Executive Pastry Chef

Omni Hotels & Resorts; Austin (TX); On-site; USD 85,000 - 110,000; Full time

Job summary

Omni Hotels & Resorts Barton Creek Resort & Spa seeks an Executive Pastry Chef to lead the pastry team and elevate dessert experiences for guests. You will work under the complex kitchen leadership to ensure execution of high-quality pastries and efficient operations.

The role focuses on mentoring staff, designing seasonal menus, maintaining safety and sanitation, and collaborating with catering and events teams to meet client needs.

Qualifications

• Minimum 3–4 years of culinary management in a high-volume hotel pastry kitchen.
• Culinary degree or formal training preferred.
• Strong leadership, communication, and organizational skills.

Responsibilities

• Lead, train, and develop the Pastry Team to deliver consistent quality.
• Ensure safety, sanitation, and portion control across operations.
• Design seasonal dessert menus and collaborate with leadership.
• Coordinate with Catering, Events, and Banquets to meet guest expectations.
• Oversee daily pastry prep, inventory, and costs.

Skills

Culinary leadership

Staff training

Pastry knowledge

Quality control

Education

Culinary degree

Job description

Omni Hotels & Resorts is seeking a Executive Pastry Chef for the beautiful Barton Creek Resort & Spa!

Ranked among the best resorts in Texas: Top 5 Resorts in the Southwest Conde Nast Traveler and Top 5 Resorts in Texas Travel + Leisure World's Best Awards 2025

We are looking for an experienced Executive Pastry Chef who is passionate about their culinary art work and who is ready to take the next step in leading our Resort’s Pastry Team. This individual will work under the direction of the Complex Executive Chef and help create sensational pastry experience for our guests as well as ensure we maintain an efficient operation.

The Pastry Chef will supervise, train, develop and coach the Pastry Team to success and assist in the implementation of new initiatives. The Pastry Chef will also help manage the financials of the department.

Responsibilities:

• Utilize a hands‑on approach to training and developing pastry staff.
• Ability to instill safety and sanitation habits in all employees.
• Teach employees the importance of consistency in preparation and presentation.
• Thorough knowledge of food handling and preparation techniques.
• Control quality and consistency of all food served.
• Supervise daily pastry preparation for assigned areas.
• Prep, stock, and rotate line to ensure ample supply of products is maintained.
• Work closely with front of house staff to exceed guest expectations.
• Supervise the preparation of all items on prep list following standard procedures.
• Maintain high quality at all times. Inspect all food products for quality when working on prep list and service line.
• Coordinate with catering and event manager to meet client expectations and special dietary needs.
• Responsible for all administrative duties which are necessary in the functioning of the department.
• Attends BEO meetings to ensure guarantees and food products are correct. Must communicate all guarantees and food changes to appropriate culinary areas.
• Develop strong working relation with the Banquet, Stewarding, Catering, and Conventions Services teams, and remain in constant communication to ensure clients needs are met always.
• Design, test, and implement seasonal dessert menus and specialty backed items in collaboration with the culinary leadership team.
• Leading daily completion of all production for line staff and delegates assigned duties, follow purchasing and ordering established guidelines.
• Check portion control, weights and counts prior to function.
• Maintain/check cooking times and temperatures.
• Follow all storage procedures when taking food out of walk‑in and when returning food to walk‑in.
• Maintain cleanliness of work area at all times.
• Keep walk‑in, prep area and equipment up to Health Department and EcoSure standards at all time.
• Prepares all food items according to standard recipes and as specified on guest check, to ensure consistency of product.
• Visually inspects, selects, and uses only food items of the highest standard in the preparation of all menu items.
• Checks and controls the proper storage of product, checking on portion control to maintain quality product.
• Good working knowledge of the fundamentals of pastry and baking procedures.
• Provides support and mentorship to the Pastry team to develop talent and build bench strength through succession planning.
• Consistently check line plating and quality.
• Addresses performance concerns through verbal coaching and progressive discipline when necessary.
• Comply with attendance rules and be available to work on a regular basis.
• Leads the Pastry Team and supports the team in communicating to internal and external clients and guests.
• Performs any other duties assigned by management.

Qualifications:

• 3-4 years minimum culinary management experience in a high‑volume hotel pastry kitchen.
• Culinary degree and/or formal training preferred.
• Proven culinary skills and ability to lead, develop, and motivate staff.
• Ensure that all health standards are consistently maintained.
• Ensure all safety and security policies and procedures are followed.
• Ability to train a staff to produce high volumes of work while maintaining quality per Omni standards.
• Must be familiar with batch and quantity cooking.
• Excellent written and verbal communication skills as well as organizational skills.
• Candidate must be creative and up to speed on new concepts and food trends.
• Must have basic mathematical skills and be able to adhere to recipes.
• Must work well with others and be able to effectively train culinary staff.
• Ability to write and perform daily prep list and par sheets.
• Requires a working knowledge of sanitation standards.
• Eye/hand coordination needed to use all kitchen equipment.
• Highly motivated self‑starter focused on quality, organization, cleanliness, and teamwork.
• The ability to work in a fast‑paced high pressure work environment while executing delegated tasks and assignments.
• Ability to prioritize, organize and follow up.
• Maintain a professional business appearance, attitude, and performance.
• Ability to work early mornings, evenings, weekends, and holidays as needed

ENVIRONMENT & POSITION ANALYSIS:

• Must be able to lift and carry up to 50 lbs.
• Must be able to push and pull carts and items weighing up to 75 lbs.
• Must be able to walk/stand for extended periods of time, with frequent bending, twisting and going up and down stairs.
• Most be able to perform all duties in outdoor settings.
• Requires repetitive motion of arms, and hands.

TOOLS & EQUIPMENT:

• Must be able to use culinary tools and Cooking utensils and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders.