Pastry Chef | Palm House

LR Palm House; Boca Raton (FL); On-site; USD 45,000 - 65,000; Full time

Job summary

LR Palm House in Palm Beach, FL seeks a talented Pastry Chef to oversee daily pastry production for restaurant service, banquets, and events. You will develop seasonal desserts, pastries, and breads with Mediterranean-inspired influences, ensuring exceptional flavor, texture, and presentation.

Lead the pastry team, train staff, and maintain exacting standards in a luxury hospitality setting. Ideal candidates have luxury hotel pastry experience, strong technical skills, and a passion for

Qualifications

• Experience with plated desserts, pastry, baking, chocolate work, and confectionery.
• Ability to develop recipes and standardize production.
• Strong organizational skills and food safety awareness.

Responsibilities

• Create and prepare desserts, pastries, breads, and baked goods with exceptional flavor, texture, and presentation.
• Develop seasonal dessert menus that complement the hotel’s culinary direction, including Mediterranean-inspired offerings.
• Oversee pastry production for daily service, private dining, banquets, and special events.
• Establish recipes, portion standards, plating guidelines, and production schedules to ensure consistency.
• Manage ingredient ordering, inventory, storage, and waste while supporting food cost goals.
• Train and guide team members in pastry techniques, presentation, and kitchen standards.
• Accommodate dietary restrictions and food allergies through careful preparation and communication.
• Maintain a clean, organized pastry kitchen and follow food safety and sanitation standards.
• Collaborate with the Executive Chef and Food & Beverage team on seasonal features and special requests.

Skills

Pastry techniques

Dessert menu development

Team training

Food cost understanding

Education

Culinary or Pastry Arts degree

Job description

Description

Pastry Chef | Palm House
Palm Beach, Florida

Create an unforgettable final impression.

At Palm House, exceptional dining extends to the very last bite. We are seeking a talented and imaginative Pastry Chef to create elegant desserts, pastries, and baked goods that reflect the style and sophistication of our luxury boutique hotel.

This is an opportunity for a culinary professional who combines creativity with precision, takes pride in beautiful presentation, and enjoys creating memorable experiences through exceptional flavor.

About the Role

Reporting to the Executive Chef, the Pastry Chef will oversee daily pastry production for restaurant service, special events, banquets, and other hotel dining experiences. You will develop seasonal offerings, maintain consistent quality, and collaborate with the culinary team to deliver polished, thoughtfully executed menus.

Key Responsibilities

• Create and prepare desserts, pastries, breads, and baked goods with exceptional flavor, texture, and presentation.
• Develop seasonal dessert menus that complement the hotel’s culinary direction, including Mediterranean-inspired offerings.
• Oversee pastry production for daily service, private dining, banquets, and special events.
• Establish recipes, portion standards, plating guidelines, and production schedules to ensure consistency.
• Manage ingredient ordering, inventory, storage, and waste while supporting food cost goals.
• Train and guide team members in pastry techniques, presentation, and kitchen standards.
• Accommodate dietary restrictions and food allergies through careful preparation and communication.
• Maintain a clean, organized pastry kitchen and follow food safety and sanitation standards.
• Collaborate with the Executive Chef and Food & Beverage team on seasonal features and special requests.

Bring your artistry, attention to detail, and passion for hospitality to Palm House.

Palm House is an equal opportunity employer.

Requirements

Job Requirements

• Previous experience as a Pastry Chef or in a senior pastry role within a luxury hotel, fine dining restaurant, or upscale hospitality setting.
• Strong technical skills in plated desserts, pastry, baking, chocolate work, and confectionery.
• Experience producing desserts for both restaurant service and banquet events.
• Knowledge of Mediterranean and European pastry traditions preferred.
• Demonstrated ability to develop recipes, standardize production, and maintain consistent quality.
• Understanding of food costing, inventory management, portion control, and waste reduction.
• Strong organizational skills and the ability to manage multiple priorities during busy service periods.
• Ability to train team members and work collaboratively across the culinary operation.
• Knowledge of food safety, sanitation, allergen awareness, and proper storage practices.
• Culinary or pastry arts education preferred; equivalent professional experience considered.
• Availability to work a flexible schedule, including early mornings, evenings, weekends, and holidays.
• Ability to perform the essential duties of the role, with or without reasonable accommodation.