Pastry Chef

SUMMARY:

The Pastry Chef is responsible for leading all pastry and bakery operations, including the development and execution of seasonal dessert offerings across all Club venues.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Direct and manage daily pastry and bakery kitchen operations. Develop, test, and execute innovative pastry and dessert menus. Ensure adherence to standardized recipes, production methods, and quality standards. Supervise and coordinate pastry kitchen staff. Collaborate with the Executive Chef on daily production needs and special events. Oversee dessert presentation, garnishing, and decorative displays. Maintain proper food storage, labeling, rotation, and inventory control to ensure product quality and minimize waste. Ensure work areas are in compliance with all health, safety, and sanitation regulations. Monitor inventory levels and recommend ingredient orders within budget. Inspect equipment and facilities and report maintenance needs. Support dessert production and setup for banquets and Club events. Set-up mise en place for the next day. Coordinate with banquet chef for plate up of desserts. Coordinate with the Banquet Chef on dessert plating and service execution. Continuously refine products and processes to enhance the member experience. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. Ensure all services to members are provided in a highly professional and efficient manner with strong attention to detail. Comply with all MPCC safety policies, report injuries promptly, and participate in safety initiatives. Ensure work environment is safe and Codes of Safe Practices are adhered to consistently. Report injuries timely. Attend Safety Committee meetings. Maintain punctuality, professionalism, and respectful conduct with members, guests, and colleagues. Follow directions, take criticism, and refrain from abusive, insubordinate and/or violent behavior.

KNOWLEDGE, SKILLS & ABILITIES

Strong knowledge of pastry production, desserts, and cake decoration. Knowledge of maintenance and care of culinary facilities, equipment, supplies and materials. General computer skills in Microsoft Word, Excel, and Outlook and ability to operate standard office equipment. Ability to manage a group of employees and train, direct, motivate, discipline in compliance with Club policies and State and/or Federal law. Excellent organizational, time-management, and problem-solving skills. High attention to detail and quality standards. Ability to be flexible, adaptable and customer service oriented. Proficiency in basic math, including measurements and percentages. Ability to read and interpret recipes, manuals, and safety guidelines. Ability to work independently in the accomplishment of a wide variety of duties. Ability to work successfully with a variety of individuals with various socio-economic, ethnic, and cultural backgrounds. Effective verbal and written communication skills. Ability to work a flexible schedule, including weekends and holidays. Ability to maintain a professional image and appearance as outlined in Employee Handbook and departmental standards.

EDUCATION AND/OR EXPERIENCE

Three to five years Pastry Chef experience in high-volume, upscale kitchen. Culinary degree or formal apprenticeship preferred. Private club, resort and/or hospitality experience preferred.