F&B Banquets & Catering - Pastry Chef

Omni Hotels & Resorts•Austin, TX

About The Position

Omni Hotels & Resorts is seeking an experienced Executive Pastry Chef for Barton Creek Resort & Spa. Reporting under the direction of the Complex Executive Chef, this leader will create memorable pastry experiences for guests while maintaining an efficient operation. The Executive Pastry Chef supervises, trains, develops, and coaches the Pastry Team; helps implement new initiatives; and assists with managing departmental financials. The role oversees daily pastry preparation and production, product quality and consistency, food safety and sanitation, inventory and storage practices, and the execution of recipes and service standards. The chef collaborates with culinary leadership to design and implement seasonal dessert menus and specialty baked items, and coordinates with catering, events, banquet, stewarding, and convention services teams to meet client expectations, guarantees, and dietary needs. The position also includes administrative responsibilities, staff development and performance coaching, and maintaining cleanliness and compliance with Health Department and EcoSure standards.

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, and motivate staff.
Ability to train staff to produce high volumes while maintaining quality to Omni standards.
Familiarity with batch and quantity cooking.
Excellent written and verbal communication and organizational skills.
Creativity and familiarity with new concepts and food trends.
Basic mathematical skills and ability to follow recipes.
Ability to work effectively with others and train culinary staff.
Ability to write and carry out daily preparation lists and par sheets.
Working knowledge of sanitation standards and ability to maintain health standards and follow safety and security procedures.
Ability to prioritize, organize, and follow up.
Ability to work in a fast-paced, high-pressure environment while carrying out delegated tasks and assignments.
Professional business appearance, attitude, and performance.
Ability to work early mornings, evenings, weekends, and holidays as needed.
Eye-hand coordination sufficient to use kitchen equipment.
Ability to lift and carry up to 50 pounds and push or pull carts and items weighing up to 75 pounds.
Ability to walk and stand for extended periods, frequently bend and twist, use stairs, work outdoors, and perform repetitive arm and hand motions.
Ability to use culinary tools and cooking utensils and equipment, including pots, pans, slicer, knives, VCM, robot coupes, blenders, burr mixers, ovens, grills, stoves, flat tops, and salamanders.

Nice To Haves

Culinary degree and/or formal training.

Responsibilities

Train, develop, coach, and mentor pastry staff using a hands-on approach; help build team talent and succession strength.
Promote safety, sanitation, and consistent preparation and presentation practices among employees.
Supervise daily pastry preparation and production for assigned areas, delegate duties, and ensure production is completed.
Prepare, stock, and rotate the line; maintain product supplies and follow established purchasing and ordering guidelines.
Control the quality and consistency of food served, inspect ingredients and prepared products, and check plating and portion control.
Prepare food according to standard recipes and guest orders, maintaining consistency and quality.
Coordinate with front-of-house staff to exceed guest expectations.
Coordinate with catering and event managers on client expectations and special dietary needs.
Attend BEO meetings, verify guarantees and food products, and communicate guarantees and food changes to the appropriate culinary areas.
Maintain strong working relationships and ongoing communication with Banquet, Stewarding, Catering, and Convention Services teams.
Design, test, and implement seasonal dessert menus and specialty baked items with the culinary leadership team.
Check portion control, weights, counts, cooking times, and temperatures before functions.
Follow proper food storage procedures when removing products from or returning them to walk-ins; monitor product storage and portion control.
Maintain clean work areas and keep walk-ins, preparation areas, and equipment compliant with Health Department and EcoSure standards.
Perform necessary departmental administrative duties and assist with managing departmental financials.
Address performance concerns through verbal coaching and progressive discipline when necessary.
Follow attendance rules and maintain regular availability; perform other duties assigned by management.
Lead the Pastry Team and support communication with internal and external clients and guests.