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.

Salary : $100,000 - $110,000