Pastry Chef

Live Your Passion.  Add Your Magic.             

At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.

We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes. 

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At Pendry West Hollywood, It’s All Because of YOU!  

Pastry Chef  

Imagine turning your passion and talent into a fulfilling career. Imagine a beautiful workplace where you can learn, grow, and have fun. At Pendry West Hollywood, we know our success is all because of you. Here, you’re not just an associate but a passionate creator of authentic, personalized experiences. You’ll feel empowered to think creatively, discover career growth opportunities, and have fun while crafting lasting, cherished moments for our guests. Working at Pendry West Hollywood is more than a job; it’s a way of life. Don’t just imagine the possibility—join us.  

Your Leadership   

• Responsible with executive chef for the selection, training, and development of key leadership personnel within the pastry division 

• Implement cost control measures and revenue enhancement strategies to maximize profitability while maintaining service quality 

• Managing, in conjunction with the Executive Steward, the inventory, control of all equipment and china required for events and restaurants  

• Create and distribute a weekly schedule for all pastry Associates, managing payroll 

• Create and monitor execution and delivery of the amenity program for the hotel 

• Write, maintain, and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure the same is being followed 

• Attend BEO meetings, communicate information to pastry department, oversee pastry production flow and adjust in order to adhere to control procedures for cost and quality 

• Review staffing levels and schedule the department appropriately to ensure that proper coverage is maintained while maintaining payroll costs in line with forecast 

• Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service 

• Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule 

• Be in the know with current pastry and baking trends and maintain a creative portfolio to use as re