Pastry Chef

Bakersfield, CA, USA|

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $25.00 - $28.00

Benefits

Competitive wages

Caring management personnel

Employee discounts at all venues

Opportunity for career growth

supportive work environment

training programs

Health and safety compliance

Job Description

Located in the vibrant Downtown Arts District, Bakersfield's Historic Padre Hotel stands as a beacon of luxury and heritage. Proudly recognized as the only Four Diamond hotel in Kern County, this distinguished establishment combines historic charm with modern elegance to offer an unparalleled guest experience. Featuring five distinct entertainment venues, including a fine dining restaurant, a stylish nightclub, a nostalgically themed bar, a lively outdoor bar and lounge, and a cozy coffee shop, the Padre Hotel caters to a diverse array of tastes and occasions. Each venue is thoughtfully designed to create a unique ambiance, making the hotel not only a premier lodging destination but also a cultural and social hub within the city. With a dedicated team committed to excellence, the Padre Hotel continuously strives to deliver exceptional service and memorable experiences for all its guests.

The Padre Hotel is currently seeking a qualified, enthusiastic, and full-time Pastry Chef to join their dynamic culinary team. This vital role is ideal for a creative professional passionate about crafting exquisite baked goods and desserts that delight guests and encourage repeat visits. The Pastry Chef will be entrusted with preparing a wide range of pastries from scratch, including laminated doughs, artisan breads, cookies, muffins, and cakes, all prepared in accordance with company recipes and sanitary standards. This position plays a critical role in maintaining the high culinary standards of the hotel’s various food and beverage outlets, ensuring every dessert served meets the quality and presentation that patrons expect.

Compensation for this role ranges between $25.00 and $28.00 per hour, depending on experience, reflecting the value the Padre Hotel places on skilled culinary artisans. The Pastry Chef will work closely with the Executive Chef and Food and Beverage Management to develop seasonal menus, maintain inventory, uphold stringent health and safety standards, and support kitchen operations in a fast-paced environment. Beyond technical baking skills, the ideal candidate will demonstrate strong multitasking abilities, a positive attitude, effective communication skills, and a dedication to cleanliness and organization. The role demands flexibility, including availability to work evenings, weekends, and holidays in alignment with the hospitality industry's cyclical nature. Joining the Padre Hotel means becoming part of a team that values dedication, creativity, and a commitment to impeccable guest service in a setting that balances historic ambiance and modern hospitality.

Job Requirements

High school diploma or equivalent
3-5 years of pastry chef experience in an upscale casual restaurant
culinary school preferred
manager food handler certification
ability to work varying shifts including evenings, weekends, and holidays
knowledge of food safety and sanitation standards
strong multitasking and organizational skills
proficiency in English language communication

Job Qualifications

High school graduate or equivalent
culinary school experience preferred
at least 3-5 years of experience working in an upscale casual restaurant atmosphere
manager food handler certification required
knowledge of from-scratch laminated doughs, artisan breads, cookies, muffins, and cakes
experience or strong interest in plated desserts
ability to understand and follow recipes and sanitary food preparation standards
focused and able to multi-task in a fast-paced kitchen environment
positive attitude and strong work ethic
ability to read and write English fluently
strong verbal communication skills

Job Duties

Prepare recipes and adequate amounts of food items to be served to guests
understand and prepare basic recipes and baked goods following company and sanitary standards
prepare from-scratch laminated doughs, artisan breads, cookies, muffins, and cakes
bake according to recipes or personal judgment and experience
portion, arrange, and garnish desserts and plated dessert items
observe and test foods to determine if they have been cooked sufficiently using methods such as tasting, smelling, and reading thermometers
weigh, measure, and mix ingredients according to recipes or personal judgment using various kitchen utensils and equipment
maintain food in accordance with ServSafe and health code regulations
keep kitchens and commissary in a clean and organized manner
maintain par lists, par levels, waste logs, and requisition forms
ensure menus are utilized according to company standards and policies
help in all areas of the restaurant where needed
perform other duties as assigned by Executive Chef and Food and Beverage Management
produce seasonal menu development in coordination with Executive Chef