LOCATION



The Lodge at Torrey Pines

Step into the timeless craftsman charm of The Lodge at Torrey Pines. Overlooking the world-renowned Torrey Pines Golf Course with views of the Pacific Ocean, the AAA Five Diamond rated resort features 170 rooms and suites, 2 restaurants, a full-service spa, versatile meeting spaces, and unprecedented service.



The Lodge at Torrey Pines is owned by Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.



SUMMARY

The Pastry Cook III (“Repostero/a”) is responsible for the production of all pastry and dessert items for the Hotel.



PAY & PERKS

• Compensation: Earn up to $26.91 ($22.95**/hr.+ an avg. of $3.96/hr. via 3% outlets’ revenue kitchen appreciation bonus!) Varies per business levels paycheck to paycheck.


• Earn $1000 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 and/or discounted MTS Pronto card.


• Free Meals & Refreshments during working shifts.


• Career advancement opportunities!


• Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.


• Discounts on cell phone bills, shoes, gym memberships, and more!

ESSENTIAL DUTIES

• Prepares and bakes bread, pastries, and other desserts. Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.


• Maintains holding temperature, bakes, cooks, whips, refrigerates, folds, grates, pipes, or coats items.


• Produces food in the pastry kitchen.


• Maintains a sanitary work area to ensure food safety.


• Converts and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.


• Operates kitchen equipment including ovens and electric mixers.


• Cleans and cares for equipment and assigned areas. Assist with ordering supplies.


• Performs additional duties and responsibilities as directed by the leadership team.