Pastry Cook

Columbia Country Club; Chevy Chase (MD); On-site; USD 55,000 - 75,000; Full time

Job summary

Columbia Country Club is seeking a Pastry Chef to lead the preparation, production, and presentation of all desserts, pastries, and baked goods for daily service and special events. You will ensure the highest standards of quality, consistency, and creativity while adhering to food safety and sanitation guidelines.

The role collaborates with the culinary and FOH teams to design seasonal dessert menus, support events, and deliver an exceptional dining experience for our members and guests.

Qualifications

• Proficient in pastry techniques, baking and dessert preparation.
• Follows recipes, maintains consistent quality and presentation.
• Strong knowledge of food safety, sanitation and kitchen hygiene.
• Assists with inventory, storage and basic cost control.
• Excellent organization and ability to work fast-paced environments.
• Willing to learn, take direction and collaborate with the culinary team.

Responsibilities

• Plan, prepare, and produce all baked goods, pastries, and desserts for daily service and events.
• Maintain high quality, consistency, and creative dessert presentation.
• Handle daily prep including scaling, mixing, and assembling pastry components.
• Manage inventory, assist with purchasing, and storage to control costs and waste.
• Provide product knowledge training and pre-meal briefings for BOH & FOH staff.
• Coordinate with culinary team on menus and event execution under Culinary Management.
• Develop and test new dessert recipes aligned with seasonal menus and club standards.
• Maintain pastry kitchen cleanliness and proper storage; ensure food safety standards.

Skills

Pastry techniques

Baking

Dessert production

Food safety

Inventory control

Team collaboration

Job description

Description

Position Summary:

The Pastry Chef is responsible for leading the preparation, production, and presentation of all desserts, pastries, and baked goods. This role ensures the highest standards of quality, consistency, and creativity while maintaining compliance with food safety and sanitation guidelines. The Pastry Chef collaborates closely with the culinary and FOH team to design seasonal dessert menus, support special events, and deliver an exceptional dining experience for members and guests.

Primary Duties and Responsibilities:

• Plan, prepare, and produce all baked goods, pastries, and desserts for daily service and special events.
• Ensure all food is consistently outstanding, balancing quality, consistency, and innovation.
• Complete daily prep duties including scaling, mixing, baking, and assembling pastry components to ensure readiness for service.
• Manage inventory, assist with food purchasing, and storage to control costs, ensure quality, minimize waste, and maintain FIFO (First In, First Out) compliance.
• Conduct product knowledge training, pre-meal briefings, and special culinary education programs for BOH & FOH personnel.
• Manage member take-out, large holidays, and special events while maintaining high standards of quality and service.
• Maintain accurate production records and ensure timely preparation of all pastry orders.
• Collaborate with the culinary team on menu planning and event execution under the direction of Culinary Management.
• Develop and test new dessert recipes that align with seasonal menus and club standards.
• Maintain cleanliness and organization of the pastry kitchen and storage areas.
• Monitor food safety, sanitation, and hygiene standards at all times.
• Inspect equipment regularly and report maintenance or repair needs.
• Execute other duties and special projects as assigned by Culinary Managers.

Requirements

• Basic knowledge of pastry techniques, baking, and dessert preparation.
• Ability to follow recipes and maintain consistency in quality and presentation.
• Understanding of food safety, sanitation, and proper kitchen hygiene.
• Ability to assist with inventory, storage, and basic cost control.
• Strong organizational skills and ability to work efficiently in a fast-paced environment.
• Willingness to learn, take direction, and work collaboratively with the culinary team.
• Innovative problem-solver with strong multitasking abilities.
• Excellent interpersonal, communication, and team-building skills; able to interact professionally with staff and members at all levels.
• Physically capable of performing job duties, including standing, sitting, and lifting/moving items up to 75 pounds.
• Comfortable working in a variety of environments, including indoor, outdoor, and mechanical spaces
• Willingness to work evenings, weekends, holidays including Mother's Day, Easter, Thanksgiving, Christmas, major club events, and on-call shifts as required