Pastry Sous Chef

Job Overview

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Employment Type

Full-time
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Compensation

Type:
Salary
Rate:
Range $75,000.00 - $80,000.00
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Work Schedule

Weekend Shifts
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Benefits

Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development

Job Description

La Bahia Hotel & Spa, nestled along the stunning Pacific Coast where Monterey Bay touches Santa Cruz's famous Main Beach, is a distinguished luxury hotel renowned for its romantic Spanish-Mediterranean architecture and commitment to exceptional hospitality. This elegant establishment offers guests a memorable experience through its globally influenced cuisine, crafted cocktails, and unique wellness rituals that draw inspiration from the bounty of the local agricultural region and the vibrant coastal culture. With its prime location and luxurious amenities, La Bahia Hotel & Spa is dedicated to providing an extraordinary retreat for travelers and locals alike, blending Southern California charm with... Show More

Job Requirements

  • Culinary degree or equivalent professional pastry training
  • Minimum of 3 or 4 years of pastry experience in a luxury hotel and or resort or fine dining environment
  • Ability to stand for extended periods and lift up to 50 lbs
  • Manual dexterity for detailed pastry work and equipment operation
  • Ability to work in varying temperatures (hot kitchens, walk-in coolers)
  • Flexibility to work various shifts including evenings, weekends, and holidays as required by business needs

Job Qualifications

  • Culinary degree or equivalent professional pastry training
  • Minimum of 3 or 4 years of pastry experience in a luxury hotel and or resort or fine dining environment
  • Strong knowledge of classic and modern pastry techniques
  • Proficiency in chocolate work, sugar artistry, and advanced plating techniques
  • Knowledge of dietary restrictions and allergen management preferred
  • Knowledge of food safety regulations and HACCP principles
  • Excellent organizational and time management skills
  • Experience with cost control and inventory management preferred
  • Ability to work in a fast-paced, high-pressure environment
  • Strong communication, interpersonal, and leadership abilities
  • Strong organizational, problem-solving, and analytical skills
  • Bilingual skills a plus

Job Duties

  • Work closely with Executive Chef to plan daily pastry operations for both hotel and restaurant outlets
  • Prepare high-quality desserts, pastries, breads, and confections according to established recipes and standards
  • Ensure consistent presentation and taste across all pastry offerings
  • Maintain inventory levels and coordinate with purchasing for specialty ingredients
  • Oversee proper storage and rotation of pastry ingredients and finished products
  • Collaborate with Executive Chef on seasonal menu planning and development
  • Create new dessert concepts and refine existing recipes
  • Participate in food tastings and menu presentations
  • Stay current with pastry trends and incorporate innovative techniques
  • Maintain equipment and coordinate repairs as needed
  • Support special events, banquets, and catering functions as required
  • Ensure kitchen operations comply with local, state, and federal health and safety standards
  • Foster a positive and collaborative work environment
  • Support team development through coaching and performance feedback
  • Assist in managing kitchen inventory, ordering, and cost control measures
  • Maintain a clean, organized kitchen environment and ensure all sanitation procedures are followed
  • Work closely with service staff to ensure seamless guest experiences
  • Assist in monitoring all outlet kitchen operations, especially during peak business periods, working alongside the other culinary employees and making adjustments where necessary
  • Monitor staff punctuality, uniforms, and hygiene compliance
  • To carry out any other reasonable duties and responsibilities as assigned

Job Qualifications

Experience

Mid Level (3-7 years)

Job Location

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