Pastry Chef

Miramont Country Club is looking for a talented and creative Pastry Chef to lead our pastry department and elevate our dessert offerings. Reporting to the Executive Chef, this role is responsible for producing high-quality pastries, breads, cakes, and confections for our à la carte dining, banquets, and special events. The ideal candidate will have a passion for baking, a keen eye for detail, and the ability to develop innovative recipes and seasonal menus. Responsibilities include supervising and training pastry staff, managing inventory and requisitions, ensuring consistency and excellence in presentation, and maintaining strict adherence to food safety and cost-control standards. This is a fantastic opportunity to showcase your artistry and contribute to the exceptional dining experience at Miramont Country Club.

Essential Job Functions

• Oversees the production of all pastry goods for the Club, including but not limited to cookies, brownies, breads, cakes, puddings, icings, pastries, and desserts.
• Designs and supervises the decorating and plating of pastries and desserts for à la carte dining and banquet service.
• Develops new recipes, menus, and creative designs.
• Ensures the cleanliness of the pastry shop, baking equipment, and staff.
• Supervises and manages pastry cooks, including scheduling, time approval, and performance evaluations.
• Provides ongoing leadership and training to enhance pastry cooks' efficiency and quality.
• Maintains consistency and high standards in all pastry production.
• Upholds a clean, organized, and safe kitchen environment.
• Assigns baking tasks and oversee their execution.
• Designs and create wedding and groom’s cakes.
• Conducts daily briefings with pastry staff to maximize efficiency.
• Monitors pastry inventory and requisitions in line with Club policies.
• Motivates employees to enhance performance and creativity.
• Proposes ideas for future goals and operational improvements to the Executive Chef.
• Adheres to control procedures and policies regarding food cost, labor cost, safety, security, and food quality.
• Demonstrates professionalism, leadership, and teamwork within the food and beverage operation.
• Maintains in-depth knowledge of menus, preparation, and presentation.
• Manages proper dating, labeling, and storage in walk-in coolers and freezers.
• Performs material handling tasks, including bending, stooping, and lifting up to 25 pounds.
• Carries out additional duties as assigned by the Executive Sous Chef and Executive Chef.

Job Qualifications

• Good attitude and highly motivated self-starter.
• High School diploma or equivalent.
• Graduate of a culinary school or apprenticeship program.
• Minimum of 2 years of experience in a Country Club or upscale dining environment.
• Previous management experience.
• Must be flexible to work extended hours due to business requirements including late nights, weekends and holidays.
• Must be able to handle stress in a healthy and professional manner.
• Must be able to complete tasks in an accurate and timely manner.
• Knowledge of and ability to use dishwasher and other kitchen equipment.
• Knowledge of and ability to perform required role in emergency situations.
• Able to meet and perform the physical requirements and to work effectively in an environment which is typical of this position.
• May need to use some protective equipment, such as non-slip shoes, apron, hat, etc..

This job description is an outline of job requirements and may not include all job functions that will be required by Miramont County Club. This description is subject to change without notice.

Job Type: Full-time

Pay: $18.00 - $20.00 per hour

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Flexible spending account
• Food provided
• Health insurance
• Paid time off
• Referral program
• Vision insurance

Compensation Package:

• Tips

Schedule:

• 8 hour shift

Work Location: In person

Salary : $18 - $20