Pastry Cook

San Jose, CA, USA|Onsite

Job Overview

Employment Type

Full-time

Compensation

Hourly

Range $20.00 - $25.00

Work Schedule

Flexible

Weekend Shifts

Benefits

Health Insurance

Paid Time Off

Retirement Plan

Employee Discounts

Training and Development

meal discounts

flexible schedule

Job Description

CordeValle is a distinguished luxury resort nestled in the scenic foothills of the Santa Cruz Mountains in Northern California. Known for its breathtaking surroundings and exceptional hospitality, CordeValle offers an elevated guest experience through its world-class amenities and dedicated team. As a premier destination, the resort combines the tranquility of nature with the sophistication of luxury services, making it a favored spot for leisure and special events. The resort’s commitment to quality and guest satisfaction is reflected in its culinary offerings, which emphasize creativity, refinement and the use of premium ingredients. The establishment prides itself on fostering a collaborative and professional work environment that nurtures growth and excellence among its staff.

We are currently seeking an experienced Pastry Cook to join our culinary team. The Pastry Cook plays a vital role in planning, prepping, and producing high-quality pastry and dessert items that align with the resort’s exacting standards. This position involves crafting a variety of products including pastries, breads, desserts, ice creams, sorbets, creams, jams, and elegant centerpieces for displays and banquet services. The role demands meticulous attention to detail, adherence to safety and sanitation regulations, and a strong ability to work efficiently in a fast-paced setting. The Pastry Cook will collaborate closely with the Executive Chef to ensure smooth kitchen operations, meet production targets, and maintain consistency in taste and presentation. Responsibilities include setting up workstations with proper tools and ingredients, monitoring equipment and storage areas, preparing orders for room service and banquets, minimizing waste to control food costs, and maintaining a clean and organized kitchen environment.

At CordeValle, we believe that our culinary team is essential to delivering an unforgettable dining experience, and we support this through ongoing training and a culture of creativity. This full-time position demands flexibility, including availability to work weekends, holidays, and evening shifts. If you have at least two years of pastry cook experience, a passion for the culinary arts, and a strong commitment to quality and teamwork, we invite you to become a part of our distinguished resort family. Joining CordeValle means contributing to a luxurious and collaborative atmosphere where high standards are met every day and culinary innovation is encouraged.

Job Requirements

Minimum two years’ experience as a pastry cook
Must be able to perform job functions with attention to detail, speed and accuracy
Ability to prioritize, organize and follow up
Ability to remain calm and resolve problems using good judgment
Ability to follow directions thoroughly
Understand a guest’s service needs
Work cohesively with co-workers as part of a team
Work with minimal supervision
Maintain confidentiality of guest information and pertinent hotel data
Available to work weekends, holidays and flexible hours including evening hours

Job Qualifications

Minimum two years’ experience as a pastry cook
Ability to work well under pressure of meeting production schedules and timelines
Ability to maintain good coordination and transport supplies
Ability to work in hot, noisy and close conditions
Ability to use all senses to ensure quality standards are met
Ability to operate, clean and maintain all equipment required
Ability to produce creative and artistic products
Ability to plan and produce centerpiece displays and banquet trays
Ability to comprehend and follow recipes
Ability to expand and condense recipes
Ability to perform job functions with minimal supervision
Ability to work cohesively with co-workers as part of a team

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards
Ensure that standards are maintained at a superior level daily
Maintain and strictly abide by state sanitation/health regulations and hotel requirements
Maintain complete knowledge of correct maintenance and use of equipment
Meet with Executive Chef to review assignments and anticipated business levels
Set up workstation with required mis en place, tools, equipment and supplies
Inspect cleanliness and working condition of tools and equipment
Prepare and produce dessert menu items for restaurants, room service and banquets
Produce centerpieces for banquets and buffets
Maintain proper storage procedures as specified by health department and hotel requirements
Minimize waste and maintain controls to attain forecasted food cost
Disinfect and sanitize cutting boards and worktables
Breakdown workstation and complete closing duties according to department standards
Review status of work and follow-up actions required with Executive Chef before leaving
Perform all other duties as required