Pastry Cook

Royal Orleans Hotel

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.

The Pastry Chef will be responsible for all production and organization of related pastries, specialty breads and desserts for the Omni Royal Orleans Hotel including Banquets, Rib Room Restaurant, La Riviera pool menu, holiday and specialty dessert promotions. The Pastry Chef is also responsible for food cost control, proper waste management, labeling and dating procedures, inventory control and filling pastry Banquet orders for BEO and REO requisition sheets. It is essential that the pastry chef ensure there is proper storage for advanced production and any other.

Help the Executive Chef and Sous Chef with restaurant, banquet and specialty dessert menu development
• Assist in the development of use records for banquet and wait staff, including but not limited to photos, recipes and descriptions of any and all new menu items executed for new menus.
• Development and 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 displays for buffets.
• Complete basic production necessary for finished dessert items such as sauces and garnishes.
• 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.
• 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.
• Have knowledge of the operation of all equipment and maintain their cleanliness.
• Consult with the Executive Chef or Sous Chef for any changes in Banquet event order sheets or any other special functions.

• 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.

Omni Hotels & Resorts is an equal opportunity employer - vets/disability. The EEO is the Law poster and its supplement are available using the following links: EEOC is the Law Poster and the following link is the OFCCP's Pay Transparency Nondiscrimination policy statement
If you are interested in applying for employment with Omni Hotels & Resorts and need special assistance to apply for a posted position, please send an email to applicationassistance@omnihotels.com.