Pastry Cook at Estancia La Jolla, A Noble House Hotel

San Diego, California, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Sep, 26

Salary

22.0

Posted On

06 Jun, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Baking, Pastry Production, Dessert Presentation, Recipe Adherence, Inventory Management, Menu Development, Plating, Multitasking, Organization, Interpersonal Communication, Attention To Detail, Time Management

Industry

Hospitality

Description

Description ABOUT US: From the hacienda-style architecture to the lush gardens and scattered artwork, Estancia La Jolla is a true Southern California escape. This former ranch dates back to the late 1800s, a history the property celebrates and honors. In Estancia's 210 casually elegant rooms and suites, this AAA Four Diamond boutique hotel feels like home. THE JOB: The Pastry Cook is responsible for the preparation, production, and presentation of desserts, baked goods, and pastry items for banquet events, restaurant outlets, retail operations, and special functions. This position works closely with the Executive Chef and culinary leadership team to execute seasonal dessert menus, maintain quality standards, and contribute to the overall guest experience. YOU: To be successful in this position, we're looking for an amazing people connector, who thrives on creating experiences and problem solving. This role as the Pastry Cook requires skills such as patience, empathy, and a desire to provide excellent service for our guests. A hands-on culinary professional who combines creativity, attention to detail, and strong organizational skills to ensure all pastry products meet the property's standards for quality, consistency, and presentation. Our CULTURE: Be part of our award-winning team named TOP Workplace in San Diego 2022-2025 and TOP Workplace USA 2023-2026 by our Team Members. Estancia La Jolla is a part of Noble House Hotels and Resorts offering a collection of luxury hotels and resorts in the Americas. To provide our guests with exceptional service and the most memorable experiences, we look for team members who share our core values. The people who best fit Estancia La Jolla are sharp, hardworking team players. We are looking for candidates with experience in having fun! The OFFER: In return, we offer competitive pay, health insurance benefits, Team Member and Family & Friends hotel and restaurant discounts within the Nobel House Hotel & Resorts family, Matching 401k (After 1 year), On-Demand Pay (Earned wage access before payday!) PTO, Complementary Parking, and Meals. Requirements -Completion of an approved Culinary Program or Apprenticeship. -One to two years of increasingly responsible pastry experience in a hotel environment are required. -Minimum 1–2 years of pastry, baking, or dessert production experience. -Knowledge of basic baking and pastry techniques. -Ability to follow recipes accurately and consistently. -Prepares and produces desserts, pastries, breads, cookies, cakes, mousses, custards, and other baked goods according to established recipes and standards. -Assist the Executive Chef in developing, testing, and executing seasonal dessert offerings for restaurant outlets and special events. -Produce desserts and pastry components for daily outlet operations, banquet functions, and catering events. -Ensure all products are prepared consistently and meet quality expectations. -Plate banquet desserts for meetings, weddings, conferences, and special events. -Assist with banquet dessert production planning based on event orders and guest counts. -Maintain consistency in presentation, portioning, and execution for large-volume functions. -Coordinate with banquet culinary and service teams to ensure timely and successful event execution. -Produce desserts and pastry items for all culinary outlets. -Maintain pars and inventory levels to support daily business demands. -Assist in the creation and refinement of dessert specials and seasonal menu offerings. -Communicate production needs, inventory concerns, and event requirements with culinary leadership. -Work collaboratively with banquet, outlet, stewarding, and culinary teams. -Strong attention to detail and presentation. -Ability to multitask and prioritize production schedules. -Participate in daily culinary meetings and production discussions. -Requires the ability to serve the needs of guests through verbal face-to-face interactions; contacts sometimes contain confidential/sensitive information, so requires the ability to use discretion. -Must demonstrate a positive attitude and professional demeanor. -Requires strong communication and interpersonal skills and commitment to a high level of guest satisfaction. -Completes required training as scheduled. -Ability to stand/walk for extended periods -Ability to work on AM, PM, weekend, and holiday shifts as required by operational needs. The ideal candidate will have: Experience within a hotel/resort environment At Estancia La Jolla Hotel & Spa, we take pride in supporting our initiatives towards Diversity, Equity Inclusion, and Accessibility. We have established a hotel committee to bring together a variety of thoughts, perspectives, and expressions – and we would love for you to share yours with the team! If you enjoy being a part of a team providing an excellent experience for our guests and meeting new people, we invite you to apply! Estancia La Jolla Hotel & Spa is an equal opportunity employer M/F/V/D EEO Statement Noble House Hotels & Resorts are proud to encourage and support an environment where everyone can be a successful team member (come as they are) as their true authentic self. We are an equal-opportunity workplace and employer that does not discriminate based on race, color, disability, gender/sex, sexual orientation, religion, national origin, age, veteran status, or any other protected status. We are committed to building a team (rooted in family) and a workplace where we are all able to be successful based solely on our individual qualifications, experience, abilities, and job performance.

Responsibilities

Responsible for the preparation, production, and presentation of desserts and baked goods for banquets, restaurants, and retail operations. Collaborates with the Executive Chef to execute seasonal menus and maintain high quality and consistency standards.