Job Overview
Compensation
Hourly
Range $17.25 - $21.00
Benefits
Health Insurance
Dental Insurance
Paid Time Off
401(k)
Employee Discounts
Meal Allowances
Training and development opportunities
Job Description
The Driskill Hotel is a renowned luxury hotel located in the heart of Austin, Texas. Known for its rich history dating back to 1886, The Driskill is a prestigious landmark offering exceptional hospitality experiences, blending classic elegance with modern amenities. As part of the Hyatt portfolio, The Driskill upholds high standards for guest service and engagement, making it a beloved destination for travelers seeking comfort, style, and cultural immersion. The hotel features a variety of dining options, including fine dining experiences that focus on crafted culinary creations and regional flavors. The Driskill has been recognized for a decade as one of Fortune's 100 Best Companies to Work For, reflecting its dedication to fostering a positive workplace culture and investing in employee growth and satisfaction. It is an ideal environment for culinary professionals looking to enhance their skills and be part of a team committed to excellence and innovation in the hospitality industry.
The position of Pastry Lead Cook (Cook 3) at The Driskill Hotel is an exciting opportunity for experienced culinary professionals specializing in pastry arts. This role is hands-on and requires the preparation, production, and presentation of high-quality pastry items, while also supporting banquet kitchen operations. The Pastry Lead Cook plays a critical role in overseeing daily pastry production, ensuring the consistency, accuracy, and artistic presentation of all desserts, breads, and breakfast pastries. Beyond pastry, this role requires adaptability as it supports high-volume banquet services including plated desserts and large-scale events. Leadership responsibilities include guiding and supporting the culinary team during daily operations, stepping into leadership roles during service periods in the absence of banquet leadership, and cross-training team members to maintain high operational standards.
Operating with minimal supervision, the Pastry Lead Cook independently executes assigned production and ensures that all pastry and banquet menu items meet The Driskill's established standards for quality, portion control, timing, and presentation. The role demands technical proficiency in basic and intermediate pastry techniques along with strong organizational skills to set up workstations, manage mise en place, and prioritize tasks effectively. Attention to food safety and sanitation is paramount, with strict adherence to HACCP protocols and departmental policies to maintain the highest cleanliness and safety standards.
Overall, this role offers a dynamic work environment where culinary creativity meets operational efficiency. The successful candidate will thrive in a fast-paced setting, balancing the artistry of pastry creation with the demands of banquet production, all while contributing to a celebrated hotel known for its legacy and excellence. Candidates who join The Driskill Hotel’s culinary team will have the opportunity to grow professionally in a supportive environment recognized for its culture and commitment to employee well-being.
The position of Pastry Lead Cook (Cook 3) at The Driskill Hotel is an exciting opportunity for experienced culinary professionals specializing in pastry arts. This role is hands-on and requires the preparation, production, and presentation of high-quality pastry items, while also supporting banquet kitchen operations. The Pastry Lead Cook plays a critical role in overseeing daily pastry production, ensuring the consistency, accuracy, and artistic presentation of all desserts, breads, and breakfast pastries. Beyond pastry, this role requires adaptability as it supports high-volume banquet services including plated desserts and large-scale events. Leadership responsibilities include guiding and supporting the culinary team during daily operations, stepping into leadership roles during service periods in the absence of banquet leadership, and cross-training team members to maintain high operational standards.
Operating with minimal supervision, the Pastry Lead Cook independently executes assigned production and ensures that all pastry and banquet menu items meet The Driskill's established standards for quality, portion control, timing, and presentation. The role demands technical proficiency in basic and intermediate pastry techniques along with strong organizational skills to set up workstations, manage mise en place, and prioritize tasks effectively. Attention to food safety and sanitation is paramount, with strict adherence to HACCP protocols and departmental policies to maintain the highest cleanliness and safety standards.
Overall, this role offers a dynamic work environment where culinary creativity meets operational efficiency. The successful candidate will thrive in a fast-paced setting, balancing the artistry of pastry creation with the demands of banquet production, all while contributing to a celebrated hotel known for its legacy and excellence. Candidates who join The Driskill Hotel’s culinary team will have the opportunity to grow professionally in a supportive environment recognized for its culture and commitment to employee well-being.
Job Requirements
- High school diploma or equivalent
- prior experience in pastry production
- ability to work in a fast-paced and high-volume culinary environment
- capacity to stand for extended periods
- flexibility to work varied shifts including weekends and holidays
- basic knowledge of food safety and sanitation practices
- ability to follow recipes and standardized production processes
- leadership skills
- teamwork orientation
- attention to detail
Job Qualifications
- Proven experience as a pastry cook or baker in a professional culinary setting
- strong technical skills in preparing a wide range of pastry and baked goods
- ability to lead and support a culinary team
- knowledge of banquet kitchen operations and high-volume food production
- understanding of food safety and sanitation standards including HACCP
- excellent organizational and time management skills
- good communication and teamwork abilities
Job Duties
- Prepare and produce a variety of pastry and baked goods including desserts, breads, breakfast pastries, banquet desserts, and special event items
- support banquet kitchen production as assigned including plated desserts, buffets, large-scale events, and high-volume service periods
- execute basic and intermediate pastry techniques with consistency, accuracy, and attention to detail
- ensure all pastry and banquet menu items meet established quality, portion, timing, and presentation standards
- lead daily pastry production by setting up workstations, organizing mise en place, and prioritizing tasks to meet service demands
- provide guidance and direction to pastry and banquet cooks during shifts to ensure efficiency and consistency
- assist with cross-training team members on pastry and banquet production standards and recipes
- step into leadership role during service in absence of banquet leadership as assigned
- maintain proper food safety, sanitation, and cleanliness standards in accordance with HACCP and departmental policies
- assist with organization, proper storage, labeling, and rotation of pastry and banquet inventory
- communicate effectively with culinary leadership and team members to support overall kitchen operations and event execution
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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