Pastry Chef

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 travels 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 conduct guest-facing pastry classes that are engaging, informative, and aligned with the resort’s Culinary philosophy.

Salary Range:

$70,600 to $100,000