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Position Summary The Lead Pastry Chef is responsible for overseeing all baking and pastry functions, including daily production, menu development, specialty desserts, and wedding and celebration cakes. This position leads the pastry team in producing high-quality baked goods and desserts that meet the Club's standards for consistency, presentation, quality, and service while effectively managing food and labor costs, inventory, and daily operations. The Lead Pastry Chef works closely with the Executive Chef, Event Coordinator, and other departments to develop menus and execute special events and member requests. Responsibilities

• Oversee daily operations of the pastry shop, including production, preparation, presentation, and service of baked goods, pastries, desserts, and specialty items.
• Develop and execute menus, recipes, seasonal offerings, and specialty desserts consistent with the Club's culinary standards.
• Design and produce wedding cakes, celebration cakes, and other specialty orders in accordance with member and client specifications.
• Coordinate with the Executive Chef, Catering, and other departments regarding menus, special events, banquets, weddings, and member requests.
• Meet with members and clients as needed to discuss event menus, cake designs, dessert selections, and other specialty requests.
• Plan daily production and ensure products are prepared accurately, efficiently, and within established quality standards.
• Manage food and labor costs within established budgets, including purchasing, inventory control, portion control, and waste reduction.
• Order, receive, inspect, and properly store food and pastry products and supplies.
• Maintain appropriate inventory levels and ensure proper rotation and storage of ingredients.
• Train, coach, and develop pastry staff in recipes, techniques, presentation, sanitation, safety, and Club standards.
• Schedule and direct pastry staff to ensure adequate coverage and efficient production.
• Maintain a clean, organized, and safe work environment in accordance with applicable food safety and sanitation requirements.
• Monitor the quality, consistency, appearance, and freshness of all pastry products.
• Collaborate with culinary leadership on special promotions, seasonal offerings, and new product development.
• Lead by example and promote a professional, respectful, and collaborative work environment.
• Support the

Club's SAVE Philosophy:

Sense of Urgency, Attention to Detail, Vision, and Execute Excellence Every Time.

• Other duties as assigned. Education and Experience
• Culinary or pastry degree preferred; equivalent professional experience may be considered.
• 7-10 years of progressive pastry experience, preferably in a high-volume hospitality, private club, hotel, or fine-dining environment.
• 2-3 years of experience designing and decorating wedding and specialty cakes.
• Demonstrated experience leading, training, and developing pastry staff.
• Strong knowledge of baking techniques, pastry production, cake decoration, dessert presentation, and food safety.
• Experience with menu development, recipe costing, purchasing, inventory management, and food/labor cost control. Required Skills and Abilities
• Strong verbal and written communication skills, with the ability to communicate clearly and effectively with culinary leadership, Catering and Sales, members, clients, and employees.
• Strong interpersonal and collaboration skills, with the ability to work effectively across culinary and front-of-house departments and maintain productive working relationships.
• Strong leadership and team-development skills, including the ability to train, coach, motivate, and provide direction to pastry staff while fostering accountability, teamwork, and a positive work environment.
• Ability to remain organized, exercise sound judgment, and effectively prioritize and manage multiple responsibilities in a fast-paced environment.
• Ability to develop and present pastry concepts, menus, and specialty offerings to management, members, and clients, including the ability to clearly explain technical culinary concepts.
• Strong knowledge of baking and pastry techniques, food production, menu development, and dessert presentation, with the ability to maintain consistent quality and presentation standards.
• Ability to analyze food production costs and quality, manage resources effectively, and operate within established food and labor budgets.
• Ability to maintain composure and make sound decisions under pressure, particularly during high-volume service and special events. Physical Requirements / Working Conditions
• Stand and walk for extended periods throughout the workday, including prolonged periods on hard kitchen surfaces.
• Frequently perform repetitive hand and arm movements and use hand-eye coordination for tasks such as mixing, kneading, piping, decorating, cutting, scooping, and handling baking and pastry equipment.
• Frequently reach, bend, stoop, crouch, and stretch to access ingredients, supplies, equipment, ovens, refrigerators, and storage areas.
• Lift, carry, push, and pull food products, ingredients, trays, supplies, carts, racks, and kitchen equipment as required for daily production and storage.
• Work in a fast-paced commercial kitchen environment with exposure to heat, cold, steam, moisture, noise, food-preparation odors, knives, hot surfaces, hot liquids, and commercial kitchen equipment.

Follow established safety and sanitation procedures and perform the essential physical functions of the position with or without reasonable accommodation.

Pay:

From $20.00 per hour Expected hours: No less than 32.0 per week

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Food provided Health insurance Opportunities for advancement Paid time off Vision insurance

Work Location:

In person