Pastry Chef

Interested in joining our team? Please email your resume to

Position:  Pastry Chef

Location:  Akira Back Delray, The Ray Hotel

Department:  Operations, Back of House

Reports To:  Executive Chef, Executive Sous Chef

Type:  Salary Exempt

Salary Adjustments:  Based on Performance

POSITION SUMMARY:  The Pastry Chef position will be responsible for organizing the activities of the Pastry Department to maintain the highest standards of food quality, cost control, and consistency.



-        Provide a friendly, personal demeanor with a willingness to interact

-        Provide professional and friendly guest services 

-        Commits self to the below listed Company values, and acknowledges dedication to providing excellent guest service for our Guests and our internal team, at all times



-        Ability to work safely and prevent personal injury

-        Commitment to the safety of fellow co-workers and our guests, and the ability to demonstrate that commitment through daily actions



-        Lead the pastry cooks in their daily responsibilities; ensure that all items are ready for service

-        Assist team members with any inquiries

-        Implement operating standards for the Pastry Department

-        Communicate effectively, both verbally and in writing, to provide clear direction to the pastry team. Communicate with pastry team and new hires on the expectations of the kitchen, food bibles, recipes, quality, and presentation required of each dish

-        Assign and instruct pastry team in details of work; observe performance and encourage improvement where necessary

-        Maintain pastry department documents including station checklists, dessert inventories, recipe book, and Food Bible

-        Communicate with employees using a positive and clear speaking voice; listen to and understand requests; respond with appropriate actions and provide accurate information

-        Remain calm and alert, especially during emergency situations and/or heavy restaurant activity, serving as a role model for the pastry team and other employees

-        Interact with other department personnel and restaurant staff as needed

-        Manage inventory, ensuring proper inventory levels are maintained for smooth restaurant operations

-        Make decisions and take actions based on previous experience and good judgment, sometimes revising procedures to accommodate unusual situations

-        Ensure health and safety laws are followed at all times and that sanitary conditions are maintained at the highest levels per the requirements of the Department of Health, the Department of Buildings, and OSHA

-        Report to the Executive Chef and Executive Sous Chef any maintenance or repairs needed

-        Prevent the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations

-        Inspect delivery of food to ensure the highest level of quality

-        Make menu recommendations to the Executive Chef for future menu development, holidays, special events, and promotions

-        Demonstrate an understanding and commitment to total quality efforts by striving for continual improvement

-        Attend mandatory meetings, including staff meetings, pastry team meetings, and meetings with Executive Chef

-        Utilize traditional software programs such as Microsoft Office (Word, Excel, Outlook, and PowerPoint)

-        Keep work area clean and organized

-        Complete other duties as assigned by the Executive Team

-        Demonstrate positive leadership characteristics, inspiring Team Members to meet and exceed standards

-        Maximize restaurant profitability, implementing effective controls of departmental processes and prime (food & labor) costs

-        Maintain compliance with company policies and procedures, as well as city, state, and federal laws

-        Assists and/ or completes additional tasks as assigned

-        Accountability

-        Development

-        Working relationships

-        Judgment

-        Quality of work

-        Job skills knowledge

-        Productivity

-        Dependability

-        Punctuality

-        Adherence to Policy

-        Verbal communication

-        Attitude

-        Appearance

-        Teamwork

-        Guest satisfaction



-        High School Diploma Preferred

-        5 years minimum of experience in Pastry Arts, high volume preferred

-        Proof of eligibility to work in the United States

-        Valid Driver’s License

-        18+ years of age

-        Possession of or the ability to possess all state required work cards

-        Maintain a professional, neat and well-groomed appearance adhering to Company standards



-        Opening and closing duties

-        Proper lifting techniques

-        Guest relations

-        Sanitation and safety

-        High volume operations



-        Must have strong problem-solving skills

-        Ability to communicate effectively and assertively in the English language, both verbally and in writing with staff, clients, and the general public

-        Ability to maintain a high level of confidentiality

-        Ability to write reports, business correspondence and procedure manuals

-        Ability to demonstrate a positive attitude at all times

-        Ability to keep an open and objective view

-        Ability to listen empathetically and be respectful at all times

-        Ability to maintain composure and stay focused

-        Ability to maintain personal integrity

-        Ability to work as a team, stay organized, handle various projects at one time, follow up and make accurate decisions

-        Ability to handle a fast-paced, busy, and somewhat stressful environment, and work under pressure and meet deadlines



The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

-        Must have good positive energy to make it through the day

-        Must be able to read the computer monitors

-        Must be able to print legibly for guests to read

-        Must be observant and quick to respond to various situations

-        Must be fluent in both written and spoken English language

-        Must be able to move quickly through work and set the pace in the office and/or venue

-        Must be able to sit and/or stand for extended periods of time

-        Must be dexterous and able to participate in all service aspects.

-        Must be able to twist, tow (push or pull), reach, bend, climb and carry as necessary

-        Must be able to push and lift up to 50 lbs.

-        Ability to use hands to handle, or feel objects, tools or controls

-        Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl

-        Ability to talk, hear, taste, and smell

-        Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus



The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions.

-        Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors

-        Work in an environment that is subject to varying levels of noise, crowds and smoke, the severity of which depends upon guest volume

-        Fast paced, high volume, high energy

-        Hours may be part-time (less than 30 hours per week) 

-        Schedule could exceed 30 hours per week and may include overtime when approved by management

-        Work varied shifts to include days, nights, weekends and holidays




-        Security Level – MED




This job description is a summary of duties, which you as Pastry Chef are expected to perform in your assignment. It is by no means an all-inclusive list but is merely a broad guide to expected duties. As an employee you should understand that a job description is neither complete nor permanent; it can be modified at any time. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the property. In addition, attendance at all scheduled training sessions and meetings is required. Also, at the request of management, any employee may be asked and expected to perform additional duties, responsibilities, or projects without notice.