Lead Pastry Cook - Regent Santa Monica Beach
About The Position
Regent Santa Monica Beach is seeking a talented, detail-oriented Lead Pastry Cook to support the daily operations of the Pastry Kitchen. The role calls for strong technical pastry skills, a passion for creating exceptional desserts and baked goods, and the ability to lead by example in a luxury hospitality environment. The Lead Pastry Cook assists in supervising pastry team members and helps ensure consistency, quality, and presentation standards that contribute to memorable guest experiences. Reporting to the Executive Sous Chef, the Lead Pastry Cook prepares and presents a wide variety of pastries, desserts, breads, cakes, amenities, and confections to luxury standards. The role supports kitchen operations and production planning, leads and trains team members, helps manage ingredients and supplies, and ensures food safety, sanitation, and brand standards. The position also collaborates on seasonal offerings, special events, banquets, holiday programming, and menu development.
Requirements
- At least 3 years of pastry experience in a luxury hotel, resort, fine dining restaurant, or high-volume pastry operation.
- Strong knowledge of classical and contemporary pastry techniques, baking methods, chocolate work, and dessert presentation.
- Ability to read, follow, and execute standardized recipes precisely and consistently.
- Knowledge of food safety regulations, sanitation practices, and HACCP guidelines.
- Strong organizational skills and ability to manage multiple priorities in a fast-paced environment.
- Excellent communication and interpersonal skills and ability to work effectively as part of a team.
- Ability to stand for extended periods and safely lift, push, or pull up to 50 pounds.
- Flexible schedule and ability to work mornings, evenings, weekends, holidays, and special events as business needs require.
Nice To Haves
- Previous lead, supervisory, or trainer experience.
- Culinary degree or professional pastry certification.
Responsibilities
- Prepare, produce, and present pastries, desserts, breads, cakes, amenities, and confections to established luxury standards.
- Assist with daily pastry kitchen operations and ensure products meet quality, consistency, and presentation expectations.
- Support the Executive Sous Chef with production schedules and workload priorities based on business demands.
- Lead and motivate pastry team members during assigned shifts, providing guidance and support.
- Train new and existing team members on recipes, techniques, food safety standards, and departmental procedures.
- Maintain inventory levels and assist with ordering, receiving, and storing pastry ingredients and supplies.
- Monitor product freshness, quality, and waste to support cost management goals.
- Ensure compliance with HACCP standards, food safety regulations, sanitation requirements, and hotel policies.
- Collaborate with culinary leadership on seasonal offerings, special events, banquets, and holiday programming.
- Assist with menu development and recipe testing while maintaining Regent brand standards.
- Maintain a clean, organized, and safe work environment and ensure equipment is properly handled and maintained.
- Support other culinary areas as needed to contribute to guest experiences and operational success.
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What This Job Offers
Job Type
Full-time
Career Level
Mid Level
Education Level
No Education Listed
