Pastry Chef

Campbell's Resort; Flower Mound (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Campbell’s Resort is seeking a Pastry Chef to lead the daily pastry and bakery operations across the resort's dining outlets, banquets, and events. You will craft a wide range of pastries and desserts while ensuring consistent quality, portion control, and presentation.

Collaborate with culinary teams to plan menus, manage production, and maintain inventory and costs. The role emphasizes flexibility for seasonal volume, with early starts and a focus on guest satisfaction through creative,

Qualifications

• Minimum 2 years baking experience in a professional kitchen.
• Able to begin shift at 3am when necessary.
• Ability to cost and properly write recipes.
• Excellent written and spoken English.
• Must be at least 21 years old.
• Experience creating or elevating pastry programs.

Responsibilities

• Oversee daily pastry and bakery operations for resort restaurants, banquets, events, and outlets.
• Plan and produce pastries, desserts, baked goods, and specialty items to standards of taste, presentation, freshness and cost control.
• Develop menus and recipes; manage production planning, ordering and inventory control.
• Ensure sanitation and safety requirements; train and direct pastry staff as needed.

Skills

Baking experience

Creativity

Dessert development

Pastry program development

Shift flexibility

Communication (English)

Job description

Position type: Full Time – health benefits on the 1 st , of the month after 60-day probation.

Campbell’s Resort offers its employees a comprehensive benefits package including Aetna Medical, Delta Dental, VSP Vision, USAble Life & Disability, a match 401(K) program as well as vacation time and the accrual of sick leave hours.

Summary:

The Pastry Chef is responsible for overseeing and executing the daily pastry and dessert operations for the resort’s restaurants, banquets, events, and other food and beverage outlets. This position prepares a wide variety of high-quality pastries, desserts, baked goods, and specialty items while maintaining consistent standards for taste, presentation, freshness, and portion control.

The Pastry Chef works closely with the Executive Chef, culinary team, banquet team, and restaurant management to plan and produce items based on daily restaurant needs, banquet functions, weddings, special events, seasonal offerings, and guest demands. Responsibilities include menu and recipe development, production planning, ordering and inventory control, proper food storage, cost control, sanitation, and maintaining an organized and efficient pastry operation.

The Pastry Chef may also assist with training and directing pastry staff, assigning daily production tasks, monitoring quality and consistency, and ensuring all food is prepared in accordance with resort standards and applicable health and safety requirements. This position requires flexibility to accommodate changing business levels, large-volume banquet production, special requests, and seasonal fluctuations while maintaining a high standard of culinary excellence and guest satisfaction.

• Minimum of 21 years of age.
• Two years baking experience / four years hands on professional kitchen environment.
• Out of the box thinking, originality.
• Ability to create unique locally inspired desserts and pastry’s.
• Experience in creating or elevating existing pastry program.
• Ability to cost and properly write recipes.
• Able to begin shift at 3am when necessary.
• Good listening, and written and English verbal communication skills.
• Ability to handle tight deadlines and maintain composure under stress.
• Ability to understand restaurant trends and execute accordingly.
• A current Food Handler's permit is required within 14 days of hire.
• Self-motivated: can find work to do without constant supervision.
• Able to maintain a positive mental attitude.

Physical Requirements

• Constant standing and walking.
• Occasional pushing, pulling, bending, reaching, lifting and stooping, stair climbing.
• Requires working taste buds, ability to smell, feel with fingers and visually inspect including close and distance vision. The position requires the ability o use arms, hands, and manipulate fingers to reach, stir, measure, pour, cut, chop, dice, decorate, etc.
• Able to safely lift 50 pounds.

E ssential Functions:

Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Complete responsibility of Pastry & Bakery department – including development, costing/pricing, quality, and execution.
• Creativity to design new and unique menu items to attract customers; crafting and creating new and exciting ideas.
• Knowledge of how baking ingredients work together and how they can be used in creative ways. Follow written production area guidelines for quality, value, service and cleanliness.
• Leadership skills to manage the pastry effort and staff in a kitchen, including hiring and motivating team in a high-stress environment.
• Communicates daily with Executive Chef, Sous Chef, and Line Leads for updates, changes and revisions to existing contracts.
• Assists the Executive Chef, Sous Chef, and Head of Purchasing in purchasing, receiving and inventory of all kitchen items.
• Time management skills to deliver orders on schedule and avoiding wasting food.
• Conducts daily walk-through of all pastry related walk-in refrigerators, dry storage areas and food lines to ensure rotation, usage, cleanliness and proper sanitation.
• Help enforce internal security, suggest improvements to managers. Identify problems and recommend solutions to the Management Team.
• Physical strength and stamina to spend long hours standing and performing repetitive motions.
• Communicate to the Executive Chef and/or Head of Purchasing when you need supplies for baking projects.
• Ordering and maintaining pastry supply pars.
• Know how to rotate, prepare, and store food.
• Properly handle storage and movement of product to work area.
• Clean as you go. Maintain cleanliness of counters, appliances and equipment.
• Wear a clean uniform and maintain a clean, well-groomed, neat appearance.
• Help control waste, labor and food costs.
• Identify problems and recommend solutions to the supervisor.
• Help enforce internal security, suggest improvements to managers.
• Read and understand B.E.O. sheets.

Position Type and Expected Hours of Work:

This is a variable-hour position, expected work hours are based on seasonal volume, business demand, and hours of operation. Weekends and holidays are also necessary. Must be flexible and willing to adapt schedule to meet business demands.

Other Duties:

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.