Lead Pastry Cook

Summary

Join us for this incredible opportunity to be part of our culinary team at The Driskill Hotel. Not only will you be part of an amazing team, but you'll be a part of a company that was recognized for a decade now as one of Fortune's 100 Best Companies to Work For!

The Pastry Lead Cook (Cook 3) is a skilled, hands-on culinary professional responsible for the preparation, production, and presentation of high-quality pastry items while also supporting banquet kitchen operations as needed. This role requires strong technical pastry skills, adaptability to high-volume banquet production, and the ability to lead and support the culinary team during daily operations.

The Pastry Lead Cook works with minimal supervision, executes assigned production independently, and provides direction to hourly team members in the absence of pastry or banquet leadership. This position plays a key role in maintaining consistency, quality standards, and efficient workflows across pastry and banquet services.

Primary Responsibilities

• Prepare and produce a variety of pastry and baked goods including desserts, breads, breakfast pastries, banquet desserts, and special event items

• Support banquet kitchen production as assigned, including plated desserts, buffets, large-scale events, and high-volume service periods

• Execute all basic and intermediate pastry and culinary techniques with consistency, accuracy, and attention to detail

• Ensure all pastry and banquet menu items meet established quality, portion, timing, and presentation standards

• Lead daily pastry production by setting up workstations, organizing mise en place, and prioritizing tasks to meet service demands

• Provide guidance and direction to pastry and banquet cooks during shifts to ensure efficiency and consistency

• Assist with cross-training team members on pastry and banquet production standards and recipes

• Step into a leadership role during service in the absence of Banquet leadership as assigned

• Maintain proper food safety, sanitation, and cleanliness standards in accordance with HACCP and departmental policies

• Assist with organization, proper storage, labeling, and rotation of pastry and banquet inventory

• Communicate effectively with culinary leadership and team members to support overall kitchen operations and event execution

This position operates in a professional culinary setting supporting both pastry and banquet operations . The Pastry Lead Cook must be able to adapt to changing production demands, event schedules, and service volumes while maintaining the highest standards of quality and food safety.

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