Pastry Cook

About the role

The Pastry Cook prepares a variety of food products—cookies, cakes, banquet desserts, and à-la-carte desserts—following the Club’s standard recipes with appropriate equipment and utensils as directed by the daily prep list. The role requires close collaboration with Front-of-House staff during service and events to ensure seamless execution.

The position is guided by four core competencies:

• Drive a culture of excellence with meticulous attention to detail to create “wow” moments for members.
• Balance member and guest satisfaction with fiscal responsibility and budgetary goals.
• Enhance the member experience through continuous training and accountability among culinary staff.
• Foster a culture of positivity, inclusion, collaboration, and accountability, modeling these behaviors consistently.

Responsibilities

• Produce daily pastry items according to Club standards.
• Collaborate with the Catering Department to elevate member experiences.
• Develop new and innovative desserts to refresh Club menus and engage members.
• Decorate pastries using icings, toppings, and techniques to ensure visually appealing presentations.
• Inspect the quality of ingredients and condition of equipment before use.
• Maintain a clean, organized cooking station in compliance with health and safety standards.
• Perform additional duties as assigned by the Executive Sous Chef or culinary leadership.

Requirements

• Proficiency in both basic and advanced pastry techniques.
• Ability to manage pastry production independently.
• Strong project and time management skills, with the capacity to handle multiple tasks simultaneously.
• High attention to detail and ability to work autonomously in a fast-paced environment.
• Sound judgment and common-sense problem-solving in dynamic situations.
• Professionalism and strong interpersonal skills to collaborate effectively across all organizational levels while maintaining confidentiality.
• Tact and diplomacy in interactions with colleagues and members.
• Fluent English communication skills, including reading, writing, and clear verbal expression.
• Ability to multitask, resolve sensitive issues, and complete complex assignments using critical thinking.
• Willingness to work overtime, nights, weekends, and holidays as needed to meet departmental demands.
• Physical ability to remain mobile throughout the workday and lift up to fifty (50) pounds.

Qualifications

• High School Diploma or equivalent (required).
• Completion of a two-year culinary school program (preferred).
• Minimum of two years’ experience in kitchen preparation and cooking (required).
• Ability to comply with county health regulations, including Hepatitis A vaccination requirements.