Pastry Cook III - Addison by William Bradley

Breathe deeply, dream wildly, and discover a soulful sanctuary where finding yourself comes naturally. Magic sits around every corner and within every conversation. It enchants through the charm of Los Peñasquitos Canyon and the sunshine of San Diego. It’s where classic meets cool, the fine unwinds into fun and inspiration leads to immersion. 

Bask in the San Diego sunshine and enjoy our five-star setting at Fairmont Grand Del Mar. Immersed in nature, the resort hosts 249 elegantly appointed guestrooms and suites, an 18-hole private Tom Fazio-designed golf course, a five-star spa and offers two dozen weekly outdoor activities across the 400 acres of dramatic canyon scenery including yoga, meditation and archery. The Grand includes six different dining venues, including San Diego’s only three-Michelin starred restaurant, Addison.  

Growth and advancement are not only accessible but actively encouraged. We promote a balanced life for our colleagues and continually seek new ways to enhance our environment and support our beautiful home of San Diego. 

Hourly Rate Range: $20.76 per hour USD

Reporting to the Director & Executive Chef, responsibilities and essential job functions include but are not limited to the following: 

This Culinary position for Addison, our Fine Dining Restaurant, requires fundamental culinary skills or related experience, as well as good communication skills.  This is a fast-paced position. 

• Prepare food of consistent quality following Addison standards. 

• Date all food containers and rotate per Standard Operating Procedures (SOP). 

• Practice safety standards at all times. 

• Start food items that are prepared ahead of time, making sure not to prepare over estimated needs. 

• Practice sanitation standards at all times.  Make sure that all perishables are being kept at the proper temperatures. Ensures that the kitchen area is clean and the equipment is functional. 

• Ensure assigned station is ready for service, with all menus items. Properly portion all items on assigned station. 

• Prepare all guest orders on time including special requests 

• Complete a proper requisition ensuring all products has been order for following day. 

• Return all food items not used on shift to designated storage areas, being sure to cover/date all perishables. 

• Control food waste, loss and usage. Assist in setting up plans and actions to correct any food cost problems. 

• Perform directed instruction from a manager and/or supervisor that is within reasonable standards of health or orderly business operations 

• Trains and educates colleagues on highest of standards and culinary techniques. 

• Works closely with staff to ensure the high quality and consistency of food preparation and presentation.  

• Strive to advance his/her knowledge, skills and abilities and consistently share these with others. 

• Promotes teamwork between the kitchen and all other departments. 

• Participate in the seasonal revision of the pastry menus. 

• Full communication and support with Executive Chef, Chef de Cuisine and Sous Chef 

• Act as a role model to junior staff members by maintaining a professional work ethic and displaying sound cooking skills.  

• Experience in a 4 or 5 star hotel or restaurant or a similar standard is required. 

• A minimum of one year previous experience as a Pastry Chef de Partie is required. 

• Minimum of three years pastry experience in a similar fine dining environment is required. This will include all areas of the pastry function such as baking, French pastry, chocolate, frozen custards, and wedding cakes. 

• Must be highly resourceful and innovative, detail oriented, quality conscious and aware of contemporary trends in presentation and preparation. 

• Must be an effective leader, manager, trainer, developer, administrator and team player with strong communication and organizational skills.   

• Experience with administration such as food cost, schedules, menu design and labor cost is an asset. 

• Experience organizing off-site catering events is an asset. 

• Previous experience teaching or doing demonstrations is an asset.  

Physical Aspects of Position (include but are not limited to):  

• Constant standing and walking throughout shift 

• Frequent lifting and carrying up to 50 lbs 

• Constant kneeling, pushing, pulling, lifting 

• Frequent ascending or descending ladders, stairs and ramp 

Our commitment to Diversity & Inclusion:
We are an inclusive company and our ambition is to attract, recruit and promote diverse talent.

Why work for Accor?
We are far more than a worldwide leader. We welcome you as you are and you can find a job and brand that matches your personality. We support you to grow and learn every day, making sure that work brings purpose to your life, so that during your journey with us, you can continue to explore Accor’s limitless possibilities.
By joining Accor, every chapter of your story is yours to write and together we can imagine tomorrow's hospitality. Discover the life that awaits you at Accor, visit  https://careers.accor.com/

Do what you love, care for the world, dare to challenge the status quo! #BELIMITLESS