Job Description

LOCATION

The Lodge at Torrey Pines

Step into the timeless craftsman charm of The Lodge at Torrey Pines . Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.

The Lodge at Torrey Pines 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 Chef (“Chef Repostero/a”) is responsible for managing the production of all pastry and dessert items for the Hotel, encompassing banquets, our fine dining concept, our fast-casual restaurant, amenities, and special events. The Pastry Chef prepares all types of breads, pastries, and other desserts. This position is also responsible for the training of employees as well as other leadership responsibilities including but not limited to purchasing, receiving, preparation and maintenance of quality standards, safety, sanitation and cleanliness of work areas.

PAY & PERKS

• Compensation: $95,000 - $110,000 DOE**
• 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 you, family and friends.
• Free Employee Parking and/or discounted MTS Pronto card.
• Free Meals & Refreshments during working shifts.
• Career advancement opportunities!
• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.
• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Creates and complies with all portion sizes, recipes, quality standards, departmental rules, policies and procedures.
• Coordinates all administration, production and service of pastry department.
• Prepares, bakes, and trains pastry associates on bread, pastries, and other desserts. Knowledgeable about knife usage, hand tools, utensils and equipment to decorate, weigh, measure, and proper maintenance.
• Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes or coats items.
• Upholds food safety standards by maintaining a sanitary work area.
• Converts and adjusts recipes to prepare varying quantities of breads, pastries, and other desserts.
• Operates kitchen equipment, including ovens and electric mixers, ensuring cleanliness and maintenance of equipment and assigned areas.
• Assists with ordering supplies
• Conveys a favorable image of the organization by projecting a positive, professional appearance and demeanor to our guests and associates alike.
• Attends all Food and Beverage Department meetings.
• Works closely with the Executive Chef in developing, costing and implementing menus.
• Trains staff to ensure the highest level of quality on a consistent basis.
• Maintains accurate labor control, schedules staff, makes daily staffing decisions, adjusting levels as needed.
• Communicates clear updates with staff via production sheets, texts, and emails.
• Leads the interviewing and recruitment process for the pastry team.
• Anticipates problems and addresses personnel issues and conflicts in a timely manner.
• Responsible for disciplinary decisions.
• Exhibits positive and cooperative leadership, and leads by example to enrich the development of the team.
• Demonstrates a working knowledge of and curious passion for food and developing relationships with farmers and producers.
• Creates desserts, baked goods, pastries; arranges specialty food presentation
• Performs additional duties and responsibilities as directed by the leadership team.

QUALIFICATIONS

• High school diploma or GED; culinary degree is preferred.
• Minimum of 2-4 years of relevant experience and/or training.
• Previous experience in a hotel or similar business entity is preferred.
• A combination of experience, education, and/or training may be substituted for either requirement.
• Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.
• Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company’s expense.
• RBS Certification required.
• Availability to work on weekends and holidays is required.
• Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.
• The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.

**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.

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