Pastry Supervisor

French Lick Resort•Horseshoe Bay, TX

27d•$20

About The Position

Pastry Supervisor | Horseshoe Bay Resort Location: Horseshoe Bay, TX (The Texas Hill Country) Rate: $20.00 / Hour Employment Type: Full-Time Craft the Sweet Side of Paradise The lake life is calling! Horseshoe Bay Resort is in search of a talented and organized Pastry Supervisor to lead our Bakeshop operations. Our pastry team is the creative engine behind every baked good, artisan bread, and decadent dessert served across our 17,000-acre resort. As a supervisor, you will do more than bake; you will mentor a team of pastry cooks, manage inventory for luxury ingredients, and ensure every sweet treat meets our 4-Diamond standards. If you have a passion for pastry techniques and a heart for leadership, your success story starts here. Your Impact: Leadership & Artistry You are responsible for the quality, production, and professional standards of the Horseshoe Bay Resort Bakeshop.

Requirements

4 years of professional experience in culinary/pastry arts OR a 2-year Culinary Arts degree plus 2 years of relevant experience.
Deep knowledge of pastry fundamentals, artisan bread production, and high-end plate presentations.
Ability to establish open, collaborative relationships with associates while maintaining fair and consistent discipline.
Basic computer knowledge and the ability to manage production levels based on business projections.
Must be 18+ years of age.
Food Handler's Certificate required.
Physical stamina to stand for long periods and lift/move up to 50 lbs.

Nice To Haves

Valid Driver's License (preferred).

Responsibilities

Supervise and coordinate the daily activities of pastry cooks, assigning production levels based on business forecasts to ensure all outlets are perfectly stocked.
Ensure all bakery products meet resort standards for taste and presentation.
Assist in designing creative food displays and developing rotating cycles of breads and pastries to provide variety for our guests.
Monitor raw materials to ensure no shortage of luxury items; manage inventory according to budget and follow "First In, First Out" (FIFO) rotation protocols.
Lead "teach and taste" sessions, perform staff training to broaden departmental knowledge, and assist with performance reviews and staff development.
Enforce strict compliance with health department, OSHA, and ASI regulations.
Ensure the team maintains "clean as you go" habits and follows all safety and loss-prevention policies.
Attend weekly Chef meetings and daily BEO (Banquet Event Order) meetings to align pastry production with resort-wide events.