Pastry Lead: Innovative Desserts for Banquets & More

Starwood Hotels & Resorts Worldwide, Inc.; Valley (AL); Hybrid; USD 37,000 - 51,000; Full time

Benefits offered by this job

Health & Wellness

Retirement Plan

Personal Days

Career Advancement

SH University

Team Recognition

Job summary

Treehouse Silicon Valley, part of Starwood Hotels, is seeking a Pastry Lead to spearhead our pastry and baking program. You will craft desserts, breads, ice creams, and doughs, guiding a creative culinary team in a dynamic kitchen serving banquets, casual dining, and Valley Goat.

You will oversee production across outlets, maintain consistency, ensure food safety, and mentor staff while collaborating with the broader culinary team to elevate dessert experiences.

Qualifications

• 3+ years of professional pastry and baking experience.
• Expertise in doughs, ice creams, and plated desserts.
• Strong organizational and multitasking skills for multiple dining outlets.
• Commitment to quality, consistency, and creativity.

Responsibilities

• Lead pastry and baking program for desserts, breads, ice creams, and doughs.
• Execute high-quality recipes under culinary guidance.
• Oversee pastry production for all dining outlets including banquets, café, beer garden, and Valley Goat.
• Maintain consistency in presentation, flavor, and texture.
• Manage mise en place and ensure space cleanliness and organization.
• Assist with pastry ingredient inventory and storage.
• Guide and train team members in pastry techniques.

Skills

Pastry & baking

Dessert plating

Ice cream production

Dough preparation

High-volume kitchen

Mentoring team

Weights & measures

Job description

Treehouse Silicon Valley, part of Starwood Hotels, is seeking a Pastry Lead to spearhead our pastry and baking program. You will craft desserts, breads, ice creams, and doughs, guiding a creative culinary team in a dynamic kitchen serving banquets, casual dining, and Valley Goat.

You will oversee production across outlets, maintain consistency, ensure food safety, and mentor staff while collaborating with the broader culinary team to elevate dessert experiences.