Job Description
Job Description
Pastry Chef Wanted: Bring Your Pastry Expertise to a Stunning Wine Country Destination!
Are You a Talented Pastry Chef Ready to Elevate Desserts to the Next Level? Join Ponte Winery and craft exquisite pastries that complement our award-winning wines.
Location: Ponte Winery, Temecula, CA
About Our Company:
Surrounded by rolling vineyards and lush gardens, Ponte Winery is a stunning retreat in the heart of Temecula Wine Country. Known for our warm hospitality, exceptional wines, and refined dining experiences, we take pride in offering a memorable escape from city life.
Position Summary:
The Pastry Chef ensures the quality, consistency, and presentation of all pastry and dessert items that exceed guests’ expectations while aligning with Ponte Winery’s culinary standards.
As our Pastry Chef, you’ll be responsible for creating elegant pastries that enhance our restaurant, other outlets and special events. Your expertise in flavor, technique, and presentation will ensure our desserts are as memorable as our wines.
Compensation: $69,000 annually
Schedule:
- Full-time, Open schedule
- Must be able to work weekends and holidays.
Benefits Per Company Plan Details:
- Medical, Dental, Vision
- 401k Matching Plan
- Life Insurance
- Hospital Confinement Plan
- Pet Insurance
- 3 Weeks of PTO
- 2 paid Holidays (Thanksgiving + Christmas) + 6 Floating Holidays
*The terms and conditions associated with each Benefit are outlined in the Associate Handbook, additional documentation provided by Human Resources, or within the policies of the carriers providing the benefits*
Essential Duties and Responsibilities:
Operational Leadership
- Take charge of the pastry kitchen in the absence of the Executive Chef.
- Uphold Ponte Winery’s values and service standards in every aspect of pastry production.
- Ensure the highest level of sanitation and cleanliness in the pastry kitchen and surrounding areas.
- Oversee the maintenance and proper handling of all pastry equipment.
- Adhere to Ponte Winery’s environmental and sustainability initiatives.
Menu Development & Quality Control
- Collaborate with the Executive Chef, Food & Beverage Manager, and Restaurant Manager to design, plan, and cost out dessert menus for both restaurant and banquet operations, ensuring quality, consistency, and efficiency.
- Ensure all desserts align with Ponte Winery’s culinary vision and maintain exceptional quality standards.
Team Development & Training
- Train, develop, and oversee all pastry cooks and stewards in proper techniques and kitchen best practices.
- Provide mentorship and support to foster a collaborative and high-performing pastry team.
Inventory & Cost Management
- Maintain food and labor cost goals in line with company standards.
- Source high-quality ingredients from company-approved vendors while maintaining cost-effectiveness.
- Monitor daily inventory of pastry ingredients and supplies, ensuring optimal stock levels.
Knowledge, Skills, and Abilities:
- Minimum five years of experience in a leadership role within a pastry kitchen at a high-end restaurant, hotel, or similar venue.
- Strong leadership abilities with a passion for mentorship and team development.
- Ability to create innovative, high-quality desserts that complement Ponte Winery’s culinary vision.
- Expertise in menu development, including seasonal and wine-pairing desserts.
- Extensive knowledge of ingredient sourcing, purchasing, receiving, storage, and inventory management.
- Strong financial acumen with the ability to maintain food and labor costs within acceptable limits.
- Comprehensive understanding of federal, state, and local food sanitation regulations.
- Exceptional attention to detail and commitment to excellence.
- Background in pastry training and staff development.
- Ability to make sound decisions in a fast-paced environment.
- Must be able to work weekends and holidays.
- Excellent guest interaction skills to enhance the overall dining experience.
- Proficiency in Microsoft Word and Excel.
Company Standards:
- Understand and embody the Ponte Values and Service Standards.
- Ensure the safety of guests and associates at all times.
- Follow the environmental sustainability standards set by the company.
- Treat all associates and guests with professionalism and respect.
- Exhibit integrity (honesty and truthfulness) in all aspects of work.
- Perform any other duties as required by your Manager.