Pastry Chef

Located in the bustling Downtown Arts District, Bakersfield’s Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a stunning event space, a coffee shop, a casual indoor dining restaurant and bar and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests.  

Principle Responsibilities & Position Purpose:

The Padre Hotel is seeking qualified, enthusiastic, full-time Pastry Chef who goes the extra mile and creates an atmosphere that keeps our guests coming back time and time again. Located in the bustling Downtown Arts District, Bakersfield's Historic Padre Hotel is proudly the only Four Diamond hotel in Kern County. Our property offers distinct entertainment venues including a fine dining restaurant, a hip night club, a nostalgically happening bar, and a bustling outdoor bar and lounge, all within a beautifully appointed environment for our guests. This position is responsible for preparing baked goods and desserts in accordance with company recipes and sanitary standards.

___________________________________________________________________________

EXAMPLE OF DUTIES (ESSENTIAL FUNCTIONS):

This list of responsibilities is illustrative only and is not a comprehensive listing of all functions and tasks performed by this position.

• Prepare recipes and adequate amounts of food items to be served to guests.


• Understand and prepare basic recipes and baked goods following company and sanitary standards.


• Prepare from-scratch laminated doughs, artisan breads, cookies, muffins, and cakes.


• Bake according to recipes or personal judgment and experience.


• Portion, arrange, and garnish desserts and plated dessert items.


• Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, and reading thermometers.


• Weigh, measure, and mix ingredients according to recipes or personal judgment, using various kitchen utensils and equipment.


• Maintain food in accordance with ServSafe and health code regulations.


• Keep kitchen(s) and commissary in a clean and organized manner; cooks and bakers must be checked out by a manager prior to leaving for the day.


• Maintain par lists, par levels, waste logs, and requisition forms in accordance with management standards.


• Ensure menus are utilized according to company standards and policies.


• Help in all areas of the restaurant where needed.


• Perform other duties and responsibilities as assigned or required by the Executive Chef and Food and Beverage Management.


• Produce seasonal menu development in coordination with Executive Chef.

SUPPORTIVE FUNCTIONS

• Maintain the cleanliness and organization of assigned kitchen stations, storage areas, and equipment.


• Maintain Inventory of Pastry Kitchen and communicate needs to Executive Chef.


• Support end of month area in designated areas assigned by Chef.


• Maintain all equipment in first-class condition at all times. Always work in a safe and orderly manner.


• Support and ensure compliance with all policies and procedures as designated by the Company.


• Support and ensure compliance with all local, state, and federal regulations.


• Participate in departmental meetings, training programs, and safety briefings as required.


• Perform other duties and responsibilities as assigned or required.

Rate of Pay: $25.00-$28.00 per hour (based off experience)

OTHER DUTIES

Regular attendance in conformance with the standards, which may be established by the Company from time to time, is essential to the successful performance of this position. Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules, including evenings, weekends, and holidays, to reflect the business needs of the company.

SPECIFIC JOB KNOWLEDGE, SKILL AND ABILITY

• Knowledge of from-scratch laminated doughs, artisan breads, cookies, muffins, and cakes.


• Experience or strong interest in all varieties of plated desserts.


• Ability to understand and follow recipes and sanitary food preparation standards.


• Focused and able to multi-task in a fast-paced kitchen environment.


• Positive attitude and strong work ethic.


• Ability to read and write the English language fluently.


• Strong verbal communication skills and the ability to communicate effectively with management and other associates.

QUALIFICATION STANDARDS

EDUCATION

High School graduate or equivalent required. Culinary school experience preferred.

EXPERIENCE

At least 3-5 years of experience working in an upscale casual restaurant atmosphere required.

LICENSES OR CERTIFICATES

Manager Food Handler Certification required.

OTHER

Applicants with additional language skills are a plus. May be required to work any shift as deemed necessary by management.

NOTICE

The hotel and restaurant/bars function seven days a week, twenty-four hours a day. In addition, a hospitable service atmosphere must be projected at all times. Upon employment, all employees are required to fully comply with the Company rules and regulations for the safe and efficient operation of company facilities. Employees who violate company rules and regulations will be subject to disciplinary action, up to and including termination.

This venue is operated by Eat.Drink.Sleep. In return, we offer competitive wages and caring, attentive management personnel. Employees are eligible for generous discounts at all venues operated by Eat.Drink.Sleep.

The Padre Hotel provides equal employment opportunities (EEO) to all employees and applicants for employment without regard to race, color, religion, sex, national origin, age, disability, or genetics. In addition to federal law requirements, The Padre Hotel complies with applicable state and local laws governing nondiscrimination in employment in every location in which the company has facilities. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation, and training.