What are the responsibilities and job description for the Pastry Chef position at Winter Park Racquet Club?
Company Description Winter Park Racquet Club (WPRC) is a private, family-oriented country club located in the historic suburb of Winter Park, on the eastern shore of Lake Maitland in Central Florida. Founded in 1953, the club offers its approximately 500 members a welcoming community with a variety of recreational and social amenities. Members enjoy tennis, pickleball, lakefront activities, and a Junior-Olympic size swimming pool, along with both indoor and outdoor dining options. The club emphasizes high-quality service, a relaxed atmosphere, and memorable experiences for members and their guests.
Role Description The Pastry Chef is a full-time, on-site role based at Winter Park Racquet Club in Winter Park, FL. This role is responsible for planning, preparing, and producing high-quality pastries, desserts, and baked goods for daily service, special events, and member functions. The Pastry Chef designs and tests new menu items, ensures consistent presentation and portioning, and maintains high standards of food safety and sanitation. Day-to-day tasks include coordinating with the Executive Chef and culinary team, managing ingredient inventory, monitoring production schedules, and supporting smooth kitchen operations during service. The role also involves occasional interaction with members and event planners to tailor pastry offerings to specific occasions.
Qualifications
Role Description The Pastry Chef is a full-time, on-site role based at Winter Park Racquet Club in Winter Park, FL. This role is responsible for planning, preparing, and producing high-quality pastries, desserts, and baked goods for daily service, special events, and member functions. The Pastry Chef designs and tests new menu items, ensures consistent presentation and portioning, and maintains high standards of food safety and sanitation. Day-to-day tasks include coordinating with the Executive Chef and culinary team, managing ingredient inventory, monitoring production schedules, and supporting smooth kitchen operations during service. The role also involves occasional interaction with members and event planners to tailor pastry offerings to specific occasions.
Qualifications
- Strong bakery and baking skills, with experience producing a variety of pastries, desserts, and breads.
- Proficiency in food preparation and cooking techniques relevant to pastry and dessert production.
- Demonstrated culinary skills, including flavor pairing, plating, and consistency in quality.
- Knowledge of food safety, sanitation standards, and proper kitchen equipment handling.
- Previous experience as a Pastry Chef or in a similar culinary role in a club, hotel, or restaurant environment.
- Ability to work collaboratively in a team-focused kitchen and communicate effectively with colleagues and leadership.
- Strong organizational skills, attention to detail, and ability to manage multiple tasks in a fast-paced environment.
- Culinary education or formal training in baking and pastry arts is preferred but not required.