About the Club:
The California Club is a prestigious luxury private club catering to an exclusive membership of 1100 members, providing exceptional services and world-class amenities. With a dedicated team of 160 employees, we strive for excellence in every aspect of our operations, from fine dining and recreational facilities to tailored member experiences. We are seeking a highly experienced and dynamic Executive Pastry Chef to join our leadership team and contribute to the continued success of our club.
POSITION PURPOSE
We are seeking a creative, skilled and highly motivated Executive Pastry Chef tolead and oversee all aspects pf the pastry department at the prestigious California Club. This is a unique opportunity to craft exceptional, artfully designed pastries and desserts while maintaining the highest standards of quality and excellence. The Executive pastry chef will be responsible for the leadership development, and daily operations of the pastry team, creating an unforgettable dining experience fo our esteemed members.
Leadership and Management:
Lead and manage the pastry team, providing training and guidance. Prepare pastry and dessert items for buffet, banquet, and restaurant use according to standard recipes.
Oversee scheduling, performance evaluations, and professional development of the pastry team.
Maintain a positive and productive kitchen culture that fosters creativity, collaboration, and exceptional culinary standards.
Menu Development and Innovations:
Design and develop innovative, high quality pastry menus, including desserts, breads, pastries, and specialty items tailored to the club's culinary standards and members preferences.
Collaborate with the Executive Chef and the other departments to integrate pastry offerings into the overall dining experience.
Stay ahead of culinary trends and introduce new techniques, presentations, and seasonal offerings.
Operational Excellence:
Manage inventory and ordering of ingredients, ensuring quality and consistency of all pastry products
Maintain control of food and costs and minimize waste while maintaining the highest level of quality and presentation.
Ensure all pastries are prepared and presented in a timely manner and meet teh clubs quality standards.
Quality Control and Standards Compliance:
Ensure compliance with all food safety and sanitation regulations, maintaining a clean and organized pastry kitchen at all times.
Regularly assess the quality of pastries and desserts, adjusting as needed to ensure consistency and excellence.
Collaborate with the Executive Chef to ensure all dishes meet ythe club's standards of presentation, taste and guest satisfaction.
Members Engagement:
Personally engage with members on occasion, gathering feedback and tailoring offerings to their preferences and desires.
Work with the club's events coordination team to design and execute custom pastry menus for specials events, private parties, and members celebrations.
Qualifications:
Proven experience (minimum 3 years) as a Pastry Chef, with at least 2 years in a leadership role in a fine
dining or luxury club environment
Formal culinary training
Strong leadership skills with the ability to inspire and motivate a team
Exceptional knowledge of pastry techniques, dessert presentation and ingredient sourcing.
Creative and innovative approach to pastry design and menu development.
Strong organizational skills and ability to manage multiple tasks and priorities in a fast paced environment.
Knowledge of food and safety standards
Excellent communication skills and ability to engage with club members and guests.
A passion for pastry attention to detail and committment to excellence.
Other:
Regular attendance in conformance with the standards, which may be established from time to time, is essential to the successful performance of this position. Employees with irregular attendance will be subject to disciplinary action, up to and including termination of employment.
Due to the cyclical nature of the hospitality industry, employees may be required to work varying schedules to reflect the business needs of the Club. In addition, attendance at all scheduled training sessions and meetings is required.
Upon employment, all employees are required to fully comply with Club rules and regulations for the safe and effective operation of the Club's facilities. Employees who violate Club rules
and regulations will be subject to disciplinary action, up to and including termination of employment.
SUPPORTIVE FUNCTIONS
In addition to performance of the essential functions, this position may be required to perform a combination of the following supportive functions, with the percentage of time performing each function to be solely determined by the manager based upon the particular requirements of the Club:
Properly rotate food products in order to keep spoilage and waste to a minimum.
Ensure that all equipment in work area is properly cleaned.
Perform other duties as required, i.e., special orders/buffet presentations and cross- training.
Must possess basic computer skills.
Working knowledge of federal, state and local laws governing equal employment opportunity and civil rights, occupational safety and health, wage and hour issues, and labor relations, including, but not limited to the following statutes and their comparable state and local laws (where applicable): Title VII, ADEA, Equal Pay Act, Pregnancy Discrimination Act, FLSA, ADA, OSHA, FMLA, and NLRA.
Physical Demands
Most work tasks are performed indoors. Temperature generally is moderate and controlled by Club environmental systems; however, must be able to work in extreme temperatures like freezers (-10 F) and kitchens ( F), possibly for one hour or more.
Must be able to stand and exert well-paced mobility for up to 4 hours in length. Length of time of these tasks may vary from day to day and task to task.
Must be able to exert well-paced ability in limited space and to reach other departments of the Club on a timely basis.
Ability to physically handle knives, pots, mirrors, or other display items as well as grasp, lift and carry same from shelves and otherwise transport up to 50 pounds to every area of the kitchen. Ability to perform cutting skills on work surfaces, topped with cutting boards, 3 to 4 feet in height (banquet kitchen, prep kitchen, bake shop, etc.). Proper usage and handling of various kitchen machinery to include slicers, buffalo chopper, grinders, mixers, and other kitchen related equipment.
Ability to physically self-demonstrate culinary techniques, i.e., cutting, cooking principles, plate presentation, safety and sanitation practices.
Ability to create, build, handle, and dismantle displays up to 8 feet high, including ice carvings.
The worker is subject to noise. There is sufficient noise to cause the worker to shout in order to be heard above the ambient noise level.
Must be able to lift up to 15 lbs. on a regular and continuing basis.
Must be able to push and pull carts and equipment weighing up to 250 lbs. occasionally.
Must be able to bend, stoop, squat and stretch to fulfill cleaning tasks occasionally.
Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability and visual acuity.
Talking and hearing occur continuously in the process of communicating with guests, supervisors and subordinates.
Vision occurs continuously with the most common visual functions being those of near and color vision and depth perception.
Requires manual dexterity to use and operate all necessary equipment.
Must have finger dexterity to be able to operate office equipment such as computers, printers,
Ability to obtain and/or maintain any government required licenses, certificates or permits.
Grooming
All employees must maintain a neat, clean and well-groomed appearance per Club standards.
This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time,