Nestled in the rolling hills of San Martin, California, CordeValle is a luxury resort known for its exceptional hospitality, championship golf course, award-winning culinary experiences, and serene natural surroundings. CordeValle is dedicated to providing personalized service and unforgettable guest experiences in a warm and welcoming environment. We are seeking a talented and passionate Pastry Cook to join our culinary team and contribute to the creation of exceptional desserts, pastries, and baked goods that enhance the resort's renowned dining experience.
OVERVIEW/BASIC FUNCTION:
Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop to include, but not limited to pastries, desserts, breads, ice creams, sorbets, creams, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Maintain organization, cleanliness and sanitation of work areas and equipment.
RESPONSIBILITIES:
- Prepare and produce high-quality desserts, pastries, baked goods, banquet displays, and guest amenities according to established recipes, presentation standards, and production schedules.
- Maintain a clean, organized, and fully stocked workstation, including daily setup, preparation, and closing procedures.
- Follow all food safety, sanitation, health department, and company standards to ensure a safe and compliant work environment.
- Operate, clean, and maintain kitchen equipment and tools safely and properly.
- Review daily production schedules, establish priorities, and communicate inventory needs or shortages to the Executive Chef.
- Assist with banquet and buffet displays, including decorative centerpieces and specialty presentations.
- Monitor product quality, proper storage, labeling, rotation, and inventory control to minimize waste and support food cost goals.
- Work collaboratively with culinary and stewarding teams to maintain efficient kitchen operations and cleanliness.
- Complete opening and closing duties, including stocking, cleaning, organizing storage areas, and preparing the kitchen for the next shift.
- Communicate effectively with culinary leadership regarding production status, operational needs, and follow-up actions.
- Perform additional duties as assigned to support the culinary team and resort operations.
- Minimum of two (2) years of pastry, baking, or related culinary experience in a hotel, resort, restaurant, bakery, or similar high-volume environment.
- Strong knowledge of pastry production techniques, baking fundamentals, food presentation, and dessert preparation.
- Ability to accurately follow, scale, and adapt recipes while maintaining quality and consistency standards.
- Creative skills in pastry presentation, decorative work, banquet displays, and specialty desserts.
- Knowledge of food safety, sanitation, and health department regulations; Food Handler Certification preferred or ability to obtain upon hire.
- Ability to work efficiently in a fast-paced environment while meeting production schedules and deadlines.
- Strong organizational skills with attention to detail, accuracy, and quality.
- Ability to work independently with minimal supervision and collaboratively as part of a team.
- Excellent communication skills and the ability to follow verbal and written instructions.
- Ability to lift and carry up to 50 pounds, stand for extended periods, and work in hot, humid, and fast-paced kitchen environments.
- Ability to safely operate and maintain kitchen equipment and tools.
- Must be dependable, professional, and committed to providing exceptional guest experiences.
- Availability to work flexible schedules, including mornings, evenings, weekends, holidays, and special events.
- Culinary or Pastry Arts degree/certificate preferred but not required.
