Pastry Chef -NoMad Detroit

Hilton; Detroit (MI); Sur place; USD 65 000 - 90 000; Plein temps

Résumé du poste

Hilton Detroit is seeking an experienced Pastry Production Lead to supervise daily pastry operations, ensure recipe accuracy, and manage costs while upholding safety and quality standards. You will mentor hourly staff, contribute to menu planning, and maintain inventory and sanitation across the pastry shop.

The ideal candidate has 5+ years in pastry with supervisory experience and strong communication skills, and a high school diploma or equivalent (pastry training preferred).

Qualifications

• Five or more years of pastry cooking or baking experience, including supervisory experience.
• High school diploma or equivalent required; advanced pastry training or degree preferred.
• Strong oral and written communication skills.

Responsabilités

• Supervise daily production and distribution of pastries, desserts and baked goods; ensure recipes and standards are followed, appropriate quantities are prepared, costs are controlled, and safety requirements are met.
• Monitor cleanliness, sanitation and maintenance of the pastry shop and equipment to support a safe work environment and meet applicable standards.
• Supervise hourly pastry employees, including interviewing, scheduling, training, developing, coaching, communicating and resolving workplace problems.
• Recommend and conduct performance and salary reviews and recommend appropriate corrective action, in accordance with hotel procedures.
• Create, plan and implement seasonal menu changes to maintain variety and guest interest.
• Order and maintain pastry shop supplies at appropriate par levels to ensure consistent production.

Connaissances

Pastry production

Team leadership

Baking techniques

Communication

Cost control

Formation

High school diploma or equivalent

Advanced pastry training or degree (preferred)

Description du poste

Job Identification:

228861

Job Category:

Culinary

Job Schedule:

Full time

Equal Opportunity Employer

EOE, including disability/vets

SPECIFIC JOB KNOWLEDGE, SKILLS & ABILITIES

• Advanced knowledge of baking and pastry practices, including team leadership and complex production challenges.
• Supervisory and management skills.
• Strong oral and written communication skills.

Pastry Production & Quality

• Supervise daily production and distribution of pastries, desserts and baked goods; ensure recipes and standards are followed, appropriate quantities are prepared, costs are controlled, and safety requirements are met.
• Monitor cleanliness, sanitation and maintenance of the pastry shop and equipment to support a safe work environment and meet applicable standards.

Team Leadership

• Supervise hourly pastry employees, including interviewing, scheduling, training, developing, coaching, communicating and resolving workplace problems.
• Recommend and conduct performance and salary reviews and recommend appropriate corrective action, in accordance with hotel procedures.

Menus, Purchasing & Inventory

• Create, plan and implement seasonal menu changes to maintain variety and guest interest.
• Order and maintain pastry shop supplies at appropriate par levels to ensure consistent production.

SUPPORTIVE FUNCTIONS

• Perform special projects and other responsibilities as assigned.
• Continue professional education and support learning across other team members and departments.

ORGANIZATIONAL RELATIONSHIPS

Reports to: Executive Chef.

Oversees Baker and Pastry Cooks as identified in the source description.

SAFETY REQUIREMENTS

Follow all applicable food safety, sanitation and workplace safety requirements. Use required personal protective equipment (PPE) correctly, participate in training and promptly report damaged, defective or missing PPE and unsafe equipment.

WORK ENVIRONMENT

Hotel and culinary operations function seven days a week and may require flexible schedules, including weekends and holidays. Maintain professional appearance, follow NoMad Detroit and Hilton policies, and demonstrate leadership, teamwork and hospitality toward guests and colleagues.

Education

High school diploma or equivalent required; advanced professional pastry training or degree preferred.

Experience

Five or more years of pastry cooking or baking experience, including supervisory experience.

Licenses or Certifications

Any licenses or certifications required by applicable law or hotel policy.

PHYSICAL REQUIREMENTS

Requires frequent standing, walking, reaching and handling of culinary equipment; work in active kitchen environments with heat, cold and food preparation activities. The pastry source lists occasional lifting up to 50 pounds. Essential functions may be performed with or without reasonable accommodation.