Executive Pastry Chef

San Marcos, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Range $70,900.00 - $100,600.00

Work Schedule

Day Shifts

Weekend Shifts

Benefits

Health Insurance

Dental Insurance

Paid Time Off

Retirement Plan

Career Development

employee discount

Mentorship Program

Job Description

Omni Barton Creek Resort & Spa is a luxury resort nestled in the scenic Texas Hill Country just minutes from downtown Austin. Known as a premier destination for leisure, world-class hospitality, and elegance, Omni Barton Creek Resort & Spa combines the beauty of natural surroundings with exceptional service quality. This resort provides a unique environment where guests can enjoy championship golf, award-winning dining, a rejuvenating spa, and breathtaking views, making it one of Texas' top resort choices. As part of the Omni Hotels & Resorts family—an organization renowned for its commitment to excellence—the resort fosters a culture of respect, gratitude, and empowerment among its associates. The company supports employee growth through comprehensive training, mentorship, and career advancement opportunities within the hospitality industry. Joining the Omni Barton Creek team means becoming a valued member dedicated to delivering unmatched guest experiences in an inspiring workplace setting.

The resort is currently seeking an experienced Executive Pastry Chef to lead its pastry department. This leadership role involves managing the Resort's Pastry Team under the direction of the Complex Executive Chef, ensuring the creation of sensational pastry offerings that exceed guest expectations and maintain operational efficiency. The successful candidate will have a hands-on approach to supervising, training, and coaching the pastry staff, while also taking a critical role in managing the financial aspects of the department. Responsibilities range from training employees on safety and sanitation habits to overseeing daily pastry production, coordinating with catering and event managers, and designing seasonal dessert menus that reflect the latest culinary trends. The Executive Pastry Chef is expected to cultivate strong interdepartmental relationships to ensure seamless client service and food quality.

This role requires at least 3-4 years of culinary management experience in a high-volume hotel pastry kitchen, complemented by formal culinary training or a degree preferred. The ideal candidate must excel in leadership, motivating staff, maintaining health and safety standards, and managing large-scale pastry preparation while upholding strict quality control. The position demands creativity, strong organizational skills, a deep understanding of kitchen sanitation, and the ability to work effectively in a fast-paced environment. Essential physical requirements include the ability to lift and carry heavy items, operate kitchen equipment, and work in various settings including outdoor environments. The Executive Pastry Chef will be part of a dynamic team dedicated to upholding the Omni brand's standard of service excellence. Omni Hotels & Resorts is an equal opportunity employer welcoming diverse candidates committed to luxury hospitality for the 2025 travel season with a competitive salary and excellent benefits package.

Job Requirements

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, with frequent bending, twisting and going up and down stairs
must be able to perform all duties in outdoor settings
requires repetitive motion of arms and hands
must be able to use culinary tools and cooking utensils including pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders

Job 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
must be familiar with batch and quantity cooking
excellent written and verbal communication 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
ability to work in a fast-paced high pressure environment while executing delegated tasks
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

Job Duties

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
attend BEO meetings to ensure guarantees and food products are correct
develop strong working relation with banquet, stewarding, catering, and conventions services teams
design, test, and implement seasonal dessert menus and specialty baked items
lead daily completion of all production for line staff and delegate assigned duties
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
prepare all food items according to standard recipes and guest check specifications
visually inspect and select food items of highest standard
support and mentor pastry team to develop talent and build bench strength
consistently check line plating and quality
address performance concerns through coaching and progressive discipline
comply with attendance rules and be regularly available to work
lead pastry team in communication with internal and external clients
perform any other duties assigned by management