Job Description
Live Your Passion. Add Your Magic.
At Montage International, we are doing something different, something exciting and it takes passionate people to bring our vision to life. We have built a culture that leads with the important notion we live by every day; do what you love. If this resonates with you, we look forward to receiving your application.
We welcome applicants with disabilities and provide reasonable accommodations as needed to our applicants. Please discuss with our hiring managers during our selection processes.
If you are an internal applicant, please log into Workday and apply for your application to be considered. Please Click Here to apply internally. About Pendry San Diego Located downtown in the heart of the Historic Gaslamp Quarter, Pendry San Diego is just blocks from the San Diego Convention Center and Petco Park, as well as dozens of bars and eateries, vibrant nightlife, beaches, shopping, and more.
Born into the lineage of Montage Hotels & Resorts, we instinctively value flawless service and unrivaled experiences. Pendry San Diego expresses the unique spirit of its locale, so that our discerning guests can discover what makes it special.
Summary The Pastry Chef will drive, assist and collaborate with the Executive Sous Chef to develop pastry menus and programs for the property. The focus of the role will be to support the daily operations and long-term vision of the pastry department with a pro-active approach and gracious attitude. This role will contribute to supporting the company's goals, objectives, vision, mission, and values.
Job Description ESSENTIAL FUNCTIONS Major areas of responsibility/management include, but are not limited to:
Primary responsibilities include supporting the Executive Sous Chef with training and direct supervision of the hotel's pastry department. Evaluate performance; lend guidance, leadership, and discipline as needed with the assistance of the Executive Sous Chef. Provide mentorship to Pastry Chefs to grow and develop their knowledge and skills.
Assist the Executive Sous Chef to write, maintain and update all pastry menu specifications, recipes and pictures, production forecasts, and ensure same are being followed.
When needed, attend BEO meetings, communicate information to pastry department, oversee pastry production flow and make adjustments in order to adhere to control procedures for cost and quality.
Review staffing levels and schedule the department appropriately to ensure that proper coverage is maintained while maintaining payroll costs in line with forecast.
Monitor to ensure proper receiving, storage (including temperature setting) and rotation of food products so as to comply with Health Department regulations, including coverage, labeling, dating, and placing items in proper containers of kitchen and service.
Check to see that all equipment in the kitchen is clean and in proper working condition, review daily cleanliness practices with culinary team and keep up with daily cleaning schedule
Be in the know to current pastry and baking trends and maintain a creative portfolio to use as resources for all food and beverage outlets.
QUALIFICATIONS Minimum of 5 years' service experience, with 3 years' of leadership experience in the pastry kitchen
Recipe development, food costing practices, labor management, team building and menu development experience
Bread baking program
PREFERRED Previous luxury service environment experience
Standalone restaurant experience
Culinary Degree from an accredited culinary program
PHYSICAL REQUIREMENTS Most work tasks are performed indoors. Temperature generally is moderate and controlled by hotel environmental systems; however, must be able to work in extreme temperatures like freezers (-10°F) and kitchens (+110°F), possibly for one hour or more. Ability to physically handle knives, pots, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen or storeroom. Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking and baking principles, plate presentation, safety and sanitation practices. Must be able to push and pull carts and equipment weighing up to 200 lbs. occasionally. Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally. Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
The pay scale* for Pastry Chef is $75,000 - $85,000.
*The pay scale is the base salary or hourly wage range, exclusive of incentive pay such as commissions, piece rates, gratuities, and the like, that Montage reasonably expects to pay for the position.
In the United States we are proud to be an EEO employer M/F/D/V. We maintain a drug-free workplace and perform pre-employment substance abuse testing.
Job Tags
Hourly pay, Work alone,