Barista Lead

Bay Shores Peninsula Hotel is looking for a Culinary Lead to join the team! The Culinary Lead works with the team to create efficient and profitable operation of the kitchen and related back of the house areas. The role will ensure guest satisfaction by maintaining a workforce that provides quality food in a timely manner to every guest.

Bay Shores Peninsula Hotel is a cozy coastal retreat in the heart of Newport Beach—where vintage charm meets heartfelt service. Just steps from the sand and beloved by generations of returning guests, our hotel feels more like a beach house than a brand. Every room, every interaction, every detail is shaped by our commitment to warm hospitality, local pride, and meaningful guest experiences.

This is a true independent, boutique hotel in an ideal location.
As part of the Pacifica Hotels portfolio, we combine that personal, neighborhood feel with the operational excellence of a California lifestyle hospitality brand. Our teams are passionate, our standards are high, and our purpose is simple: to make every guest feel at home, every time.

• Report directly to General Manager.
• Maintain a friendly, cheerful and courteous demeanor always, while providing personalized service to restaurant and hotel guests.
• Communicate effectively with guests and fellow team members.
• Assist with work schedules plan/forecast accordingly with staffing needs and food production.
• Assist with monthly inventory deadlines for accounting.
• Review forecasting to align food inventory needs/
• Communicate with vendors/suppliers.
• Maintain quality of food for both guests and employer:
  Focus on developing our team’s skills to maintain and elevate food standards.
• Equipment operation and maintenance:
  Inspect the kitchen equipment and communicate deficiencies with leadership team.
• Maintain compliance requirements in alignment with the county health department and Eco Sure standards.
• Directly responsible for impacting food cost; maintain food costs in line with budgeted projections.
• Attend all required meetings and communicate all information daily.
• Aid other kitchen team members and departments to contribute to the best overall performance of the kitchen.
• Prepare ingredients for cooking, including portioning, chopping, and storing food properly.
• Utilize proper personal protective equipment when handling food, cleaning equipment and as needed.
• Prepare and cook food according to recipes, quality standards, presentation standards, and food preparation checklist.
• Prepare foods for “Grab & Go” station.
• Test foods to determine if they have been cooked according to food safety regulations. Update required food and temperature logs.
• Monitor food quality while preparing food.
• Set-up and break down workstation.
• Serve food in proper portions onto proper receptacles.
• Check and ensure the correctness of the temperature of appliances and food.
• Create and serve coffee bar beverages while following recipes and procedures.
• Prepare, stock, and serve small breakfast items.
• Maintain clean bar tables, chairs, stools and counter surface always.
• Routinely clean and upkeep espresso machines and brewing equipment.
• Adhere to food safety requirement.
• Stock side station with necessary coffee, tea and beverage items.
• Stock beverages, mixes and breakfast items for next shift.
• Attend all required brand training.
• Report any missing/found articles or equipment/property damage to the Housekeeping Supervisor.
• Perform other duties as assigned, requested or deemed necessary by management.

Supervise, train and coordinate activities of cooks and other kitchen team members engaged in preparing food. Observe team members engaged in preparing, portioning and garnishing foods to ensure that methods of cooking, garnishing and portion sizes are as prescribed. Oversee both restaurant and kitchen for quality and production. Provide support and development of team members; recognize good performance; provide incentive programs for kitchen team members.

Frequently within the guidelines established by management and to the extent of operating within Company…