Impress employers and recruiters.
Choose from hundreds of resume examples.

Target Resume Now

Tailor your resume to this F&B Banquets & Catering - Pastry Chef role.

Rezi rewrites your resume against Omni Hotels & Resorts's job description. Free.

Resume score gauge reading 58 out of 100

Don't guess if your resume is good enough.

See how it scores against the F&B Banquets & Catering - Pastry Chef posting at Omni Hotels & Resorts — free, in seconds.

About the Role

Omni Hotels & Resorts is seeking an experienced and passionate Executive Pastry Chef to lead the Pastry Team at the beautiful Barton Creek Resort & Spa. This role involves creating sensational pastry experiences for guests, ensuring efficient operations, supervising and developing staff, and managing department financials under the direction of the Complex Executive Chef.

Responsibilities

Utilize a hands-on approach to training and developing pastry staff.
Instill safety and sanitation habits in all employees.
Teach employees the importance of consistency in preparation and presentation.
Maintain 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.
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, inspecting food products for quality.
Coordinate with catering and event manager to meet client expectations and special dietary needs.
Perform administrative duties necessary for department functioning.
Attend BEO meetings to ensure guarantees and food products are correct, communicating changes to appropriate culinary areas.
Develop strong working relationships with Banquet, Stewarding, Catering, and Conventions Services teams, ensuring client needs are met.
Design, test, and implement seasonal dessert menus and specialty baked items in collaboration with culinary leadership.
Lead daily production for line staff and delegate duties, following purchasing and ordering guidelines.
Check portion control, weights, and counts prior to functions.
Maintain and check cooking times and temperatures.
Follow all storage procedures for food items.
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 the highest standard for menu item preparation.
Check and control proper storage of product, monitoring portion control to maintain quality.
Provide support and mentorship to the Pastry team for talent development and succession planning.
Consistently check line plating and quality.
Address performance concerns through verbal coaching and progressive discipline.
Comply with attendance rules and be available to work regularly.
Lead the Pastry Team and support them in communicating with internal and external clients and guests.
Perform any other duties assigned by management.

Requirements

3-4 years minimum culinary management experience in a high-volume hotel pastry kitchen.
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 per Omni standards.
Must be familiar with batch and quantity cooking.
Excellent written and verbal communication skills.
Excellent organizational 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 lists 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 work environment while executing delegated tasks and assignments.
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.
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 of time, 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 and equipment, pots, pans, slicer, knives, VCM, robot coups, blenders, burr mixers, ovens, grills, stoves, flat tops, salamanders.

Skills

Pastry Arts
Culinary Management
Staff Training and Development
Food Safety and Sanitation
Quality Control
Menu Development
Financial Management
Communication Skills
Organizational Skills
Teamwork
Problem-Solving
Creativity
Adaptability

Location

Barton Creek Resort & Spa

Work Type

Full-time

Experience Level

Management Experience

Education Level

Culinary degree and/or formal training preferred

About the Company

Omni Hotels & Resorts is a luxury hotel brand.
Barton Creek Resort & Spa is ranked among the best resorts in Texas, including Top 5 Resorts in the Southwest by Conde Nast Traveler and Top 5 Resorts in Texas by Travel + Leisure World's Best Awards 2025.