Pastry Cook

El Encanto, A Belmond Hotel, has been meticulously restored to capture all the romance and glamour that endeared it to both the local Santa Barbara community and visitors alike. Ninety-two quintessential, California-styled suites and bungalows, terraced grounds featuring seven-acres of gloriously landscaped gardens with sweeping views of Santa Barbara and the Pacific Ocean. Original architectural features have been lovingly restored, including the historic, trellis-lined Arbor and Lily Pond. Modern additions to the expansive outdoor zero-edge pool and a new beautifully appointed boutique spa enhance the journey for today’s luxury-seeking guest. With our vast offerings, the opportunities to craft a unique career here are endless. Join us and achieve the truly exceptional.

 

As a Pastry Cook at El Encanto, A Belmond Hotel, you are part of a team that brings culinary visions to life through immersive, unique, and hand-crafted deserts. In this role, you will ensure that the food quality, portioning and presentation reflect on our promise for serving the best quality desserts. If you’re looking to develop your skills and be part of the future of luxury, this is your moment.

·         Follow daily production prep list.

·         Read, follow, and recalculate recipes for varying yields.

·         Accurately measure, combine and mix by hand or electric mixer, batters, doughs, icings, and dessert sauces.

·         Knead, cut, and form various doughs.

·         Properly mix and freeze fresh ice creams and sorbet .

·         Properly leaven, garnish, bake and cool breads and quick breads.

·         Properly assemble, bake, cool and garnish pies, cakes, cookies, pastries, and confections.

·         Properly Identify Plan and Execute Banquet Production for Plated Desserts and Dessert Buffets; with emphasis on creating the proper number of items to minimize waste, avoid shortages and creation of a high end finished product.

·         Prepare and plate all amenities, including VIP IRD chocolate sculptures, (eg. Chocolate Arbor) within the necessary time frame.

·         Proper execution of Pate a Choux – with a close attention to detail for product consistency.

·         Prepare and execute a basic buttercream or fondant wedding cake. (eg. Baking the cake, making the filling and buttercream, building the cake, crumb coat and final coat of buttercream, and the use of fondant if necessary)

·         Creation of dessert specials that utilize seasonal ingredients, while matching the cuisine of the restaurant.

·         Create specialized requests on short notice for guests; including but not limited to birthday cakes, personalized amenities, and dietary restricted desserts. (eg. Vegan, Gluten Free, and/or Nut Free)

·         Effectively handle and execute desserts while under high levels of business – and the ability to effectively communicate to the Pastry Chef, fellow Cooks and other managers while busy.

·         Monitor inventory supplies; communicating with the Pastry Chef (or Sous Chef’s in Pastry Chef’s absence) on inventory ordering needs .

·         Effective tempering of chocolate and the creation of other high end confections; including but not limited to truffles, toffee, rochers, and chocolate decorations.

·         Use utilities and resources in a responsible manner to control wastage.

·         Communicate relevant information to the department, your line manager and across departments, as appropriate.

·         Comply with safe working practices, Health and Safety policy and ensure accidents/defects are reported immediately.

·         Attend learning and development courses and complete eLearning modules, as required.

·         Demonstrate and be a role model of Belmond’s core values of Care, Confidence, Curiosity and Community.