| Location | Detroit, MI |
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.
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.
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.
SUPPORTIVE FUNCTIONS
Perform special projects and other responsibilities as assigned.
Continue professional education and support learning across other team members and departments.
ORGANIZATIONAL RELATIONSHIPS
Reports to: Executive Chef.
Oversees Baker and Pastry Cooks as identified in the source description.
SAFETY REQUIREMENTS
Follow all applicable food safety, sanitation and workplace safety requirements. Use required personal protective equipment (PPE) correctly, participate in training and promptly report damaged, defective or missing PPE and unsafe equipment.
WORK ENVIRONMENT
Hotel and culinary operations function seven days a week and may require flexible schedules, including weekends and holidays. Maintain professional appearance, follow NoMad Detroit and Hilton policies, and demonstrate leadership, teamwork and hospitality toward guests and colleagues.
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.
SUPPORTIVE FUNCTIONS
Perform special projects and other responsibilities as assigned.
Continue professional education and support learning across other team members and departments.
ORGANIZATIONAL RELATIONSHIPS
Reports to: Executive Chef.
Oversees Baker and Pastry Cooks as identified in the source description.
SAFETY REQUIREMENTS
Follow all applicable food safety, sanitation and workplace safety requirements. Use required personal protective equipment (PPE) correctly, participate in training and promptly report damaged, defective or missing PPE and unsafe equipment.
WORK ENVIRONMENT
Hotel and culinary operations function seven days a week and may require flexible schedules, including weekends and holidays. Maintain professional appearance, follow NoMad Detroit and Hilton policies, and demonstrate leadership, teamwork and hospitality toward guests and colleagues.