Pastry Cook

Estancia La Jolla, A Noble House Hotel • San Diego, CA

1d • Onsite

About The Position

The Pastry Cook is responsible for the preparation, production, and presentation of desserts, baked goods, and pastry items for banquet events, restaurant outlets, retail operations, and special functions. This position works closely with the Executive Chef and culinary leadership team to execute seasonal dessert menus, maintain quality standards, and contribute to the overall guest experience.

Requirements

• Completion of an approved Culinary Program or Apprenticeship.
• One to two years of increasingly responsible pastry experience in a hotel environment are required.
• Minimum 1–2 years of pastry, baking, or dessert production experience.
• Knowledge of basic baking and pastry techniques.
• Ability to follow recipes accurately and consistently.
• Strong attention to detail and presentation.
• Ability to multitask and prioritize production schedules.
• Requires the ability to serve the needs of guests through verbal face-to-face interactions; contacts sometimes contain confidential/sensitive information, so requires the ability to use discretion.
• Must demonstrate a positive attitude and professional demeanor.
• Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction.
• Ability to stand/walk for extended periods

Nice To Haves

• Experience within a hotel/resort environment

Responsibilities

• Prepares and produces desserts, pastries, breads, cookies, cakes, mousses, custards, and other baked goods according to established recipes and standards.
• Assist the Executive Chef in developing, testing, and executing seasonal dessert offerings for restaurant outlets and special functions.
• Produce desserts and pastry components for daily outlet operations, banquet functions, and catering events.
• Ensure all products are prepared consistently and meet quality expectations.
• Plate banquet desserts for meetings, weddings, conferences, and special events.
• Assist with banquet dessert production planning based on event orders and guest counts.
• Maintain consistency in presentation, portioning, and execution for large-volume functions.
• Coordinate with banquet culinary and service teams to ensure timely and successful event execution.
• Produce desserts and pastry items for all culinary outlets.
• Maintain pars and inventory levels to support daily business demands.
• Assist in the creation and refinement of dessert specials and seasonal menu offerings.
• Communicate production needs, inventory concerns, and event requirements with culinary leadership.
• Work collaboratively with banquet, outlet, stewarding, and culinary teams.
• Participate in daily culinary meetings and production discussions.
• Completes required training as scheduled.

Benefits

• health insurance benefits
• Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family
• Matching 401k (After 1 year)
• On-Demand Pay (Earned wage access before payday!)
• PTO
• Complementary Parking
• Meals

What This Job Offers

• Job Type: Full-time
• Career Level: Mid Level
• Education Level: Associate degree