The upper upscale steakhouse at Hotel Bourre Bonne is seeking an experienced and creative Pastry Lead to oversee daily pastry production and support the execution of elevated dessert offerings within a luxury hospitality environment. This role is responsible for leading pastry preparation, maintaining exceptional presentation and quality standards, and assisting culinary leadership with menu development, production planning, and operational excellence.
The ideal candidate brings strong pastry fundamentals, previous upscale culinary experience, creativity, attention to detail, and the ability to lead pastry operations in a high-volume, guest-focused environment while upholding the refined standards associated with luxury dining and hospitality.
Lead daily pastry and dessert production for the steakhouse, lounge, banquets, and special events
Prepare and execute high-quality pastries, plated desserts, breads, specialty items, and seasonal features with consistency and precision
Maintain presentation standards aligned with upper upscale and luxury dining expectations
Assist Executive Chef and culinary leadership with dessert menu development, recipe creation, and seasonal offerings
Ensure proper preparation, baking, finishing, garnishing, and plating techniques are consistently followed
Oversee pastry station organization, cleanliness, and operational readiness throughout service
Monitor product freshness, quality, and inventory levels while minimizing waste
Assist with ordering, receiving, labeling, rotation, and storage of pastry ingredients and products
Train, mentor, and support pastry cooks and culinary team members on techniques, recipes, and presentation standards
Ensure compliance with all food safety, sanitation, and health department standards
Support banquet and VIP event execution with customized pastry and dessert presentations
Maintain production schedules and preparation timelines in a fast-paced luxury hospitality environment
Uphold Forbes Travel Guide-inspired hospitality standards and elevated guest presentation expectations
Previous pastry, baking, or culinary leadership experience required
Upscale restaurant, hotel, steakhouse, or luxury hospitality experience strongly preferred
Strong knowledge of pastry techniques, baking methods, chocolate work, plated desserts, and dessert presentation
Ability to multitask and lead pastry production in a high-volume environment
Strong organizational skills and attention to detail
Knowledge of food safety and sanitation procedures
Flexible schedule including evenings, weekends, and holidays
Ability to stand for extended periods and lift up to 50 pounds
Culinary or pastry education preferred but not required with equivalent experience
At Hotel Bourre Bonne, we are committed to delivering exceptional dining experiences through refined cuisine, elevated service, and culinary innovation. The Pastry Lead plays a vital role in creating memorable guest experiences through creativity, precision, and excellence in execution.
