Pastry Cook

Job Description

Job Description

Description:

Port Royal Club, located in the heart of the prestigious Port Royal neighborhood in south Naples, Florida, is a private beach club dedicated to luxury, leisure, and exceptional service. Membership is exclusively tied to property ownership within the Port Royal community, making the Club a cornerstone of one of the most distinguished addresses in the country.

Our Club offers an array of world-class amenities, including a 10,000-square-foot fitness center featuring yoga, Pilates, and spin classes, as well as a serene spa for wellness and rejuvenation. The tennis center boasts nine Har-Tru clay courts and a 1,300-square-foot pro shop, catering to both recreational and competitive players.

Following the impact of Hurricane Ian in 2022, the Club has embarked on a $100 million rebuilding to reimagine our facilities. The new 62,000 sq. ft. clubhouse - set to open in fall 2026 - will embrace timeless West Indies architecture and offer an elevated member experience, featuring a coffee shop, three signature restaurants with indoor and outdoor dining overlooking the Gulf of Mexico, four bars, a banquet venue, a lap pool, and access to our pristine private beach.

This is an exciting time to join Port Royal Club as we prepare to unveil a new chapter in our storied history.

The Pastry Cook supports the preparation, production, finishing, and presentation of breads, pastries, desserts, and other baked goods for the Club's dining outlets, banquets, special events, and member amenities. This position follows standardized recipes and production schedules, maintains exceptional quality and consistency, and works closely with the Executive Pastry Chef and culinary team to deliver an elevated member and guest experience.

Essential Responsibilities

· Prepare, bake, assemble, finish, and plate a variety of pastries, breads, cakes, tarts, cookies, confections, frozen desserts, and plated desserts according to approved recipes and presentation standards.

· Follow daily production lists, banquet event orders, outlet forecasts, and special-event requirements to complete assignments accurately and on time.

· Scale and measure ingredients precisely and apply proper pastry techniques, including mixing, proofing, laminating, baking, tempering, piping, glazing, garnishing, and portioning.

· Maintain consistent flavor, texture, appearance, portion size, and presentation across all pastry and bakery items.

· Assist with dessert service and plating for restaurants, banquets, buffets, action stations, member events, and holiday functions.

· Properly label, date, rotate, cover, store, and inventory ingredients and finished products in accordance with food safety standards and Club procedures.

· Monitor product freshness, quality, and shelf life; communicate shortages, quality concerns, or production needs promptly to the Executive Pastry Chef.

· Minimize waste through accurate production, careful handling, proper storage, and appropriate use of trim and surplus product as directed.

· Set up and maintain a clean, organized, and fully stocked pastry station throughout the shift.

· Safely operate, clean, and care for mixers, ovens, proofers, sheeters, food processors, induction equipment, smallwares, and other pastry equipment.

· Follow all sanitation, allergen-awareness, temperature-control, personal-hygiene, and workplace-safety requirements.

· Communicate clearly regarding ingredients and potential allergens and follow all procedures designed to prevent cross-contact and cross-contamination.

· Assist with receiving, inspecting, and properly storing pastry ingredients and supplies, and notify culinary leadership when inventory is low.

· Collaborate professionally with pastry, culinary, stewarding, purchasing, banquet, and food and beverage teams to support smooth daily operations.

· Adapt production priorities as business levels, weather, events, and member needs change while maintaining quality and timeliness.

· Communicate with members, guests, co-workers, management, and the public in a courteous and professional manner.

· Maintain professional grooming, uniform, and conduct standards that reflect a positive image of Port Royal Club.

· Perform other duties as assigned by the Executive Pastry Chef or culinary leadership.

Supervisory Responsibilities

This position has no supervisory responsibilities.

Qualifications:

· Working knowledge of fundamental baking and pastry methods, ingredients, equipment, and production procedures.

· Ability to read, understand, and accurately execute recipes, production sheets, banquet event orders, and verbal instructions.

· Strong attention to detail and a commitment to consistent quality, presentation, sanitation, and organization.

· Ability to work independently and collaboratively while managing multiple priorities in a high-volume, fast-paced culinary environment.

· Ability to perform basic culinary math, including weights, measurements, recipe conversions, and yield calculations.

· Ability to interact professionally and maintain effective working relationships with supervisors, co-workers, members, and guests.

· One to two years of professional baking or pastry experience is preferred; formal culinary or baking and pastry education is beneficial. An equivalent combination of education and experience will be considered.

· Flexibility to work early mornings, evenings, weekends, holidays, and extended hours based on Club operations and event schedules.

· A current food handler certification, or the ability to obtain one within the Club's required timeframe, is required.

Physical Demands and Work Environment:

· Must be able to regularly lift and/or move up to 10 pounds and frequently lift and/or move 25 to 50 pounds.

· Must be able to stand and walk for prolonged periods and use hands and arms for repetitive mixing, shaping, piping, decorating, lifting, reaching, stooping, kneeling, and crouching.

· Requires close, color, distance, and peripheral vision, depth perception, manual dexterity, and the ability to adjust focus.

· Will work in hot, cold, humid, and wet conditions and may be exposed to ovens, freezers, flour dust, food allergens, cleaning chemicals, and occasional outdoor weather conditions.

· The noise level in the work environment is usually moderate, with periods of higher activity during service and special events.