San Diego | Pastry Chef | Luxury Hotel

DESCRIPTION:

A luxury hotel in the San Diego area is seeking a talented Pastry Chef. The Pastry Chef is responsible for supervising the preparation of luxury resort-quality pastries and baked goods served across all hotel food outlets. Reporting to the Executive Chef, this role ensures the efficient and professional production of desserts, pastries, and savory items while maintaining high-end, fine-dining standards for all guest experiences, tastings, and site inspections. We are seeking a detail-oriented culinary leader who can manage staff performance, drive departmental profitability, and foster a creative environment for menu development.

Core Responsibilities

• Supervises the daily preparation, portioning, plating, and traying of all desserts for hotel food outlets.
• Works collaboratively with Outlet Chefs de Cuisine to develop and execute creative and delicious dessert menus.
• Trains, schedules, and supports the pastry staff to ensure professional execution of all baked goods and specialized savory items.
• Reviews banquet function sheets and leisure counts daily to establish detailed work lists for the pastry team.
• Maintains a comprehensive reference file of current recipes and leads the continual development of new pastry items.
• Monitors BEO pricing, menu pricing, and portion control to maximize departmental profitability.
• Eliminates waste and monitors labor costs within established guidelines.
• Ensures strict compliance with health department regulations, including food temperatures, dating, safety, and cross-contamination prevention.

Operational Involvement

The Pastry Chef ensures excellence and safety within the pastry department by:

• Requisitioning kitchen supplies as needed and approved to maintain consistent production flow.
• Ensuring all pastry staff follow safe work practices, including the proper handling of relevant equipment and machinery.
• Maintaining the cleanliness and safety of all work areas and immediately reporting hazardous conditions.
• Attending all mandatory meetings and participating in cross-training as directed.
• Managing irregular hours, including evenings, weekends, and holidays, to meet the changing needs of the business.

REQUIREMENTS:

• Minimum of three years' experience in a similar position within an establishment of comparable quality.
• High school diploma or equivalent required; high level of English fluency required.
• Thorough knowledge of restaurant and bar operations, budgets, and various food and cocktail types.
• Familiarity with OSHA, local Department of Health regulations, and laws governing the handling of hazardous substances.
• Valid driver’s license and proof of personal automobile insurance.
• Must obtain and maintain a valid food handlers card.
• Ability to stand and walk for approximately 70% of the shift and move objects weighing up to 30 lbs.
• Demonstrated ability to train staff and provide luxury resort-level customer service.

BENEFITS:

• Base Salary ($100K)
• Bonus 
• Benefits
• PTO
• Room for growth
• EOE