Pastry Chef

US-LA-New Orleans
2 weeks ago
Requisition ID
# of Openings
Category (Portal Searching)


Royal Orleans Hotel


Royal Orleans


The Omni Royal Orleans offers graceful elegance in a New Orleans French Quarter hotel. Located on the most fashionable corner, St. Louis at Royal, the hotel has received the four-diamond luxury award for over 30 years and has earned the Pinnacle Award for meeting services. Our full property renovation incorporates modern amenities with classic design in our guest rooms, including iconic wrought iron balconies and redesigned public spaces inspired by liveliness of the area's culture through various color palettes and artwork.

Omni Royal Orleans’ associates enjoy a dynamic and exciting work environment, comprehensive training and mentoring, along with the pride that comes from working for a company with a reputation for exceptional service. We embody a culture of respect, gratitude and empowerment day in and day out. If you are a friendly, motivated person, with a passion to serve others, the Omni Royal Orleans Hotel may be your perfect match.

Job Description

The Pastry Chef will be responsible for all baked goods, rolls, Danish bread etc., and will assist in producing and plating Banquet pastries, filling pastry cart orders when necessary, ensure there is proper storage for advanced production and any other reasonable requests of management


  • Prepare all food items according to recipe standards.
  • Maintain highest quality and appearance of any items sent from the Pastry Kitchen.
  • Responsible for plating and garnishing all banquet desserts to include setting up attractive buffets.
  • Complete basic production necessary for finished dessert items.
  • Keep all food rotated, dated and labeled. Follow correct food handling procedures. Wear gloves when handling food directly.
  • Maintain a safe, organized and sanitary work area.
  • Consult with Pastry Chef or Assistant Pastry Chef for information regarding the forecast for the day and/or special functions.
  • Be concerned with overproduction and proper use of leftovers.
  • Maintain an inventory of production items to ensure the necessary amount is available for business demands.
  • Must be totally flexible to learn Baker’s responsibility.
  • Must understand the importance of cross training for all shifts.
  • Have knowledge of the operation of all equipment and maintain their cleanliness.
  • Report irregularities and defects in equipment and machinery to the Pastry Chef or any manager available.
  • In the absence of the Pastry Chef or Assistant Pastry Chef, consult with Sous Chef for any changes in Banquet event order sheets or any other special functions.
  • Practice safety standards and report any unsafe condition to the manager.


Minimum 2 years experience in a commercial kitchen, preferred.

Pastry baking experience, preferred.

The candidate must be able to lift up to 25 pounds.

The candidate must be able to work a flexible schedule including AM and PM shifts, weekends and holidays. 

Candidate must have excellent written and verbal communication skills.


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