Lead Pastry Cook– Cook 2 - Premier Private Country Club

Position Summary

The Lead Pastry Cook is responsible for overseeing baking and pastry functions. Daily preparation of pastry and dessert menu items for ala carte and club events. This position produces high-quality baked goods and desserts that meet the Club’s standards for consistency, presentation, quality, and service while effectively managing daily production. The Lead Pastry Cook works closely with the Executive Chef and Director of Culinary to develop and produce a dessert menu and production schedule.

Responsibilities

· Oversee daily operations of the dessert menu, including production, preparation, presentation, and service of baked goods, pastries, desserts, and specialty items.

· Assist in developing and executing menus, recipes, seasonal offerings, and specialty desserts consistent with the Club’s culinary standards.

· Plan daily production and ensure products are prepared accurately, efficiently, and within established quality standards.

· Manage food and labor costs within established budgets, including purchasing, inventory control, portion control, and waste reduction.

· Order, receive, inspect, and properly store food and pastry products and supplies.

· Maintain appropriate inventory levels and ensure proper rotation and storage of ingredients.

· Train, coach, and develop culinary staff in recipes, techniques, presentation, sanitation, safety, and Club standards where appropriate.

· Maintain a clean, organized, and safe work environment in accordance with applicable food safety and sanitation requirements.

· Monitor the quality, consistency, appearance, and freshness of all pastry products.

· Collaborate with culinary leadership on special promotions, seasonal offerings, and new product development.

· Lead by example and promote a professional, respectful, and collaborative work environment.

· Support the Club’s SAVE Philosophy: Sense of Urgency, Attention to Detail, Vision, and Execute Excellence Every Time.

· Other duties as assigned.

Education and Experience

· Two-year AOS culinary or pastry degree, completed ACF apprenticeship or 4 years of equivalent experience.

· ServSafe Certified.

· Demonstrated experience leading, training, and developing pastry staff.

· Strong knowledge of baking techniques, pastry production, dessert presentation, and food safety.

· Experience with menu development, recipe costing, purchasing, inventory management, and food/labor cost control.

Required Skills and Abilities

· Coachable, receptive to constructive feedback, collaborative mindset and positive attitude.

· Strong verbal and written communication skills, with the ability to communicate clearly and effectively with culinary leadership, Catering and Sales, members, clients, and employees.

· Strong interpersonal and collaboration skills, with the ability to work effectively across culinary and front-of-house departments and maintain productive working relationships.

· Strong leadership and team-development skills, including the ability to train, coach, motivate, and provide direction to pastry staff while fostering accountability, teamwork, and a positive work environment.

· Ability to remain organized, exercise sound judgment, and effectively prioritize and manage multiple responsibilities in a fast-paced environment.

· Ability to develop and present pastry concepts, menus, and specialty offerings to management, members, and clients, including the ability to clearly explain technical culinary concepts.

· Strong knowledge of baking and pastry techniques, food production, menu development, and dessert presentation, with the ability to maintain consistent quality and presentation standards.

· Ability to analyze food production costs and quality, manage resources effectively, and operate within established food and labor budgets.

· Ability to maintain composure and make sound decisions under pressure, particularly during high-volume service and special events.

Physical Requirements / Working Conditions

· Stand and walk for extended periods throughout the workday, including prolonged periods on hard kitchen surfaces.

· Frequently perform repetitive hand and arm movements and use hand-eye coordination for tasks such as mixing, kneading, piping, decorating, cutting, scooping, and handling baking and pastry equipment.

· Frequently reach, bend, stoop, crouch, and stretch to access ingredients, supplies, equipment, ovens, refrigerators, and storage areas.

· Lift, carry, push, and pull food products, ingredients, trays, supplies, carts, racks, and kitchen equipment as required for daily production and storage.

· Work in a fast-paced commercial kitchen environment with exposure to heat, cold, steam, moisture, noise, food-preparation odors, knives, hot surfaces, hot liquids, and commercial kitchen equipment. Follow established safety and sanitation procedures and perform the essential physical functions of the position with or without reasonable accommodation.

Pay: $18.00 - $19.00 per hour

Expected hours: No less than 32.0 per week

Benefits:

401(k) Dental insurance Employee discount Flexible schedule Food provided Health insurance Opportunities for advancement Paid time off Vision insurance

Work Location: In person