What are the responsibilities and job description for the Pastry Chef position at Blowing Rock Country Club?
Job Summary:
The Executive Pastry Chef is responsible for leading and overseeing the pastry and bakery operations at Blowing Rock Country Club (BRCC). This position ensures the production of high-quality pastries, breads, desserts, and specialty baked goods for all club dining outlets, banquets, catering events, and special member functions. The Executive Pastry Chef will work closely with the Executive Chef and Food & Beverage team to develop creative and seasonal dessert menus that enhance the dining experience for members and guests while maintaining the highest standards of quality, presentation, and consistency.
Requirements:
- Culinary or pastry degree from an accredited institution or equivalent professional experience
- Minimum of 5 years of experience in high-volume pastry and bakery operations, with at least 2 years in a leadership role
- Proven ability to design and execute innovative and high-quality desserts, pastries, and baked goods
- Strong knowledge of classical and modern pastry techniques, chocolate work, sugar work, and plated desserts
- Experience in large-scale banquet and catering dessert production
- Strong organizational and time management skills with the ability to handle multiple projects at once
- A keen eye for detail and artistic plating skills
- Familiarity with inventory control, food costing, and waste management
- ServSafe certification or equivalent required
- Availability to work nights, weekends, and holidays as required by club events
Responsibilities:
- Develop, plan, and execute all pastry and dessert menus for club dining outlets, banquets, and special events.
- Ensure all baked goods and desserts meet high standards of taste, texture, and visual presentation.
- Manage daily pastry kitchen operations, ensuring efficiency, organization, and adherence to health and safety regulations.
- Supervise, train, and mentor pastry team members, ensuring continuous professional development.
- Oversee production of bread, laminated doughs, chocolates, tarts, cakes, plated desserts, and specialty items.
- Collaborate with the Executive Chef and Food & Beverage team to align pastry offerings with seasonal and club-wide menus.
- Maintain quality control of all ingredients and finished products, ensuring consistency in flavors and presentation.
- Monitor and manage pastry kitchen labor costs, food costs, and waste reduction strategies.
- Ensure proper storage and handling of all pastry ingredients and supplies.
- Coordinate with banquet and catering teams to execute high-volume dessert production for large-scale events.
- Stay updated on industry trends and introduce new techniques, flavors, and concepts to keep the club’s pastry program innovative.
- Oversee the creation of specialty cakes and custom dessert requests for members.
- Ensure adherence to all sanitation and food safety protocols, conducting regular inspections and training staff accordingly.
- Monitor and maintain kitchen equipment to ensure optimal functionality and cleanliness.
- Assist in hiring, onboarding, and evaluating pastry staff performance.
- Work directly with club members on custom dessert requests, tastings, and special event offerings.
- Perform other duties as assigned by the Executive Chef, Director of Food & Beverage, or General Manager.
Job Type: Full-time
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Disability insurance
- Flexible schedule
- Flexible spending account
- Food provided
- Health insurance
- Life insurance
- Paid time off
- Retirement plan
- Vision insurance
Schedule:
- Day shift
- Holidays
- Monday to Friday
- Night shift
- Weekends as needed
Education:
- High school or equivalent (Preferred)
Work Location: In person
