Pastry Production Lead - Full-Time, High-Volume

Compass Group USA; New York (NY); On-site; USD 27,552 - 39,950; Full time

Job summary

Compass Group USA's Union Square Events is hiring a Pastry Chef for the New York Marriott Marquis location in New York, NY. This full-time role covers morning shifts with weekend/holiday availability, focusing on high-volume pastry production and baking in a fast-paced environment.

The ideal candidate has prior experience in high-volume food production and is able to supervise pastry staff, manage inventory, and maintain quality standards and sanitation throughout the pastry kitchen.

Qualifications

• Previous high-volume food production experience is required.

Responsibilities

• Supervises the daily production and distribution of all pastries, desserts and baked goods.
• Ensures recipes and standards are followed, food costs are controlled and appropriate quantity is prepared based on established production needs.
• Ensures proper food handling, presentation, portion control and maintenance of proper serving temperatures.
• Monitors and controls the maintenance and sanitation of the pastry kitchen and equipment to ensure a work environment that meets/exceeds federal, state and corporate standards and regulations.
• Supervises hourly kitchen/pastry associates, including interviewing, scheduling, payroll, training, counseling, participating in reviews and recommending disciplinary action, as appropriate.
• Helps plan and implement seasonal menus.
• Orders and maintains pastry supplies and products to ensure appropriate inventory levels.
• Performs other duties as assigned.

Job description

Compass Group USA's Union Square Events is hiring a Pastry Chef for the New York Marriott Marquis location in New York, NY. This full-time role covers morning shifts with weekend/holiday availability, focusing on high-volume pastry production and baking in a fast-paced environment.

The ideal candidate has prior experience in high-volume food production and is able to supervise pastry staff, manage inventory, and maintain quality standards and sanitation throughout the pastry kitchen.