Executive Pastry Chef Position Available In Monroe, Florida

EXECUTIVE PASTRY CHEF

KEY

LARGO, FL

Ocean Reef Club is a premier luxury platinum private club in picturesque Key Largo Florida. Located less than 1 hour from downtown Miami, Ocean Reef Club is constantly evolving to continue to offer the best experiences within our stunning 2000-acre property. The culinary team is composed of over 250 culinarians and the superior quality of our carefully sourced ingredients creates the perfect opportunity for creativity.

SUMMARY:

Seeking a polished, professional, knowledgeable and energetic Executive Pastry Chef. Profound knowledge of plated desserts, scratch cooking, pastries, confections, marmalades, chocolates, cookies, tarts, doughs, artisanal bread production, breakfast pastries, ice creams, sorbets, cake décor, wedding cakes, fondant and pastillage.
The Executive Pastry Chef will manage all aspects of the baking and pastry division within the entire Club, including 19 food and beverage outlets, 6 restaurants, retail ice cream/bakeshop and a vast banqueting department. Ocean Reef Club is continuously refining its culinary portfolio. A skilled multitask professional is crucial for this high-volume yet refined position. An inflow of fresh ideas is expected while respecting the traditions amongst our members.
This position is for a Pastry Chef to lead the department to the next level. Forms part of the food and beverage leadership team who collectively make key strategic and operational decisions for the food & beverage operation within the property.

JOB SPECIFIC

To perform this job successfully, an individual must exceed each essential duty. The requirements listed below are representative of the knowledge, skill and /or ability required for this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
To plan and organize the daily production according to menus, restaurant requisitions, and all special requests.
Create, and implement creative, well-executed recipes, implement methods and train all pastry associates within the bakeshop and outlets for superior execution and consistency.
Develop professional relationships with all restaurant Chef de Cuisines to develop menus, execution and camaraderie.
Vast knowledge of pastries, breads & laminated doughs.
Excellent organization skills to produce consistent and high-quality products.
Disciplined ordering, storage, production, and rotations utilizing reports, spreadsheets and production schedules.
Create innovative baking and pastry initiatives that are textural, flavorful, balanced and appealing for our members.
To continuously provide ideas, tastings for rollouts, and stimulation of the pastry team so they progress and have a high interest within the workplace.
Analyze and implement programs that highlight seasonality, freshness and consistently evolve.
Building scratch baking and pastry principles with a developed plan to execute while understanding current business volumes and procedures.
Observe and supervise all sanitation procedures and maintain proper food rotation, handling & labeling.
Ability to communicate clearly, build a team philosophy approach throughout the entire property with hourly and managerial staff. Capable of interacting with members with a polite, professional and courteous demeanor.
Coach, supervise, and assist (2) sous chefs, (17) pastry cooks and (5) stewards in their daily work. Assist with staffing, training and development of all associates within the department.
Design and maintain adherence to all food inspection standards.
Ensure that associates within the department have all required equipment and supplies.
Maintain the excellent condition of all kitchen equipment and develop regular cleaning, inspection, and maintenance schedules. Report any equipment irregularities or defects to the Engineering department.
Organizes, supervises, and ensures safe, efficient, and sanitary production.
Manage regular safety and sanitation of kitchen and storage areas to ensure compliance with all club standards and health regulations.
Conduct a daily kitchen meeting reviewing safety, sanitation, business levels, tasks and VIP reservations.
To observe and supervise that all kitchen and stewarding staff uniforms are worn properly.
Create a weekly schedule based on business volume and budgeting guidelines
Manage payroll.
Extensive understanding of farm-table sourced ingredients and to execute this vision throughout the baking and pastry program.
Collaborate with FOH managers, catering managers & sales managers to develop menus conducive to a luxury private club.
Capable of working and excelling in high-paced kitchen(s) with high volume banqueting and upscale restaurants simultaneously operating. Ability to write, and speak English to comprehend and communicate job functions.
Profound knowledge of menu development and cost.
Conduct meetings, menu briefings, interviews and disciplinary documentation(s).
Ability to effectively interact with associates, members and subordinates.
Experience and education
Must have a minimum of 5 years prior experience as an Executive Pastry Chef within a Michelin star-rated restaurant(s), 5 diamond hotel(s), or highly acclaimed restaurant(s). Thorough experience overseeing multiple kitchens operating simultaneously with different menus, separate kitchens & staffing required.
Provide job references, cover letter, work photos, menus, and resume.
Exceptional creative abilities, menu planning and execution.
Knowledge with standard email, MS Word, MS Excel, Outlook.
Must have a minimum of 10 years’ knowledge and experience in managing multiple associates during different shifts.
Physical Demands
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Sample physical requirements might include:

Must be able to reach, grab and lift objects over shoulder height.
Must be able to stand for long periods of time.
Must be able to squat and kneel down on regular basis.
Must be able to bend & twist upper body to reach up, down or side-ways on regular basis.
Must be able to climb multiple flights of stairs, multiple times daily.
Ability to grasp, lift and/or carry cooking equipment up to 50 lbs.
Work in kitchens with temperatures above the norm, semi tropical environment.
Certificates or licenses
Serve Safe Manager food sanitation certification, local certification for handling food.
Culinary Degree preferred, great experience and referrals are required.
Ability to obtain any government licenses or certificates.
What to Expect
Excellent training and development opportunities, continuing education.
401k /match, medical, dental, vision, life.
Relocation, offer to live on property for up to 90 days.
Paid time off, vacations and holidays.
Generous base salary with bonus incentive.
Position Information

Company:

Ocean Reef Club

Position:

Executive Pastry Chef

Status:

Full Time

Shift:

First (Day)
Req #: 10650764

Date Posted:

June 23, 2025

Location:

Baking & Pastry, Key Largo, US, FL, 33037

Job Category:

Culinary