The Pastry Chef is responsible for the production of all pastry and dessert items for the Hotel. The Pastry Chef prepares all types of breads, pastries, and other desserts. This position is also responsible for maintaining a sanitary work area.
ESSENTIAL DUTIES & RESPONSIBILITIES:
Complies with all portion sizes, recipes, quality standards, departmental rules, policies and procedures.
Prepares and bakes bread, pastries, and other desserts.
Selects and uses knives, hand tools, utensils and equipment to decorate, weigh, measure.
Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes or coats items.
Produces food in the pastry kitchen.
Maintains a sanitary work area to ensure food safety.
Converts and adjusts recipes to prepare varying quantities of breads, pastries, and other desserts.
Operates kitchen equipment including ovens and electric mixers.
Cleans and cares for equipment and assigned areas.
Assist with ordering supplies.
Performs other job-related duties as required.
The Lodge at Torrey Pines
REQUIRED SKILLS & EXPERIENCE:
- strong leadership skills to lead a team of pastry cooks
- 3-5 years experience in a high volume kitchen
- previous luxury resort kitchen experience a plus