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Pastry Chef

Posted September 14, 2022

Grand Bohemian Greenville
Greenville, SC
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About This Job

An Inspiring Career Awaits You!

The Kessler Collection is made up of 13 artful hotel and resort properties, 26 restaurants, and over 1,700 Grand Performers across ten states, we continue to grow and so will you! The opportunities are endless. Our mission of inspiring places, intuitive service, and exuberant guests means we are committed to our Grand Performers learning, development, and well-being.

We believe people want to be inspired! 

Our Grand Performers Receive Many Benefits Including:

  • Marriott Employee Discounts Worldwide
  • Competitive Wage & Discretionary Bonus Program
  • Medical, Dental, Vision Insurance
  • Company-Sponsored Life Insurance
  • Short & Long-Term Disability Insurance
  • Pet Insurance
  • Tuition Reimbursement Program
  • 401(K) with Discretionary Company Matching Contributions
  • Employee Assistance Program

Job Summary

The overall objective and purpose of the Pastry Chef position is to oversee all daily operations of the Pastry kitchen. The incumbent is responsible for preparing quality food and pleasing presentations, as well as meeting food handling and quality assurance standards. They are to provide the highest level of service in support of the mission, core values, standards and goals established by the company.

Core Responsibilities

Primary areas of responsibility include, but are not limited to the following:

  • Maintain the integrity of the guests’ privacy, including confidentiality of personal information and key control.
  • Maintain the integrity of Company proprietary information and protect Company assets.
  • Maintains a file of recipes, including ingredients, portions, and directions for preparation and presentation of each dish.
  • Set Standards and methods for portion control for each dish on the menu, with the perceived value factor in mind.
  • Accountable for meeting budgets for food, labor and direct operating expenses as they pertain to the culinary department. 
  • Develop & Follow recipes to properly and efficiently prepare and present all dessert, pastry and bread items to be served, including accommodating special guests requests. 
  • Costing all food items and assisting the Executive Chef with monthly reports. 
  • Creates kitchen labor schedules that meet the Peak Performance criteria.
  • Assists with the creation of seasonal, monthly, weekly & daily specials and menus
  • Monitor execution procedures to ensure quality, consistency, efficiency, productivity and professionalism are at highest level. 
  • Conduct hands-on teaching and training in kitchen, working closely with Sous Chefs, Supervisors and cooks, as well as other staff as applicable who work in BOH, and help with food preparation and execution. 
  • Train and educate staff on new menu items and changes in procedures for current menu items; monitor and hold staff accountable for implementing the changes. 
  • Hire, coach, counsel and conduct performance evaluations for Sous Chefs, Supervisors and cooks. 
  • Develop, train and mentor Sous Chef, Supervisors and cooks, Act as a resource to them as well as other back-of-house (BOH) personnel. 
  • Develop, implement and maintain sanitation practices and protocol.
  • Work with management on on-going and monthly/seasonal menu development, staff training and photo shoots. 
  • Create and monitor kitchen inventory to include order inspections and item selection.
  • Order and maintain outlet kitchen supplies at par levels to ensure quality production
  • To be able to read, understand and produce in a timely manner. 
  • Maintain a neat and organized work area to include adhering to sanitation standards according to state law and health codes. 
  • Maintain neat, clean and professional appearance according to standards
  • Comply with all company safety and security policies and procedures. Report accidents, injuries and unsafe conditions
  • To comply with company and departmental safety rules and regulations, including the property handling of all relevant equipment and machinery.
  • To attend all training and meetings as directed. 
  • To perform other tasks, including cross-training as directed.  
  • All other duties as assigned, planned or un-planned

Knowledge, Skills, And Abilities

  • To perform this role successfully, an individual must have experience achieving desired result(s) in their areas of responsibility. The requirements listed below are representative of observable behaviors and essential knowledge, skill, and abilities required of a successful incumbent.
  • Strategic business leader - Works strategically to devise plans in alignment with organizational goals.
  • Cultivates engagement - Builds loyalty to the company and not to themselves. Proven ability to host/facilitate effective meetings, motivate teams to produce results with tight timeframes while simultaneously managing several projects.
  • Generates alignment - Ensures proper time and effort is spent to build high level performance and consistency throughout collection.
  • Leads with courage - Provides a culture of accountability.
  • Execution of plans - Utilizes our systems, tools and resources to accomplish results and achieve goals
  • Advanced level of written, verbal, and interpersonal communication skills.
  • Ability to implement and uphold service standards
  • Effectively motivate associates and maintain a cohesive team
  • Ability to prioritize and organize work assignments
  • Ability to work well in stressful, high-pressure situations
  • Ability to work with and understand financial information, data and basic arithmetic functions
  • Ability to maintain and build relationships with existing and potential clients as well as industry contacts
  • Ability to prepare wide range of pastry offerings

Minimum Qualifications

  • Culinary Pastry & Baking degree or related training equivalent in the Hospitality/Restaurant Industry - required
  • 3+ years of relevant work experience in similar scope and title – required
  • Experience within luxury brand/markets – preferred
  • Food Safety Manager Certification – required or attained within 30 days

Supervisory Responsibilities

  • Supervisory and leadership responsibilities include achieving results through providing direction and accountability of the following Grand Performers within the culture and policies established by the Kessler Collection. 
  • Pastry Sous Chef
  • Pastry Supervisor
  • Pastry Cook

Work Environment 

  • The work environment/conditions described herein are representative of those that an incumbent may experience.
  • Must be comfortable working in a shared space, with constant noise, without the use of a private office.
  • Must be able to cope with frequent changing priorities and deadlines with a high degree of optimism, professionalism & collaboration.
  • Must be able to work safely in a kitchen environment with high temperatures and humidity
  • Schedules may vary from week to week based on business demands in excess of 40 hours with or without notice.

Physical Demands

  • The physical demands described herein are representative of those that must be met by an incumbent to successfully perform the essential functions of this job. *Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions & physical demands of this role.
  • While performing the duties of this job, the incumbent is regularly required to push, pull and lift up to 50lbs on a daily basis.
  • While performing the duties of this job, the incumbent is regularly required to travel by foot, car, bus,  airplane or other means of transportation which require sitting, waiting and standing for long and short periods of time. 
The Kessler Collection is proud to be an Equal Employment Opportunity employer. We do not discriminate based upon race, religion, color, national origin, gender (including pregnancy, childbirth, or related medical conditions), sexual orientation, gender identity, gender expression, age, status as a protected veteran, status as an individual with a disability, or other applicable legally protected characteristics
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About this Employer

Grand Bohemian Greenville

44 E Camperdown Way
Greenville, SC 29601

(864) 520-5300

187 Room Hotel

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The Grand Bohemian Hotel Greenville has the architectural style of a western lodge, with the lower half covered in a stone veneer and the upper half in cedar shingles. The eight-story hotel will have 187 guest rooms. A restaurant, bar, spa and art gallery will be open to the public, with a ballroom and meeting rooms available for events.

The hotel’s restaurant, Falls Point Grill, has yet to finalize a menu. Falls Point Bar will be a bourbon bar, with a staircase leading from a lower terrace to the river. Both the restaurant and the bar include outdoor seating overlooking the falls.