Pastry Chef (Hotel Swexan)

Hotel Swexan; Dallas (TX); On-site; USD 40,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a talented Pastry Chef to lead their pastry department. This role is crucial in delivering exceptional desserts and pastries that enhance guest experiences. You will oversee all pastry production, manage staff, and ensure compliance with health standards while collaborating on special events. If you have a passion for creativity in the kitchen and a commitment to quality, this position offers a unique opportunity to shine in a vibrant and dynamic environment. Join a team that values excellence and innovation in every detail.

Qualifications

• 3+ years of experience in pastry chef role required.
• Culinary degree preferred, food safety certification mandatory.

Responsibilities

• Oversee pastry production for all hotel outlets.
• Develop and refine recipes, maintain high standards for quality.
• Collaborate with the Director of Food and Beverage for events.

Skills

Pastry Production Management

Recipe Development

Quality Control

Mentoring Staff

Food Safety Compliance

Bilingual Skills

Education

High School diploma or GED

Culinary degree or certificate in pastry arts

Certification from the American Culinary Federation

Job description

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Who We Are

Harwood Hospitality Group, Dallas’ premier Hospitality owner-operator, introduces its most complete expression of a multi-generational vision in Harwood District’s first hotel, Hotel Swexan.

The Hotel is a new destination, with an uncompromising mission that values experience above all. It is a place like no other that draws inspirations from the world’s greatest cities – New York, London, Paris – together in one location to create something completely new. Local expertise with an international influence. Classic and contemporary, the hotel is a twist on conventions.

Part collection, part creativity, and always elegant. Guests stay to get lost – in culture and conversation. The Hotel is a world of its own, a meeting place, a hideaway, a stomping ground. For celebration or solitude.

Designed with all generations in mind, Harwood District’s hotel plays host to an eclectic mix of personalities. It is a timeless setting where locals mix with out-of-towners and old souls encounter the young at heart.

Intimate, immersive, and transportive. Hotel Swexan has a surprise around every corner. Forget, for a second, where you came from, and leave with a memory that keeps you coming back.

The Pastry Chef is responsible for overseeing the pastry department's operations in line with Hotel Swexan standards. This role includes managing production, developing recipes, ensuring quality control, and mentoring staff to meet performance goals. The Pastry Chef also coordinates with the Director of Food and Beverage for special events and ensures compliance with health and safety regulations.

Key Responsibilities:

• Oversee pastry production for all hotel outlets.
• Develop and refine pastry recipes and ingredient specifications.
• Decorate and present pastries for special events, including buffets and receptions.
• Manage production plans, labor schedules, and ensure efficient operations.
• Maintain high standards for quality, presentation, and sanitation.
• Implement and enforce safety, sanitation, and accident prevention training.
• Monitor and control food waste and inventory.
• Collaborate with the Director of Food and Beverage on pastry-related aspects of special events.
• Maintain cleanliness and safety in the work environment, adhering to state and local regulations.
• Prepare a variety of desserts, including cakes, pastries, pies, and frozen treats.
• Supervise dessert table and pastry cart setup and presentation.

Qualifications:

• High School diploma or GED required; culinary degree or certificate in pastry arts preferred.
• Minimum of 3 years of experience in a pastry chef role in a retail, hotel, restaurant, or similar setting.
• Food safety certification required.
• Certification from the American Culinary Federation or equivalent is a plus.
• Bilingual skills are a plus.

Physical Requirements:

• Ability to stand for extended periods and perform repetitive tasks.
• Must be able to lift up to 50 pounds and perform physical tasks such as bending, reaching, and stretching.
• Work in a hot, humid, and noisy kitchen environment.

This position may include other duties as assigned by the Executive Chef.

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Hospitality