Lead Pastry Cook, Full-Time

JOB SUMMARY

The Lead Pastry Cook is responsible for supporting both the Pastry Chef and Assistant Pastry Chef in the preparation and production of high-quality pastry items, including cakes, tarts, cookies, creams, custards, sauces, plated desserts, and other pastry offerings. Work must be performed consistently, efficiently, and in a timely manner while maintaining established quality and presentation standards.

This role is critical to upholding the luxury standards and reputation of The Houstonian Hotel, Club & Spa by delivering exceptional products and maintaining the highest levels of professionalism, attention to detail, and discretion. The Pastry Lead is also responsible for adhering to all food safety, sanitation, and operational standards while contributing to an exceptional guest experience.

ESSENTIAL JOB FUNCTIONS

• Provide support to the Pastry Chef and Assistant Pastry Chef in all aspects of pastry production and operations.
• Lead daily pastry production, including cakes, cookies, breads, pies, pastries, plated desserts, fillings, icings, and other baked goods.
• Consistently produce pastries and desserts that meet luxury hotel presentation and quality standards.
• Support a culture of excellence by ensuring all products are prepared with exceptional attentional to detail and craftsmanship.
• Prepare all pastry items in accordance with established recipes, specifications, and production standards.
• Maintains highest quality and appearance of all items produced from pastry shop.
• Collaborate with Culinary, Banquets, Outlets and Events teams to deliver memorable guest experiences.
• Assist with the plating, garnishing, and presentation of banquet desserts and specialty pastry items.
• Ensure all food products are properly rotated, dated, labeled, and stored in accordance with food safety standards.
• Maintain a safe, organized and sanitary work environment
• Respond professionally and proactively to special dietary requests and guest preferences when required.
• Provide guidance and direction to Pastry Cooks during assigned shifts.
• Assist in prioritizing daily production schedules and workflow to ensure operational readiness.
• Must have exceptional attention to detail
• Must be able to work a flexible schedule to include mornings, evenings, weekends and holidays
• Assist with training and onboarding new team members as needed.
• Perform other duties and responsibilities as assigned.

KNOWLEDGE AND SKILLS

• High school diploma or equivalent preferred, but not required.
• Minimum of four years of pastry and baking experience, including strong production skills, creativity, and knowledge of French, Viennese, and American pastries, cake decorating, and showpieces. Progressive pastry experience within a hotel, club, or luxury hospitality environment is strongly preferred, along with demonstrated leadership and training abilities.
• Ability to work calmly and efficiently under pressure.
• Commitment to continuous improvement and craftmanship
• Strong teamwork and interpersonal skills.
• Strong organization and time-management skills.
• Ability to read, write, and understand the English language
• Good judgment and decision making
• Good listening and communication skills
• Knowledge of the safe operation and handling of commercial kitchen and bakery equipment.

Licenses and/or certifications

• Must have Food Handlers Certification.

PHYSICAL JOB REQUIREMENTS

Must be able to meet the following minimum physical requirements for at least an eight-hour shift:

• Physical Stamina: Frequent standing, walking, climbing of ladders and stairs, kneeling, reaching overhead, lifting and carrying various objects weighing up to 30 lbs. Employees in this position will be required to work in a fast-paced kitchen environment, where there is typically a moderate to loud noise level, work is performed in extreme temperatures, and floors surfaces may be slick.
• Vision: Must be able to accurately read instructions, reports, and log sheets. Must be able to work with computers and PDAs in varying light conditions.
• Literacy: Must be able to analyze and process written information from a variety of sources and effectively communicate content of reports.