LOCATION
Dockside 1953
Dockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953's extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.
The Bahia Resort Hotel is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.
SUMMARY
The Pastry Supervisor (“Repostero/a”) is responsible for overseeing daily pastry production, ensuring high-quality desserts and baked goods, and supporting both restaurant and banquet operations. This role leads pastry team members, maintains consistency in presentation and flavor, and ensures efficient execution for events, large-scale functions, and restaurant service.
PAY & PERKS
Compensation: $30.00 **
Earn $1000 for Culinary, Engineering, Housekeeping, and $350 for all other roles for each hired referral at any Evans Hotels property.
Discounted Hotel Rooms for all employees and friends & family.
Free Employee Parking and/or discounted MTS Pronto Card.
Free Meals & Refreshments during working shifts.
Career advancements opportunities!
Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!
Prepares and bakes bread, pastries, and other desserts. Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.
Attend BEO meetings on a regular basis.
Lead daily pastry operations, delegating tasks and supervising pastry cooks and assistants.
Maintains a sanitary work area including walking coolers, dry storage, and any kitchen surface in compliance with the health department & Ecosure standards
Ensure consistency in taste, presentation, and portioning across all products.
Convert and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.
Operates kitchen equipment including ovens and electric mixers.
Cleans and cares for equipment and assigned areas. Assist with ordering ingredients & supplies.
Performs additional duties and responsibilities as directed by the leadership team.
Develop and test new recipes in collaboration with the Executive Chef or Culinary leadership
Maintain production schedules to meet service and event deadlines
Coordinate with the banquet and culinary teams to align dessert offerings with event menus and timelines.
Prepare high-volume desserts while maintaining quality and presentation standards.
Design and execute plated desserts, dessert buffets, and specialty displays for events.
Ensure timely setup, replenishment, and breakdown of dessert stations during banquets.
Adjust production quantities based on event size, guest count, and service style.
Support last-minute changes or special dietary requests for banquet guests.
Performs additional duties and responsibilities as directed by the leadership team.
