Job Description

Job Description

Job Description

Description:

About the Position

The Pastry Chef is responsible for the entire production of breads, pastries, sweets, ice-creams, fillings and toppings, including their design, creation, execution and presentation. This position is responsible for daily preparation of all baked goods and pastries for the a la carte, private dining, specialty orders, to go orders and is responsible for creating/recommending the dessert menu and dessert specials. The Pastry Chef demonstrates strong leadership qualities with attention to detail in elevating and sustaining an exceptional pastry program. The Pastry Chef is accountable for the quality and consistency of all pastry products, leading, directing and overseeing pastry cooks and ensuring breads and pastries are produced and served according to specifications.

This position reports to the Director of Culinary

About Grey Oaks Country Club

Considered one of the premier Country Clubs in Florida, Grey Oaks opened in 1993 and encompasses the Grey Oaks and Estuary communities, along with 54 holes of championship golf. The Club’s facilities include a 63,000-square-foot east clubhouse, 12,000-square-foot golf pro shop, golf performance center, 30,000-square-foot wellness center, sports center, and the pool café, a 22,000-square-foot complex with indoor and outdoor dining overlooking an expansive resort-style pool with a wading entrance, waterfall, and lap lanes. Additionally, The Estuary offers a 20,000-square-foot clubhouse with indoor and outdoor dining overlooking the golf course, as well as a golf pro shop and his-and-her locker and card rooms.

In addition to our facilities and amenities, our staff continuously commits itself to unparalleled professional service for our members and their guests.

There are over 250 professionals working at Grey Oaks.

Located in Naples, Florida, Grey Oaks holds the coveted designation as a Platinum Club of America. Learn more at our website

About You

You are an outgoing and personable professional who is both adept and enthusiastic about effectively communicating with all types of people. You are organized, capable, and highly proactive. You understand that service is at the heart of your job.

You understand and live by the concept of being a "team player," making sure that collaboration is essential to your success, as well as the success of those you work with.

Most importantly, your values align with the values and culture of our members and our Club. Those values are on display every day and displayed with every decision you make.

Primary Responsibilities:

Preparing, baking and overseeing all breads and desserts for two (2) restaurants serving breakfast/lunch/dinner menus upwards of 200-300+ per day during season, as well as 400+ private events annually.

Leading, directing, scheduling, coaching, training, monitoring and evaluating all pastry cooks.

Planning and anticipating that the proper levels of pastry items are prepared based on forecasted needs and special orders and they are promptly delivered to the designated location for consumption.

Ensuring that pastry shop is sanitary, neat, clean, organized and maintained as a safe work environment.

Managing the inventory of all products and supplies needed for the pastry shop, including ordering, ensuring proper rotation of products and utilizing controls to minimize food supply and waste.

Operating all pastry shop equipment in a safe manner and practicing proper personal hygiene and ensuring all pastry cooks are properly trained and operating all pastry shop equipment and practicing proper personal hygiene.

Developing pastry cooks through training and delegating specific tasks and responsibilities by providing clear and complete instructions and expectations and ensuring pastry cooks are learning and developing their pastry skills.

Developing pastry shop recipes and techniques for pastry production that provide a consistent high-quality product and exercises portion control over food items.

Preparing and overseeing all baked goods, puddings, gelatins, frozen desserts, stewed and baked fruits, pies, cakes, pastries, icings, custards, fondants, puff pastry items and fillings used in desserts.

Managing and overseeing the pastry cart and buffet dessert table setup and presentation.

Creating/recommending the dessert menu and consulting with events, Executive Chef or event hosts on dessert menus for Club or private events.

Continuously learning about the new creations, techniques and industry trends for pastries and applying what is learned to

Attend and participate in all Banquet Event Order (BEO) meetings.

Observes safety and security procedures and uses equipment and material properly to ensure a safe workplace for all team members.

All duties as assigned by management.

Requirements:

Education/Experience

A minimum of an associate’s degree in culinary with a concentration in pastry or related degree, certification or equivalent years of experience.

Ability to work flexible schedules, including weekends and holidays.

Full comprehension, understanding and knowledge of safety, sanitation and food handling procedures.

Full comprehension and understanding of federal, FL state and local health and safety regulations.

Ability to create new desserts which pair well with foods and wines offered on the menu.

Ability to create, read, understand and follow recipes, ability to add, subtract, multiply and divide in all units of measure, using whole numbers, common fractions, decimals and work with mathematical such as probability and inference.

Proficiency in Microsoft Office, specifically Word and Excel

Compensation & Benefits Grey Oaks has an attractive compensation, benefits program, 401k plan with a generous matching contribution, a great work environment and the opportunity to work and learn from some of the best in the industry.Grey Oaks is an Equal Opportunity Employer

Job Tags

Holiday work, Local area, Outdoor, Flexible hours,

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