Pastry Cook

Description

Position Summary: The Pastry Chef is responsible for leading the preparation, production, and presentation of all desserts, pastries, and baked goods. This role ensures the highest standards of quality, consistency, and creativity while maintaining compliance with food safety and sanitation guidelines. The Pastry Chef collaborates closely with the culinary and FOH team to design seasonal dessert menus, support special events, and deliver an exceptional dining experience for members and guests.

Primary Duties and Responsibilities: 

· Plan, prepare, and produce all baked goods, pastries, and desserts for daily service and special events.

· Ensure all food is consistently outstanding, balancing quality, consistency, and innovation.

· Complete daily prep duties including scaling, mixing, baking, and assembling pastry components to ensure readiness for service.

· Manage inventory, assist with food purchasing, and storage to control costs, ensure quality, minimize waste, and maintain FIFO (First In, First Out) compliance.

· Conduct product knowledge training, pre-meal briefings, and special culinary education programs for BOH & FOH personnel.

· Manage member take-out, large holidays, and special events while maintaining high standards of quality and service.

· Maintain accurate production records and ensure timely preparation of all pastry orders.

· Collaborate with the culinary team on menu planning and event execution under the direction of Culinary Management.

· Develop and test new dessert recipes that align with seasonal menus and club standards.

· Maintain cleanliness and organization of the pastry kitchen and storage areas.

· Monitor food safety, sanitation, and hygiene standards at all times.

· Inspect equipment regularly and report maintenance or repair needs.

· Execute other duties and special projects as assigned by Culinary Managers.

Requirements

· Basic knowledge of pastry techniques, baking, and dessert preparation.

· Ability to follow recipes and maintain consistency in quality and presentation.

· Understanding of food safety, sanitation, and proper kitchen hygiene.

· Ability to assist with inventory, storage, and basic cost control.

· Strong organizational skills and ability to work efficiently in a fast-paced environment.

· Willingness to learn, take direction, and work collaboratively with the culinary team.

· Innovative problem-solver with strong multitasking abilities.

· Excellent interpersonal, communication, and team-building skills; able to interact professionally with staff and members at all levels.

· Physically capable of performing job duties, including standing, sitting, and lifting/moving items up to 75 pounds.

· Comfortable working in a variety of environments, including indoor, outdoor, and mechanical spaces

· Willingness to work evenings, weekends, holidays including Mother’s Day, Easter, Thanksgiving, Christmas, major club events, and on-call shifts as required