Pastry Supervisor: Menu Creation & Quality Pastry

Omni Hotels & Resorts; Franklintown (FL); On-site; USD 42,000 - 64,000; Full time

Job summary

Omni Hotels & Resorts is seeking a Pastry Supervisor to lead pastry production and service, ensuring high standards in a luxury hotel environment. The role focuses on cost control, kitchen leadership, and collaboration with the Executive Chef and Sous Chefs. Strong communication and advanced pastry skills are essential.

You will contribute to menu planning and recipe costing while maintaining sanitation and safety guidelines in a fast-paced setting.

Qualifications

• Experience in high quality hotel or freestanding restaurant desirable.
• Excellent communication skills both written and verbal.
• Ability to solve problems in high stress situations.
• Advanced butchery knowledge.
• Ability to plan and execute projects and quantify results.
• Must be able to work standing on your feet for long hours.
• Must be able to lift and carry at least 30 pounds.
• Color vision and depth perception for food preparation and presentation.
• Ability to communicate within kitchen.

Responsibilities

• Oversee pastry production and service to maintain top standards.
• Inspire a positive working environment in the kitchen.
• Assist with schedules and budget guidelines with the Sous Chef.
• Assist purchaser with pastry ordering, receiving and storage.
• Execute all pastry projects and new pastry menu planning.
• Assist Executive Chef with recipe writing and costing.
• Prepare daily pastry prep lists with Sous Chefs.
• Follow kitchen leadership procedures and sanitation programs.
• Adhere to employee handbook policies and expectations.

Skills

Excellent communication

Problem solving

Food technique

Cultural knowledge

Project planning

Delegation

Color vision

Kitchen communication

Job description

Omni Hotels & Resorts is seeking a Pastry Supervisor to lead pastry production and service, ensuring high standards in a luxury hotel environment. The role focuses on cost control, kitchen leadership, and collaboration with the Executive Chef and Sous Chefs. Strong communication and advanced pastry skills are essential.

You will contribute to menu planning and recipe costing while maintaining sanitation and safety guidelines in a fast-paced setting.