Executive Pastry Chef

Forsyth Country Club Inc; Winston-Salem (NC); Vor Ort; USD 80.000 - 90.000; Vollzeit

Benefits dieser Stelle

401(k) with company match

Medical, dental, vision, life, and dis

Disability insurance

Flexible Spending Account (FSA)

Paid Time Off and holiday pay

Employee Assistance Program

Employee meals

Golf privileges

Uniforms provided

Training and education opportunities

Scholarship program

Employee appreciation events

Zusammenfassung

Forsyth Country Club in Winston-Salem, NC seeks an Executive Pastry Chef to lead the club's pastry program, overseeing desserts, breads, and mignardise for outlets and events. The role develops pastry menus and ensures excellence in presentation and service.

The successful candidate will guide creative dessert concepts, maintain quality and consistency, and mentor kitchen staff within a premier private club environment.

Qualifikationen

• High school diploma or equivalent; culinary training preferred.
• Prior experience as a Pastry Chef or Lead Pastry Cook required.
• Current Food Handler or Safe Serve certification required.

Aufgaben

• Prepares or supervises the daily pastry prep and plating of desserts, breads, pastries, and mignardise.
• Supports cost controls, food requisitioning, production planning, and inventory management for pastry.
• Maintains quality, presentation, and consistency of pastry offerings across club outlets and events.
• Collaborates with the Director of Culinary Operations and leadership to ensure menu execution and standards.

Kenntnisse

Pastry experience

Food safety

Leadership

Ausbildung

Culinary degree preferred

Jobbeschreibung

About the Organization Founded in 1911, Forsyth Country Club is a premier, member-owned private club located in Winston-Salem, North Carolina. With more than 111 years of history and tradition, the Club proudly serves 942 member families and is recognized as a Distinguished Club by BoardRoom Magazine. Forsyth Country Club is committed to a culture of excellence, hospitality, and professional growth. The Club invests in its employees through continuing education, leadership development, and opportunities for career advancement. Located in the heart of Winston-Salem, the Club is part of a vibrant and growing community known for its innovation, arts, education, and exceptional quality of life. The metropolitan area of approximately 250,000 residents offers the amenities of a larger city while maintaining a welcoming atmosphere and affordable cost of living. Forsyth Country Club blends rich tradition with a forward-thinking approach to member service and employee engagement, creating an environment where both members and employees take pride in belonging.

Category Culinary

Club Facilities

• 45,000 sq. ft. clubhouse with recently renovated casual dining, bar, and patio seating
• 18-hole Donald Ross golf course
• 11 outdoor tennis courts
• 2 platform tennis courts
• 4 pickleball courts
• 18,000 sq. ft. Pool & Fitness Pavilion featuring a wellness center, pool kitchen, locker rooms, laundry, and maintenance facilities

Benefits & Perks

• 401(k) with company match
• Medical, dental, vision, life, and disability insurance
• Flexible Spending Account (FSA)
• Paid Time Off and holiday pay
• Employee Assistance Program
• Employee meals
• Golf privileges
• Uniforms provided
• Training and education opportunities
• Scholarship program
• Employee appreciation events

Job Summary

The Executive Pastry Chef leads Forsyth Country Club’s pastry and baking program, overseeing the preparation, quality, presentation, and variety of desserts, breads, pastries, mignardise, and specialty items for the Club outlets and events. The position develops and executes pastry menus with the guidance and approval of leadership, bringing creativity and innovation to continually enhance the member dining experience while maintaining the Club’s standards for quality and consistency.

Job Duties & Responsibilities

• Prepares, or directly supervises kitchen staff in, the daily preparation and plating of sweet items, sauces, breads, pastries, and featured items, ensuring proper cooking methods, garnishing, presentation, and portion sizes in accordance with standardized recipes
• Assists the Director of Culinary Operations with cost controls, food requisitioning, production planning, and inventory management related to pastry and bakery products

  Minimum Qualifications & Experience

  • Any combination of education and experience equivalent to graduation from high school or any other combination of education, training or experience that provides the required knowledge, skills, and abilities
  • Culinary Graduate preferred
  • Prior experience as a Pastry Chef or Lead Pastry Cook required
  • Must hold current Food Handlers or Safe Serve Certificate

  INTERPERSONAL SKILLS

  • Ability to interact positively and professionally with the Executive Chef, supervisors, management, coworkers, members, guests, vendors, and the public to promote teamwork and maintain a positive Club environment
  • Ability to produce a high volume of work in a timely manner while maintaining accuracy, consistency, quality, presentation, and attention to detail
  • Ability to report to work regularly and on time, follow directions and established procedures, accept constructive feedback, work effectively with others, and treat coworkers, supervisors, members, and guests with respect and courtesy
  • Ability to work effectively under pressure and maintain composure and professionalism during busy service periods, special events, and high-volume production
  • Ability to prioritize tasks, manage multiple responsibilities, and adjust to changing production and service needs
  • Ability to work collaboratively with culinary and service teams to support a positive member and guest experience

  LANGUAGE SKILLS

  • Ability to read and understand recipes, production sheets, menus, food safety procedures, equipment instructions, and other written materials related to pastry and kitchen operations
  • Ability to communicate effectively with the Executive Chef, supervisors, coworkers, service staff, vendors, members, and guests
  • Ability to effectively present information and respond to questions regarding pastry offerings, ingredients, preparation methods, and special requests
  • Ability to understand and follow written and verbal instructions, including recipes, production schedules, specifications, and food safety requirements

  COMPUTER SKILLS

  • Basic proficiency with Microsoft Office programs, including Word and Excel
  • Ability to use computer-based systems for recipes, production planning, inventory, ordering, scheduling, communication, and other kitchen-related functions
  • Ability to enter, maintain, and retrieve information using spreadsheets, recipes, production records, inventory systems, or other applicable software
  • Working knowledge of various computer software programs and the ability to learn new technology and systems as required

  MATHEMATICAL SKILLS

  • Ability to accurately measure and calculate ingredients, recipe quantities, portions, yields, and production requirements
  • Ability to adjust recipes based on volume, serving requirements, and production needs
  • Ability to calculate basic percentages, proportions, weights, measurements, and conversions commonly used in pastry and baking production
  • Ability to understand and apply basic food cost and portion-control concepts

  REASONING ABILITY

  • Ability to identify and resolve practical problems related to pastry production, food quality, equipment, timing, presentation, and service
  • Ability to prioritize and organize multiple production tasks while meeting established deadlines and service requirements

    Schedule Requirements

    • Due to the cyclical nature of the hospitality industry, employees may be required to work varied schedules, weekends, holidays, and overtime to reflect the business needs of the Club
    • Employees will be required to attend mandatory group and/or departmental meetings in addition to their regular work schedule as necessary

    Training

    • This role includes hands‑on shadowing and mentorship with the Director of Culinary to ensure success and skill development

    Travel Required

    • None

    Physical Demands

    • Regularly required to talk and hear and is frequently required to stand and walk for extended periods
    • May also be required to sit; use hands and fingers to handle, manipulate, or feel objects and equipment; reach with hands and arms; and bend, stoop, kneel, crouch, or work in confined spaces
    • Ability to continuously walk, stand, bend, reach, and perform other physical activities necessary to complete essential job functions in a commercial kitchen environment
    • Occasionally lift and/or move items weighing up to 60 pounds
    • Specific vision abilities required include close vision, distance vision, depth perception, and the ability to visually inspect food products for quality, presentation, and proper preparation
    • Some duties may be performed outdoors

    Full-Time/Part-Time: Full-Time

    Exempt/Non-Exempt: Exempt

    Location: 74342 Forsyth Country Club

    Position: Executive Pastry Chef

    Shift: Various Shifts

    Pay Scale: 80,000 annual salary

    We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status or any other characteristic protected by law.

    This position is currently accepting applications.