Pastry Supervisor

Position Summary

The Pastry Supervisor is responsible for overseeing the daily operations of the resort's pastry and bakeshop production while maintaining the highest standards of quality, consistency, presentation, food safety, and team performance. This position supervises pastry cooks and bakery staff, coordinates production schedules, manages inventory levels, and supports the creation of exceptional breads, pastries, desserts, and specialty baked goods served throughout the resort's restaurants, banquets, events, and outlets. The ideal candidate combines strong pastry and baking skills with leadership experience and a passion for training, mentoring, and developing culinary talent.

Essential Duties And Responsibilities

Production & Quality Management

• Supervise daily pastry and bakery production to ensure all outlets and events receive products according to established specifications and timelines.
• Maintain consistency in taste, appearance, portioning, and presentation of all baked goods and desserts.
• Assist in the development and implementation of seasonal menus, specialty desserts, breads, pastries, and display presentations.
• Ensure recipes, production methods, and quality standards are followed at all times.
• Monitor production volumes based on projected occupancy, banquet business, and outlet demand.
• Inspect finished products for quality, freshness, and presentation before distribution.

Leadership & Team Development

• Supervise, coach, and support pastry cooks and bakery associates in daily operations.
• Assist with onboarding, training, and development of new team members.
• Promote a positive, professional, and team-oriented work environment.
• Conduct ongoing training to enhance technical skills, product knowledge, and operational efficiency.
• Provide performance feedback and assist management with associate evaluations and development plans.
• Maintain staffing productivity while ensuring quality and service standards are achieved.

Inventory & Cost Control

• Monitor inventory levels of ingredients, supplies, and operating equipment.
• Assist in ordering, receiving, and storing products according to company standards.
• Ensure proper product rotation using First In, First Out (FIFO) procedures.
• Minimize waste through proper planning, storage, and production practices.
• Support departmental efforts to maintain labor and food cost objectives.
• Track and report inventory shortages, damaged products, and ordering needs.

Food Safety & Sanitation

• Maintain compliance with all local, state, and federal health regulations.
• Ensure adherence to food safety, sanitation, and workplace safety standards.
• Monitor cleanliness of workstations, bakery equipment, storage areas, and production spaces.
• Enforce "clean as you go" procedures and proper handling of food products.
• Ensure associates properly utilize personal protective equipment and follow established safety protocols.

Communication & Collaboration

• Collaborate with Executive Chefs, Sous Chefs, Banquet teams, and Food & Beverage leadership to support resort operations.
• Participate in daily production meetings and event-planning discussions as needed.
• Coordinate pastry production for restaurants, banquets, weddings, conferences, and special events.
• Communicate operational concerns, equipment issues, and staffing needs to culinary leadership.

Qualifications

Required

• Minimum of four (4) years of professional pastry, baking, or culinary experience; or
• Associate degree or Culinary Arts degree with a minimum of two (2) years of relevant pastry experience.
• Strong knowledge of baking techniques, pastry production, artisan breads, desserts, and plated presentations.
• Ability to lead and motivate a team in a high-volume hospitality environment.
• Strong organizational, communication, and problem-solving skills.
• Food Handler Certification or ability to obtain certification.
• Must be at least 18 years of age.

Preferred

• Luxury hotel, resort, or fine-dining pastry experience.
• Previous supervisory or leadership experience.
• Experience with banquet and large-scale production operations.
• Basic computer proficiency, including email and production reporting systems.

Physical Requirements

• Ability to stand and walk for extended periods.
• Ability to frequently bend, reach, kneel, and lift.
• Ability to lift and move up to 50 pounds.
• Ability to work in hot, cold, and fast-paced kitchen environments.
• Ability to work flexible schedules, including weekends, holidays, mornings, evenings, and special events.

Benefits & Resort Perks

Core Benefits

• Medical, Dental, and Vision Insurance
• Short- and Long-Term Disability Coverage
• Life, Major Illness, and Accident Insurance
• Associate Relief Fund Access
• 401(k) with Employer Match
• Competitive Pay with Regular Reviews
• Paid Vacation and Holidays

Resort Lifestyle Perks

• Weekly Meal Subsidies
• Dining and Retail Discounts
• Access to Resort Amenities, Including Golf (Based on Availability)
• Discounted Rates at Crescent Hotels & Resorts Properties Nationwide

Pay

Starting at $20.00 per hour