Pastry Cook

Bellerive COUNTRY CLUB; Chesterfield (MO); On-site; USD 32,000 - 52,000; Full time

Job summary

Bellerive Country Club is seeking a Pastry Cook to produce a variety of pastries and desserts for club events and menu items. You will work closely with the Catering Department to deliver high quality, presentation-focused desserts that align with our standard recipes and service standards.

Ideal candidates have strong pastry skills, two years of kitchen experience, and the ability to work in a fast-paced environment.

Qualifications

• Must be competent in basic and complex pastry methods.
• Able to drive pastry production independently.
• Strong time management and attention to detail.
• Ability to work overtime including nights, weekends, holidays.
• Must read, write, and communicate fluent English; follow safety standards.

Responsibilities

• Daily production of pastry items.
• Collaborate with Catering Department to create excellent membership experiences.
• Create new desserts to renew Club menus.
• Decorate pastries with icings, toppings, etc., for presentation.
• Check quality of materials and condition of equipment used for cooking.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Other duties as assigned by the Executive Sous Chef and culinary leadership team.

Skills

Pastry methods

Time management

Attention to detail

Fast-paced environment

Education

High School Diploma or equivalent

Two-year culinary program

Job description

Position Summary

The Pastry Cook will cook and prepare a variety of food products, including cookies, cakes, banquets, and ala carte desserts according to the Club’s standard recipes using a variety of equipment and utensils according to the daily prep list. Works in concert with the Front of House staff by communicating effectively during service and/or events/banquets.

Core Four Competencies

• Drive a culture of excellence with a focus on attention to detail amongst all culinary staff to create “wow” moments for membership.
• Ensure membership and guest satisfaction while also managing/operating in such a manner that aligns with Bellerive’s fiscal and budgetary goals.
• Enhance member experience through proper training and continuous accountability/execution amongst all culinary staff.
• Continuously strives to create and maintain a culture of positivity, inclusion, excellence, collaboration, and accountability amongst all kitchen staff, and models said behavior at all times both inside and outside the scope of culinary reach.

Job Responsibilities

• Responsible for the daily production of pastry items.
• Works directly with the Catering Department to create excellent membership experiences.
• Creates new and exciting desserts to renew Club menus and engage the interest of Members.
• Decorates pastries using different icings, toppings, etc., to ensure beautiful and exciting presentations.
• Checks quality of material and condition of equipment and devices used for cooking.
• Maintain a lean and orderly cooking station and adhere to health and safety standards.
• Other appropriate duties as assigned by the Executive Sous Chef and other members of the culinary leadership team.

Job Requirements

• Must be competent and knowledgeable in basic and complex pastry methods.
• Must have the ability to drive pastry production independently.
• Must have the ability to balance multiple projects and have strong project and time management skills. Must possess high attention to detail.
• Must display an aptitude for working in a fast-paced environment with a demonstrated ability to work autonomously, take direction, and exercise good judgment. Must have the ability to reason and apply common-sense understanding to situations encountered.
• Must have authority to reason and apply common sense understanding to situations encountered.
• Must have a high level of professionalism and interpersonal skills in order to communicate and work well with employees at all levels within the organization and maintain all information in the strictest of confidence. Must use tact and diplomacy when dealing with others.
• Ability to read, write, and communicate fluent English; compose documents in the appropriate business style using correct grammar and spelling; communicate clearly using proper grammar and diction over the telephone.
• Ability to simultaneously process routine daily functions, resolve sensitive issues, and complete complex assignments utilizing above-average critical thinking skills.
• Ability to work overtime as necessary, as well as nights, weekends, and holidays when needed to ensure the appropriate demands of the department.
• The physical demands of this position are representative of those that might be met by an employee for them to successfully perform the essential functions of the position. These include being both mobile and stationary throughout the workday and having the ability to transport fifty (50) pounds.

Qualifications / Education

• High School Diploma or equivalent required.
• Successful completion of a two (2) year course at a culinary school preferred.
• Minimum two (2) years of experience in kitchen preparation and cooking required.
• Must have the ability to comply with county health regulations regarding Hepatitis A vaccinations.

Bellerive Country Club is an equal opportunity employer. Bellerive Country Club does not discriminate against any employee regardless of race, color, religion, sex, age, national origin, ancestry, disability, pregnancy, citizenship status, veteran status, gender identity, gender expression, sexual orientation (real or perceived), genetic information or any other characteristic protected by applicable United States federal, state, or local law.