Pastry Supervisor

About the role

Hotel Bardo Savannah is seeking an experienced Pastry Supervisor to lead the day-to-day pastry operation within the main kitchen.

Responsibilities

• Lead and participate in daily pastry production for the property.
• Organize production priorities and ensure items are completed accurately and on schedule.
• Provide hands-on direction, coaching, and support to Pastry Cooks and other culinary team members.
• Maintain consistent standards for quality, presentation, portioning, and freshness.
• Uphold the elevated presentation and execution standards expected within an upscale hotel environment.
• Cook with culinary leadership to anticipate production needs based on business levels and events.
• Monitor inventory levels and communicate ordering and supply needs.
• Maintain organized work areas and ensure proper labeling, storage, rotation, and handling of products.
• Help control waste and support efficient use of ingredients and supplies.
• Ensure compliance with food safety, sanitation, allergen, and workplace safety standards.
• Support training and onboarding of pastry team members.
• Collaborate with culinary leadership and other kitchen teams to support smooth overall operations.

Qualifications

• Previous professional pastry or baking experience in a hotel, restaurant, bakery, resort, or similar culinary environment required.
• Prior experience providing shift leadership, training, or supervision strongly preferred.
• Strong working knowledge of pastry and baking techniques, including scratch production.
• Experience working within an upscale, luxury, or quality-driven culinary environment strongly preferred.
• Strong organization and time-management skills with the ability to manage multiple priorities.
• Demonstrated attention to detail and commitment to quality, consistency, and presentation.
• Ability to coach and support team members while remaining actively involved in production.
• Working knowledge of food safety, sanitation, and proper food storage practices.
• Dependable, collaborative, and comfortable working in a fast-paced hospitality environment.
• Ability to stand for extended periods and frequently bend, reach, lift, and carry items weighing up to 50 pounds.
• Availability to work a flexible schedule, including early mornings, evenings, weekends, and holidays based on business needs.
• Culinary or pastry education is a plus but not required.