Executive Pastry Chef

About the role

The Executive Pastry Chef reports directly to the Executive Chef and is responsible for all Pastry Operations as well as leading our Pastry team. Develop and execute recipes for various bread, rolls, cookies, cakes, pies, pastries, or other baked goods. Monitor stock levels and order ingredients and supplies. Seasonal recipe development for multiple outlets. Ensure proper storage of food items not used, following all proper standards for refrigeration and storage. Supervise, operate, maintain, and properly clean all kitchen equipment. Ensure that sanitation standards as set forth by local, state & federal Health Department regulations are in compliance as well as the cleanliness and organization of the kitchen and its equipment. Monitor and maintain the use of safe food handling procedures as well as a safe working environment by using correct food-handling skills and food safety guidelines. Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times.

Located on a 10‑acre estate in Austin’s Hyde Park neighborhood, Commodore Perry Estate, Auberge Collection is a luxury hotel & social members club designed by Ken Fulk. The property features 53 rooms and suites, a 50‑foot oval swimming pool, The Spa Suite, Wellbeing by Auberge, a state‑of‑the‑art fitness studio, dining venues including Lutie’s Garden Restaurant, and expansive indoor/outdoor event space such as the Chapel (1,600 sq ft indoor, 3,000 sq ft outdoor). Auberge Collection comprises 39 one‑of‑a‑kind hotels, resorts, safaris, and residences worldwide, while The Friedkin Group oversees a portfolio of global brands spanning automotive, entertainment, hospitality, investments, and sports.

Responsibilities

• Develop and execute recipes for various bread, rolls, cookies, cakes, pies, pastries, or other baked goods.
• Monitor stock levels and order ingredients and supplies.
• Seasonal recipe development for multiple outlets.
• Ensure proper storage of food items not used, following all proper standards for refrigeration and storage.
• Supervise, operate, maintain, and properly clean all kitchen equipment.
• Ensure sanitation standards per local, state & federal Health Department regulations are met; maintain kitchen cleanliness and organization.
• Monitor and maintain safe food handling procedures and a safe working environment.
• Maintain and supervise neat professional appearance and observe personal cleanliness rules at all times.

Requirements

• Four‑five years’ experience in a pastry management role.
• Ability to work a flexible schedule, including weekends and holidays, according to department needs.