Pastry Team Lead - Dessert Production & Menu Innovation

Grand Hyatt Nashville; Nashville (TN); On-site; USD 26,000 - 37,000; Full time

Benefits offered by this job

Medical, dental, and vision (HSA)

Company-paid disability & life

Employee Assistance Program

Supplemental benefits

401(k) with match

Employee hotel discounts

Paid vacation & sick time

Free Parking

Job summary

Grand Hyatt Nashville is seeking a Pastry Supervisor to assist the Pastry Chef in overseeing pastry and dessert operations across hotel dining outlets, ensuring high-quality, consistent baked goods and desserts.

You will train and mentor the pastry team, supervise daily production, manage schedules, monitor flavor and presentation, and collaborate with the culinary team to align pastry offerings with menus.

Qualifications

• High School Diploma or equivalent is required.
• Food Safety Certification is required.
• Experience in pastry or baking operations is preferred.
• Ability to lead a small culinary team and maintain quality standards.

Responsibilities

• Supervise daily pastry and baking operations, maintaining high quality and presentation.
• Collaborate with the Pastry Chef to plan and execute dessert menus for restaurants, banquets, and events.
• Train, mentor, and motivate pastry team members to develop skills and maintain performance.
• Delegate tasks and manage team schedules to ensure timely production and efficient workflow.
• Monitor flavor, presentation, and consistency of all baked goods and desserts.
• Assist with inventory management, ordering, and stocking of ingredients.

Skills

Leadership

Team management

Attention to detail

Staff training

Organizational skills

Creativity

Education

High School Diploma or equivalent

Food Safety Certification

Job description

Grand Hyatt Nashville is seeking a Pastry Supervisor to assist the Pastry Chef in overseeing pastry and dessert operations across hotel dining outlets, ensuring high-quality, consistent baked goods and desserts.

You will train and mentor the pastry team, supervise daily production, manage schedules, monitor flavor and presentation, and collaborate with the culinary team to align pastry offerings with menus.