Director Of Development Operations Jobs in Hawaii

Corporate Pastry Chef - Premier Hospitality Group - Oahu, HI

Position Summary:

Compensation: Up to $150k, relocation assistance, bonus, and full benefits.

We are seeking an experienced and innovative Corporate Pastry Chef to lead the pastry and baking operations for our distinguished hospitality group on Oahu. This executive role is responsible for the strategic oversight and creative direction of all pastry programs across our portfolio of properties. The ideal candidate will possess a proven track record of leadership in high-volume, multi-unit environments and a passion for developing exceptional dessert experiences that reflect both classic techniques and local Hawaiian influences.

This position offers a unique opportunity to shape the dessert identity of a leading hospitality brand in one of the world's most beautiful locations. You will be instrumental in driving quality, consistency, and innovation across our diverse collection of restaurants, cafes, and event venues.

Key Responsibilities:

• Program Oversight: Direct and oversee all pastry and baking operations across multiple properties, ensuring brand standards for quality, presentation, and execution are consistently met.
• Menu Development: Design, develop, and implement innovative and profitable dessert menus, seasonal specials, and custom offerings for each concept within the group. Incorporate local ingredients and flavors to create a unique sense of place.
• Team Leadership: Lead, mentor, and manage a team of property-level Pastry Chefs and their staff. Provide training, guidance, and professional development to cultivate a culture of excellence and creativity.
• Quality & Consistency Control: Establish and enforce standardized recipes, production methods, and plating specifications across all locations to guarantee a consistent guest experience.
• Financial Management: Collaborate with culinary leadership and property managers to manage pastry department budgets, control food and labor costs, and optimize profitability without compromising quality.
• Vendor & Supply Chain Management: Partner with the procurement team to source high-quality ingredients, manage inventory levels, and build strong relationships with local and national suppliers.
• Safety & Compliance: Ensure all pastry kitchens operate in strict compliance with Department of Health (DOH), HACCP, and all internal food safety standards. Maintain impeccable cleanliness and organization across all work areas.
• High-Volume Production: Oversee production schedules and logistics for both à la carte service and large-scale banquet/event operations, ensuring seamless execution for events of all sizes.

Qualifications:

• Minimum of 7 years of progressive experience in the pastry arts, with at least 3 years in a leadership role (e.g., Executive Pastry Chef, Corporate Pastry Chef, or multi-unit oversight).
• Experience in a high-volume production environment, such as a large hotel, resort, or multi-unit restaurant group, is required.
• Formal culinary education with a degree or certification in Baking and Pastry Arts from an accredited institution is highly preferred.
• Demonstrated expertise in a wide range of pastry disciplines, including classical French pastry, artisan bread baking, chocolate work, sugar work, and modern dessert plating.
• Proven leadership skills with the ability to inspire, train, and manage a diverse team of culinary professionals across multiple locations.
• Strong business acumen with experience in P&L management, menu costing, and inventory control.
• In-depth knowledge of food safety regulations, including HACCP and local health department standards.
• Exceptional creativity and a passion for staying current with industry trends while respecting culinary traditions.

Join our team and lead the evolution of our pastry program in the dynamic and inspiring setting of Oahu. If you are a strategic leader with a passion for pastry and a commitment to operational excellence, we invite you to apply.