Pastry Sous Chef - Addison by William Bradley

Carlsbad, CA, USA|

Job Overview

Compensation

Hourly

Exact $29.00

Benefits

Discounted stays across Fairmont and Raffles properties

Employee benefit card

Learning programs

Corporate social responsibility activities

Career development opportunities

Paid Time Off

Health Insurance

Job Description

Fairmont Hotels & Resorts is a renowned luxury hotel brand known globally for its exceptional properties and outstanding guest experiences. With a network of 90 spectacular properties across 30 countries, and 34 additional properties in development, Fairmont represents a commitment to excellence in hospitality, offering unique environments ranging from the pristine beaches of Hawaii and the natural beauty of Canadian national parks to bustling cities like London and diverse regions such as the deserts of the United Arab Emirates. As a premium hotel company, Fairmont is dedicated to fostering a culture of luxury, innovation, and inclusivity, providing guests with memorable stays that blend comfort, charm, and high standards of service.

Fairmont Grand Del Mar epitomizes luxury in the vibrant city of San Diego. Nestled in the stunning natural surroundings of Los Penasquitos Canyon, this resort offers an exceptional five-star experience with 249 elegantly appointed guestrooms and suites, a private 18-hole Tom Fazio-designed golf course, a world-class spa, and over two dozen weekly outdoor activities including yoga, meditation, and archery. The property uniquely balances classic sophistication with contemporary cool, encouraging guests and staff alike to immerse themselves in an enchanting atmosphere where inspiration and relaxation coalesce. The Grand is home to six diverse dining venues, including Addison, San Diego's only three-Michelin starred restaurant, making it a culinary destination in its own right.

The position of Pastry Sous Chef at Fairmont Grand Del Mar is a dynamic and influential role within the culinary team, focused on overseeing pastry operations, particularly within Addison. The role requires a blend of leadership, creativity, and culinary expertise to guide the team in crafting exquisite desserts and pastries that enhance the overall dining experience. This role is essential to maintaining the highest culinary standards and driving innovation in dessert presentations.

As Pastry Sous Chef, you will play a pivotal role in supporting and guiding the culinary team, ensuring smooth and efficient kitchen operations. This includes overseeing daily activities such as menu development, inventory management, and quality control, as well as fostering positive guest relations through attentive and responsive service. You will be expected to manage all aspects of the pastry kitchen, from scheduling and staff supervision to compliance with health and safety regulations. Your ability to anticipate guest needs, adapt to spontaneous requests, and uphold cleanliness and organization standards will be crucial to your success.

The position offers an hourly wage of $29.00 USD and is a full-time opportunity that encourages career growth and advancement. Fairmont Grand Del Mar promotes a balanced life for its colleagues, emphasizing continual learning and development through specialized programs and a supportive work environment. The company also values inclusivity and diversity, striving to create a workplace where all team members can thrive and feel empowered to contribute their best work.

Furthermore, Fairmont provides comprehensive employee benefits including discounted rates across Accor hotels worldwide, access to training through their Academies, engagement in social responsibility initiatives, and opportunities for both national and international promotions. This role is ideal for a culinary professional passionate about pastry arts, with previous supervisory experience in a luxury hotel or restaurant setting, seeking to contribute to an esteemed hospitality brand committed to excellence and guest satisfaction.

Job Requirements

High school diploma or equivalent vocational training certificate
culinary college degree or apprenticeship
supervisory experience in a similar pastry role
effective communication skills
ability to use property management and POS systems
guest service experience
menu creation skills
fluency in English
knowledge of food cost control
equipment operation skills
good organizational and prioritization skills
ability to work independently
maintain confidentiality
training and leadership abilities
positive attitude in challenging situations

Job Qualifications

High school diploma or equivalent vocational training certificate
experience in a similar position at a full-service hotel or restaurant
culinary college degree or apprenticeship required
previous experience in pastry at minimum in supervisory role required
ability to understand and communicate with all team members
ability to communicate in Spanish an asset
ability to input and access information in property management systems, computers, point of sales system
experience in guest communication
ability to create menus and specials across multiple venues
fluency in English verbal and non-verbal
compute basic arithmetic
knowledge of food cost controls
previous experience with all products and food ingredients
operate, clean and maintain required kitchen equipment
plan and develop menus and recipes
expand and condense recipes
experience in Birchstreet, Dayforce, Watson/Unifocus and Microsoft Office preferred
ability to perform job functions with attention to detail, speed and accuracy
ability to prioritize and organize
clear thinker with good judgment under pressure
ability to follow directions thoroughly
understand guest service needs
work cohesively with co-workers as a team
work with minimal supervision
maintain confidentiality of guest and hotel information
ascertain and provide staff training
direct staff performance and follow up with corrections
maintain a positive and professional attitude during challenges

Job Duties

Maintain complete knowledge of and comply with all departmental policies, service procedures, and standards
maintain complete knowledge of correct maintenance and use of equipment, use equipment only as intended
anticipate guests' needs, respond promptly and acknowledge all guests regardless of time and busyness
maintain positive guest relations at all times
resolve guest complaints ensuring guest satisfaction
monitor and maintain cleanliness, sanitation, and organization of assigned work areas
review daily activities including housecount, forecasted covers, catering activity, purchases, meetings, appointments, VIPs
manage all aspects and day-to-day operations of the pastry kitchen and personnel
establish day’s priorities and assign production and prep tasks to staff to execute
execute all tasks in pastry kitchen
attend F&B meetings, pre-convention meetings, and Banquet Event Order review meetings
review Banquet Event Order sheets and note changes, post function sheets for next 7 days
create schedules, assignments, anticipate business levels, and communicate changes
review purchase order list and requisition day’s supplies ensuring quality
meet with Executive Steward to review equipment needs
ensure staff attendance and document absences
coordinate staff breaks
inspect grooming and attire, rectify deficiencies
ensure opening duties are completed to standard
stock kitchen work areas appropriately
ensure recipes, schedules, plating guides, photographs are current and posted
ensure staff follow recipes and yield guides
monitor staff performance and rectify deficiencies
anticipate shortages and manage inventory
observe guest reactions and confer with service staff
create and review amenity program menus
conduct kitchen walk-throughs to ensure quality
inspect cleanliness of line, floor, and stations
ensure compliance with sanitation and health regulations
maintain proper storage
instruct staff on safe use of machinery
complete and submit maintenance work orders
develop new menu items and write recipes
assist Catering Department with special menus and client meetings
minimize waste and control food and labor costs
ensure excess items are used efficiently
ensure closing duties are completed to standard
foster cooperative work climate and colleague morale
provide staff feedback and handle disciplinary actions
conduct performance reviews timely
document information and follow-up
return business calls and emails
be familiar with emergency procedures
assist with guest or colleague injuries or illnesses
answer correspondence
research new suppliers and markets
attend gourmet shows and food and wine meetings
perform at special events and off-premises functions
schedule and conduct month-end inventories
take physical inventory for ordering
prepare menu analysis and recipe costing
review sales and food cost daily and resolve discrepancies
maintain records of attendance and disciplinary conversations
interview and hire personnel
prepare weekly work schedules
monitor timesheets and approve payroll
ensure regular and predictable attendance
perform other duties as assigned