Pastry Chef

Pastry Chef

The incumbent in this position is responsible for planning desserts, procurement of food supplies and kitchen equipment, production of pastries, supervising and coordinating the work of the kitchen personnel, and keeping with all Hard Rock Cincinnati quality standards. This role is responsible for enhancing the food product that is presented to guests, making changes to respond to market place and guest needs and recommending changes in food product as a result of market research.

Lead all aspects of pastry and bakery production, ensuring quality, consistency and execution.

Lead by example while fostering a positive, professional, and respectful kitchen culture.

Oversee daily operations including scheduling, ordering, inventory, food cost controls, and quality assurance.

Lead all pastry staff including, hiring, training, techniques, recipes, and discipline.

Ensure all products are prepared consistent with recipes and presented consistently and meet established quality standards.

Follow the brand standards of recipes for specific items.

Ensures all food preparation, production and presentation areas to company standards for appearance, equipment and maintenance.

Performs monthly physical inventory.

Monitor inventory levels and order ingredients and supplies as needed.

Assist in menu development, seasonal offerings, and recipe testing.

Check quality of material and condition of equipment.

Maintain an orderly kitchen to include walk in cooler, walk in freezer, dry storage, and all equipment.

Planning, assigning, and directing work for the team based upon the needs of the business.

Communicate with the culinary team when support is needed to meet the demands of the business.

Partners with outlet leaders for specific needs of the client or business.

Support banquet, catering, and large-scale event production. Partners with sales when clients have specific needs or dietary restrictions.

Culinary degree or equivalent professional pastry training preferred.

Minimum of 3–5 years of pastry or baking experience, including leadership experience.

Strong knowledge of baking techniques, dessert preparation, and food safety standards.

Ability to manage multiple priorities in a fast-paced environment.

Excellent organizational, communication, and leadership skills.

Flexible schedule, including weekends, holidays, and special events as required.

Advanced knowledge of chocolate work, sugar artistry, cake decorating, and plated dessert presentation.

Experience managing food and labor costs while maintaining quality standards.

Proficiency in recipe development, menu planning, and product innovation.

Strong understanding of inventory management, purchasing, and vendor relations.

Knowledge sanitation procedures, and local health department regulations.

Ability to train, coach, and develop culinary team members.

Experience working in high-volume restaurant, hotel, resort, casino, or banquet environments.

Strong attention to detail with a commitment to consistency and presentation.

Ability to lift and carry products, ingredients, and equipment as required.

Proficiency with kitchen production schedules, forecasting, and workload planning.

Creative mindset with the ability to develop unique desserts and seasonal offerings.

Strong problem-solving skills and the ability to adapt to changing business needs.

ServSafe Certification or equivalent food safety certification preferred.

Experience with large-scale production, catering, and special event execution preferred.

Basic computer skills, including inventory, ordering, and recipe management systems.