Fine-Dining Pastry Chef: Scratch Bread & Desserts

WindRiver Living; Northern (KY); Hybrid; USD 60,000 - 85,000; Full time

Job summary

WindRiver Living is recruiting a Pastry Chef to lead the pastry, dessert, and scratch bread programs for the Clubhouse Village dining room, banquets, and member events. The role partners with the Executive Chef to align pastry with the club’s culinary direction, oversees sourcing and cost, and upholds stringent food safety standards.

Responsibilities include designing plated desserts, baking from scratch, recipe development, and cross-kitchen collaboration to deliver a refined, premium

Qualifications

• High school diploma required; culinary baking & pastry arts degree/certificate preferred.
• ServSafe certification required or willingness to obtain within 15 days of employment.
• Minimum 2–5 years in a dedicated pastry or bakeshop role in fine dining, country club, resort, hotel, or high-volume bakery.

Responsibilities

• Design, execute, and deliver plated desserts, petit fours, ice creams, chocolates, and confections for fine dining, banquets, and events.
• Produce all breads, rolls, and viennoiserie from scratch daily; manage sourdough and preferments.
• Develop, document, cost, and maintain recipes and production specs for repeatable results.
• Coordinate with Executive Chef on pastry program alignment, sourcing, cost, and quality standards.
• Plan and execute pastry components for member events and special occasions; ensure freshness and consistency.
• Maintain food safety standards, hygiene, and cross-contamination controls; manage inventory and waste.

Skills

Pastry fundamentals

Laminated doughs

Plating & presentation

Food safety & sanitation

Allergen handling

Team collaboration

Recipe documentation

Education

High School Diploma

Culinary arts Baking & Pastry degree/certificate

Tools

ServSafe certification

Job description

WindRiver Living is recruiting a Pastry Chef to lead the pastry, dessert, and scratch bread programs for the Clubhouse Village dining room, banquets, and member events. The role partners with the Executive Chef to align pastry with the club’s culinary direction, oversees sourcing and cost, and upholds stringent food safety standards.

Responsibilities include designing plated desserts, baking from scratch, recipe development, and cross-kitchen collaboration to deliver a refined, premium