Pastry Cook l

Do you believe butter makes everything better
Good. Were looking for a Pastry Cook I to join the sweet side of the kitchen at Town and Country Resort.

Youll help create the pastries desserts and baked goods that keep our guests coming back for just one more bite. From mixing and baking to decorating and keeping the pastry kitchen running smoothly youll bring a little precision a lot of teamwork and hopefully an unhealthy appreciation for carbs.

Because work should be more than punching a clock. Join a vibrant resort team in San Diego where hospitality creativity and a little fun are part of the recipe.

Bring your skills. Well bring the butter.
If youre ready to turn flour sugar and a little kitchen chaos into something delicious wed love to meet you.

Starting Pay $22.35 #TownandCountrySD

• Prepare pastries cakes plated desserts breakfast breads tarts cookies specialty items and banquet desserts according to recipes and production sheets.

• Execute high-volume banquet production (hundreds to thousands of portions) with accuracy and consistency.

• Assist with amenity production specialty cakes and seasonal items for VIP guests or special events.

• Decorate cakes pastries and plated desserts using piping glazing chocolate work and garnishing techniques.

• Maintain accuracy in measuring mixing and portioning ingredients.

• Set up restock and maintain pastry production stations for daily service and banquet events.

• Support pastry needs for all 3 outlets including breakfast pastries lunch/dinner desserts grab-and-go and room service items.

• Ensure all items are completed on time for early-morning deliveries banquet deadlines and event service schedules.

• Collaborate with Banquet Chef Outlet Chefs and the main kitchen to meet production demands during peak periods.

• Follow all health department regulations HACCP and resort sanitation standards.

• Properly label date rotate and store all food items (FIFO).

• Keep workstations equipment and pastry areas clean and organized at all times.

• Safely operate large mixers ovens sheeters proofers and pastry tools.

• Communicate production concerns shortages or equipment issues to Pastry Chef immediately.

• Assist other pastry team members when production levels require cross-support.

• Maintain a positive and professional demeanor in a high-demand fast-paced environment.

• 12 years of pastry or baking experience preferred (hotel or banquet environment highly desired).

• Strong understanding of basic pastry techniques: creaming mixing folding tempering chocolate custards dough handling and plating.

• Ability to follow standardized recipes and adjust quantities according to production needs.

• Strong time management skills; must be reliable punctual and able to meet strict deadlines.

• Ability to work early mornings weekends and holidays depending on event calendar.

• Culinary/pastry certificate or degree a plus but not required.

Because the pastry and banquet kitchen environments are physically demanding candidates must be able to:

• Stand and walk for the duration of the shift (810 hours).

• Lift and carry up to 50 pounds (bags of flour sugar sheet pans mixers trays).

• Handle repetitive motions including whisking rolling kneading piping lifting heavy trays and operating equipment.

• Push pull or move carts and racks loaded with pastry items sheet trays or banquet equipment.

• Perform frequent bending stooping reaching twisting and overhead work.

• Work in a variety of temperature environments:

  • Hot (near ovens proofers stoves)

  • Cold (walk-ins freezers chocolate rooms)

• Maintain stamina and focus during fast-paced high-volume production especially during event peaks.

• Safely handle knives piping bags mixers and commercial baking equipment.

• Tolerate a busy noisy kitchen environment.