Lead Pastry Cook I (FT) (AM/PM) ("Repostero/a")

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  "detail": {
    "city": "San Diego",
    "jobId": 330341,
    "level": "Experienced",
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    "jobShift": "Day / Evening",
    "jobTitle": "Lead Pastry Cook I (FT) (AM/PM) (\"Repostero/a\") ",
    "location": "Bahia - San Diego, CA 92109",
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    "description": "<p><br />\r\n<span style=\"display:block;font-size:11px;\"><span style=\"color:#000000;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><strong>LOCATION<br />\r\n<br />\r\nDockside 1953<br />\r\nDockside 1953</strong> is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953&#39;s extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.<br />\r\n<br />\r\nThe&nbsp;<strong>Bahia Resort Hotel</strong> is owned by&nbsp;<strong>Evans Hotels</strong>, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.<br />\r\n<br />\r\n<strong>SUMMARY</strong><br />\r\nThe&nbsp;<strong>Lead Pastry Cook I (&ldquo;Repostero/a&rdquo;)&nbsp;</strong><span style=\"line-height:107%;\">is responsible for overseeing daily pastry production, ensuring high-quality desserts and baked goods, and supporting both restaurant and banquet operations. This role leads pastry team members, maintains consistency in presentation and flavor, and ensures efficient execution for events, large-scale functions, and restaurant service.</span><br />\r\n<br />\r\n<strong>PAY &amp; PERKS</strong></span></span></span></p>\r\n\r\n<ul>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\"><b>Compensation:</b>&nbsp;<b>Earn up to $27.74&nbsp;<i>($25.35**/hr. +&nbsp;an avg. of $2.39/hr.&nbsp;via 3% outlets&rsquo; revenue kitchen appreciation bonus!)</i></b><i>&nbsp;Varies per business levels paycheck to paycheck.</i></span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\"><b>Earn $1000</b>&nbsp;for Culinary, Engineering, Housekeeping, and&nbsp;<b>$350</b>&nbsp;for all other roles for<b>&nbsp;each&nbsp;</b>hired referral at any Evans Hotels property.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\"><b>Discounted Hotel Rooms</b>&nbsp;for all employees and friends &amp; family.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\"><b>Free Employee Parking</b>&nbsp;and/or discounted MTS Pronto Card.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\"><b>Free Meals &amp; Refreshments</b>&nbsp;during working shifts.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\">Career advancements opportunities!</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\">Health (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.</span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px;margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\">Discounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!</span></span></span></span></li>\r\n</ul>\r\n\r\n<p><br />\r\n<span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><strong>ESSENTIAL DUTIES</strong></span></span></span></p>\r\n\r\n<ul>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:normal;\">Prepares and bakes bread, pastries, and other desserts. Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.&nbsp;</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Attend BEO meetings on a regular basis.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Lead daily pastry operations, delegating tasks and supervising pastry cooks and assistants.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Maintains a sanitary work area including walking coolers, dry storage, and any kitchen surface in compliance with the health department &amp; Ecosure standards&nbsp;</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Ensure consistency in taste, presentation, and portioning across all products.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Convert and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.&nbsp;</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Operates kitchen equipment including ovens and electric mixers.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Cleans and cares for equipment and assigned areas. Assist with ordering ingredients &amp; supplies.&nbsp;</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Performs additional duties and responsibilities as directed by the leadership team.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Develop and test new recipes in collaboration with the Executive Chef or Culinary leadership&nbsp;</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Maintain production schedules to meet service and event deadlines</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Coordinate with the banquet and culinary teams to align dessert offerings with event menus and timelines.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Prepare high-volume desserts while maintaining quality and presentation standards.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Design and execute plated desserts, dessert buffets, and specialty displays for events.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Ensure timely setup, replenishment, and breakdown of dessert stations during banquets.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Adjust production quantities based on event size, guest count, and service style.</span></span></span></span></li>\r\n\t<li style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Support last-minute changes or special dietary requests for banquet guests.</span></span></span></span></li>\r\n\t<li style=\"margin-bottom:11px;margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"display:block;font-size:11px;\"><span style=\"font-family:Lucida Sans Unicode,Lucida Grande,sans-serif;\"><span style=\"line-height:107%;\">Performs additional duties and responsibilities as directed by the leadership team.</span></span></span></span></li>\r\n</ul>\r\n",
    "jobCategory": "Management and Supervisory",
    "salaryRange": "$25.35 - $25.35 Hourly",
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    "googleJobJson": "{\"@context\":\"https://schema.org/\",\"@type\":\"JobPosting\",\"title\":\"Lead Pastry Cook I (FT) (AM/PM) (\\\"Repostero/a\\\") \",\"identifier\":\"J0JZ10330341\",\"url\":\"https://www.paycomonline.net/v4/ats/web.php/portal/3E73D4AE9999636E316320CEBB996399/jobs/330341\",\"image\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=3E73D4AE9999636E316320CEBB996399\",\"baseSalary\":{\"@type\":\"MonetaryAmount\",\"currency\":\"USD\",\"value\":{\"@type\":\"QuantitativeValue\",\"minValue\":25.35,\"maxValue\":25.35,\"unitText\":\"\"}},\"datePosted\":\"2026-05-25\",\"description\":\"Job DetailsLevel: ExperiencedJob Location: Bahia - San Diego, CA 92109Position Type: Full TimeSalary Range: $25.35 - $25.35 HourlyJob Shift: Day / EveningJob Category: Management and Supervisory\\r\\nLOCATION\\r\\n\\r\\nDockside 1953\\r\\nDockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953&#39;s extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.\\r\\n\\r\\nThe&nbsp;Bahia Resort Hotel is owned by&nbsp;Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.\\r\\n\\r\\nSUMMARY\\r\\nThe&nbsp;Lead Pastry Cook I (&ldquo;Repostero/a&rdquo;)&nbsp;is responsible for overseeing daily pastry production, ensuring high-quality desserts and baked goods, and supporting both restaurant and banquet operations. This role leads pastry team members, maintains consistency in presentation and flavor, and ensures efficient execution for events, large-scale functions, and restaurant service.\\r\\n\\r\\nPAY &amp; PERKS\\r\\n\\r\\n\\r\\n\\tCompensation:&nbsp;Earn up to $27.74&nbsp;($25.35**/hr. +&nbsp;an avg. of $2.39/hr.&nbsp;via 3% outlets&rsquo; revenue kitchen appreciation bonus!)&nbsp;Varies per business levels paycheck to paycheck.\\r\\n\\tEarn $1000&nbsp;for Culinary, Engineering, Housekeeping, and&nbsp;$350&nbsp;for all other roles for&nbsp;each&nbsp;hired referral at any Evans Hotels property.\\r\\n\\tDiscounted Hotel Rooms&nbsp;for all employees and friends &amp; family.\\r\\n\\tFree Employee Parking&nbsp;and/or discounted MTS Pronto Card.\\r\\n\\tFree Meals &amp; Refreshments&nbsp;during working shifts.\\r\\n\\tCareer advancements opportunities!\\r\\n\\tHealth (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.\\r\\n\\tDiscounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!\\r\\n\\r\\n\\r\\n\\r\\nESSENTIAL DUTIES\\r\\n\\r\\n\\r\\n\\tPrepares and bakes bread, pastries, and other desserts. Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.&nbsp;\\r\\n\\tAttend BEO meetings on a regular basis.\\r\\n\\tLead daily pastry operations, delegating tasks and supervising pastry cooks and assistants.\\r\\n\\tMaintains a sanitary work area including walking coolers, dry storage, and any kitchen surface in compliance with the health department &amp; Ecosure standards&nbsp;\\r\\n\\tEnsure consistency in taste, presentation, and portioning across all products.\\r\\n\\tConvert and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.&nbsp;\\r\\n\\tOperates kitchen equipment including ovens and electric mixers.\\r\\n\\tCleans and cares for equipment and assigned areas. Assist with ordering ingredients &amp; supplies.&nbsp;\\r\\n\\tPerforms additional duties and responsibilities as directed by the leadership team.\\r\\n\\tDevelop and test new recipes in collaboration with the Executive Chef or Culinary leadership&nbsp;\\r\\n\\tMaintain production schedules to meet service and event deadlines\\r\\n\\tCoordinate with the banquet and culinary teams to align dessert offerings with event menus and timelines.\\r\\n\\tPrepare high-volume desserts while maintaining quality and presentation standards.\\r\\n\\tDesign and execute plated desserts, dessert buffets, and specialty displays for events.\\r\\n\\tEnsure timely setup, replenishment, and breakdown of dessert stations during banquets.\\r\\n\\tAdjust production quantities based on event size, guest count, and service style.\\r\\n\\tSupport last-minute changes or special dietary requests for banquet guests.\\r\\n\\tPerforms additional duties and responsibilities as directed by the leadership team.\\r\\n\\r\\nQualifications\\r\\nQUALIFICATIONS\\r\\n\\r\\n\\r\\n\\tAt least 3 years of progressive pastry experience and/or relevant training.&nbsp;\\r\\n\\tA combination of experience, education, and/or training may be substituted for either requirement.\\r\\n\\tPrevious similar position in a up-scale restaurant, hotel, or similar business entity preferred.\\r\\n\\tExperience running shifts, scheduling, performance management, problem-solving, guest&nbsp;servicing&nbsp;and running day-to-day operations.&nbsp;\\r\\n\\tAvailability to work on weekends and holidays is required.\\r\\n\\tMust be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company&rsquo;s expense.\\r\\n\\tAbility to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.\\r\\n\\tAbility to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.\\r\\n\\tThe following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.\\r\\n\\r\\n\\r\\n\\r\\n**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.\\r\\n\",\"responsibilities\":\"\\r\\nLOCATION\\r\\n\\r\\nDockside 1953\\r\\nDockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top three restaurants on TripAdvisor. Located on a picturesque peninsula on Mission Bay, Dockside 1953&#39;s extensive outdoor patio features cozy fire pits, gorgeous marina views, and a covered trellis to comfortably shade guests from the sun and rain. The delicious cuisine boasts fresh California fare that caters to a variety of tastes for breakfast, lunch, and dinner.\\r\\n\\r\\nThe&nbsp;Bahia Resort Hotel is owned by&nbsp;Evans Hotels, LLC, a family-owned and operated business committed to supporting and enhancing employee well-being through a variety of programs that nurture our staff professionally and personally. We offer hands-on manager and leadership training, employee appreciation days, and staff awards and recognition. Our team is also dedicated to serving our community through initiatives like company-wide beach clean-ups and volunteer opportunities.\\r\\n\\r\\nSUMMARY\\r\\nThe&nbsp;Lead Pastry Cook I (&ldquo;Repostero/a&rdquo;)&nbsp;is responsible for overseeing daily pastry production, ensuring high-quality desserts and baked goods, and supporting both restaurant and banquet operations. This role leads pastry team members, maintains consistency in presentation and flavor, and ensures efficient execution for events, large-scale functions, and restaurant service.\\r\\n\\r\\nPAY &amp; PERKS\\r\\n\\r\\n\\r\\n\\tCompensation:&nbsp;Earn up to $27.74&nbsp;($25.35**/hr. +&nbsp;an avg. of $2.39/hr.&nbsp;via 3% outlets&rsquo; revenue kitchen appreciation bonus!)&nbsp;Varies per business levels paycheck to paycheck.\\r\\n\\tEarn $1000&nbsp;for Culinary, Engineering, Housekeeping, and&nbsp;$350&nbsp;for all other roles for&nbsp;each&nbsp;hired referral at any Evans Hotels property.\\r\\n\\tDiscounted Hotel Rooms&nbsp;for all employees and friends &amp; family.\\r\\n\\tFree Employee Parking&nbsp;and/or discounted MTS Pronto Card.\\r\\n\\tFree Meals &amp; Refreshments&nbsp;during working shifts.\\r\\n\\tCareer advancements opportunities!\\r\\n\\tHealth (including SIMNSA), Dental, Vision, 401k with match, life insurance, sick and vacation time.\\r\\n\\tDiscounts on cell phone bills, shoes, gym memberships, hotel stays at our sister properties, and more!\\r\\n\\r\\n\\r\\n\\r\\nESSENTIAL DUTIES\\r\\n\\r\\n\\r\\n\\tPrepares and bakes bread, pastries, and other desserts. Selects and uses knives, hand tools, utensils, and equipment to decorate, weigh, measure.&nbsp;\\r\\n\\tAttend BEO meetings on a regular basis.\\r\\n\\tLead daily pastry operations, delegating tasks and supervising pastry cooks and assistants.\\r\\n\\tMaintains a sanitary work area including walking coolers, dry storage, and any kitchen surface in compliance with the health department &amp; Ecosure standards&nbsp;\\r\\n\\tEnsure consistency in taste, presentation, and portioning across all products.\\r\\n\\tConvert and adjusts recipes to prepare varying quantities of bread, pastries, and other desserts.&nbsp;\\r\\n\\tOperates kitchen equipment including ovens and electric mixers.\\r\\n\\tCleans and cares for equipment and assigned areas. Assist with ordering ingredients &amp; supplies.&nbsp;\\r\\n\\tPerforms additional duties and responsibilities as directed by the leadership team.\\r\\n\\tDevelop and test new recipes in collaboration with the Executive Chef or Culinary leadership&nbsp;\\r\\n\\tMaintain production schedules to meet service and event deadlines\\r\\n\\tCoordinate with the banquet and culinary teams to align dessert offerings with event menus and timelines.\\r\\n\\tPrepare high-volume desserts while maintaining quality and presentation standards.\\r\\n\\tDesign and execute plated desserts, dessert buffets, and specialty displays for events.\\r\\n\\tEnsure timely setup, replenishment, and breakdown of dessert stations during banquets.\\r\\n\\tAdjust production quantities based on event size, guest count, and service style.\\r\\n\\tSupport last-minute changes or special dietary requests for banquet guests.\\r\\n\\tPerforms additional duties and responsibilities as directed by the leadership team.\\r\\n\\r\\n\",\"employmentType\":\"FULL_TIME\",\"hiringOrganization\":{\"@type\":\"Organization\",\"name\":\"EVANS HOTELS LLC\",\"logo\":\"https://www.paycomonline.net/v4/ats/web.php/application/style/logo?clientkey=3E73D4AE9999636E316320CEBB996399\"},\"jobLocation\":{\"@type\":\"Place\",\"address\":{\"streetAddress\":\"998 W. Mission Bay Drive\",\"addressLocality\":\"San Diego\",\"addressRegion\":\"CA\",\"postalCode\":92109,\"addressCountry\":\"USA\"}},\"qualifications\":\"\\r\\nQUALIFICATIONS\\r\\n\\r\\n\\r\\n\\tAt least 3 years of progressive pastry experience and/or relevant training.&nbsp;\\r\\n\\tA combination of experience, education, and/or training may be substituted for either requirement.\\r\\n\\tPrevious similar position in a up-scale restaurant, hotel, or similar business entity preferred.\\r\\n\\tExperience running shifts, scheduling, performance management, problem-solving, guest&nbsp;servicing&nbsp;and running day-to-day operations.&nbsp;\\r\\n\\tAvailability to work on weekends and holidays is required.\\r\\n\\tMust be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company&rsquo;s expense.\\r\\n\\tAbility to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.\\r\\n\\tAbility to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.\\r\\n\\tThe following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.\\r\\n\\r\\n\\r\\n\\r\\n**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.\\r\\n\",\"experienceRequirements\":\"\\r\\nQUALIFICATIONS\\r\\n\\r\\n\\r\\n\\tAt least 3 years of progressive pastry experience and/or relevant training.&nbsp;\\r\\n\\tA combination of experience, education, and/or training may be substituted for either requirement.\\r\\n\\tPrevious similar position in a up-scale restaurant, hotel, or similar business entity preferred.\\r\\n\\tExperience running shifts, scheduling, performance management, problem-solving, guest&nbsp;servicing&nbsp;and running day-to-day operations.&nbsp;\\r\\n\\tAvailability to work on weekends and holidays is required.\\r\\n\\tMust be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company&rsquo;s expense.\\r\\n\\tAbility to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.\\r\\n\\tAbility to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.\\r\\n\\tThe following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.\\r\\n\\r\\n\\r\\n\\r\\n**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.\\r\\n\",\"industry\":\"Management and Supervisory\",\"validThrough\":\"-0001-11-30\",\"workHours\":\"Day / Evening\"}",
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    "qualifications": "<p><br />\r\n<span style=\"font-size:11px;\"><span style=\"color:#000000;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><strong>QUALIFICATIONS</strong></span></span></span></p>\r\n\r\n<ul>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">At least 3 years of progressive pastry experience and/or relevant training.&nbsp;</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\">A combination of experience, education, and/or training may be substituted for either requirement.</span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">Previous similar position in a up-scale restaurant, hotel, or similar business entity preferred.</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\">Experience running shifts, scheduling, performance management, problem-solving, guest&nbsp;servicing&nbsp;and running day-to-day operations.&nbsp;</span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">Availability to work on weekends and holidays is required.</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">Must be able to attain a valid San Diego County Food Handler certification upon hire. Evans Hotels will provide this training and is to be completed at the company&rsquo;s expense.</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">Ability to always maintain a friendly, professional, team-oriented, positive demeanor and diplomatic attitude, especially under stress or challenges.</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">Ability to stand, kneel, squat for prolonged periods of time, up to and including, the entire shift and lift up to 50 lbs.</span></span></span></span></li>\r\n\t<li class=\"paragraph\" style=\"margin-left:8px;\"><span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\"><span style=\"vertical-align:baseline;\">The following position will be filled in accordance with the process set forth in California Labor Code Section 2810.8 and San Diego Municipal Code 311.0101 et. seq.</span></span></span></span></li>\r\n</ul>\r\n\r\n<p><br />\r\n<span style=\"color:#000000;\"><span style=\"font-size:11px;\"><span style=\"font-family:'Lucida Sans Unicode', 'Lucida Grande', sans-serif;\">**The pay scale posted is the salary or hourly wage range that the employer reasonably expects to pay for the position during the first year of employment. The posted range does NOT include potential additional types of compensation, such as gratuities, service charges, commissions, or bonuses. Actual compensation offered may fluctuate based on qualifications and/or experience.</span></span></span></p>\r\n",
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      "date": "2024-01-10T18:33:42.000Z",
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    "jobTitle": "Lead Pastry Cook I (FT) (AM/PM) (\"Repostero/a\") ",
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    "description": "\r\nLOCATION\r\n\r\nDockside 1953\r\nDockside 1953 is the new signature nautical-inspired restaurant at the Bahia Resort Hotel and is ranked as one of the top...",
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