Hyatt Hotels Corporation
Close Inclusive Collection Job Postings Notification
"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."
The Pastry Chef hires, trains, manages and coaches the pastry and baking team. They will provide a quality product that is timely, fresh and meets quantity needs for Hotel Events and the Blue Duck Tavern Restaurant. Blue Duck Tavern is an award winning, farm-to-table, locally sourced restaurant which serves American cuisine. The restaurant has an open-kitchen where it welcomes both travelers and locals alike to gather and celebrate in good taste. The Pastry Chef will work directly with the Executive Chef to maintain and improve the culinary operation. This individual must be a liaison with all departments within the hotel. Skills and knowledge to include baking/pastry education, cost control, communication skills, training skills and knowledge of all pastry/baking related tasks (chocolate and sugar work are a plus), computer skills, organizational skills, guest contact and staff management knowledge.
Other responsibilities would also include (but not limited to) the following:
Lead, train, and supervise the pastry team in preparation and production for all outlets and events.
Develop and execute pastry and bakery menus that reflect creativity and seasonality incorporating local ingredients.
Ensure consistency, quality, and on-brand presentation of all baked goods and desserts.
Maintain cleanliness and organization of the pastry kitchen in accordance with health and safety standards.
Collaborate with the Executive Chef, Events and all F&B teams.
Manage inventory, cost control, and ordering for pastry and bakery needs.
Train and mentor pastry cooks in accordance to Hyatt’s Leadership Expectation.
Attend interdepartmental meetings and contribute to operational planning and innovation.
Open to conductguest-facing pastry classesthat are engaging, informative, and aligned with the resort’s Culinary philosophy.
Qualifications - External
Minimum of 3–5 years of progressive experience in pastry leadership roles, preferably in a luxury hotel or fine dining setting.
Strong administrative and organizational skills, with experience in scheduling, ordering, and food cost control.
Proficient in computer systems including Microsoft Office and basic kitchen management software.
Excellent communication and interpersonal skills; ability to work collaboratively across departments.
Proven ability to produce consistent, high-quality pastry items under pressure and tight timelines.
Experience working with local, seasonal ingredients.
Flexible schedule including weekends, holidays, and evenings as required.
Our family is always growing. Want to be in the know?
#J-18808-Ljbffr
"Our leaders have always encouraged us to try new approaches and learn by experimentation. The biggest learning through this was that persistence and calculated risks, pay off."
The Pastry Chef hires, trains, manages and coaches the pastry and baking team. They will provide a quality product that is timely, fresh and meets quantity needs for Hotel Events and the Blue Duck Tavern Restaurant. Blue Duck Tavern is an award winning, farm-to-table, locally sourced restaurant which serves American cuisine. The restaurant has an open-kitchen where it welcomes both travelers and locals alike to gather and celebrate in good taste. The Pastry Chef will work directly with the Executive Chef to maintain and improve the culinary operation. This individual must be a liaison with all departments within the hotel. Skills and knowledge to include baking/pastry education, cost control, communication skills, training skills and knowledge of all pastry/baking related tasks (chocolate and sugar work are a plus), computer skills, organizational skills, guest contact and staff management knowledge.
Other responsibilities would also include (but not limited to) the following:
Lead, train, and supervise the pastry team in preparation and production for all outlets and events.
Develop and execute pastry and bakery menus that reflect creativity and seasonality incorporating local ingredients.
Ensure consistency, quality, and on-brand presentation of all baked goods and desserts.
Maintain cleanliness and organization of the pastry kitchen in accordance with health and safety standards.
Collaborate with the Executive Chef, Events and all F&B teams.
Manage inventory, cost control, and ordering for pastry and bakery needs.
Train and mentor pastry cooks in accordance to Hyatt’s Leadership Expectation.
Attend interdepartmental meetings and contribute to operational planning and innovation.
Open to conductguest-facing pastry classesthat are engaging, informative, and aligned with the resort’s Culinary philosophy.
Qualifications - External
Minimum of 3–5 years of progressive experience in pastry leadership roles, preferably in a luxury hotel or fine dining setting.
Strong administrative and organizational skills, with experience in scheduling, ordering, and food cost control.
Proficient in computer systems including Microsoft Office and basic kitchen management software.
Excellent communication and interpersonal skills; ability to work collaboratively across departments.
Proven ability to produce consistent, high-quality pastry items under pressure and tight timelines.
Experience working with local, seasonal ingredients.
Flexible schedule including weekends, holidays, and evenings as required.
Our family is always growing. Want to be in the know?
#J-18808-Ljbffr