Pastry Chef -NoMad Detroit

SPECIFIC JOB KNOWLEDGE, SKILLS & ABILITIES 

• Advanced knowledge of baking and pastry practices, including team leadership and complex production challenges.

• Supervisory and management skills.

• Strong oral and written communication skills.

Pastry Production & Quality

• Supervise daily production and distribution of pastries, desserts and baked goods; ensure recipes and standards are followed, appropriate quantities are prepared, costs are controlled, and safety requirements are met. 

• Monitor cleanliness, sanitation and maintenance of the pastry shop and equipment to support a safe work environment and meet applicable standards.

Team Leadership

• Supervise hourly pastry employees, including interviewing, scheduling, training, developing, coaching, communicating and resolving workplace problems.

• Recommend and conduct performance and salary reviews and recommend appropriate corrective action, in accordance with hotel procedures.

Menus, Purchasing & Inventory

• Create, plan and implement seasonal menu changes to maintain variety and guest interest.

• Order and maintain pastry shop supplies at appropriate par levels to ensure consistent production.

Education 

High school diploma or equivalent required; advanced professional pastry training or degree preferred. 

Experience 

Five or more years of pastry cooking or baking experience, including supervisory experience. 

Licenses or Certifications 

Any licenses or certifications required by applicable law or hotel policy. 

PHYSICAL REQUIREMENTS 

Requires frequent standing, walking, reaching and handling of culinary equipment; work in active kitchen environments with heat, cold and food preparation activities. The pastry source lists occasional lifting up to 50 pounds. Essential functions may be performed with or without reasonable accommodation.