Pastry Chef

Job Description Summary

Job Description

Key Responsibilities

• Produce and execute all pastry and dessert items for daily service, banquets, and special events.
• Develop and standardize recipes, portions, and plating for consistency across all outlets.
• Create seasonal dessert features, buffet displays, and event-specific offerings.
• Prepare specialty desserts including gluten-free, dairy-free, vegan, and kid-friendly options.
• Manage pastry prep schedules to support high-volume service days.
• Oversee pastry inventory, pars, ordering, and waste control across multiple facilities.
• Train and support culinary staff on pastry execution and standards.
• Maintain cleanliness, organization, and food safety standards in all pastry areas.
• Collaborate closely with the Executive Chef and culinary leadership team.

Qualifications & Experience

• Certificate or degree in Pastry Arts, Baking & Pastry, or Culinary Arts from an accredited culinary school (preferred, not always required).
• Formal pastry training through an apprenticeship or mentorship under an Executive or Pastry Chef.
• ServSafe Food Handler or ServSafe Manager Certification (or ability to obtain within 30–60 days).

Experience

• 2–5 years of pastry or baking experience in a high-volume commercial kitchen (hotel, country club, bakery, catering, or restaurant)
• Experience producing desserts for: Banquets and large events, À la carte service, Buffets and holiday spreads.
• Familiarity with batch production, scaling recipes, and consistent plating.
• Experience working with specialty diets (gluten-free, dairy-free, vegan, allergen-aware prep).
• Exposure to inventory control, pars, ordering, and waste reduction.
• Strong understanding of baking fundamentals, dessert production, and presentation.
• Ability to work independently and take ownership of a department.
• Experience with large-scale production and events is a plus.
• Strong organizational, time-management, and communication skills.
• Passion for creativity, consistency, and continuous improvement

Professional & Technical Skills

• Strong understanding of baking ratios and formulas, doughs, batters, custards, creams, and plated desserts.
• Ability to follow and develop standardized recipes.
• Maintain consistent quality across multiple outlets.
• Work independently and manage prep schedules while taking direction.
• Knowledge of food safety, sanitation, and allergen protocols.
• Strong time management and organization in a fast-paced environment.
• Collaborative mindset and ability to train or support other cooks

Leadership Attributes & Competencies

• Experience leading or overseeing pastry production for a shift or department
• Comfortable cooks and prep staff on pastry items
• Ability to communicate effectively with culinary leadership
• Demonstrated creativity with seasonal menus and event features
• Embrace and model the club’s commitment to member and associate service excellence.
• Work non-traditional hours as required, including evenings, weekends, and holidays.
• Represent Loch Lloyd Country Club with professionalism, discretion, and integrity at all times.
• Follow the chain of command.
• Lead by example, listen, and always be open to collaboration.
• Perform other duties and special projects as assigned.

Physical Requirements

• Ability to stand, walk, and move throughout the facility for extended periods.
• Ability to lift, carry, and move event-related materials and supplies as needed.
• Ability to work indoors and outdoors in varying conditions.
• Ability to work flexible hours including nights, weekends, and holidays.

Compensation & Benefits

• Competitive salary, commensurate with experience and qualifications.
• Comprehensive benefits package including health, dental, vision, paid time off, and club privileges (details provided during the interview process).
• Opportunity to play a key leadership role within a premier private club environment.