Pastry Chef

Job Description

Job Description

Pastry Chef de Partie

The Racquet Club of Midland | Midland, Texas

Compensation: Starting at $68,000 per year, based on qualifications and experience

Position Summary

The Racquet Club of Midland is seeking a talented, creative, and detail-oriented Pastry Chef to oversee the daily operations of the Pastry Shop and deliver exceptional pastry and dessert offerings for our members and their guests. This position plays an important role in upholding the Club’s standards of culinary excellence, presentation, consistency, and personalized hospitality.

Working closely with the Executive Chef and the Culinary team, the Pastry Chef will develop innovative desserts, execute high-quality à la carte and banquet menus, supervise and train pastry staff, and maintain the highest standards of food safety, sanitation, cost control, and operational efficiency.

The ideal candidate is passionate about pastry arts, demonstrates strong leadership skills, and understands the expectations of an upscale private club environment.

Essential Duties and ResponsibilitiesCulinary Excellence and Menu Development

1. Maintain exceptional standards of pastry and dessert production to ensure outstanding member and guest satisfaction.

2. Prepare and oversee the preparation of all pastry and dessert menu items in accordance with established recipes, portion specifications, presentation guidelines, and Club standards.

3. Research, develop, test, and present creative dessert recipes for à la carte dining, private events, banquets, buffets, and special Club functions.

4. Collaborate with the Executive Chef to develop seasonal menus, innovative dessert selections, and visually appealing buffet presentations.

5. Ensure consistency in flavor, texture, quality, portion size, and presentation across all pastry offerings.

6. Train and guide Pastry Cooks in proper preparation techniques, recipe execution, plating standards, and production procedures.

7. Plan and coordinate pastry production to meet daily dining requirements, banquet schedules, member events, and special functions.

Leadership and Staff Development

1. Supervise and coordinate the daily operations of the Pastry Shop, directly overseeing approximately two to four employees.

2. Plan, assign, and direct work activities to ensure efficient production and timely completion of service requirements.

3. Train, coach, and develop pastry team members while promoting professionalism, accountability, teamwork, and high morale.

4. Participate in interviewing, hiring, performance evaluations, recognition, and disciplinary processes in accordance with Club policies.

5. Lead by example by demonstrating a strong work ethic, attention to detail, a positive attitude, and a commitment to exceptional service.

6. Address employee concerns and operational challenges promptly and professionally, escalating matters when appropriate.

Cost Control and Inventory Management

1. Prepare accurate product requisitions for daily operations, à la carte service, banquets, and special events.

2. Monitor ingredient usage, inventory levels, product quality, waste, and portion control to support departmental financial objectives.

3. Work with the Executive Chef to implement proper product rotation, purchasing practices, and cost-conscious menu planning.

4. Maintain appropriate par levels of ingredients, supplies, and equipment necessary for efficient pastry production.

5. Ensure proper storage, labeling, dating, handling, and rotation of all food products in accordance with food safety standards and Club procedures.

6. Assist in controlling food costs while maintaining the quality and presentation expected of The Racquet Club of Midland.

Safety, Sanitation, and Equipment

1. Maintain a clean, organized, and sanitary Pastry Shop and surrounding kitchen areas at all times.

2. Ensure compliance with applicable food safety regulations, ServSafe guidelines, sanitation requirements, and Club policies.

3. Oversee the proper operation, cleaning, care, and maintenance of pastry equipment and kitchen tools.

4. Ensure established opening, closing, cleaning, and food storage procedures are completed consistently.

5. Monitor workplace safety, identify potential hazards, and ensure employees use equipment and supplies correctly.

6. Hold team members accountable for maintaining established standards of cleanliness, safety, and organization.

Member Service and Team Collaboration

1. Support The Racquet Club of Midland’s commitment to personalized hospitality by ensuring that pastry offerings meet the expectations of members and their guests.

2. Collaborate with the Executive Chef, culinary team, banquet staff, and other departments to ensure seamless food service for daily dining and Club events.

3. Respond professionally to special requests, dietary considerations, and event-specific requirements, coordinating with the appropriate team members.

4. Contribute to a positive, respectful, and service-oriented workplace that reflects the Club’s commitment to excellence.

5. Perform other job-related duties as assigned by the Executive Chef or Club management.

This job description is intended to describe the general nature and level of work performed. It is not intended to be an exhaustive list of all responsibilities, duties, or qualifications. Additional duties may be assigned as operational needs require.

Required Competencies

Problem Solving: Identifies challenges, evaluates information, develops practical solutions, and makes sound decisions in a fast-paced culinary environment.

Member and Guest Service: Demonstrates a service-oriented approach, responds promptly to requests, handles concerns professionally, and contributes to an exceptional private-club dining experience.

Leadership and Professionalism: Leads by example, communicates respectfully, maintains composure under pressure, accepts responsibility, and promotes accountability among team members.

Food Safety and Sanitation: Consistently follows food safety procedures, identifies potential hazards, and ensures proper handling, storage, preparation, and sanitation practices.

Teamwork and Collaboration: Works effectively with culinary and service teams, welcomes feedback, supports shared goals, and contributes to a positive working environment.

Organization and Attention to Detail: Coordinates production schedules, maintains accurate requisitions, manages priorities, and ensures consistent quality and presentation.

Creativity and Culinary Innovation: Demonstrates imagination and technical skill in developing desserts, pastry selections, and attractive buffet presentations.

QualificationsEducation and Experience

• Associate degree in Culinary Arts, Pastry Arts, or a related field preferred.

• Culinary Arts or Pastry Arts diploma preferred.

• Minimum of two years of relevant culinary or pastry experience, or an equivalent combination of education and experience.

• Previous supervisory experience in a pastry kitchen, upscale restaurant, hotel, resort, or private club preferred.

• Experience with banquet pastry production, à la carte desserts, buffet presentations, and high-volume event preparation preferred.

Technical Skills

• Strong knowledge of pastry techniques, baking methods, dessert preparation, plating, and presentation.

• Ability to read, interpret, and execute standardized recipes and production specifications accurately.

• Working knowledge of food cost control, portion management, inventory practices, and product rotation.

• Basic proficiency in Microsoft Office and the ability to learn applicable culinary and inventory systems.

• Strong organizational, communication, and time-management skills.

• Ability to communicate effectively in English, both verbally and in writing.

Certifications and Licenses

• Current ServSafe Food Handler or Food Protection Manager certification, as applicable to the position and required by law.

• Additional pastry or culinary certifications are desirable.

Physical Requirements

The physical requirements described below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.

• Ability to stand for extended periods and perform repetitive hand and arm movements.

• Ability to walk, reach, bend, stoop, kneel, and perform other movements required in a professional kitchen.

• Ability to lift and move items weighing up to 25 pounds regularly or frequently, with occasional heavier lifting as operationally necessary and consistent with applicable safety requirements.

• Ability to distinguish colors, inspect food quality and presentation, and use the senses of taste and smell as required for pastry production.

• Ability to work efficiently during busy service periods and meet established production deadlines.

Work Environment

The position operates in a professional culinary environment and may involve exposure to commercial kitchen equipment, moving mechanical parts, wet or humid conditions, hot ovens, cold storage areas, temperature variations, and elevated noise levels.

The Pastry Chef must follow all established safety procedures and use appropriate protective equipment when performing assigned duties.

Compensation and Benefits

The Racquet Club of Midland offers a competitive compensation and benefits package, subject to eligibility and applicable Club policies.

• Salary: Starting at $68,000 per year, based on qualifications and experience.

• 401(k) employer matching, subject to plan terms.

• Medical insurance.

• Dental insurance.

• Vision insurance.

Benefits, eligibility requirements, employer contributions, and plan provisions are governed by the applicable benefit plan documents and Club policies.

Equal Employment Opportunity

The Racquet Club of Midland is committed to providing equal employment opportunities and maintaining a professional, respectful, and inclusive workplace. Employment decisions are made in accordance with applicable federal, state, and local laws.

Reasonable accommodations may be provided to qualified individuals with disabilities to enable them to perform the essential functions of the position