Pastry Chef to Relocate to Dallas, TX

San Antonio, TX, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Salary

Up to $85,000.00

Work Schedule

Standard Hours

Benefits

Dental Insurance

employee discount

Health Insurance

Paid Time Off

Relocation assistance

Vision Insurance

Job Description

Big-Dill Hospitality is a renowned family-owned restaurant group known for operating several distinguished dining establishments including Muchacho Tex-Mex, Whistle Britches, Even Coast, Casa Brasa, Kamila, and Maroma. Led by Chef Omar Flores, a celebrated culinary expert and a two-time James Beard Semi-Finalist, Best Chef Southwest, and Dallas Rising Star Chef, the group prides itself on offering exceptional culinary experiences. Chef Flores’ newest venture, Casa Brasa, reflects a passion for creative scratch-kitchen concepts that incorporate innovative menus and a modern approach to bar service, happy hour, and brunch. The group emphasizes a strong commitment to crafting unique meals and providing stellar hospitality, making it a fantastic place to work and dine.

Casa Brasa is seeking a talented Pastry Chef to join their high-performing team in the Dallas-Fort Worth area. This full-time position requires relocation and offers a competitive salary of up to $85,000 per year. The role involves leading and executing a high-volume pastry program in an upscale dining environment, demanding creativity, precision, consistency, and disciplined execution. The Pastry Chef will be responsible for overseeing daily pastry production, developing and executing a diverse range of desserts and pastries, and maintaining quality and presentation standards. The role also includes managing inventory, controlling food costs, and ensuring exceptional food safety and sanitation standards. The ideal candidate will work closely with the Executive Chef and culinary team to create seasonal menus that complement Casa Brasa’s Latin American flavors, live-fire cooking techniques, and use of seasonal ingredients.

This position offers the challenge and satisfaction of managing a pastry department in a busy, upscale restaurant setting. The Pastry Chef will lead a dedicated team, training and coaching pastry cooks and support staff to deliver consistent results during peak service times. They will also build efficient systems and processes that promote scalability and operational excellence. Candidates should possess strong knowledge of Latin American desserts, have at least three years of professional pastry experience in upscale or fine dining establishments, and demonstrate proven leadership capabilities. The company values creativity alongside consistency and profitability, making this an excellent opportunity for an experienced pastry chef who thrives in a fast-paced, high-volume environment and is passionate about the craft of exceptional desserts.

Job Requirements

Ability to relocate to Dallas-Fort Worth area
3 plus years of professional pastry experience preferably in upscale fine dining or high-volume restaurant environments
Proven experience leading a pastry program in a high-volume operation
Strong knowledge of Latin American desserts ingredients and traditional techniques
Culinary or pastry education is preferred but not required
Food Handler’s Certification or willingness to obtain
Ability to stand for long periods of time and lift 60lbs
Strong organizational and communication skills
Ability to work quickly and accurately in a demanding high-volume environment

Job Qualifications

Strong knowledge of Latin American desserts ingredients and traditional techniques
3 plus years of professional pastry experience preferably in upscale fine dining or high-volume restaurant environments
Proven experience leading a pastry program in a high-volume operation
Experience with plated desserts pastries breads creams custards chocolates and other pastry fundamentals
Strong knowledge of food cost recipe development production planning and inventory management
Proven ability to lead train and develop a pastry team
Exceptional attention to detail and presentation
Ability to work quickly and accurately in a demanding high-volume environment
Strong organizational and communication skills
A creative approach to developing desserts while maintaining consistency and profitability
Culinary or pastry education is preferred but not required
Food Handler’s Certification or willingness to obtain
Bilingual Spanish English is a plus but not required

Job Duties

Lead daily pastry production for a high-volume upscale restaurant
Develop and execute elevated desserts pastries breads and other pastry offerings
Create desserts that complement Casa Brasa’s Latin American flavors live-fire cooking and seasonal ingredients
Maintain exceptional standards for flavor texture presentation consistency and quality
Manage prep lists production schedules pars ordering and inventory
Train coach and develop pastry cooks and support staff
Maintain strict food safety sanitation and organization standards
Control food costs minimize waste and maintain accurate recipe and production standards
Work closely with the Executive Chef and culinary leadership to develop seasonal menus and specials
Ensure the pastry department is prepared to execute consistently during high-volume service
Build systems and processes that support efficiency consistency and scalability