Executive Pastry Chef

Omni Hotels & Spas•Austin, TX

10d

About The Position

Omni Hotels & Resorts is hiring an Executive Pastry Chef for Barton Creek Resort & Spa. Reporting to the Complex Executive Chef, this leader will create memorable pastry experiences for guests while maintaining an efficient operation. The role leads the Pastry Team through hands-on supervision, training, development, coaching, and mentorship, and assists with implementing new initiatives and managing departmental financials. The Executive Pastry Chef oversees daily pastry preparation and production, quality, consistency, presentation, food safety, sanitation, storage, and cleanliness. The role develops and implements seasonal dessert menus and specialty baked items in collaboration with culinary leadership, coordinates pastry and food requirements with banquet, catering, events, and other teams, and handles necessary administrative work. The position requires working in a fast-paced, high-pressure environment and may involve early mornings, evenings, weekends, holidays, and outdoor settings.

Requirements

At least 3–4 years of culinary management experience in a high-volume hotel pastry kitchen.
Proven culinary skills and ability to lead, develop, motivate, and effectively train staff.
Ability to maintain health standards and ensure safety and security policies and procedures are followed.
Ability to train staff to produce high volumes while maintaining quality; familiarity with batch and quantity cooking.
Excellent written and verbal communication and organizational skills.
Creativity and awareness of new concepts and food trends.
Basic mathematical skills and ability to follow recipes.
Ability to write and perform daily prep lists and par sheets.
Working knowledge of sanitation standards and pastry and baking fundamentals.
Eye-hand coordination to use kitchen equipment.
Ability to work well with others, prioritize, organize, and follow up in a fast-paced, high-pressure environment.
Professional business appearance, attitude, and performance.
Ability to work early mornings, evenings, weekends, and holidays as needed.
Ability to lift and carry up to 50 pounds and push and pull carts or items weighing up to 75 pounds.
Ability to stand and walk for extended periods, bend and twist frequently, use stairs, perform repetitive arm and hand motions, and perform duties outdoors.

Nice To Haves

Culinary degree and/or formal training.

Responsibilities

Train, develop, coach, and mentor pastry staff using a hands-on approach; build team capability and succession strength.
Instill and maintain safety, security, food handling, and sanitation practices in the team.
Supervise daily pastry preparation and production, delegate duties, and ensure prep lists and standard procedures are followed.
Maintain food quality, consistency, portion control, presentation, and compliance with recipes and Omni standards.
Prep, stock, and rotate the line, maintaining adequate product supplies and following purchasing and ordering guidelines.
Inspect food products and monitor storage, cooking times, temperatures, and portion weights and counts.
Maintain cleanliness of the work area, walk-in, prep area, and equipment to Health Department and EcoSure standards.
Coordinate with front-of-house, banquet, stewarding, catering, and convention services teams to meet guest and client expectations, guarantees, and special dietary needs.
Attend BEO meetings and communicate guarantees and food changes to the appropriate culinary areas.
Design, test, and implement seasonal dessert menus and specialty baked items with culinary leadership.
Complete administrative duties necessary to department operations and assist with managing departmental financials.
Check line plating and quality, address performance concerns through coaching and progressive discipline when necessary.
Follow attendance requirements and perform other duties assigned by management.