good relations with all culinary team members, as well as with other departments.
• Recommends measures to improve production/ service methods, equipment performance, scheduling, quality control and working conditions to increase efficiency and safety of the food service operations.
• Communicates variances from standards and expectations to the Executive Chef and Sous Chef, Lead Line Cooks, Cooks, and Buffet staff. Maintains awareness of all changes and conveys the correct information to the next shift.
• Reviews menu items and makes changes as necessary. Utilizes left overs when possible.
• Ensures kitchen equipment is clean and in good working order, reporting required repairs. Ensures that all equipment is handled safely and with care.
• Creates recipe cards for all menu items and trains bakers using the recipe cards.
• Assist the Executive Chef with the annual budget process, making recommendations with regards to the Pastry Department.
• Facilitates all health, safety, and sanitary rules and regulation standards according to the Health Department.
• Attends all meetings and training for the department.
• Other duties as assigned.

Required Qualifications

• Must be at least 18 years of age.
• Fully competent in all aspects of baking and pastry.
• The ability to define a problem, collect data, establish facts, form conclusions, understand complex instructions and material, mentally process abstract ideas while delivering results.
• The ability to be present for assigned shifts and work nights, weekends, holidays and extended hours when required.
• The ability to handle multiple tasks and work well in an environment with time constraints.
• At least two years large scale baking/pastry experience.
• Previous work in all decorative medias, such as sugar and pastry.

Essential Competencies

• Critical thinking- Evaluates, makes judgments, seeks constructive resolutions in the interest of operations of the Pastry Department. The Pastry Chef is able the make responsible decisions with ownership and accountability.
• Results oriented- Organize and carry out a course of action to manage likely situations to achieve practical results.
• Setting goals and measuring performance- Understands work requirements and improves levels of competence. Sets goals and considers strategies that balance progress and unwanted costs.
• Able to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, and decimals, in addition to working with mathematical probability and inference.
• Proficiency in English, strong oral and written communication skills.

Employment Authorization

Must be able to provide authorization to work in the United States.

Physical and Work Environments

The physical and work environments described here are representative of those that must be met and are encountered by an employee to successfully preform the essential functions of this job. While preforming the duties of this position, the employee is regularly required to stand, sit, walk and bend for extended periods; reach with hands and arms; talk and listen on a regular basis. Must be able to work for extended periods under artificial, fluorescent lighting with varying noise levels. Must be able to preform under pressure, concentrate for a prolonged period and be able to work long hours under stressful conditions.

Perks of working for the Northern Hotel include

• Discounts throughout the hotel
• Restaurants: 25% off meals
• Gift Shop: 25% off merchandise and 10% off food and drinks
• Meeting Room discounts
• Discounted room rates for immediate family and employee
• Health Insurance for Full Time employees
• 401k Benefits
• PTO Accruals as well as Vacation time

Benefits

• 401(k)
• Dental insurance
• Employee assistance program
• Employee discount
• Health insurance
• Paid time off
• Vision insurance

Schedule

• 8 hour shift
• Holidays
• Monday to Friday
• Weekends as needed