"Full Time - Bakeshop Pastry Cook"

Full Time - Bakeshop Pastry Cook

Date Posted: 11/10/2025
Job Code: SHOPSWC2/40407/Bakeshop Pastry Cook
Department: Bakeshop
Address: 5500 Campanile Drive
City: San Diego
State: CA
Category: Bakeshop
Salary Range: $18.98 - $29.05

SUMMARY:

Performs skilled pastry making, baking and production in a high volume capacity for campus residential dining, retail and catering venues and provides support to general food service production.

ESSENTIAL DUTIES AND RESPONSIBILITIES DEPENDING ON LOCATION:

NOTE: The duties listed below are examples of the variety and general nature of those performed by employees in this job description. The list is descriptive only and should not be used for any other purpose. To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. This is not an all-encompassing list and additional duties may be assigned based on business needs. The responsibilities listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

• Prepares bakery products in high volume as assigned by production records.
• Follows approved recipes and standards for consistency and accuracy of products.
• Pastry and cake decoration using piping skills.
• Ices and cuts cakes, sheet cakes and bars.
• Works independently from a catering book or order guide to fulfill orders.
• Must have a high attention to detail and good organizational skills.
• Plans product production, based on received orders.
• Maintains cleanliness of workstations at all times.
• Follows all sanitation and safety guidelines.
• Operates and maintains kitchen equipment in a safe and efficient manner.
• Accepts deliveries and stores raw food products according to established health and safety standards.
• Assists with stocking and rotating old to new warehouse deliveries.
• Assists with inventory counting.
• Must comply with and ensure continued, consistent compliance with all company policies, and federal, state, and local laws/regulations including but not limited to: employment, safety, and health.
• Other duties as assigned.

Minimum Requirements

MINIMUM EDUCATION, TRAINING AND EXPERIENCE REQUIRED:

Food Handler certificate from County of San Diego preferred.

MINIMUM QUALIFICATIONS OR STANDARDS REQUIRED TO PERFORM ESSENTIAL JOB FUNCTIONS

LANGUAGE SKILLS:

Must be able to read, write and understand english. Requires the ability to follow verbal and written instruction, guidelines and objectives.

MATHEMATICAL SKILLS:

Basic math skills with the ability to count in ascending and descending order, add, subtract, multiply and divide. Able to multiply and divide recipes based on production needs. Able to determine costs of recipes utilizing in-house recipe databases.

REASONING ABILITY:

Ability to use common sense, understanding to carry out general written or verbal instruction. Ability to identify and report any deficiencies on invoices or product transfers to supervisor and identify unusable products, discard and report to management. Ability to identify and utilize leftover products to maximize product value.

MANUAL DEXTERITY:

Must be able to utilize a computer. Requires the ability to use a variety of utensils, machines and equipment.

PHYSICAL COMMUNICATION:

Must have the ability to talk/expressing and/or exchanging ideas and hear/perceiving sounds.

PHYSICAL DEMANDS:

While performing the duties of this job, the employee is frequently required to stand, communicate, taste and smell. The employee is frequently required to stand for prolonged hours, handle objects, utensils, tools and controls. Must have the ability to operate food service equipment (to include but not limited to) slicers, mixers, knives, ovens, proofers, steamers, kettles, grills and office equipment such as computers and copy machines. The employee must be able to lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision and color vision.

WORKING CONDITIONS AND HAZARDS

While performing the duties of this job the employee is always exposed to food fumes or airborne particles. The employee frequently works near moving mechanical parts, cooking equipment, is exposed to humid and hot conditions and cleaning chemicals. The noise level in the work environment is usually moderate.