LR PALM HOUSE LLC
Job Description
Job Description Description:
Position Overview: The
Head Pastry Chef
at
Palm House
is a hands-on leader responsible for directing all pastry operations, creating visually stunning and delicious desserts, and maintaining the highest culinary standards in line with the expectations of a luxury hospitality environment. This role includes leading and mentoring a small team, overseeing pastry production across all F&B outlets, and contributing to the continued evolution of our pastry offerings.
This is a
full-time position
requiring
open availability , including early mornings, evenings, weekends, and holidays as dictated by business levels and event scheduling. Requirements:
Key Responsibilities: Leadership & Team Management Lead, schedule, train, and mentor the pastry team, ensuring professionalism and productivity. Maintain clear communication with the culinary and front-of-house teams to ensure seamless service across outlets. Monitor performance and support staff development through on-the-job training, coaching, and performance evaluations. Ensure team members follow proper food handling, storage, and safety protocols. Menu Development & Execution Design and develop creative, seasonal, and on-brand dessert menus for the restaurant, in-room dining, banquets, and special events. Maintain consistency in presentation, portioning, and taste across all pastry items. Create specialty desserts and confections that enhance the guest experience and align with Palm House's luxury positioning. Collaborate with the Executive Chef and Food & Beverage leadership on new concepts and promotional ideas. Operations & Quality Control Oversee daily operations of the pastry kitchen, ensuring production meets demand and quality expectations. Manage inventory and ordering of ingredients, ensuring freshness and cost-effectiveness. Monitor food cost, minimize waste, and maintain operational efficiency. Ensure cleanliness and organization of pastry kitchen and storage areas in accordance with local health department standards. Support large-scale event production and coordinate with banquet and events teams for custom requests. Qualifications: Minimum 5 years of progressive pastry experience
in upscale/luxury dining environments. At least
2 years in a supervisory or head pastry role . Culinary degree or formal pastry training preferred. Advanced knowledge of baking and pastry techniques, chocolate and sugar work, plated desserts, and specialty cakes. Highly creative with a refined eye for detail, balance, and visual presentation. Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. Excellent time management, organizational, and communication skills. Proficiency with kitchen equipment, food costing, and inventory management systems. Physical Requirements: Ability to
stand and walk for extended periods
(up to 10 hours per shift). Must be able to
lift and carry up to 30 pounds
(e.g., ingredients, trays, equipment). Comfortable working in a
hot, fast-paced, and physically demanding kitchen environment . Ability to use hands with precision for detailed pastry work and repetitive movements. Ability to work flexible hours, including
early mornings, weekends, holidays, and evenings
based on business needs
Job Description Description:
Position Overview: The
Head Pastry Chef
at
Palm House
is a hands-on leader responsible for directing all pastry operations, creating visually stunning and delicious desserts, and maintaining the highest culinary standards in line with the expectations of a luxury hospitality environment. This role includes leading and mentoring a small team, overseeing pastry production across all F&B outlets, and contributing to the continued evolution of our pastry offerings.
This is a
full-time position
requiring
open availability , including early mornings, evenings, weekends, and holidays as dictated by business levels and event scheduling. Requirements:
Key Responsibilities: Leadership & Team Management Lead, schedule, train, and mentor the pastry team, ensuring professionalism and productivity. Maintain clear communication with the culinary and front-of-house teams to ensure seamless service across outlets. Monitor performance and support staff development through on-the-job training, coaching, and performance evaluations. Ensure team members follow proper food handling, storage, and safety protocols. Menu Development & Execution Design and develop creative, seasonal, and on-brand dessert menus for the restaurant, in-room dining, banquets, and special events. Maintain consistency in presentation, portioning, and taste across all pastry items. Create specialty desserts and confections that enhance the guest experience and align with Palm House's luxury positioning. Collaborate with the Executive Chef and Food & Beverage leadership on new concepts and promotional ideas. Operations & Quality Control Oversee daily operations of the pastry kitchen, ensuring production meets demand and quality expectations. Manage inventory and ordering of ingredients, ensuring freshness and cost-effectiveness. Monitor food cost, minimize waste, and maintain operational efficiency. Ensure cleanliness and organization of pastry kitchen and storage areas in accordance with local health department standards. Support large-scale event production and coordinate with banquet and events teams for custom requests. Qualifications: Minimum 5 years of progressive pastry experience
in upscale/luxury dining environments. At least
2 years in a supervisory or head pastry role . Culinary degree or formal pastry training preferred. Advanced knowledge of baking and pastry techniques, chocolate and sugar work, plated desserts, and specialty cakes. Highly creative with a refined eye for detail, balance, and visual presentation. Strong leadership skills with the ability to motivate and manage a team in a high-pressure environment. Excellent time management, organizational, and communication skills. Proficiency with kitchen equipment, food costing, and inventory management systems. Physical Requirements: Ability to
stand and walk for extended periods
(up to 10 hours per shift). Must be able to
lift and carry up to 30 pounds
(e.g., ingredients, trays, equipment). Comfortable working in a
hot, fast-paced, and physically demanding kitchen environment . Ability to use hands with precision for detailed pastry work and repetitive movements. Ability to work flexible hours, including
early mornings, weekends, holidays, and evenings
based on business needs