Executive Pastry Chef

Frenchman'S Creek; Florida; On-site; USD 132,000 - 178,000; Full time

Job summary

Frenchman’s Creek Beach & Country Club seeks an Executive Pastry Chef to lead the pastry program across multiple venues. You will shape the club's dessert identity, oversee production, and elevate the member dining experience through craftsmanship and hospitality.

This role requires mastery of classic and contemporary pastry techniques, strong business acumen, and the ability to inspire excellence in a high-volume luxury operation.

Qualifications

• Minimum 10 years progressive pastry experience with 5+ years leadership in luxury settings.
• Degree or certification in Baking & Pastry Arts preferred.
• ACF or WACS pastry certification encouraged.

Responsibilities

• Provide creative direction for all pastry offerings across venues.
• Lead and develop Pastry Chef de Cuisine and pastry staff.
• Develop seasonal menus and signature desserts.
• Manage food and labor costs for multi-outlet operation.
• Ensure HACCP and health department regulations.

Skills

Pastry leadership

Team development

Menu development

Cost management

Education

10+ years pastry experience

Baking & Pastry degree/certification

ACF/WACS CEPC/CMPC/WCEPC

Job description

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Executive Pastry Chef

Salary: $155,000.00 Annually

FRENCHMAN'S CREEK

JOB DESCRIPTION

Job Title: Executive Pastry Chef

Department: Culinary

Reports To: Executive Chef

FLSA Status: Exempt

SUMMARY:

The Executive Pastry Chef provides visionary leadership for the pastry and bakery program throughout Frenchman's Creek Beach & Country Club. This role shapes the club's dessert identity, oversees production across multiple venues, and elevates the member dining experience through exceptional craftsmanship, innovation, and hospitality. Directs all pastry kitchens, develops seasonal and signature menus, optimizes financial performance, and builds a world-class pastry team. Success in this role requires mastery of classic and contemporary pastry techniques, strong business acumen, a collaborative leadership style, and the ability to inspire excellence across a high-volume luxury operation.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

Operational Oversight:

• Provide creative direction for all pastry offerings including à la carte dining, buffets, amenity programs, bakery production, catering, and weddings.
• Maintain a cohesive visual and culinary brand identity rooted in elegance, flavor balance, and luxury presentation.
• Introduce innovations aligned with member preferences, luxury trends, and the club's mission.
• Implement strong systems for recipe control, portioning, production planning, and workflow efficiency.
• Partner with Director of Culinary to support service integration and operational synergy.

Leadership & Team Development:

• Recruit, mentor, and develop Pastry Chef de Cuisine, Pastry Sous Chefs, Bakers, and Pastry Cooks into a high-performing team.
• Conduct structured evaluations, performance coaching, and skills growth plans.
• Cultivate a culture of creativity, collaboration, and accountability.

Menu & Culinary Development:

• Create and refine menus that highlight seasonality, artistry, and elevated techniques.
• Craft unique amenities, holiday features, showpieces, and immersive culinary experiences.
• Ensure all recipes reflect refined flavor profiles and flawless execution.
• Uphold Frenchman's Creek's standards for luxury experience, elegance, and high-quality ingredients.
• Manage food and labor costs, strategically balancing elevated offerings with cost efficiency.
• Maintain accurate inventory, minimize waste, and track purchasing with attention to par levels.
• Develop strategic scheduling that aligns with business volume across multiple outlets.

Safety & Sanitation:

• Ensure compliance with HACCP, ServSafe, and all health department regulations.
• Maintain impeccable standards of cleanliness, organization, and equipment maintenance.
• Promote and enforce safe work practices throughout the kitchen.

Member Experience:

• Uphold the club's reputation by ensuring all culinary experiences reflect the highest standards of hospitality, consistency, and presentation.
• Craft signature pastry offerings that enhance the club's identity and elevate every dining touchpoint.
• Collaborate with Food & Beverage leaders to ensure seamless delivery, perfect timing, and strong member satisfaction.

SUPERVISORY RESPONSIBILITIES

• Direct supervision of Pastry Chef de Cuisine, Pastry Sous Chefs, Bakers, Pastry Cooks, and support staff.
• Responsible for hiring, onboarding, training, evaluations, and ongoing professional development.

QUALIFICATIONS

• Mastery of pastry and baking fundamentals including laminated doughs, gateaux, viennoiserie, chocolates, confections, breads, wedding cakes, bonbons and petits fours,and advanced plated desserts.
• Proven experience leading large-scale pastry production in a luxury environment.
• Strong interpersonal and communication abilities that elevate team culture.
• Advanced operational and financial understanding of multi-outlet pastry leadership.
• Ability to work a flexible schedule including late evenings, weekends, and holidays.

EDUCATION AND/OR EXPERIENCE

• Experience: Minimum 10 years progressive pastry experience with 5+ years leadership in luxury resorts, high-end private clubs, or fine dining.
• Education: Degree or certification in Baking & Pastry Arts from an accredited institution preferred.
• Professional ACF or WACS pastry certification (CEPC, CMPC, or WCEPC) strongly encouraged.

LANGUAGE SKILLS

• Ability to read, write, and speak in English preferred.

MATHEMATICAL SKILLS

• Ability to measure and calculate ingredients, adjust recipes, and follow portioning guidelines.

REASONING ABILITY

• Able to troubleshoot, adapt to changing needs, and solve problems with sound judgment.

PHYSICAL DEMANDS

• While performing the duties of this job, the employee is regularly required to stand, walk, use hands, reach, stoop, kneel, crouch, talk, hear, taste, and smell.
• Must regularly lift and/or move up to 25 lbs, and occasionally up to 50 lbs.

WORK ENVIRONMENT

• Fast-paced, high-volume kitchen environment.
• Exposure to hot and cold conditions, moving mechanical parts, humidity, and airborne particles may occur.
• Noise level is usually moderate to high.

SAFETY

• We need to always work safely and assist others to work safely by following departmental and company safety procedures.