Pastry Cook

Herschend is seeking an accomplished and motivated Pastry cook to work along the team and support operations for our newest hospitality venture, Dolly Parton's SongTellerHotel, located in the heart of Downtown Nashville. The ideal candidate is driven to create meaningful experiences for our hosts, guests, and community while simultaneously ensuring the success & profitability of all our food and beverage outlets.

Inspired by Dolly Parton's epic career and trailblazing spirit, SongTeller Hotel in Nashville is as unique as the global icon herself. Dolly welcomes guests to a place where they can Love Every Moment; it is a place to unplug, to connect with loved ones and to be entertained.

We want to work alongside someone who acts as an extension of our mission, values, and culture. This person is driven to create meaningful experiences for our hosts, guests, and community while simultaneously ensuring the success and profitability of our unique culinary offerings at Dolly Parton's SongTeller Hotel featuring 245 rooms, two F&B Entertainment venues, a market, and Dolly Parton's Museum.

Our Pastry cook will participate in outlet culinary activities, including food preparation, storage, and product rotation which comply with expected quality, quantity, presentation, and state and local health department requirements. Is responsible for all activities related to the operation of a bakery and pastry, from handling of raw materials to finished products associated with baked goods, entremets, decorating, plating, ware washing, cleanliness and sanitation procedures as needed.

SongTeller Hotel Nashville is more than just a place to rest your head, it's a hub of music, style, and hospitality designed the Dolly-way. Sprinkled with glamour, artistic surprises and a sense of humor - it's an experience as unforgettable as the entertainer herself. SongTellerHotel celebrates the people, talent and setting of the destination, weaving the local music and culinary scenes together. So come experience the unique charm, and hospitality that could only be created by the iconic hostess herself!

SUMMARY OF ESSENTIAL FUNCTIONS & RESPONSIBILITIES

• Execute daily pastry production under direction of the Pastry Chef with focus on entremets, cookies, plated desserts, and specialty items for all outlets (restaurants, coffee shop, and banquets).
• Report to the Pastry Chef or Sous Chef to review daily production objectives, assignments, priorities, and menu updates, including specials and presentation changes.
• Prepare, assemble, and finish pastry items according to established recipes, portion standards, and presentation guidelines, ensuring consistency and quality across all services.
• Assist in the production of components such as creams, mousses, glazes, doughs, batters, and garnishes used in plated desserts and entremets.
• Support service execution, including plated dessert assembly and banquet plating, ensuring proper timing, organization, and presentation.
• Assist with daily mise en place and station setup, ensuring all pastry stations are properly prepared for service.
• Ensure assigned workstation is properly stocked with required par levels and supplies, adjusting to daily business and banquet demands.
• Assist with opening and closing duties of assigned pastry stations.
• Maintain high standards of product quality, flavor balance, texture, and refined presentation in alignment with an elevated guest experience.
• Demonstrate knowledge of modern and classical plating techniques relevant to plated desserts and buffet/banquet displays.
• Follow daily production lists and maintain appropriate production levels to support all outlets and service periods.
• Ensure all products are prepared and presented in accordance with established recipes and pastry standards.
• Maintain proper mise en place, organization, and cleanliness of assigned workstation at all times.
• Adhere to all food safety and sanitation standards, including labeling, dating, rotation (FIFO), proper storage, and allergen awareness.
• Demonstrate knowledge of proper food safety standards, holding times, and temperature control as applicable to pastry production.
• Follow proper food handling procedures to minimize waste and maintain product integrity.
• Assist in monitoring inventory levels, notifying leadership of shortages, and supporting proper storage and organization of products.
• Participate in receiving and storing deliveries, ensuring product quality and proper handling.
• Maintain cleanliness of kitchen areas including sweeping, mopping, dishwashing, and equipment care as needed in the work station
• Support kitchen leadership and collaborate with team members to ensure efficient pastry and overall kitchen operations.
• Demonstrate professionalism, strong communication skills, and the ability to work effectively in a fast-paced environment.
• Maintain professional appearance, good personal hygiene, and dependable attendance.
• Promote a positive and collaborative team environment.
• Follow all company operational standards, safety procedures, and health department regulations.
• Maintain flexibility to adapt to changing business levels, including working varied schedules such as evenings, weekends, holidays, and overtime as needed.
• Meet the physical demands of the position, including standing for extended periods and lifting required loads

• Must be at least 18 years of age with a high school diploma or equivalent
• Culinary or Baking & Pastry degree preferred
• Minimum of 1-2 years of pastry or bakery experience in a professional kitchen (hotel or multi-outlet experience preferred)
• Ability to obtain and maintain a ServSafe Certification
• Strong foundational knowledge of pastry techniques, including doughs, batters, creams, and plated dessert components
• Ability to follow recipes, portion standards, and presentation guidelines with consistency and attention to detail
• Working knowledge of food safety, sanitation, labeling, and FIFO practices
• Strong organizational skills with the ability to prioritize tasks and adapt in a fast-paced, high-volume environment
• Effective communication and teamwork skills with a professional, reliable, and positive work ethic
• Basic math skills for measuring, scaling recipes, and portioning
• Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, and overtime as needed
• Ability to meet physical demands, including standing for long periods, lifting up to 30-50 lbs, and working in varying kitchen temperatures