Banquet Pastry Cook I — High-Volume & VIP Desserts

CoralTree Hospitality Group; San Diego (CA); On-site; USD 63,370,000 - 64,747,000; Full time

Job summary

Responsibilities include decorating, maintaining production stations, and ensuring timely delivery for VIP guests and events. Candidates should have 1–2 years pastry experience and be able to work early mornings, weekends, and holidays.

Qualifications

• 1–2 years of pastry or baking experience preferred (hotel or banquet environment).
• Strong understanding of basic pastry techniques: creaming, mixing, folding, tempering chocolate, custards, dough handling, and plating.
• Ability to follow standardized recipes and adjust quantities according to production needs.
• Strong time management skills; must be reliable, punctual, and able to meet strict deadlines.
• Ability to work early mornings, weekends, and holidays depending on event calendar.
• Culinary/pastry certificate or degree a plus but not required.

Responsibilities

• Prepare pastries, cakes, plated desserts, breakfast breads, tarts, cookies, specialty items, and banquet desserts according to recipes and production sheets.
• Execute high-volume banquet production (hundreds to thousands of portions) with accuracy and consistency.
• Assist with amenity production, specialty cakes, and seasonal items for VIP guests or special events.
• Decorate cakes, pastries, and plated desserts using piping, glazing, chocolate work, and garnishing techniques.
• Maintain accuracy in measuring, mixing, and portioning ingredients.
• Set up, restock, and maintain pastry production stations for daily service and banquet events.
• Support pastry needs for all 3 outlets, including breakfast pastries, lunch/dinner desserts, grab-and-go, and room service items.
• Ensure all items are completed on time for early-morning deliveries, banquet deadlines, and event service schedules.
• Collaborate with Banquet Chef, Outlet Chefs, and the main kitchen to meet production demands during peak periods.

Skills

Pastry techniques

High-volume production

Time management

Teamwork

Early mornings availability

Weekend/holiday availability

Education

Culinary/pastry certificate or degree (plus)

Job description

Responsibilities include decorating, maintaining production stations, and ensuring timely delivery for VIP guests and events. Candidates should have 1–2 years pastry experience and be able to work early mornings, weekends, and holidays.