Why work for The Sheraton San Diego Hotel?

If you are seeking an exciting opportunity in Hospitality offering an elevated guest experience – Sheraton San Diego Hotel and Marina is a fit for you! We are soon to be one of the largest and most renovated resorts in San Diego! Our culture is driven by our care for our guests and associates alike. Our mission is to be a resort where guests love to stay and our associates love to work!

The Sheraton San Diego Hotel & Marina is a downtown waterfront resort that offers you breathtaking views of downtown San Diego and the San Diego Bay. We offer a competitive pay rate and a very complete benefit package; health insurance, paid time off, retirement plan, dental insurance, vision insurance, life insurance, employee discount, employee assistant program, food provided.

Summary of Job Description

A Pastry Cook II assists in the preparation and baking of quality products in all areas of Pastry, to include pastries, desserts, breads, ice creams, sorbets, creams, simple syrups, jams, displays/centerpieces in accordance with departmental quality standards and specifications. Responsibilities include maintaining organization, cleanliness and sanitation of work areas and equipment, measuring and mixing ingredients, shaping dough, and operating baking equipment. Pastry Cook I may also assist in the creation of menu items, and decorating pastries. Attention to detail, basic culinary skills, and a passion for pastry arts are essential for success in this entry-level role.

This position pays $20.30 per hour.

Education/Experience 

• Minimum 6-monts to 1 year as Pastry Cook for a hotel or restaurant.
• High school diploma; culinary certification preferred.

Work Hours 

• Will be required to work flexible scheduled shifts based on business needs.
• Scheduling includes holidays, nights, and weekends depending on hotel events and functions.

Job Requirements

• Understand the mission, vision, and goals of the hotel.
• Must be able to prioritize and work efficiently with limited supervision.
• Must be detail oriented and able to multi-task efficiently.
• Must be able to speak and understand and communicate the primary language(s) used in the workplace.
• Must possess excellent communication, follow up, and organizational skills.
• Must have the ability to grasp, push, pull, bend, twist, squat, and lift on a regular basis.
• Safety requirements of PPE as needed for duty assigned and with use of required tools and equipment.
• Must be able to perform job functions with attention to detail, speed and accuracy; prioritize, organize and follow-up.
• Be a clear thinker, remaining calm and resolving problems using good judgment.
• Follow directions thoroughly; understand a guest’s service needs; work cohesively with co-workers as part of a team.

• Ability to work well under pressure of meeting production schedules and timelines for guests' pastry orders.
• Ability to transport cases of received goods to the workstation; pots and pans of food from storage/prep areas to the serving line.
• Ability to work in hot, noisy and sometimes close conditions.
• Ability to work with all products and food ingredients involved.
• Ability to use all senses to ensure quality standards are met.
• Ability to comprehend and follow recipes.

Job Responsibilities

• Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.
• Ensure that food quality and food safety standards are maintained at a superior level on a daily basis.
• Maintain and strictly abide by State sanitation/Health regulations and Hotel requirements.
• Meet with Chef to review assignments, anticipated business levels, changes and other information pertinent to the job performance.
• Complete opening kitchen pastry duties including set up workstation with required mise en place, tools, equipment and supplies.
• Inspect the cleanliness and working condition of all tools, equipment and supplies.
• Check production schedule and pars and establish priority items for the day.
• Start prep work on items needed for the day.
• Prepare and produce dessert menu items for Restaurants, Room Service and Banquets following recipes and yield guides.
• Prepare amenity orders for Room Service.
• Maintain proper storage procedures as specified by Health Department and Hotel requirements.
• Minimize waste and maintain controls to attain forecasted food cost.
• Inform the Pastry Shop of any excess items that can be utilized in daily specials or elsewhere.
• Breakdown workstation and complete closing duties
• Follow 4 Keys service standards, standard operation procedures, and safety standards.
• Follow safety and security procedures.
• Work cohesively with co-workers and all departments as part of a team.
• Follow all appropriate policies and procedures while constantly striving to improve standards of operations.
• Adhere to attendance and reliability standards.
• Follow all additional duties as assigned by management.

All duties and requirements stated are essential job functions. This description is not an exclusive or exhaustive list of all functions that an associate in the position may be asked to perform. This does not create an employee contract, express implied, or otherwise, and does not alter the “at will” employment relationship of the employer or employee. Management reserves the right to change, modify and/or alter any of the duties listed to meet business needs.

We are an Equal Opportunity Employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, or status as a protected veteran. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: human.resources@sheratonsandiegohotel.com. 

Sheraton San Diego Hotel and Marina is an Equal Opportunity Employer M/F/Disability/Veteran and Drug Free.