Pastry Chef- The Pollard Hotel

Schedule:
4:30 a.m.-12:30 p.m.  Tuesday through Saturday

Start Date:
March 1, 2026

Job Summary:

The Pastry Chef leads the daily pastry program, handcrafting high-quality baked goods for all service levels in the hotel and restaurant.

Mission: Homemade. Locally Sourced. Authentically Marli’s
Marli’s was built on a simple philosophy: food tastes best when it is made from scratch and sourced close to home. In every dish, you’ll taste the care of a kitchen that values authenticity over shortcuts, community over convenience, and hospitality that feels like home.

Essential Duties & Responsibilities:
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. Reasonable accommodations may be made to enable individuals with disabilities to perform essential duties.  

•  Culinary Production and Artistry: Execute the daily pastry program by handcrafting a high-quality selection of donuts, cakes, and pastries. Produce artisanal breads, biscuits, and pretzels on a flexible schedule to meet service demands, and lead the preparation of all pastry components for multi-channel service, including banquets, breakfast, and dinner.  


• Menu Innovation: Collaborating closely with the management team on seasonal updates, conceptualizing and baking signature dessert menu items, as well as rotating "featured" desserts.  


• Quality Control and Standards: Ensure every item meets strict standards for food quality, flavor profile, and visual consistency. Create and maintain accurate written recipes to ensure consistency and keep records for kitchen processes.  


• Kitchen Operations and Safety: Proactively develop systems and workflows to improve kitchen efficiency and minimize waste. Manage a daily prep list efficiently while rigorously maintaining compliance with all health department regulations and safety standards.  


• Leadership and Training: Provides direction and works effectively in a fast-paced kitchen environment, ensuring exceptional customer service and assisting in staff training. Participate in company trainings and meetings when required.

Commitment to Exceptional Customer Service: This role requires presence during our busiest times, including frequent weekend, holiday, and early shifts.

Skills and Qualifications: Leadership & Motivation: Strong leadership and motivational skills with the ability to provide direction in a fast-paced environment.  

• Communication & Collaboration: Excellent communication skills and a team-player attitude, especially when working with management on menu development.  


• Professional Demeanor: Patient, honest, and dependable with the ability to stay positive under pressure.  


• Efficiency: Self-motivated and efficient with the capacity to manage a daily prep list quickly.  


• Operational Readiness: As part of daily management responsibilities, the employee must be accessible via cell phone and email. This is required for the effective use of our internal management systems, including staff scheduling and human resources applications. 

Experience/Education Preferred:

• Professional Experience: Minimum of three to five years of restaurant and kitchen supervisory experience or relevant hospitality business experience.


• Specialized Skills: Pastry and baking experience is required.  


• Educational Background: College degree preferred; High School diploma or equivalent required.  


• Certifications: Current ServSafe Manager Certificate.  

Physical Demands and Work Environment:

• Mobility & Physical Effort: Regularly required to stand for extended periods and navigate a multi-level facility, including frequent use of stairs to access basement storage.  


• Manual Dexterity: Must be able to frequently handle kitchen equipment such as knives, mixers, and grills.  


• Lifting Requirements: Capacity to safely lift and move items weighing up to 50 pounds.  


• Kitchen Conditions: Exposure to high temperatures, sharp objects, and commercial cleaning chemicals