Pastry Chef

Twice; Pleasanton (CA); On-site; USD 75,000 - 85,000; Full time

Job summary

Castlewood Country Club seeks a Sous Chef with pastry focus to assist the Executive Chef in supervising kitchen operations and leading the Pastry and Dessert Program. You will oversee daily pastry production for service and special events, including wine dinners, while training staff and ensuring quality and cost controls.

This role emphasizes hands-on pastry execution and adherence to sanitation standards, with leadership responsibilities and opportunities to contribute to menu development and

Qualifications

• Previous Pastry Chef experience required.
• Strong hands-on pastry and dessert production skills with leadership capability.
• Knowledge of sanitation standards and applicable health codes.
• Food Safety and Sanitation Certification required.
• Ability to read, write, and speak English as required.

Responsibilities

• Oversee and manage pastry and dessert production for daily service and events.
• Lead and train pastry staff; mentor team.
• Maintain quality, portion control, and presentation of desserts.
• Ensure cost control, inventory, and daily production planning.
• Assist Executive Chef with ordering and menu development.

Skills

Hands-on pastry

Dessert production

Leadership

English literacy

Job description

The Sous Chef - Pastry Focus assists the Executive Chef in the overall supervision of kitchen operations, with direct responsibility for the Pastry and Dessert Program. This role emphasizes hands‑on pastry execution, dessert production for daily service and special events (including wine dinners), staff training, quality control, and cost management while maintaining the highest culinary and sanitation standards.

Description

• Castlewood Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon.
• $75,000 - $85,000

Essential Duties and Responsibilities

• Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program.
• 51% of each day is to be dedicated to management and supervisory duties.
• Execute and supervise the production of consistently high-quality desserts for restaurant service, special events, and wine dinners.
• Provide leadership, guidance, evaluation, and support to the Pastry Chef and pastry team through hands‑on involvement and mentorship.
• Ensure all standardized recipes are followed consistently, maintaining presentation, portion control, and flavor profiles.
• Adhere to established cost and quality control procedures, including food production charts, inventory par levels, food costing sheets, and usage records.
• Assist the Executive Chef with ordering food products and processing requisitions accurately and efficiently.
• Maintain and implement daily food preparation lists to ensure operational efficiency.
• Monitor and ensure daily maintenance and proper use of all kitchen equipment.
• Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations.
• Ensure proper receiving, storage, temperature monitoring, rotation, and labeling of all food products.
• Assign duties to kitchen associates to support efficient workflow and productivity.
• Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts.
• Support the achievement of departmental budgetary objectives and food cost targets.
• Train and supervise associates in proper food preparation techniques, dessert execution, and equipment operation.
• Assist in developing and implementing ongoing culinary and pastry training programs.
• Assist management in interviewing, hiring, training, scheduling, performance evaluation, coaching, rewarding, and disciplining kitchen associates as needed.
• Assist in managing kitchen staff, including but not limited to Cooks and Stewards.
• Maintain regular and reliable attendance.
• Incorporate safe work practices into all job functions.

Physical Demands

• Frequently stands and walks; uses hands for food preparation; talks and hears.
• Regularly reaches with hands and arms; tastes and smells food products.
• Occasionally sits, stoops, kneels, crouches, or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

Work Environment / Noise Level

• Occasionally works in wet or humid conditions (non-weather).
• May be exposed to toxic or caustic chemicals.
• Occasionally works in extreme heat or cold (non-weather), including outdoor conditions as required.
• Noise level is moderate.

Certificates / Licenses

• Food Safety and Sanitation Certification required.

Job Knowledge, Skills, and Abilities

• Previous Pastry Chef experience required.
• Strong hands‑on pastry and dessert production skills with leadership capability.
• Knowledge of accepted sanitation standards and applicable health codes.
• Ability to read, write, and speak English as required for communication, training, and equipment operation.