Pastry Chef

Gozzer Ranch Golf and Lake Club; Coeur d'Alene (ID); On-site; USD 42,000 - 66,000; Full time

Job summary

Gozzer Ranch Golf and Lake Club in Coeur d'Alene, Idaho, is seeking an experienced Pastry Chef to lead our pastry program in a world-class resort kitchen. You will craft high-end desserts, supervise procurement, and ensure consistency with seasonal menus.

The ideal candidate has 4–5 years of pastry experience in top-tier resorts or clubs, a culinary degree, and proven ability to source local ingredients. Flexibility, leadership, and strong communication are essential for success.

Qualifications

• Pastry and desserts expertise required.
• Minimum 4–5 years in large world-class resorts, hotels, or clubs.
• Experience sourcing local ingredients and creating seasonal menu items.

Responsibilities

• Work with culinary and F&B leaders to set exemplary pastry standards and drive continual improvement.
• Lead by example in the Pastry department and anticipate business levels.
• Supervise daily procurement of pastry ingredients.
• Maintain quality control and daily procedures.
• Minimize waste with consistent procedures.
• Keep cleaning schedules and temperature records up to date.
• Create and implement new menu ideas with the Executive Chef.
• Organize kitchen and prep to handle daily restaurant covers.
• Monitor inventory levels with regular checks.
• Maintain kitchen equipment and ensure proper handling by staff.
• Ensure all pastry items meet standard recipes and taste/appearance standards.
• Ensure dishes are uniform with correct portion sizes as per Executive Chef specs.
• Prevent use of contaminated products at any stage.
• Comply with government, safety, health, and security standards.
• Other duties as assigned.

Skills

Pastry & desserts

Menu concept development

Procurement

Quality control

Team collaboration

Education

Culinary degree

Job description

Key Responsibilities

• Work with all culinary and F&B leaders to create exemplary culinary standards and an environment of continual improvement.
• Lead by example in the Pastry department, and anticipate business levels.
• Supervise daily procurement of specific pastry ingredients.
• Ensure continual product quality control and procedures are maintained on a daily basis.
• Minimize spoilage, waste, and over production with consistent procedures.
• Ensure all cleaning schedules, temperature records, opening/closing checklists are completed and recorded daily.
• Continuously creating and implementing new menu ideas with the Executive Chef.
• Organize the kitchen and preparations in an efficient manner to cope with the daily restaurant covers.
• Monitoring inventory levels through regular inventory checks.
• Maintain all equipment and be sure it is properly handled and maintained by all culinary staff.
• Responsible for the quality of all pastry items prepared in the kitchen and ensure standard recipes are being followed on a consistent basis.
• Consistently checks food for taste, temperature, and visual appeal.
• Ensuring all dishes are uniform and that established portion sizes are adhered per the specifications set out by Executive Chef.
• Prevent the use of contaminated products in any phase of food preparation.
• All government, safety, health, and security standards are complied through the department at all times.
• Any other duties as assigned.

Qualifications

• Culinary degree and pedigree preferred.
• Proven experience and expertise in pastry and deserts.
• Minimum of four to five years’ experience in large world class resort, hotels and clubs.
• Experience sourcing local ingredients and creating menu items based upon seasonal ingredients.

Additional Requirements

• Must be able to work flexible work hours/schedule including evenings, weekends, and holidays. Long hours may be required due to business demands.
• Positive attitude, professional demeanor, and exceptional communication and interpersonal skills to deliver service to members, guests, and team members.
• Ability to work in a team environment.
• Ability to stay calm and focused during the busiest of times.
• Ability to work a flexible schedule, including evenings, weekends, and holidays, and a shift greater than eight hours in length.
• Ability to read, write, speak, and understand English; additional languages preferred.
• Ability to meet the physical demands of the position including, but not limited to, working indoors and outdoors in all weather conditions, standing, walking, and moving for periods of greater than eight hours, and lifting and carrying items sometimes greater than fifty pounds.