The place to stay, the place to work. Treating people well is what we do. Come work with us.Bernardus Lodge & Spa is nestled in sunny Carmel Valley on the famed Monterey Peninsula. We are a Forbes triple-four-star hotel, one of only five hotels in California and eleven in the country with this rating. Not far from the bustle of the city, escape to our near-perfect climate, tranquil setting and rich sense of place within one of Northern California's most artistic towns, surrounded by the picturesque Santa Lucia Mountains.We are looking for exceptional individuals looking for a challenging and exciting opportunity. We offer competitive pay and industry perks for all employees. Full-time employees are eligible for medical benefits, paid holidays and 401k saving retirement plan with an employer match.Join our award winning team. Conde Nast's #1 resort in Northern California wants you to work with us. Job DescriptionPastry CookJOB TITLE: Pastry CookDEPARTMENT: KitchenREPORTS TO: Pastry ChefFLSA STATUS: Non-ExemptPREPARED BY: HREFFECTIVE DATE: 8/1/18 SUMMARY:Prepares and bakes pastry products for all outlets as required. DUTIES AND RESPONSIBILITIES:Management may assign or reassign duties and responsibilities to this job at any time due to reasonable accommodation or other reasons.Measures and mixes ingredients to form dough or batter, using electric mixer or beats and stirs ingredients by hand.Shapes dough for cookies, pies, and fancy pastries.Places shaped dough portions in greased or floured pans and inserts them in oven.Adjusts drafts or thermostatic controls to regulate oven temperatures.Prepares and cooks ingredients for pie fillings, puddings, custards, or other desserts.Pours filling into pie shells and tops filling with meringue or cream.Mixes ingredients to make icings.Blends colors for icings and for shaped sugar ornaments and statuaries.Support safe work habits and a safe working environment at all times.Performs other duties as assigned by manager. QUALIFICATIONS:One to two years related experience or equivalent.Commitment to excellence and high standards.Strong organizational skills.Ability to manage priorities and workflow.Versatility, flexibility, and a willingness to work within constantly changing priorities with enthusiasm.Ability to work independently as well as as a member of a team.Proven ability to handle multiple projects and meet deadlines.Good judgment with the ability to make timely and sound decisions.Creative, flexible, and innovative team player.Ability to perform the physical labor necessary.Must be able to read and interpret directions and recipes.Must provide valid document(s) to work in the US.Must meet legal age requirements for the position. EDUCATION:High school diploma or equal to a GED. PHYSICAL DEMANDS: The physical demands described here are representative of those that must be met successfully to perform the essential functions of this job. Reasonable accommodations made to enable individuals with disabilities to perform the essential functions. Must be able to lift 25 lbs. Must be able to stand and walk for long periods of time. LANGUAGE SKILLS: Must speak and communicate in English.Must be able to clearly communicate with guests, management and coworkers. CERTIFICATES & LICENSES:Food Handler Certificate WORK ENVIRONMENT:The work environment at Bernardus Lodge ranges from winter time lows of 20 degrees to summer time highs to 100 degrees. While performing these duties the employee may be exposed to outdoor and inclement weather conditions. GROOMING & UNIFORM:Employee must wear uniform at all times during scheduled hours. Uniforms are the property of Bernardus Lodge & Spa. Uniforms that have been tampered or destroyed will be the responsibility of the employee and disciplinary action will apply. Hair must be clean and kept at a reasonable length.All Food Servers, Culinary and Spa personnel must wear their hair tied back.No extreme dying or bleaching of hair is permitted.Fingernails must be clean and well-trimmed at all times.Antiperspirant or deodorant must be worn.Any self-inflicted marking (tattoo) on the body cannot be observed by the public.Cologne or perfume may be worn at a minimum.Nametags must always be worn, unless your department has a specific policy to the contrary. See Employee Handbook for detailed policies.