Pastry Cook

GOEBEL FIXTURE COMPANY; Chevy Chase (MD); On-site; USD 29,000 - 32,000; Full time

Job summary

Chevy Chase Club seeks a Pastry Cook to support the pastry department, assisting the Executive Pastry Chef and ensuring dessert quality across our venues. The role emphasizes consistency, cleanliness, and teamwork in a fast-paced club environment.

You will train Pastry Interns, uphold safety standards, and contribute to menu ideas while delivering skillful, ingredient-driven pastries for our members and guests.

Qualifications

• High School Diploma or equivalent required.
• A 2-year pastry/baking degree OR 4+ years of pastry experience.
• Ability to read and measure in English and Imperial units.
• Strong time management and multitasking under fast-paced conditions.
• Excellent communication and safety protocol knowledge.

Responsibilities

• Support pastry department operations and assist the Executive Pastry Chef.
• Ensure high quality dessert offerings and consistency across outlets.
• Train Pastry Interns/Externs and supervise junior staff.
• Maintain inventory, prep, and presentation of pastries.
• Follow standardized recipes and collaborate on menu development.

Skills

Time management

Multitasking

English proficiency

Attention to detail

Professionalism

Education

High School Diploma or equivalent

Pastry/baking degree

4+ years pastry experience

Job description

• Base Pay $21.00 - $23.00 / Hour
• Employee Type FT Non Exempt
• Required Degree High school
• Manage Others No

Contact information

• Name Sarah Nissen
• Phone [phone] x 370
• Email [e-mail]

Description

KEY RELATIONSHIPS :

Internal : Fellow back of house employees, front of house employees

External : All Club Members and their Guests.

Pastry Cook:

If you love to prepare skillful, ingredient-driven pastries that celebrate the success of our lauded outlets, The Elm, The Tap, The Winter Center, Banquets, then this is the job for you. We are seeking c onsistent execution in pastry arts that will exceed our members’ expectations. You will be responsible for supporting the operations of the pastry department, assisting the Executive Pastry Chef in all duties, ensuring excellent quality throughout our dessert offerings. Assist in training, our Pastry Interns/Externs.

ABOUT YOU:

• You present initiative and ingenuity with minimal supervision and possess excellent time management and multi-tasking skills.
• You take pride in being the final ‘inspector’ of your pastry creations.
• You have an optimistic personality, and you thrive in a fast-paced environment.
• You lead by example, exhibiting a calm demeanor, maturity, professionalism and leadership skills.
• You possess a working knowledge and understand the nuances between front and back of house and BEO’s.
• You are a multi-tasking guru that maintains a high level of organization and detail.

WHAT YOU NEED TO BE SUCCESSFUL:

• High School Diploma or equivalent AND a 2-year pastry/baking degree OR 4+ years’ experience in the pastry industry.
• Ability to read, write, compute, communicate in English and Imperial measurements.
• Ability to quickly assess situations, determine priority, create a strategy and implement it.
• Effective and engaging communication with fellow associates, supervisors, managers and staff.
• Knowledge of all safety protocols for both BOH & FOH areas.
• Able to function with prolonged periods of standing and walking in hot kitchen environment.
• Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo etc...
• Production, preparation and presentation of all pastries.
• Read, understand and execute standardized recipes provided by the Executive Pastry Chef.
• Collaborate with Executive Pastry Chef, Executive Sous Chef & Executive Chef in potential creation of menu development.
• Assist in the procurement, inventory and organization of all items needed for the Pastry Shop.
• Monitor food quality in all freezers, coolers and dry storage for proper handling and rotation.
• Ensure quality and consistency set forth by Executive Pastry Chef, and ultimately the Executive Chef.
• Read, understand and implement BEO’s.
• Make logical decisions relating to storage par levels, must be able to organize and prioritize daily par sheets.
• Understand the importance of providing a safe, sanitary work environment which conforms to all standards and regulations and achieves profitable, competitive food quality.
• Be cognizant and report on the need for maintenance and sanitation of the kitchen, equipment, and related areas.
• Assist other team members/kitchens as needed with special projects, requests, VIP events or to support during staffing shortages as directed.
• Comply with attendance rules and regulations and be available to work on a regular basis.
• Pastry does not have set days off or a set schedule. If a specific day is needed, it must be submitted in accordance with the Chevy Chase Club Culinary Request Off requirements.
• All other duties outlined by the Executive Pastry Chef / Executive Chef

PHYSICAL, ENVIRONMENTAL, COGNITIVE, AND SOCIAL REQUIREMENTS:

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

COGNITIVE REQUIREMENTS:

Minimal

Simple

Average

Difficult

Complex

Calculating

X

X

Analyzing

X

Planning

X

Documenting

X

Implementing

X

Communicating

X

Presenting

X

PHYSICAL REQUIREMENTS: Please indicate the frequency of activity required of the employee to perform the job.

NOTE: All requirements are subject to possible modification to reasonably accommodate individuals with disabilities.

NEVER
0 Hours

OCCASIONALLY
up to 3 hours

FREQUENTLY
3-6 hours

CONSTANTLY
6-8+ hours

X

Walking

X

X

X

X

Climbing

X

Kneeling

X

X

Hand Use: Dominant Hand:

X

Is repetitive use of hand required?

X

Simple Grasping (right /left hand)

X

Power Grasping (right/left hand)

X

Fine Manipulation (right/left hand)

X

Pushing and Pulling (right/left hand)

X

Reaching (above/below shoulder level)

X

LIFTING

CARRYING

Never

0 hours

Occasionally

up to 3 hours

Frequently

3-6 hours

Constantly

6-8+ hours

Height – up to

Never

0 hours

Occasionally

Up to 3 hours

Frequently

3-6 hours

Constant

6-8+ hours

Distance – up to

0-10 lbs.

X

12 ft

X

8 ft

11-25 lbs.

X

12 ft

X

20 ft

26-50 lbs.

X

8 ft

X

20 ft

51-75 lbs.

X

8 ft

X

20 ft

76-100 lbs.

X

8 ft

X

20 ft

100+ lbs.

X

-

X

20 ft

SOCIAL CONTACT: This section describes the position's work relationships with both property guests and other employees.

Minimal

Moderate

Frequent

Works Alone

X

X

X

Works as a Team

X

ENVIRONMENTAL FACTORS: Please indicate which environmental issues exist and describe them.

Y

N

(IF YES, PLEASE BRIEFLY DESCRIBE)

a. Driving cars, trucks, forklifts and other equipment?

X

b. Working around equipment and machinery?

X

X

Stairs, property terrain and kitchen floors

d. Exposure to excessive noise?

X

e. Exposure to excessive vibration?

X

f. Exposure to extremes in temperature, humidity, or wetness?

X

g. Exposure to dust, gas, fumes, or chemicals?

X

h. Working at heights?

X

Storeroom shelving, step stools

i. Operation of foot controls or repetitive foot movement?

X

j. Use of special visual or auditory protective equipment?

X

k. Working in cramped quarters?

X

Pastry area, Cooler, Freezer, Storerooms

X

X

Mixers, Induction burners in Pastry, Small ware equipment

n. Working with bio-hazards such as:

X

Cleaning chemicals, Cuts, Dish machine, grease traps

NOTE: A review of this description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and requirements are essential job functions. Due to the nature of a Private Club, we are available 24 hours a day, seven days a week, no set work schedule is guaranteed. Schedules are subject to modification based on business volume and demand. This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. This description may be changed, modified or edited at any time based on the demands of the business.

Requirements

WHAT YOU NEED TO BE SUCCESSFUL:

• High School Diploma or equivalent AND a 2-year pastry/baking degree OR 4+ years’ experience in the pastry industry.
• Ability to read, write, compute, communicate in English and Imperial measurements.
• Ability to quickly assess situations, determine priority, create a strategy and implement it.
• Effective and engaging communication with fellow associates, supervisors, managers and staff.
• Knowledge of all safety protocols for both BOH & FOH areas.
• Able to function with prolonged periods of standing and walking in hot kitchen environment.
• Knowledge and ability to assist in all areas of back of house, including but not limited to plating, line work, expo ...