Executive Pastry Chef

A treasured and historic landmark reborn, Commodore Perry Estate, Auberge Collection occupies a unique niche in the Austin hospitality market. Designed by Ken Fulk and set on a 10-acre estate in the Hyde Park neighborhood of Austin, the property is the first luxury hotel & social members club of its kind in the city, blending intimacy and character with heritage and the independent spirit of Austin. Boasting 53 spacious rooms and suites, including a collection of five signature suites, the hotel offers a residential-style experience brimming with charm. Amenities include a dramatic 50-foot oval swimming pool, The Spa Suite, Wellbeing by Auberge, a state-of-the-art fitness studio, and distinct dining and drinking venues, including Lutie’s Garden Restaurant, the Estate’s signature restaurant. Expansive indoor and outdoor event space includes the picture-perfect Chapel with over 1,600 square feet of indoor space and 3,000 square feet of outdoor space. Commodore Perry Estate offers an authentic Austin provenance that invites guests to dine and celebrate in contemporary style.

For more information: auberge.com/commodore-perry

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The Executive Pastry Chef reports directly to the Executive Chef and is responsible for all Pastry Operations as well as leading our Pastry team.

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 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

Requirements

Four-Five years’ experience in a pastry management role; Ability to work a flexible schedule, including weekends and holidays, according to department needs