Job Description
Executive Pastry Chef The Fort Worth Club - 3.6 Fort Worth, TX Job Details Full-time $75,000 - $85,000 a year 19 hours ago Benefits Relocation assistance Health insurance Dental insurance 401(k) Paid time off Parental leave 401(k) matching Professional development assistance Flexible schedule Life insurance Food provided Qualifications Production planning Full Job Description Position Summary Responsible for delivering an unparalleled pastry and dessert experience for Members and Guests by leading a high-performing pastry department at one of the premier private city clubs in the United States. Oversee all aspects of pastry operations, menu innovation, banquet production, wedding cakes, specialty breads, and luxury dessert programming while maintaining the highest standards of quality, creativity, presentation, and member satisfaction. Drives innovation by remaining at the forefront of pastry trends and culinary techniques to create memorable dining experiences that elevate the Club's reputation for excellence. Collaborates with Culinary Leadership to execute exceptional pastry offerings for à la carte dining, weddings, banquets, wine dinners, member events, and high-end custom experiences.
Club Facilities Established:
1885 Membership:
2,026 Members Facilities:
4 À La Carte Dining Outlets 13 Banquet & Event Spaces 21 Hotel Rooms 24,000 sq. ft. Athletic Center Current Food & Beverage Revenue:
$5.6 Million Essential Functions Pastry Operations & Leadership Direct the day-to-day operations of the Pastry Department at The Fort Worth Club while maintaining the highest standards of quality, consistency, organization, and presentation. Lead, supervise, train, and mentor a pastry team of 3 employees while fostering a collaborative, team-oriented environment focused on operational excellence and professional growth. Maintain a hands-on leadership approach by actively assisting staff in daily production, banquet execution, plating, and service to ensure efficiency, consistency, and successful execution of all pastry operations. Maintain an organized, efficient, sanitary, and high-functioning pastry environment in accordance with Club standards and food safety regulations. Establish and maintain organized production systems, prep schedules, and workflow efficiencies to support high-volume operations and seamless execution. Ensure all pastry equipment is properly maintained and operating at optimal standards. Menu Development & Culinary Innovation Create and execute innovative à la carte dessert menus for multiple dining outlets, reflecting current culinary trends while maintaining luxury dining standards. Oversee and execute the bread program for Club dining operations. Develop and execute banquet pastry and dessert menus daily for weddings, member functions, private events, and large-scale banquet operations. Lead wedding cake consultations and tastings while designing and executing 50+ custom wedding cakes annually . Partner with the Executive Chef to conceptualize and execute custom desserts for luxury events, wine dinners, and VIP experiences. Develop seasonal menus, holiday pastry programs, and specialty offerings that enhance member engagement and elevate guest experience. Financial & Administrative Management Complete monthly pastry inventory and maintain accurate ordering and product management systems. Maintain as needed the Pastry Department Manual with current recipes, standardized procedures, and photography. Preferred Qualifications / Specialized Skills Advanced pastry, plated dessert, and bread production experience in luxury hospitality, private clubs, hotels, or fine dining environments. Strong organizational, leadership, and time management skills in a fast-paced, high-volume setting. Experience with custom celebration cakes, wedding cakes, and banquet pastry production. Artisan chocolate and confectionery experience, including molded chocolates, bonbons, chocolate décor, preferred. Passion for innovation, luxury presentation, and staying current with pastry and culinary trends. Professional Growth & Club Leadership Serve as an active member of the Culinary Leadership Team, contributing to the Club's culinary vision and strategic initiatives. Maintain a professional appearance and always represent the Club with excellence. Pay:
$75,000.00 - $85,000.00 per year Benefits:
401(k) 401(k) matching Dental insurance Flexible schedule Food provided Health insurance Life insurance Paid time off Parental leave Professional development assistance Relocation assistance Work Location:
In person
