Executive Pastry Chef — Luxury Hotel Desserts & Innovation

Auberge; Austin, Northern (TX, KY); Hybrid; USD 70,000 - 95,000; Full time

Job summary

Commodore Perry Estate, Auberge Collection in Austin, Texas seeks an Executive Pastry Chef to lead the pastry team and oversee all pastry operations across outlets. You will develop and execute recipes for breads, pastries, and desserts, manage stock, and ensure strict sanitation and food safety standards while mentoring a skilled kitchen staff.

The role requires four-to-five years in pastry management, flexibility for weekends/holidays, and a passion for luxury hospitality.

Qualifications

• Four-to-five years’ experience in a pastry management role.
• Ability to work a flexible schedule, including weekends and holidays.

Responsibilities

• Develop and execute recipes for various breads, rolls, cookies, cakes, pies, pastries, or other baked goods.
• Monitor stock levels and order ingredients and supplies.
• Seasonal recipe development for multiple outlets.
• Ensure proper storage of food items not used, following all proper standards for refrigeration and storage.
• Supervise, operate, maintain, and properly clean all kitchen equipment.
• Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment.
• Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines.
• Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times

Skills

Pastry management

Kitchen leadership

Flexibility

Job description

Commodore Perry Estate, Auberge Collection in Austin, Texas seeks an Executive Pastry Chef to lead the pastry team and oversee all pastry operations across outlets. You will develop and execute recipes for breads, pastries, and desserts, manage stock, and ensure strict sanitation and food safety standards while mentoring a skilled kitchen staff.

The role requires four-to-five years in pastry management, flexibility for weekends/holidays, and a passion for luxury hospitality.