Pastry Cook-The Pass by Charlie Palmer at Paso Robles Inn

Peregrine Hospitality; Paso Robles (CA); On-site; USD 34,000 - 37,000; Full time

Benefits offered by this job

Health insurance

Dental insurance

Vision insurance

Paid time off

Dining and hotel discounts

Job summary

CCC Management II LLC is seeking Pastry Cooks for The Pass by Charlie Palmer at Paso Robles Inn. The role focuses on pastry production for breakfast, lunch and dinner service, with the opportunity to learn under Chef Palmer and contribute to a historic property’s culinary program.

Position requires at least 2 years of pastry experience, strong baking skills, and the ability to work early mornings, weekends, holidays and special events. Compensation is hourly and includes health and dining/perks.

Qualifications

• Two years pastry or baking experience in a restaurant, hotel or bakery.
• Strong baking foundation including laminated doughs, custards and plating.
• Excellent communication and organizational skills.

Responsibilities

• Produce daily breakfast pastries and breads to recipe and spec.
• Prepare dessert components including doughs, batters, creams and garnishes.
• Weigh and measure ingredients precisely and scale recipes for volume.
• Follow production schedules and par levels for each outlet, including par levels.
• Produce cakes and plated desserts for banquets, weddings and events.
• Prepare celebration and special-occasion desserts as requested.

Skills

Team player

Strong communication

Organizational skills

Under pressure

Education

California Food Handler Card

Job description

Pastry Cook-The Pass by Charlie Palmer at Paso Robles Inn

• Posted on November 5, 2026

Locations

Showing 1 location

Paso Robles Inn
Paso Robles, CA 93446, USA

• Food Operations
• Full-Time
• Requisition #: PASTR009417

Description

Compensation: Hourly:$25.00 - $27.00

The Pass by Charlie Palmer is the new restaurant, bar, and lounge at the historic Paso Robles Inn. Serving breakfast, lunch and dinner, The Pass offers modern, approachable cooking with the polish of fine dining.

Charlie Palmer Collective is seeking Pastry Cooks who have a profound interest in food and wine, the drive and experience to support the culinary program for a historic property that services multiple F&B outlets, and a passion to meet the highest standards in our industry. This opportunity will work and coordinate with the property’s Director of Culinary, Chef Palmer, positioning this individual to grow under one of the most renowned Chef's and culinary brands in the country.

Responsibilities

Baking and production

• Produce daily breakfast pastries and breads, such laminated doughs, muffins, scones and loaves, to recipe and spec.
• Prepare dessert components: doughs, batters, custards, creams, mousses, sauces, ice creams, sorbets and garnishes.
• Weigh and measure every ingredient precisely, and scale recipes accurately for volume.
• Follow daily production schedules and par levels for each outlet, planning mixing, proofing and baking times.
• Produce cakes, dessert displays and plated desserts for banquets, weddings and special events.
• Prepare celebration and special-occasion desserts as requested.

Service

• Plate desserts during lunch and dinner service to The Pass plating guides, timed with the pass and the dining room.
• Know every pastry and dessert on the menu, including ingredients and allergens (gluten, nuts, dairy, eggs), and answer questions from the chef and servers.
• Execute allergy and dietary modifications exactly, preventing cross-contact from flour, nuts and shared equipment.
• Taste and check every item for flavor, texture and presentation before it leaves the kitchen.
• Tell the chef and front of house early when an item is running low or 86'd.

Food safety and sanitation

• Follow the California Retail Food Code, including proper cooling and holding of custards, creams and dairy.
• Label, date and rotate all product (FIFO), and keep temperature logs for coolers and freezers.
• Clean and sanitize your station and equipment, including mixers, sheeters and ovens, during and after every shift.
• Keep pastry storage, walk-ins and dry storage clean and organized.

Inventory and cost

• Stock pastry inventory and specialty ingredients such as flour, butter, chocolate, dairy and fruit, and tell the chef when items run low.
• Track yields and reduce waste by following portion specs and recording waste on the waste log.

Teamwork and growth

• Attend pre-shift meetings, menu tastings and training.
• Contribute ideas for seasonal desserts and breads using Central Coast produce.
• Cross-train with the savory line as needed.
• Use mixers, sheeters, ovens, knives and other equipment safely; report hazards and equipment problems right away.
• Keep a positive, professional approach with coworkers and guests.
• Follow all property SOPs, policies and procedures.
• Stay current on pastry and baking trends and techniques.

Required Qualifications

• At least 2 years of pastry or baking experience in a restaurant, hotel or bakery.
• Strong foundation in baking and pastry techniques, including doughs, laminated doughs, custards, chocolate and plated desserts.
• Accurate weighing, measuring and recipe scaling, including metric.
• In-depth knowledge of food safety standards and kitchen sanitation practices.
• California Food Handler Card within 30 days of hire.
• Availability for early mornings, weekends, holidays and special events.
• Strong team player who works well under pressure and manages multiple tasks efficiently.
• Excellent communication and organizational skills.

Preferred Qualifications

• Pastry experience in a luxury hotel or fine dining restaurant.
• Culinary or pastry arts degree or certificate.
• Banquet, wedding cake and dessert display experience.
• Bread program experience, including naturally leavened breads.

Physical Requirements

The minimum physical requirements include but are not limited to:

• Lift and carry up to 50 pounds frequently, including bags of flour and sugar, cases and full sheet pans.
• Stand and walk for an entire shift, often 8 hours or more.
• Work in a hot kitchen near ovens and in walk-in coolers and freezers.
• Use mixers, sheeters, knives and other equipment safely, with repetitive hand and wrist motion, including piping and shaping.
• Bend, twist, reach overhead, push, pull, stoop and kneel.
• Hear, understand and communicate clearly in a busy kitchen, and read recipes, production sheets and labels.
• Work early-morning, long or variable hours when business requires.

Benefits & Perks: Health insurance, Dental insurance, Vision insurance, Paid time off, Dining and hotel discounts.

CCC Management II LLC is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex (including pregnancy, childbirth, breastfeeding, and related medical conditions), sexual orientation, gender identity or expression, national origin, ancestry, age, disability (physical or mental), medical condition, genetic information, marital status, military or veteran status, or any other characteristic protected by applicable federal, state, or local law. We are committed to complying with the California Fair Employment and Housing Act (FEHA), Title VII of the Civil Rights Act, the Americans with Disabilities Act (ADA), and all other applicable equal opportunity laws. If you need accommodation for any part of the application process because of a medical condition or disability, please contact: [e-mail]

CCC Management LLC participates in E-Verify. Upon hire, your employment will be contingent on proof of identity and eligibility to work in the United States, which will be confirmed through the federal E-Verify system.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.