Chef de Partie

Chef de Partie

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 54 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, 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.

The key responsibilities for this position are:

• Must thrive in a fast-paced, high volume work environment and have meticulous attention to detail.
• Oversees the production of mise en place and monitors proper storage and rotation of product.
• Assists in training new team members and developing their core competency on all pastry techniques
• Develops new seasonal items as needed.
• Assists in organising all prepared mise en place as it pertains to various events across the property
• Tracks inventory usage and relays necessary orders appropriately.
• Maintains and strictly abides by state sanitation/health regulations and resort requirements.
• Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely, and teaches this knowledge to new team members.
• Maintain complete knowledge of and comply with all departmental/resort policies and procedures, other information pertinent to the job performance.

Must have 1+ years of pastry experience and a general understanding of all areas of savory kitchen (saute, pantry, grill etc.

Preferred 3+ years experience