Sitio SATX - Executive Pastry Chef Sitio Food & Beverage San Antonio, TX Job Details 13 hours ago Qualifications Hotel cost control Food & beverage industry purchasing experience Vendor relationship building Bakery experience Team development Kitchen cost control Inventory tracking for food cost management Recruiting Leading team collaboration initiatives Materials management in food and beverage Managing kitchen staff Restaurant cost management Hotel operations budget management Production scheduling adjustments Production scheduling Staffing management Decorating baked goods Senior leadership

Full Job Description Description:

About Barberry Barberry is a seasonally driven neighborhood restaurant where Central Texas meets French farmhouse. Rooted in responsible Hill Country sourcing, our menu offers light, bright, seasonal dishes across breakfast, lunch, and dinner, alongside a seasonal cocktail program and a wine list focused on the United States and France. We welcome both hotel guests and the local community with the same warmth and care, creating experiences that feel approachable, memorable, and rooted in a sense of place. Position Summary The Executive Pastry Chef provides strategic and operational leadership for all pastry, baking, and dessert production at Sítio El Tropicano. This includes Barberry, Flamingo Bar, banquets, Bar Nado, the Prado Provisions food program, hotel amenities, weddings, special events, and seasonal programming. As the property's senior pastry leader, the Executive Pastry Chef is responsible for establishing the creative direction and operating standards of the pastry program while managing production, staffing, recipe development, food quality, inventory, sanitation, and financial performance. Reporting to the Culinary Director, the Executive Pastry Chef collaborates with culinary, outlet, banquet, events, purchasing, and hotel leadership to deliver a cohesive pastry program that reflects ERHG's commitment to seasonality, quality, and thoughtful craftsmanship. Pastry Program Leadership Establish and lead the creative vision, operating standards, and strategic direction for the property-wide pastry program. Lead daily pastry, baking, dessert, and bread production across all assigned outlets and banquet operations. Establish and maintain recipes, preparation methods, yields, portion standards, plating specifications, and quality expectations. Ensure all pastry products are prepared and presented consistently according to approved standards. Develop production schedules based on outlet volume, hotel occupancy, banquet event orders, amenities, seasonal programming, and special events. Create and manage daily and weekly prep lists, production pars, station assignments, and delivery schedules. Maintain a visible, hands-on leadership presence throughout preparation, service, and event execution. Taste and evaluate products regularly to ensure proper flavor, texture, freshness, temperature, and presentation. Ensure pastry production is completed accurately, efficiently, and according to required service timelines. Coordinate the preparation, storage, transportation, and delivery of pastry items to each outlet and event space. Maintain organized and appropriately stocked pastry workstations, refrigeration, freezers, dry storage, and specialty equipment. Communicate production concerns, equipment issues, staffing needs, and operational challenges promptly to the Culinary Director. Menu Development & Culinary Creativity Lead the development of plated desserts, breads, breakfast pastries, banquet items, amenities, retail products, and seasonal pastry offerings. Develop pastry programs that complement the distinct identity and service style of each food and beverage outlet. Partner with the Culinary Director and outlet culinary leaders to ensure desserts and baked goods support the broader culinary vision. Develop plated desserts and baked goods for Barberry's breakfast, brunch, lunch, and dinner services. Create desserts and small-format pastry offerings appropriate for Flamingo Bar and Bar Nado. Develop scalable pastry offerings for weddings, meetings, social events, buffets, plated dinners, breaks, and other banquet functions. Direct the selection, development, and quality oversight of pastries and baked goods offered through Prado Provisions. Create VIP amenities, welcome gifts, holiday offerings, turndown items, special-event products, and other hotel pastry presentations. Conduct recipe testing, tastings, costing, and documentation before introducing new products. Balance creativity and seasonality with production capacity, consistency, profitability, and operational efficiency. Monitor industry trends, regional ingredients, and seasonal products to keep the pastry program relevant and distinctive. Banquet, Wedding & Event Production Review banquet event orders and function schedules to determine pastry production, staffing, equipment, and service requirements. Partner with the Director of Banquets, Banquet Chef, and Events team on wedding cakes, plated desserts, buffets, breaks, amenities, and special requests. Establish production timelines for large events and ensure all items are completed, stored, transported, and delivered according to schedule. Attend BEO meetings, tastings, site visits, and event-planning discussions as assigned. Lead wedding and special-event tastings with polished, organized, and accurate presentations. Ensure banquet pastry items can be consistently reproduced at the required volume without compromising quality. Develop contingency plans for changes in guest counts, dietary needs, event timing, or product availability. Ensure additions, customizations, and special pastry requests are properly documented, costed, and communicated. Support the development of banquet menus and packages that are operationally achievable and financially sound. Team Leadership & Development Recruit, train, supervise, coach, and develop pastry sous chefs, pastry cooks, bakers, and other assigned culinary team members. Establish clear performance expectations and hold team members accountable for quality, attendance, productivity, cleanliness, safety, and professional conduct. Assign daily production responsibilities based on business needs and team-member capabilities. Provide technical training in baking, bread production, viennoiserie, chocolate work, frozen desserts, cakes, plated desserts, fermentation, and presentation. Support the onboarding and development of new culinary team members. Conduct pre-shift meetings covering production priorities, event needs, menu changes, allergies, safety concerns, and service expectations. Evaluate team-member performance and provide timely coaching and feedback. Partner with the Culinary Director and Human Resources on performance documentation, corrective action, and team-member relations. Identify and develop high-performing team members for advancement and succession. Foster a positive, disciplined, inclusive, and professional pastry-kitchen culture. Financial & Business Operations Own pastry financial performance, including food cost, labor, purchasing, inventory, waste, and production efficiency. Develop and manage the pastry budget, forecasts, staffing plans, and operating expenses in partnership with the Culinary Director and Finance. Prepare schedules based on forecasted business, outlet demand, banquet activity, hotel occupancy, and approved labor targets. Monitor daily staffing and adjust production or coverage based on operational needs. Review employee timekeeping for accuracy and manage overtime, missed punches, attendance concerns, and labor productivity. Order pastry ingredients, specialty products, packaging, supplies, and smallwares according to approved purchasing procedures. Inspect deliveries for quality, quantity, condition, temperature, and specification compliance. Maintain appropriate inventory levels while minimizing spoilage, overproduction, and waste. Complete inventories, transfers, waste logs, production records, temperature logs, cooling logs, and other required documentation. Monitor ingredient usage, yields, portioning, product mix, and waste to maintain established cost targets. Accurately cost all recipes and recommend pricing based on ingredient cost, labor, yield, and desired margin. Manage relationships with specialty pastry, chocolate, dairy, flour, baking-supply, and wholesale vendors. Participate in culinary meetings, financial reviews, tastings, forecasting, and operational planning. Food Safety, Allergens & Sanitation Ensure compliance with health department regulations, HACCP principles, food safety requirements, and ERHG policies. Enforce proper receiving, labeling, dating, storage, rotation, thawing, cooling, reheating, transportation, and disposal procedures. Maintain rigorous controls for products containing dairy, eggs, nuts, gluten, and other common allergens. Ensure allergy-sensitive and special-dietary items are produced, labeled, stored, and handled according to established procedures. Complete required temperature, cooling, sanitation, and food-safety documentation accurately and on time. Maintain clean, organized, and inspection-ready workstations, refrigeration, freezers, dry storage, and production areas. Ensure safe operation and proper maintenance of ovens, mixers, sheeters, proofers, tempering equipment, and other pastry tools. Report equipment failures, maintenance issues, pest concerns, accidents, injuries, and safety hazards promptly. Coordinate with Stewarding to maintain appropriate levels of clean cookware, utensils, sheet pans, molds, serviceware, and sanitation supplies. Ensure the pastry kitchen is properly cleaned, secured, and prepared for the next production period. Cross-Functional Leadership Partner with the Culinary Director to establish and execute the property's overall pastry and culinary vision. Collaborate with the Chef de Cuisine, Sous Chefs, Banquet Chef, and other culinary leaders on menus, production, staffing, shared ingredients, and service needs. Work closely with front-of-house leadership to ensure proper dessert presentation, menu knowledge, service timing, and guest communication. Coordinate with the Events team on banquet menus, tastings, weddings, amenities, and special requests. Partner with Prado Provisions leadership and approved vendors to maintain the quality and consistency of the café's pastry and baked-goods program. Collaborate with Purchasing, Receiving, Stewarding, Engineering, Marketing, and other hotel departments as necessary. Support public relations, media events, community partnerships, holiday programming, and special promotions. Represent the pastry program professionally during tastings, guest interactions, vendor meetings, and public-facing events. Standards & Conduct Uphold ERHG and Sítio El Tropicano's image, values, culinary standards, and professional expectations at all times. Maintain exceptional standards for product quality, kitchen cleanliness, organization, equipment care, and team-member appearance. Demonstrate creativity, integrity, accountability, consistency, urgency, and sound judgment. Foster a harmonious, positive, disciplined, and professional culinary culture. Complete responsibilities accurately, on time, and in accordance with company policies and procedures. Perform additional responsibilities as reasonably assigned based on operational needs.

Requirements:

Qualifications Five or more years of progressive pastry and baking experience in a full-service restaurant, hotel, resort, bakery, or similarly high-volume culinary operation. Previous Executive Pastry Chef, Pastry Chef, Pastry Sous Chef, or comparable leadership experience. Strong technical knowledge of plated desserts, breads, viennoiserie, cakes, custards, chocolate, frozen desserts, and high-volume production. Experience leading restaurant, banquet, wedding, Prado Provisions, amenity, and special-event pastry programs strongly preferred. Demonstrated ability to establish a pastry vision and develop, test, document, cost, and scale recipes. Strong knowledge of production planning, scheduling, purchasing, inventory, labor management, and food-cost control. Proven ability to recruit, train, lead, and retain high-performing pastry team members. Excellent organizational, communication, time-management, and problem-solving skills. Ability to manage multiple production timelines and outlet needs simultaneously. Deep knowledge of health department regulations, HACCP principles, allergen controls, sanitation, and food safety standards. Experience with recipe-costing, inventory, purchasing, scheduling, and payroll systems preferred. ServSafe Manager certification, or the ability to obtain it within the required timeframe. Degree or certification in baking and pastry arts preferred; equivalent professional experience will be considered. Physical Requirements Ability to stand and walk for extended periods while supporting pastry operations. Ability to lift and carry up to 50 pounds when necessary. Ability to perform frequent bending, reaching, twisting, pushing, pulling, and repetitive movements. Ability to safely operate commercial ovens, mixers, sheeters, proofers, burners, knives, and other pastry equipment. Ability to work in hot, cold, refrigerated, frozen, and otherwise changing kitchen environments. Ability to perform detailed and repetitive work requiring precision and manual dexterity. Ability to taste and evaluate food products regularly. Ability to work early mornings, evenings, weekends, holidays, and extended hours based on operational needs.

Direct Reports:

Pastry Sous Chefs, Pastry Cooks, Bakers, and other assigned hourly culinary team members.

Reports To:

Culinary Director. This job description provides a general overview of the position and is not intended to be a comprehensive list of all responsibilities, duties, or qualifications. Responsibilities may evolve based on business and operational needs, and team members may be asked to perform other duties as reasonably assigned.