Pastry Chef

Position Overview:


Mountain Ridge Country Club is seeking a creative, detail-oriented Pastry Chef to join our culinary team at our private club. This is a hands-on production role ideal for a pastry professional who takes pride in daily execution, consistency, and refined presentation. The Pastry Chef will be directly responsible for creating and producing the à la carte dessert menu, high-volume production of desserts for buffets and events, and artisanal bread making for à la carte member dining. The ideal candidate will possess strong organizational skills, excellent communication abilities, and a passion for delivering outstanding service.

Key Job Functions:

1. Creation, Production, and Execution:
   
   
   
   
   • Create and execute à la carte desserts with consistency and a keen attention to presentation.
   • Produce high-quality desserts for buffets and banquets, including weddings and member events.
   • Handle daily production of artisan loaves, rolls, and specialty breads for multiple dining outlets.
     
     
2. Menu Development and Workflow Management
   
   
   
   
   • Assist in the development of seasonal menus and create dessert specials tailored to member preferences.
   • Maintain organized mise en place and ensure an efficient workflow in a high-volume kitchen environment.
   • Ensure proper storage, labeling, and rotation of all pastry and baking items to maintain freshness and quality.
     
     
3. Sanitation, Safety, and Team Collaboration
   
   
   
   
   • Uphold strict sanitation, food safety, and allergen protocols, with proficiency in gluten-free, dairy-free, and vegan production.
   • Collaborate closely with the Executive Chef and culinary team to meet service standards and timelines.
     
     
     
     
     
     

Job Qualifications:

• Minimum 3+ years of professional pastry or baking experience, preferably in a country club, hotel, or fine dining environment
• Strong proficiency in plated desserts, buffet-style pastry production, and bread making
• Solid foundation in doughs, custards, creams, chocolate, and baked goods
• Ability to manage hands-on production while maintaining quality during high-volume service
• Strong organizational skills and attention to detail
• Professional demeanor with a team-oriented mindset
• Culinary degree or formal pastry training preferred but not required