Pastry Chef

HOTEL DROVER•Fort Worth, TX

About The Position

This job description is intended to describe the general nature of the role and is not intended to be exhaustive as it is impossible to outline every duty or responsibility a role will entail. Duties, responsibilities, and activities may change at any time with or without notice. ROLE SUMMARY: The Pastry Chef is responsible for leading the pastry team in the preparation, presentation, and delivery of high-quality pastries, desserts, and baked goods across all hotel outlets and events. This role ensures culinary excellence, consistency, and creativity while maintaining food safety, sanitation, and operational standards. The Pastry Chef supports the overall culinary vision of the hotel by developing innovative pastry offerings and mentoring team members to deliver exceptional guest experiences.

Requirements

Strong knowledge of pastry techniques, baking methods, and dessert presentation.
Ability to lead and motivate a culinary team in a fast-paced environment.
Knowledge of food safety, sanitation standards, and kitchen operations.
Ability to communicate clearly, professionally, and respectfully with team members and leadership.
Flexible schedule — must be available to work evenings, weekends, and holidays.
Strong interpersonal and collaboration skills.
Ability to manage multiple priorities and maintain high attention to detail.
Embody our Core Values: Hit the Mark, Every time, Blaze New Trails, Spark Warmth, Be Intentional, Do Right, Honor All, Stay Curious.

Nice To Haves

Degree or certification in Pastry Arts or Culinary Arts.
Previous leadership experience in a luxury hotel or high-volume hospitality environment.
Experience with banquet and large-scale pastry production.
Experience developing seasonal menus and creative pastry concepts

Responsibilities

Lead and supervise daily pastry operations, including production, preparation, and presentation of desserts, pastries, and baked goods.
Prepare and execute pastry items personally while guiding team members to maintain quality, consistency, and presentation standards.
Develop new pastry concepts, seasonal menus, and dessert offerings that align with the hotel’s culinary vision and guest expectations.
Supervise and coordinate the activities of pastry cooks and culinary team members engaged in food preparation.
Maintain high standards of food quality, taste, and presentation across all outlets, banquets, and special events.
Ensure proper food handling, storage, labeling, and temperature control in accordance with health and safety regulations.
Monitor and maintain compliance with all food safety, sanitation, and regulatory requirements.
Oversee pastry production schedules to ensure timely preparation for outlets, events, and guest service demands.
Train, coach, and mentor pastry team members to improve culinary skills, product knowledge, and service excellence.
Foster a collaborative team environment that promotes mutual respect, teamwork, and professional development.
Monitor inventory levels, assist with purchasing, and manage product usage to reduce waste and control costs.
Inspect raw and finished pastry products to ensure quality standards are consistently met.
Assist with menu planning, food presentation design, and decorative pastry displays.
Work closely with Culinary, Banquets, and Food + Beverage leaders to ensure seamless service and successful event execution.
Address operational challenges and communicate effectively with leadership regarding opportunities for improvement.
Participate in hiring, interviewing, and onboarding pastry team members as needed.
Maintain productivity standards while ensuring exceptional guest satisfaction.
All other duties as assigned.