What are the responsibilities and job description for the Kitchen Supervisor position at The Oliver Hotel?
Position Summary:
The Pastry Chef is responsible for overseeing all pastry and dessert production for Oliver Royale. This is primarily an AM position focused on preparation, quality, and consistency, while supporting both daily service and special events. This role works closely with Executive Chef Darin Hoagland to execute seasonal menus and maintain high standards across all dessert offerings.
Key Responsibilities:
- Lead all daily pastry and dessert production for Oliver Royale
- Oversee AM prep for service, ensuring all items are fresh, ready, and consistent
- Execute and maintain dessert menus in collaboration with Executive Chef Darin Hoagland
- Develop seasonal desserts and support menu changes and tastings
- Support special events, wine dinners, and holiday menus
- Ensure proper portioning, plating, and presentation standards are followed
- Communicate inventory needs, including ordering and maintaining par levels for pastry ingredients
- Maintain cleanliness, organization, and food safety standards in the pastry area
- Train and support team members involved in pastry prep as needed
- Monitor waste and control costs through proper planning and execution
- Ensure all recipes and prep procedures are documented and followed
Qualifications:
- Experience in pastry or dessert production in a high-volume kitchen
- Strong attention to detail and consistency
- Ability to work early morning shifts and manage prep independently
- Knowledge of food safety and sanitation standards
- Strong organizational and time management skills
- Ability to work collaboratively with BOH team and leadership
Salary : $21 - $22