Executive Pastry Chef

Job Description

Job Description

Job Summary

The Executive Pastry Chef leads Forsyth Country Club’s pastry and baking program, overseeing the preparation, quality, presentation, and variety of desserts, breads, pastries, mignardise, and specialty items for the Club outlets and events. The position develops and executes pastry menus with the guidance and approval of leadership, bringing creativity and innovation to continually enhance the member dining experience while maintaining the Club’s standards for quality and consistency.

Job Duties & Responsibilities

• Prepares, or directly supervises kitchen staff in, the daily preparation and plating of sweet items, sauces, breads, pastries, and featured items, ensuring proper cooking methods, garnishing, presentation, and portion sizes in accordance with standardized recipes
• Assists the Director of Culinary Operations with cost controls, food requisitioning, production planning, and inventory management related to pastry and bakery products
• Consistently maintains high standards of food quality, cost control, presentation, flavor, texture, and consistency
• Ensures appropriate staffing and scheduling to maximize productivity, profitability, and quality standards
• Monitors the condition of kitchen equipment and facilities and makes recommendations to the leadership regarding maintenance, repairs, and upkeep
• Performs administrative and operational duties as assigned by the Director of Culinary Operations
• Assists in developing and implementing energy conservation and waste-reduction procedures within the kitchen
• Assists with the development and delivery of training and professional development for pastry and kitchen staff
• Consults with dining service personnel during daily line-ups and service meetings as needed to ensure effective communication and coordination
• Assists in maintaining the security and accountability of kitchen equipment, supplies, food products, and inventories
• Assists with food procurement, receiving, delivery, storage, and issuing of food products, ensuring all items are properly handled and stored in accordance with food safety standards
• Coordinates and executes buffet and dessert presentations, ensuring attractive and consistent presentation
• Checks station mise en place prior to service and inspects food presentation throughout service to ensure established quality standards are consistently maintained
• Communicates member and guest feedback to leadership and assists in addressing and resolving concerns related to pastry and food service
• Maintains proper uniform, personal appearance, and grooming standards at all times
• Provides recommendations and ideas to leadership regarding future goals, operational improvements, menu development, and personnel management
• Takes ownership of assigned responsibilities and follows through on tasks to ensure timely and complete execution
• Demonstrates strong time-management skills, punctuality, reliability, and attention to service timelines
• Trains, supervises, counsels and disciplines all employees in the department
• Ensures all services to members are conducted in a highly professional and efficient manner
• Ensures a safe working environment and attitude on the part of all employees in areas of responsibility
• Performs other duties and responsibilities as directed by the Director of Culinary Operations

Minimum Qualifications & Experience

• Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities
• Culinary Graduate preferred
• Prior experience as a Pastry Chef or Lead Pastry Cook required
• Must hold current Food Handlers or Safe Serve Certificate

Critical Skills

INTERPERSONAL SKILLS

• Ability to interact positively and professionally with the Executive Chef, supervisors, management, coworkers, members, guests, vendors, and the public to promote teamwork and maintain a positive Club environment
• Ability to produce a high volume of work in a timely manner while maintaining accuracy, consistency, quality, presentation, and attention to detail
• Ability to report to work regularly and on time, follow directions and established procedures, accept constructive feedback, work effectively with others, and treat coworkers, supervisors, members, and guests with respect and courtesy
• Ability to work effectively under pressure and maintain composure and professionalism during busy service periods, special events, and high-volume production
• Ability to prioritize tasks, manage multiple responsibilities, and adjust to changing production and service needs
• Ability to work collaboratively with culinary and service teams to support a positive member and guest experience

LANGUAGE SKILLS

• Ability to read and understand recipes, production sheets, menus, food safety procedures, equipment instructions, and other written materials related to pastry and kitchen operations
• Ability to communicate effectively with the Executive Chef, supervisors, coworkers, service staff, vendors, members, and guests
• Ability to effectively present information and respond to questions regarding pastry offerings, ingredients, preparation methods, and special requests
• Ability to understand and follow written and verbal instructions, including recipes, production schedules, specifications, and food safety requirements

COMPUTER SKILLS

• Basic proficiency with Microsoft Office programs, including Word and Excel
• Ability to use computer-based systems for recipes, production planning, inventory, ordering, scheduling, communication, and other kitchen-related functions
• Ability to enter, maintain, and retrieve information using spreadsheets, recipes, production records, inventory systems, or other applicable software
• Working knowledge of various computer software programs and the ability to learn new technology and systems as required

MATHEMATICAL SKILLS

• Ability to accurately measure and calculate ingredients, recipe quantities, portions, yields, and production requirements
• Ability to adjust recipes based on volume, serving requirements, and production needs
• Ability to calculate basic percentages, proportions, weights, measurements, and conversions commonly used in pastry and baking production
• Ability to understand and apply basic food cost and portion-control concepts

REASONING ABILITY

• Ability to identify and resolve practical problems related to pastry production, food quality, equipment, timing, presentation, and service
• Ability to prioritize and organize multiple production tasks while meeting established deadlines and service requirements
• Ability to interpret and follow recipes, production schedules, menus, diagrams, written procedures, and verbal instructions
• Ability to exercise sound judgment when adjusting recipes, production quantities, preparation methods, or timelines based on operational needs
• Ability to recognize quality or presentation issues and take appropriate corrective action to ensure products meet the Club's standards

Schedule Requirements

• Due to the cyclical nature of the hospitality industry, employees may be required to work varied schedules, weekends, holidays, and overtime to reflect the business needs of the Club
• Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary

Training

• This role includes hands-on shadowing and mentorship with the Director of Culinary to ensure success and skill development

Travel Required

• None

Physical Demands

• Regularly required to talk and hear and is frequently required to stand and walk for extended periods
• May also be required to sit; use hands and fingers to handle, manipulate, or feel objects and equipment; reach with hands and arms; and bend, stoop, kneel, crouch, or work in confined spaces
• Ability to continuously walk, stand, bend, reach, and perform other physical activities necessary to complete essential job functions in a commercial kitchen environment
• Occasionally lift and/or move items weighing up to 60 pounds
• Specific vision abilities required include close vision, distance vision, depth perception, and the ability to visually inspect food products for quality, presentation, and proper preparation
• Some duties may be performed outdoors