Lead Pastry Cook I (FT) (AM/PM) ("Repostero/a")

EVANS HOTELS LLC • San Diego, CA

16d • $25 - $25 • Onsite

About The Position

The Lead Pastry Cook I (“Repostero/a”) is responsible for overseeing daily pastry production, ensuring high-quality desserts and baked goods, and supporting both restaurant and banquet operations. This role leads pastry team members, maintains consistency in presentation and flavor, and ensures efficient execution for events, large-scale functions, and restaurant service.

Requirements

• At least 3 years of progressive pastry experience and/or relevant training.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Experience running shifts, scheduling, performance management, problem-solving, guest servicing and running day-to-day operations.
• Availability to work on weekends and holidays is required.
• Must be able to attain a valid San Diego County Food Handler certification upon hire.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.

Nice To Haves

• Previous similar position in a up-scale restaurant, hotel, or similar business entity preferred.

Responsibilities

• Prepares and bakes bread, pastries, and other desserts.
• Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.
• Attend BEO meetings on a regular basis.
• Lead daily pastry operations, delegating tasks and supervising pastry cooks and assistants.
• Maintains a sanitary work area including walking coolers, dry storage, and any kitchen surface in compliance with the health department & Ecosure standards
• Ensure consistency in taste, presentation, and portioning across all products.
• Convert and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.
• Operates kitchen equipment including ovens and electric mixers.
• Cleans and cares for equipment and assigned areas.
• Assist with ordering ingredients & supplies.
• Performs additional duties and responsibilities as directed by the leadership team.
• Develop and test new recipes in collaboration with the Executive Chef or Culinary leadership
• Maintain production schedules to meet service and event deadlines
• Coordinate with the banquet and culinary teams to align dessert offerings with event menus and timelines.
• Prepare high-volume desserts while maintaining quality and presentation standards.
• Design and execute plated desserts, dessert buffets, and specialty displays for events.
• Ensure timely setup, replenishment, and breakdown of dessert stations during banquets.
• Adjust production quantities based on event size, guest count, and service style.
• Support last-minute changes or special dietary requests for banquet guests.
• Performs additional duties and responsibilities as directed by the leadership team.

Benefits

• Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
• Discounted Hotel Rooms for all employees and friends & family.
• Free Employee Parking and/or discounted MTS Pronto Card.
• Free Meals & Refreshments during working shifts.
• Career advancements opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!

What This Job Offers

• Job Type: Full-time
• Career Level: Entry Level
• Education Level: No Education Listed