Executive Pastry Chef

About Us

At the cornerstone of Ladybird Lake and the Austin Skyline, the internationally recognized best in class Luxury Hotel Group, The Loren Hotel will bring a level of understated luxury and sophistication to Austin. 

With its unparalleled views of Lady Bird Lake and the Austin skyline, The Loren invites discerning residents and guests to experience the ultimate in understated luxury and curated Austin culture. Our modern hotel rooms, impeccable service, and exclusive amenities offer the perfect complement to our indoor-outdoor environment, uniquely set within Austin’s most beloved green space. 

We are Uncompromising by Nature

We are here for those who question the ordinary. Who shun the mundane, the dull and the blunt. The risk-takers, the tree-shakers, the trail-makers. Those who believe in more, in further, and better. Who won’t settle for second, or for “good enough?” or “nearly there?” Who will get to their feet and not be shaken by doubters. Not afraid to be one of the curious minds. Who will talk of the world with elegance and charm. Knowing of its beauty, its delicate place. Yet embrace those things that bring us on. Art, food, wine, and song. Find us, united by a love for life. Its zest, its zing… its unpredictable turns. Join our commitment, our passion, and flair. Free spirits with soul.

Our Full-time Eligible benefits include:

Participation in 401(k) with company match of up to 4%*

Medical with 0 deductible/0 co-pay options/Dental/Vision/FSA/STD/LTD/Life and AD&D/Hospital Indemnity

Paid PTO

Paid Holidays

Paid Maternity/Paternity Leave

Employee Assistance Program*

Complimentary Employee Meal*

Complimentary Bus Passes*

50% off Dining in Nido*

Recognition Programs, Incentives and Celebrations*

*Benefits available to Part time Associates

Job Summary/Responsibilities

This position leads the production of the pastry and dessert program of the Nido restaurant and events and the Loren Café.  This role blends artistry with hospitality, offering guests a memorable experience through beautifully crafted pastries, desserts, and baked goods. Production items range from breakfast croissants and deli sandwich offerings to elegantly plated desserts for room service and events. 

• Prepare and present a wide range of pastries, desserts, breads, and baked goods for the café, hotel restaurant, and in-room dining
• Collaborate with the food and beverage team and local production vendors to design seasonal pastry menus that pair beautifully with coffee and tea offerings
• Support banquet and event operations with custom dessert creations and displays
• Manage inventory, ordering, and storage of baking ingredients and supplies
• Ensure compliance with food safety, hygiene, and sanitation standards
• Stay current with pastry trends and introduce innovative techniques and flavors

Supervisory Duties

None

Core Competencies

Drawn from our core values, each competency is built upon a set of basic behaviors that are shared by all associates, regardless of role which include:

• Communication
• Cooperation
• Dependability
• Initiative
• Job Knowledge
• Judgement
• Planning & Organization
• Problem Solving
• Quality
• Integrity and Respect
• Teamwork and Relationships

Qualifications

Education/Formal Training

• Culinary degree or formal pastry training, preferred

Experience

• Minimum 3-5 years of experience in a professional pastry kitchen, ideally in a hotel or café setting.
• Expertise in baking techniques, laminated doughs, chocolate work, and sugar artistry

Knowledge/Skills

• Excellent organizational and time-management abilities
• Strong leadership and communication skills
• Advanced Pastry Techniques
  • Laminated doughs (croissants, puff pastry)
  • Chocolate tempering and confectionery
  • Sugar work (pulled, blown sugar)
  • Plated desserts and fine patisserie
  • Gluten-free, vegan, and allergen-aware baking
• Culinary Theory & Food Science
  • Ingredient functionality (e.g., how fats, acids, and proteins behave)
  • Baking chemistry and precision
  • Flavor pairing and sensory balance
• Menu Development & Seasonal Planning
  • Designing menus for breakfast, afternoon tea, banquets, and à la carte
  • Incorporating seasonal ingredients and global trends
  • Aligning with the hotel’s brand and guest profile
• Food Safety & Hygiene
  • Proper storage and handling of perishables: food handler certification
  • Cleanliness and sanitation standards

Physical Demands

The physical demands described here are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Lifting, pushing, pulling and carrying: Position regularly involves lifting food cases and metros weighing up to 70 lbs. Items include food, small equipment -75% of the time.
• Periodic climbing required.
• Bending of the knees does become necessary when using the lower oven for cooking, 5-10 times a day.
• Mobility-full range of mobility and the ability to travel 30-50 feet on a regular basis throughout the day.
• Continuous standing -during preparation, during service hours or during expediting, usually all day.
• Must be able to hear equipment timers and communicate with other staff.
• Must be able to see that product is prepared appropriately. Lifting, pushing, pulling and carrying. 
• Must be able to understand and follow verbal/written instructions and communicate both verbally and in writing.

Environment

Inside 95% of 8 hours. Going in the freezer temperatures can be -10 degrees. On the front line, temperatures can be over 100 degrees.