Executive Pastry Chef

River Crest Country Club is seeking an Executive Pastry Chef to join our Culinary Management Team. Pay is commensurate with verifiable experience.  Located five miles from downtown Fort Worth, River Crest is Fort Worth’s oldest and most storied country club.

River Crest offers an excellent Compensation & Benefits Package as well as a great work environment. Our comprehensive benefits program is offered to full time employees and includes medical, dental, vision, life and disability plans, YMCA membership and Flexible Spending Plans (FSA). These benefits begin the first of the month following 60 days of employment.

Additionally, full time employees receive Paid Time Off (PTO) and are offered participation in our 401(k) plan. All employees enjoy Chef-inspired meals in our Staff Dining Room.

JOB SUMMARY

The Executive Pastry Chef will be responsible for preparing Desserts for private events, member parties and all special events. The Executive Pastry Chef will be required to follow all Banquet and ala Carte dessert menus and banquet orders. The Executive Pastry Chef responsibilities will also include preparing quality pastry items such as breakfast items, desserts and breads.

QUALIFICATIONS & WORK REQUIREMENTS

• A culinary degree (preferred) or a successful track record in a kitchen leading a team
• Be familiar with current industry standards and operations
• Must know Fort Worth Health Codes and will have a manager sanitation card
• Good organizational, interpersonal, communication, and member relations skills are required
• Must be a strong communicator and a mentor to the culinary team
• Must be able to handle multiple parties and functions at one time with effective direction
• Must be able to work with a diverse culinary team helping them achieve the department goals
• Attention to detail and mental concentration are necessary for accurately performing tasks and tolerating frequent interruptions
• Will be able to handle pressure and stress during long hours of work 
• Must have a professional, courteous & respectful attitude toward members, guests, vendors, co-workers and supervisors
• Excellent organizational and time management skills; good judgment and problem-solving ability; sound decision-making skills
• Ability to lead, motivate and mentor aspiring individuals throughout the organization
• Possess a positive “can-do” attitude supported by a calm demeanor

RESPONSIBILITIES / DUTIES / FUNCTIONS / TASKS

• Assist the Executive Chef with scheduling and the needs of the kitchen labor daily
• Assist Chef with resolving ala carte kitchen issues
• Assure all our food meets River Crest Culinary Standards
• Responsible for all food and pastry production, including that sold in restaurants, banquet functions and other outlets
• Will be hands-on and cooks or directly supervises the cooking of items that require skillful preparation
• Taste all food items and make sure our seasoning profiles are met
• Review all food constantly and make sure all recipes are followed, tested, and updated
• Must make sure all food items are on the plate as expected
• Constant feedback on all food products, recipes, and presentation
• Creating new menu items, recipe development and creating consistent dishes
• Will make sure all food is in the kitchen for service   
•  Responsible for setting up training for our new staff member and help in evaluating new team members development
• Work with the expeditors to solve timing issues or any other issues in food flow and consistency
• Will make sure all food items are properly heated and reaches safe temperatures
• Ensures that high standards of sanitation, cleanliness and safety are always maintained throughout all kitchen areas
• Follows schedule posted and shows up to work on time
• Notifies Executive Chef of expected shortages or any other kitchen issues
• Must maintain the highest level of sanitation and making sure all items are sanitized often
• Assists the Executive Sous Chef in maintaining security and safety in the   kitchen
• Maintains neat professional appearance and always observes personal cleanliness rules
• Requisitions items needed to produce menu items
• Adheres to state and local health and safety regulations
• Covers, dates, and neatly stores all leftover products that are re-usable
• Consolidates and secures all food items after service
• Required to clean and organize all cooler and carts
• Maintains the highest sanitary standards
• Perform all work-related duties as assigned by the Executive Chef/Executive Sous Chef; responsible  for the management of all culinary department activities

PHYSICAL DEMANDS AND WORK ENVIRONMENT

• Must be able to stand on your feet for over 8 hours a shift
• Frequent lifting, reaching, bending, twisting, climbing, kneeling, crouching, and stooping
• Frequent repetitive motions; Continuous standing and walking
• Must be able to push, pull or lift to 50 lbs

• Will be exposed to extreme cold and heat temperatures
• Fast-paced environment
• Specific vision abilities include close vision, vision sufficient to read, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

All employment is contingent upon successful completion of a background check and drug screen.

All employees are E-Verified.