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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,... Show More
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
Job Criteria
Experience
Expert Level (7+ years)
Job Location
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