Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper. 

Job Overview

As a Pastry Chef, you will play a crucial role in creating unforgettable dining experiences for our guests. You will be responsible for exquisite crafting pastries, desserts, and baked goods while ensuring the highest standards of quality, presentation, and taste. Your creativity, expertise, and leadership will be vital in maintaining our culinary reputation.

Job Duties & Responsibilities

• Determining how food should be presented and creating decorative food displays.
• Attending Banquet Event meetings to review culinary requirements.
• Checking the quality of raw and cooked food products to ensure that standards are met.
• Managing food quantities and plating requirements.
• Planning food quantities and plating requirements.
• Preparing and cooking foods of all types, either on a regular basis or for special guests or functions.
• Recognizing superior quality products, presentations, and flavor.
• Communicating production needs to key personnel.
• Assisting in developing daily and seasonal menu items for the restaurants.
• Ensuring compliance with all applicable laws and regulations.
• Estimating daily production needs.
• Checking the quality of raw and cooked food ensuring handling and right temperature of all food products.
• Leading shift teams while personally preparing food items and executing requests based on required specifications.
• Encouraging and building mutual trust, respect, and cooperation among colleagues.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of colleagues.
• Ensuring colleagues are cross trained to support successful daily operations.
• Ensuring colleagues understand expectations and parameters.
• Setting and supporting achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understanding the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Investigating, reporting, and following up on colleague accidents.
• Knowing and implementing company safety standards.      
• Providing services that are above and beyond for guest satisfaction and retention.
• Improves service by communicating and assisting colleagues by providing guidance, feedback, individual coaching, and progressive discipline when needed.
• Emphasizing guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empowering colleagues to provide quality guest experiences.
• Participating in training restaurant colleagues on menu items including ingredients, preparation methods, and unique tastes.
• Participating in the colleague performance appraisal process, providing feedback as needed.
• Using all available on the job training tools for colleagues.
• Assisting as needed with the interviewing and hiring of potential colleagues with appropriate skills.
• Attending and participating in all pertinent meetings.

Required Skills & Abilities

• Strong leadership skills to manage, engage, and motivate a team.
• Organizational and planning skills.
• Understand all colleague culinary positions well enough to perform duties in colleagues' absence.
• Evaluate and adapt the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Can maintain open, collaborative relationships with colleagues.
• Interact with guests to obtain feedback on product quality and service levels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Provide information to supervisors, co-workers, and subordinates by telephone, in writing, e-mail, or in person.
• Identify the developmental needs of others to coach, mentor, and improve their knowledge or skills.
• Communicate effectively in writing as appropriate for the needs of the audience.
• Demonstrate ability to listen to and understand information and ideas presented through spoken words and sentences.
• Demonstrate ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Use basic computer hardware and software.
• Knowledge of practices and procedures needed to maintain material, equipment, and supplies.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Stand, sit, or walk for an extended period or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Flexibility to work non-traditional hours including evenings, weekends, and holidays.

Education & Qualifications

• High school diploma or GED; 4 years’ experience in pastry or related professional area.

    -or-

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in pastry or related professional area.
• Must be authorized to work in the United States

Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging, fast-paced, and rewarding above all. 

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.

Situated in Downtown’s Second Street District, Austin Proper Hotel & Residences is the newest luxury lifestyle hotel in Austin, just steps from Lady Bird Lake, the legendary Austin City Limits music venue and nearby boutiques. With inspiring interiors by Kelly Wearstler and culinary offerings in collaboration with MML Hospitality, Austin Proper offers 238 rooms and suites, a dedicated spa and fitness center, and 9,500 square feet of meeting and event spaces, including a rooftop pool deck offering small-batch tequilas and majestic lake views. Anything less just wouldn’t be Proper. 

Job Overview

As a Pastry Chef, you will play a crucial role in creating unforgettable dining experiences for our guests. You will be responsible for exquisite crafting pastries, desserts, and baked goods while ensuring the highest standards of quality, presentation, and taste. Your creativity, expertise, and leadership will be vital in maintaining our culinary reputation.

Job Duties & Responsibilities

• Determining how food should be presented and creating decorative food displays.
• Attending Banquet Event meetings to review culinary requirements.
• Checking the quality of raw and cooked food products to ensure that standards are met.
• Managing food quantities and plating requirements.
• Planning food quantities and plating requirements.
• Preparing and cooking foods of all types, either on a regular basis or for special guests or functions.
• Recognizing superior quality products, presentations, and flavor.
• Communicating production needs to key personnel.
• Assisting in developing daily and seasonal menu items for the restaurants.
• Ensuring compliance with all applicable laws and regulations.
• Estimating daily production needs.
• Checking the quality of raw and cooked food ensuring handling and right temperature of all food products.
• Leading shift teams while personally preparing food items and executing requests based on required specifications.
• Encouraging and building mutual trust, respect, and cooperation among colleagues.
• Serving as a role model to demonstrate appropriate behaviors.
• Ensuring and maintaining the productivity level of colleagues.
• Ensuring colleagues are cross trained to support successful daily operations.
• Ensuring colleagues understand expectations and parameters.
• Setting and supporting achievement of kitchen goals including performance goals, budget goals, team goals, etc.
• Developing specific guidance and plans to prioritize, organize, and accomplish daily kitchen operations.
• Understanding the impact of kitchen operation on the overall property financial goals and objectives and manages to achieve or exceed budgeted goals.
• Investigating, reporting, and following up on colleague accidents.
• Knowing and implementing company safety standards.      
• Providing services that are above and beyond for guest satisfaction and retention.
• Improves service by communicating and assisting colleagues by providing guidance, feedback, individual coaching, and progressive discipline when needed.
• Emphasizing guest satisfaction during all departmental meetings and focus on continuous improvement.
• Empowering colleagues to provide quality guest experiences.
• Participating in training restaurant colleagues on menu items including ingredients, preparation methods, and unique tastes.
• Participating in the colleague performance appraisal process, providing feedback as needed.
• Using all available on the job training tools for colleagues.
• Assisting as needed with the interviewing and hiring of potential colleagues with appropriate skills.
• Attending and participating in all pertinent meetings.

Required Skills & Abilities

• Strong leadership skills to manage, engage, and motivate a team.
• Organizational and planning skills.
• Understand all colleague culinary positions well enough to perform duties in colleagues' absence.
• Evaluate and adapt the structure of team assignments and work processes to best fit the needs and/or support the goals of an organizational unit.
• Can maintain open, collaborative relationships with colleagues.
• Interact with guests to obtain feedback on product quality and service levels.
• Analyze information and evaluate results to choose the best solution and solve problems.
• Provide information to supervisors, co-workers, and subordinates by telephone, in writing, e-mail, or in person.
• Identify the developmental needs of others to coach, mentor, and improve their knowledge or skills.
• Communicate effectively in writing as appropriate for the needs of the audience.
• Demonstrate ability to listen to and understand information and ideas presented through spoken words and sentences.
• Demonstrate ability to add, subtract, multiply, or divide quickly, correctly, and in a way that allows one to solve work-related issues.
• Use basic computer hardware and software.
• Knowledge of practices and procedures needed to maintain material, equipment, and supplies.
• Move, lift, carry, push, pull, and place objects weighing less than or equal to 25 pounds without assistance.
• Stand, sit, or walk for an extended period or for an entire work shift.
• Reach overhead and below the knees, including bending, twisting, pulling, and stooping.
• Flexibility to work non-traditional hours including evenings, weekends, and holidays.

Education & Qualifications

• High school diploma or GED; 4 years’ experience in pastry or related professional area.

    -or-

• 2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major; 2 years’ experience in pastry or related professional area.
• Must be authorized to work in the United States

Company Overview
Proper Hospitality is made up of a diverse group of passionate individuals who share a common love for hotels and the art of hospitality. Our philosophy is simple: There is a right way to do things, and anything less just isn’t proper. We are seeking out the “best of the best” from inside and outside of the industry to work alongside us as we grow a new kind of lifestyle Hospitality Company inspired by a centuries-old tradition. The work is challenging, fast-paced, and rewarding above all. 

Proper Hospitality provides equal employment opportunities to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, gender, gender identity or expression, genetics, or any other federal/state protected category. 

Proper Hospitality will consider qualified applicants with criminal histories in a manner consistent with local Fair Chance Hiring Ordinances.