Pastry Chef

Job Description

Company Description San Ysidro Ranch is a historic luxury hotel and resort nestled in the scenic foothills of Santa Barbara, California, welcoming guests since 1893. The property is known for its intimate atmosphere, refined service, and picturesque surroundings that attract discerning travelers from around the world. Team members have the opportunity to work in a high-end, hospitality-focused environment that values craftsmanship, attention to detail, and guest satisfaction. The culinary program emphasizes quality ingredients, thoughtful presentation, and memorable dining experiences. Joining San Ysidro Ranch offers a chance to contribute to a renowned destination with a longstanding reputation for excellence.\n
Role Description The Pastry Chef is a full-time, on-site role based in Santa Barbara, CA, responsible for overseeing the daily production of pastries, desserts, breads, and baked goods for the resort’s dining outlets and special events. This role plans and executes pastry menus, ensures consistent quality and presentation, and maintains high standards of food safety and cleanliness in the pastry kitchen. The Pastry Chef collaborates closely with the executive chef and culinary team to develop seasonal offerings, test new recipes, and support banquet and catering operations. Day-to-day tasks include preparing doughs and batters, baking and decorating items, managing inventory of ingredients, and training or guiding pastry team members. The role also involves monitoring cost controls, minimizing waste, and supporting an efficient, respectful, and guest-focused kitchen environment.\n
Qualifications
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• Demonstrated expertise in pastry-focused Bakery and Baking skills, including breads, cakes, tarts, and plated desserts.
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• Strong Food Preparation and Cooking abilities, with attention to portioning, timing, and safe handling of ingredients.
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• Well-rounded Culinary Skills, including flavor pairing, presentation, and knowledge of classic and contemporary pastry techniques.
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• Experience in a professional pastry or hotel-resort kitchen; fine dining or luxury hospitality background preferred.
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• Knowledge of food safety regulations, sanitation standards, and proper use and care of kitchen equipment.
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• Ability to work flexible schedules, including early mornings, evenings, weekends, and holidays as business requires.
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• Strong organizational and time-management skills, with the capacity to handle multiple orders and special requests simultaneously.
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• Effective communication and teamwork skills, with a commitment to maintaining a respectful, inclusive work environment.
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• Culinary or pastry certification, diploma, or equivalent work experience in pastry arts is highly beneficial.
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