Pastry Lead: Creative Desserts & High-Volume Baking

Treehouse Hotels; Sunnyvale (CA); On-site; USD 37,000 - 51,000; Full time

Benefits offered by this job

Health & Wellness benefits

Retirement planning

Paid personal days

Career advancement opportunities

SH University educational platform

Team Member Recognition program

Job summary

Treehouse Hotels in Silicon Valley is seeking a Pastry Lead to drive the pastry and baking program, crafting desserts, breads, ice creams, and doughs. You’ll lead production for all dining outlets, ensuring consistency and creativity across banquets, casual dining, and our Valley Goat restaurant.

You will mentor and train team members, oversee mise en place, and enforce food safety standards, while collaborating with the culinary team to align on menus and high-quality execution.

Qualifications

• 3+ years of professional pastry and baking experience, preferably in high-volume or fine dining establishments.
• Experience in dough preparation, ice cream production, and dessert plating.

Responsibilities

• Lead the pastry and baking program across outlets (banquets, casual dining, restaurant).
• Prepare desserts, breads, ice creams, and doughs to specification.
• Maintain consistency in presentation, flavor, and texture.
• Manage mise en place for pastry stations for service.
• Uphold food safety and sanitation standards in a clean pastry space.
• Assist with pastryInventory management and storage.

Skills

pastry techniques

ice cream production

dessert plating

organizational skills

multitasking

team mentorship

Tools

Kitchen weights & measurements

Job description

Treehouse Hotels in Silicon Valley is seeking a Pastry Lead to drive the pastry and baking program, crafting desserts, breads, ice creams, and doughs. You’ll lead production for all dining outlets, ensuring consistency and creativity across banquets, casual dining, and our Valley Goat restaurant.

You will mentor and train team members, oversee mise en place, and enforce food safety standards, while collaborating with the culinary team to align on menus and high-quality execution.