Pastry Chef

Position Title: Pastry Chef
Position Reports to: Director of Culinary Operations
Employee Categories: Full Time, Year-Round; Benefit Eligible
The Pastry Chef at The Country Club is responsible for all baking and dessert needs of the club and its membership. These include servicing the a la carte, banquet, club special events, buffets, brunches and special orders.
Primary Responsibilities included but not limited to

• All baked goods preparation, presentation and quality.
• Monitors cost controls/waste.
• Writes dessert description sheets while indicating allergies.
• Writes banquet dessert menu.
• Plans menus for all club events, holidays and presentation of buffet dessert tables.
• Writes dessert take out menus.
• Creates a la carte dessert menus and is responsible for briefing kitchen and dining room staff on all pastry items.
• Works with Banquet Chef to plan and execute dessert course for functions.
• Establish portion sizes.
• Create holiday centerpieces (sugar, choc., etc.).
• Coordinates with Purchasing Agent needed items for bakery a la carte and banquet menus.
• Establishes item quality specifications for bakery.
• Supervises bakery stock storage and rotation.
• Oversees sanitation of bake shop.
• Oversees rotation of stock.
• Submits maintenance requisitions as needed.
• Discuss with Director of Culinary Operations and submit any large equipment needs forecast for the following year.
• Oversees master cleaning lists.
• Executes mise en place for dining room, grille room and banquet menus.
• Monitors all refrigerator/freezer temp logs of upstairs kitchen.
• Forecasts prep for future events and develop weekly prep lists.
• Cleans and organizes bake shop.
• Reviews with Chef de Cuisine weekly function slips.
• Reviews weekly cleaning schedule
• Coordinates product requests with purchasing director
• Creates new dessert menus, banquet menus and specialty breads.
• Assists in inventories of the bake shop and bakery related items.
• Records consumption notes for all club, golf and holiday events.
• Plans holiday buffets.
• Reviews monthly cleaning schedule.
• Reviews and changes seasonal banquet menus.
• Reviews produce and specialty products list for seasonal changes.

*
Required Skills: *

• Should be proficient in basic knife skills, bread baking, pastry arts, candy making and advanced baking skills.
• Should possess basic knowledge to operate common kitchen equipment including but not limited to mixers, convection ovens, steamer, robot coup, electric pasta machine, dough sheeter and fryer
• Must contain healthy knowledge of food products, classical and modern preparations
• Cake decorating i.e. wedding cakes, celebration cakes. Must be able to create buffet center pieces, holiday theme displays and other club related novelty items
• Must contain healthy knowledge of food products, classical and modern preparations.
• The person should have at least five years of experience in his/her field of expertise
• Previous country club experience a plus, but is not required.

*
Specialized Knowledge/Licenses Required: *

• Formal training from an accredited culinary institute or ACF certified apprenticeship under the direction of a Certified Executive Chef is preferred.
• Serve Safe Certified. HACCP and First Aid preferred.

*
Uniform Requirements: *

• Partial Uniform Provided. Chef Jacket, TCC Logo Hat and Black Pants
• Employees is required to have black work shoes with non-slip sole.

*
Physical Requirements: *

• Must be able to stand for 8-10 hours.
• Must be able to tolerate hot and cold conditions on service line.
• Must be able to kneel, bend over and stand up many times during a shift.
• Must be able to lift up to 30 lbs.
• Must be able to work at a rapid pace and, on occasion, needs to be able to lift heavy pots/pans. You will be working some long days, so it’s very important to have the proper footwear to release the pressure off your back.

Job Type: Full-time