Executive Pastry Chef - The Saint Paul Hotel

Now Hiring: Executive Pastry Chef at The Saint Paul Hotel

Lead the next culinary chapter at an iconic Twin Cities property

The Saint Paul Hotel is seeking an accomplished Executive Pastry Chef to lead our pastry program and help shape culinary experiences at one of the Twin Cities’ most iconic hospitality destinations.

This is an opportunity for an experienced pastry professional to bring a distinct creative vision to a historic hotel environment. You’ll lead the development of the Hotel’s pastry program, oversee a talented team of culinary professionals, and create exceptional pastries, plated desserts, breads, viennoiseries, chocolates, confections, cakes, celebration pieces, and more. You’ll balance the artistry of high-end pastry with the demands of large-scale production across multiple Hotel outlets.

We’re looking for an experienced pastry chef with a strong creative point of view, exceptional technical skills, and the ability to lead and develop a talented team. You’ll work closely with the Hotel’s Executive Chef to innovate, evolve menus, maintain exceptional standards, and build a pastry program worthy of The Saint Paul Hotel.

If you have 5–7 years of progressive pastry experience and are ready to lead an acclaimed pastry program, we’d love to hear from you.

This position supervises and coordinates the daily pastry operations of the culinary department, including managing the pastry team, exemplifying and training the culture, and overseeing workflow to ensure the department is operating to plan. Additional responsibilities include hiring, training, and scheduling of pastry personnel, preparation and cooking of food products, training and coaching staff on the production and preparation of menu items, and ensuring flavor profiles are maintained to high luxury hospitality and company standards.

Working with the direction of the Executive Chef, assists in leading the development and growth of a market-leading brand, focused on a strong safety culture, consistent delivery of innovation, creativity, first-class service, and the creation of memorable entertainment experiences.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Culinary Management:

• Create and lead the hotel’s overall pastry vision and identity.
• Establish a recognizable pastry style that reflects luxury, seasonality, and regional relevance.
• Champion pastry innovation by experimenting with bold flavor profiles and introducing cutting-edge techniques to elevate the entire menu.
• Provides leadership and oversight to the culinary department to ensure economical and timely food production.
• Able to coordinate and execute signature pastries, plated desserts, petit fours, chocolates, confections, breads, viennoiseries, cakes and celebration items.
• Build a program capable of producing both highly refined individual pieces and high-volume hotel production with several outlet identities while maintaining luxury/high-quality execution.
• Reviews and ensures appropriate staffing levels in line with payroll, budget, and guest needs.
• Investigates and resolves service/quality complaints and performance issues, including disciplinary procedures as necessary to achieve high guest satisfaction and peak staff performance.
• Cooks, prepares and/or otherwise directs the preparation process to ensure all food is created and presented to the approved recipes and procedures.
• Expedites service and oversees the flow of orders to ensure a positive guest experience.
• Maintains close communication with other supervisors to ensure adequate staffing, inventory, and production pars are in place to service culinary areas.
• Ensures compliance with local, state, and national regulations pertaining to food quality, cleanliness and sanitation standards, personnel, and safety.
• Conducts daily, weekly, and monthly inventories as required for controls and financial reports.
• Develops and establishes systems to improve effectiveness and efficiency.
• Manages recycling efforts and sustainability policies and programs (when applicable).
• Exercises reasonable care, performs required maintenance, and ensures operating instructions, safety standards, and guidelines are followed for restaurant’s equipment and facility assets.

Supervisory and Administrative Functions:

• Supervises pastry personnel and coordinates their assignments to ensure economical and timely food production.
• Coordinates, trains, and monitors the performance of staff through training programs, regular feedback, and exceptional communication skills to propel the hotel into a market-leading organization.
• Reviews financial transactions and monitors budget to ensure efficient operations and maximum profits.
• Respects and manages to all Morrissey Hospitality vendor purchasing programs and assists in purchasing, preparation, and delivery of all food and non-food items as necessary while controlling/managing security and storage of purchased inventories.
• Receives and quality checks purchased items to ensure accuracy and quality.
• Implements and coordinates daily, weekly and monthly food preparation and cleaning tasks for staff. Monitors teams’ work product including regular inspections ensuring departmental cleanliness and product security.
• Plans, develops and implements menus in conjunction with Executive Chef and assists in developing recipe cards for all menu items to ensure consistency and profitability.
• Reviews and maintains controlled inventory levels, organized storage areas, and efficiently processes invoices in a timely fashion.
• Completes all administrative duties needed to perform job functions as required (e.g., staff schedule, daily and weekly payroll, food orders, costing and recipe specifications, etc.).
• Recruits, hires, and onboards high performing individuals to Morrissey Hospitality standards.