What are the responsibilities and job description for the Pastry Chef position at Pocketbook Hudson Hotel & Baths?
Role Summary The Pastry Chef is a creative and strategic leader responsible for overseeing the pastry and bakery program across all outlets, including restaurant service, banquets, and in-room dining. This role is both visionary and hands-on, guiding the team through concept development, execution, and continuous refinement to deliver memorable guest experiences that reflect the property’s culinary identity. This position plays a critical role in aligning with the Executive Chef and F&B Director to ensure quality output, financial accountability, and seamless collaboration across departments.
The Specifics
- Supports and proactively contributes to the alignment with the F&B concept in the bakery/pastry, continuously leading the creative process.
- Proactive alignment with the Executive Chef and F&B Director in driving quality and financial results.
- Ability to create.
- Must have great organizational skills.
- Monitor and control the food cost by creative menu planning, keeping waste to a minimum.
- Must have experience and knowledge in special dietary preparations.
- Encourage elevated performance, leads by example, and disciplines employees for the purpose of improving the Pastry Departments standards of excellence.
- Collaborate with the Executive Chef for the pastry production of restaurant, bar, banqueting and room service achieving and maintaining the brand standards and exceeding Guests’ expectations.
- Follow all Pocketbook procedures and guidelines.
- Be a team player, which includes performing and completing any other tasks or responsibilities requested by managers.
- Be a motivated self-starter, steeped in working efficiently always with kindness and respect.
Ideal Attributes
- Collaborative
- Curious
- Kind
- Attentive
Experience & Qualifications
- Knowledge in food fermentation and preservation
- Live fire cooking experience
- Must possess knowledge of all aspects of pastry production, to include but not limited to, pastries, breads, sweets, ice cream, fillings and toppings, including design, creation and execution of dessert menus, pastries and specialty / wedding cakes.
- Must have experience in cost controls, budgeting, taking inventory, forecasting, proper ordering and receiving, staff management.
- Independent, responsible and multi-tasking are preferred.
- Flexible schedule and ability to work nights, weekends, and holidays as needed.
Job Type: Full-time
Pay: $65,000.00 per year
Benefits:
- Dental insurance
- Health insurance
- Paid time off
Work Location: In person
Salary : $65,000