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.

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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 Sous Chef will drive, assist and collaborate with the Executive Pastry 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 Pastry 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 Pastry Chef. Provide mentorship to Pastry Chefs to grow and develop their knowledge and skills.Assist the Executive Pastry 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 scheduleBe 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 kitchenRecipe development, food costing practices, labor management, team building and menu development experienceBread baking program

PREFERRED

Previous luxury service environment experienceStandalone restaurant experienceCulinary 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 Sous Chef is $70,000 - $75,000.

*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.

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.

At Montage Hotels & Resorts and Pendry Hotels, we’re committed to delivering extraordinary, personalized and authentic experiences. How we get there is by empowering our associates to think creatively. Grow their talents. Encourage them to have fun. And allow them to follow their passion in creating moments guests will long remember. At Montage and Pendry, opportunities for career growth are bountiful, and training programs are open to those seeking advancement. We encourage all of our associates to continuously learn and grow. Working at Montage and Pendry is more than a job; it’s a way of life.

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