Pastry Chef

Big Canyon Country Club is a private, member-owned club dedicated to developing its team and creating exceptional hospitality experiences for members and their families. Since opening for play in 1971, Big Canyon has earned recognition as one of the nation's most prestigious clubs. In 2026, the golf course was restored by Andrew Green, one of the industry's most respected and sought-after restoration specialists. Today, the Club offers a welcoming retreat where generations of families gather to enjoy exceptional golf, dining, recreation, and companionship in a relaxed setting. Reconstructed in 2009, the 70,000-square-foot clubhouse features a variety of indoor and outdoor dining venues, elegantly appointed banquet facilities, and private locker areas. Beyond golf and dining, members enjoy wellness amenities designed to support healthy, active lifestyles.
Position Summary

The Pastry Chef supports Big Canyon Country Club's commitment to excellence through uncompromising service, exceptional quality, and a genuinely warm and welcoming member experience. This role leads the preparation, production, and presentation of desserts, pastries, breads, and other baked goods for à la carte dining, club events, banquets, catering, and seasonal celebrations. The Pastry Chef develops refined and approachable offerings, maintains consistent recipes and presentation standards, manages pastry production and inventory, and contributes to an efficient, safe, respectful, and collaborative culinary team.
Essential Responsibilities

• Prepare and produce pastries, desserts, breads, fillings, sauces, chocolates, and other baked items for à la carte dining, club functions, banquets, catering, and special events.
• Create seasonal, holiday, and signature offerings that reflect Big Canyon Country Club's standards and member preferences.
• Ensure consistent taste, texture, portion size, appearance, and presentation across all pastry products.
• Plan daily and weekly production to meet dining reservations, event guarantees, banquet timelines, and other operational needs.
• Coordinate with the Executive Chef and culinary leadership on menus, tastings, specifications, plating, and service execution.
• Monitor ingredient quality, proofing, baking temperatures, cooling, storage, and shelf life; adjust processes when needed.
• Maintain accurate recipes, yields, production records, labels, and allergen information.
• Order and receive ingredients and supplies; manage inventory levels, rotation, waste, and food costs.
• Inspect pastry work areas and equipment and ensure compliance with food safety, sanitation, and workplace safety requirements.
• Clean and maintain ovens, mixers, refrigeration, tools, and workstations; promptly report repair or maintenance needs.
• Train, coach, and coordinate pastry cooks, bakers, and other culinary team members as assigned.
• Collaborate with dining, banquet, catering, purchasing, and service teams to deliver seamless member and guest experiences.
• Respond professionally to member requests and support dietary accommodations and allergen procedures using approved safeguards.
• Maintain a polished, respectful, and service-oriented presence consistent with Club standards.
• Perform other related duties as assigned to support Club operations.

Qualifications

• High school diploma or equivalent required; culinary or pastry arts degree, certificate, or apprenticeship preferred.
• Three or more years of professional pastry experience in an upscale country club, hotel, resort, restaurant, bakery, or catering operation preferred.
• Demonstrated knowledge of baking methods, doughs, creams, custards, chocolate work, plated desserts, breads, and decorative techniques.
• Experience supporting both à la carte service and high-volume banquet or special-event production.
• Experience scaling recipes and safely operating commercial ovens, mixers, proofers, refrigeration, and pastry tools.
• Working knowledge of food safety, sanitation, allergen awareness, inventory control, portioning, and cost management.
• Current food-handler or food-safety certification, or ability to obtain one within the required timeframe.
• Supervisory or team-lead experience preferred.
• Ability to communicate professionally and provide attentive service in a member-focused environment.

Core Competencies

• Pastry craftsmanship and creativity
• Member-focused hospitality and service
• Precision and attention to detail
• Production planning and time management
• Quality control and consistency
• Team leadership and cross-department collaboration
• Clear, professional, and respectful communication
• Cost, waste, and inventory awareness
• Composure and flexibility in a fast-paced club environment

Schedule and Work Environment

This position works in a fast-paced private-club kitchen and may require early mornings, evenings, weekends, holidays, and additional hours during peak seasons or major Club events. The employee regularly stands and walks for extended periods; uses hands for precise and repetitive culinary tasks; bends, reaches, and works near hot equipment and cold storage; and lifts or moves ingredients and equipment. The employee must be able to perform the essential functions of the job, with or without reasonable accommodation.


Physical Requirements:

• Kitchen environment can change from working in heated areas (+110 degrees F) or in freezers (-10 degrees F) for possibly one hour or more.
• Must be able to walk and stand for several hours with sometimes continuous movement.
• Must be able to physically handle kitchen equipment, knives, pots, pans, grasp items, lift and carry items up to 50 pounds.
• Must be able to use equipment and machinery such as slicer, blender, hand blenders, pasta machines and other kitchen machines.
• The kitchen can be subject to loud noises and worker must be able to work in environment which has elevated volume.
• Must be able to work in a fast-passed environment
• Must be able to push carts with 250 pounds on occasion
• Must be able to bend, reach, stretch during activities such as cleaning
• Requirements are ability to write, grasp, stand, sit, walk, repetitive motion, bending, climbing, listening, and ability of hearing, speaking, and visual acuity.
• Must have manual dexterity and able to operate all necessary equipment of kitchen including office equipment such as computers, printers, telephones, photocopiers and other office equipment.

Compensation and Benefits

Big Canyon Country Club offers competitive compensation based on relevant experience, qualifications, and business needs. Eligible team members may receive paid time off, duty meal options, tuition reimbursement and scholarships, seasonal and social events, holiday bonuses, a 401(k) plan with Club match, preferred golf and Golf Shop rates, learning and development opportunities, recognition programs, service awards, and subsidized medical, dental, vision, disability, and life insurance. Benefits are subject to eligibility requirements and plan terms. [Insert salary or hourly range and any position-specific incentive information.]
Equal Employment Opportunity

Big Canyon Country Club is an equal opportunity and at-will employer committed to an inclusive workplace. Employment decisions are based on job-related qualifications and business needs without discrimination on any basis protected by applicable federal, state, or local law. The Club provides reasonable accommodations in accordance with applicable law. Employment is subject to a pre-employment background investigation and verification of employment eligibility through E-Verify.