Pastry Chef - Lead Desserts for Events & Banquets

Grasslands Club; Gallatin (TN); On-site; USD 42,000 - 65,000; Full time

Job summary

Grasslands Club in Tennessee is seeking a Pastry Chef to lead our pastry production for à la carte dining, banquets, and club events. You’ll work at the bench with one pastry cook to shape desserts and seasonal specials.

3+ years in pastry or culinary roles are required, with strong knife skills and organizational abilities. Culinary degree preferred; you’ll maintain high standards of food safety and presentation, and work flexible hours including evenings and weekends.

Qualifications

• Culinary degree preferred.
• 3+ years of pastry or culinary experience.
• Strong pastry and knife skills; multitasking in a fast-paced kitchen.

Responsibilities

• Prepare pastries, desserts, and baked goods to established standards.
• Guide one pastry cook, providing hands-on direction on recipes, techniques, and presentation.
• Assist in developing recipes and seasonal specials.
• Ensure proper food preparation, portioning, and presentation at all times.
• Lead pastry kitchen operations in the absence of the Executive Chef or Sous Chef.
• Maintain food safety, sanitation, and storage standards per club SOPs.
• Monitor pastry inventory levels, place orders as needed, support food cost control and waste reduction.
• Organize daily production, including prep lists, line setup, and freezer pulls.
• Ensure proper labeling, dating, and rotation of all food items.
• Produce pastry and dessert items for weddings, member events, tournaments, and holiday celebrations.

Skills

Pastry

Leadership

Organizational skills

Education

Culinary degree

Job description

Grasslands Club in Tennessee is seeking a Pastry Chef to lead our pastry production for à la carte dining, banquets, and club events. You’ll work at the bench with one pastry cook to shape desserts and seasonal specials.

3+ years in pastry or culinary roles are required, with strong knife skills and organizational abilities. Culinary degree preferred; you’ll maintain high standards of food safety and presentation, and work flexible hours including evenings and weekends.