Pastry Chef

This role is for a Pastry Chef at The Lodge at Torrey Pines, a AAA Five Diamond rated resort located near the Torrey Pines Golf Course and the Pacific Ocean. Location The Lodge at Torrey Pines – Evans Hotels, LLC. Includes working in a fine dining, fast‑casual, banquet and amenity environment. SUMMARY The Pastry Chef (“Chef Repostero/a”) manages production of all pastry and dessert items for the hotel, resulting in training staff, purchasing, sanitation, safety, and maintaining quality standards across all dining venues. Base pay range $95,000.00 /yr – $110,000.00 /yr PAY & PERKS Compensation: $95,000 – $110,000 DOE Earn $1,000 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 or discounted MTS Pronto card. Free meals & refreshments during working shifts. Health (including SIMNSA), dental, vision, 401(k) 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 the pastry department. Prepares, bakes, and trains pastry associates on bread, pastries, and other desserts. Makes responsible for knife usage, hand tools, utensils and equipment; maintains and cleans. 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 for varying quantities. Operates kitchen equipment, ensuring cleanliness and maintenance. Assists with ordering supplies. Projects a positive, professional appearance and demeanor to guests and associates. Attends all Food and Beverage Department meetings. Collaborates with Executive Chef in developing, costing and implementing menus. Nurtures staff to maintain highest consistent quality. Maintains accurate labor control, schedules staff and makes staffing decisions. Communicates updates to staff via production sheets, texts, and emails. Leads interviewing and recruitment of pastry team. Anticipates problems and addresses personnel issues and conflicts timely. Responsible for disciplinary decisions. Exhibits positive and cooperative leadership, leading by example. Demonstrates a passion for food and relationships with farmers and producers. Performs additional duties as directed. QUALIFICATIONS High school diploma or GED; culinary degree preferred. Minimum of 2–4 years of relevant experience and/or training. Prior hotel or similar business experience preferred. Combination of experience, education, and/or training may substitute for either requirement. Must maintain a friendly, professional, team‑oriented, positive demeanor, especially under stress. Must obtain valid San Diego County Food Handler certification upon hire; e‑trained by Evans Hotels. RBS Certification required. Availability to work weekends and holidays required. Ability to stand, kneel, squat for prolonged periods, lift up to 50 lbs. Position filled under 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. Seniority level Mid‑Senior level Employment type Full‑time Job function Production Industries Hospitality and Restaurants #J-18808-Ljbffr