Pastry Cook

Rancho Valencia Resort & Spa•Rancho Santa Fe, CA

About The Position

The Pastry Cook prepares and plans sweet items, pastries, cakes, ice creams, sorbets, fruit compotes, breads, chocolates, and specialty items for breakfast, lunch, dinner, amenities, and special functions. The role maintains established quality standards, follows assigned menus, and assists other employees. The Pastry Cook is expected to be flexible, cooperative, and effective in a changing environment while helping provide excellent service. The position includes preparing and plating menu items and special requests, supporting banquet functions, planning production based on anticipated business, and maintaining an organized, sanitary, and safe work station. The Pastry Cook follows recipe specifications and food-handling requirements, checks equipment and product quality, controls waste, and supports the hotel’s community service, sustainability, and environmental initiatives. The role also requires appropriate communication with colleagues, guests, and vendors and may include third-shift scheduling if needed.

Requirements

High school diploma or GED-equivalency.
Either graduation from culinary school plus 1 to 2 years of pastry experience in fine dining, or 3 to 4 years of pastry work experience, including breakfast and lunch, in international and regional cooking at a fine-dining establishment.
Ability to communicate in English with vendors, guests, and staff so they understand.
Ability to perform mathematical calculations, including recipe conversions.
Current and up-to-date San Diego County food handlers card.
Flexibility in scheduling, including third shift if needed.
Must have personal cooking tools to perform assigned duties.
Dedication to excellence and continued development of the hotel’s reputation.
Extensive working knowledge of pastry and baking skills.
Creativity and artistic ability.
Supervisory skills to guide and coach cooks below the role and provide constructive feedback.
Ability to multitask.
Knowledge of kitchen terminology, products, product uses, and availability.
Ability to perform physical duties including reaching, bending, pushing, pulling, twisting, lifting, climbing, standing, walking, kneeling, and grasping.
Ability to lift and carry up to 10 pounds frequently and 25 pounds occasionally, and to lift a minimum of 50 pounds.
Ability to stand for 8 consecutive hours and be in good physical condition.
Vision sufficient to view small print and details and see clearly beyond arm’s reach.
Hearing sufficient to use a telephone or two-way radio, respond to the public, converse with staff, and hear fire alarms and emergency equipment.

Nice To Haves

One year of prior Pastry Cook experience.
Prior work experience in a 5-star or 5-diamond hotel.
Stable work history.
Knowledge of current food trends.
Ability to perform tasks under pressure and within tight time constraints.
Strong organizational and problem-solving skills.

Responsibilities

Report to work as scheduled and be in uniform at the scheduled start time.
Maintain a clean and sanitary work area, including using a sanitizer bucket between jobs.
Check for equipment malfunctions or failures and report them.
Prepare a daily production list and complete assignments promptly.
Set up the assigned work station and organize it before restaurant opening.
Ensure products meet quality standards and conduct daily line checks before service.
Take the entitled lunch break before the fifth hour of work and report arrival, breaks, and departures to the Chef on duty.
Prepare and plate menu items and special requests.
Set up and serve functions according to Banquet Event orders and plate desserts for banquet functions as needed.
Anticipate business levels and plan and prepare production for the following day.
Follow recipe specifications, portion sizes, and cooking methods.
Maintain a professional atmosphere in the kitchen and positive interactions with co-workers and guests.
Inspect the assigned station daily to ensure proper product rotation, labeling, dating, and compliance with Health Department regulations.
Receive and check food items from requisitions or orders and store them properly.
Use kitchen equipment and machinery safely and maintain it appropriately.
Follow safety standards, recognize hazardous situations, help prevent accidents, and participate in Safety Programs and injury-reporting requirements.
Inform the Chef on duty of problems, concerns, inconsistencies, or product shortages.
Follow recycling procedures and kitchen energy-management practices; control waste and be mindful of costs.
Complete proper station-closing procedures and check out with the Pastry Chef, Chef de Partie, or Chef on duty to ensure the station and prep are stored correctly.
Clock out in uniform and leave the property immediately after the shift.
Participate in and support hotel community service, sustainability, and environmental initiatives.
Perform other duties as directed, developed, or assigned.