Executive Pastry Chef

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive. Job Overview: The Pastry Chef is responsible for crafting exquisite desserts, pastries, and breads that elevate the dining experience. The Pastry Chef will oversee the pastry kitchen, train staff, and ensure the highest standards of quality, taste, and presentation. Key Responsibilities: Menu Development: Create innovative and seasonally inspired dessert menus that complement our culinary offerings. Recipe Development: Develop new recipes and refine existing ones to ensure consistency and flavor. Production: Oversee the production of pastries, breads, and desserts, ensuring timely delivery to various outlets within the hotel. Team Leadership: Manage and train a team of pastry cooks, delegating tasks and providing guidance. Inventory Management: Maintain accurate inventory records and place orders for supplies and ingredients. Quality Control: Ensure the highest standards of quality, taste, and presentation for all pastries and desserts. Food Safety and Sanitation: Adhere to strict food safety and sanitation guidelines. Cost Control: Monitor food costs and labor expenses to maintain profitability. Equipment Maintenance: Maintain and clean kitchen equipment. Qualifications: Proven experience as a Pastry Chef in a high-volume, upscale establishment. Strong culinary skills, including baking, pastry-making, and cake decorating. Creative flair and a passion for crafting delicious desserts. Excellent organizational and time management skills. Ability to work under pressure and meet deadlines. Strong leadership and team management skills. Certification from a culinary school or equivalent experience. Knowledge of food safety and sanitation regulations. Paid Time Off Employee Assistance program This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice. The Ballantyne is an Equal Opportunity Employer. We support and encourage diversity in the workplace. #J-18808-Ljbffr