Pastry Cook

Join Celebrity Chef Charlie Palmer to open "The Pass" - a modern steakhouse and tavern at the heart of the Paso Robles Inn.

About The Pass

The Pass by Charlie Palmer is the new restaurant at the historic Paso Robles Inn, opening early 2027. Serving breakfast, lunch and dinner, The Pass offers modern, approachable cooking with the polish of fine dining. It joins Cattlemen's Bar and Salina Rooftop as part of the Inn's dining collaboration with Chef Charlie Palmer.

The Role

We are looking for a pastry cook who loves baking and takes pride in precision. Reporting to the Executive Chef and Chef de Cuisine, you will support the on-premise baking and pastry program for The Pass and the entire Paso Robles Inn. That includes breakfast pastries and breads, plated desserts at lunch and dinner, and baked goods and desserts the Café, Cattlemen's Bar, Salina Rooftop, banquets and weddings.

Responsibilities

Baking and production

• Produce daily breakfast pastries and breads, such as 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 ingredients.
• 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.
• ServSafe certification.
• Bilingual English/Spanish.

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.

What We Offer

• Training with Chef Charlie Palmer's culinary team.
• The chance to help build the baking and pastry program for a new restaurant from opening day.
• Room to grow across The Pass, Cattlemen's Bar, Salina Rooftop and banquets.
• Shift meals, chef coats and uniforms, and benefits summary from HR.