Pastry Cook

Bellerive Country Club; St. Louis (MO); On-site; USD 36,000 - 60,000; Full time

Job summary

Bellerive Country Club seeks a Pastry Cook to produce a variety of desserts for members and events, following standard recipes and using a range of equipment.

You will collaborate with Catering to deliver memorable experiences, create new desserts, decorate with precision, and maintain a clean, safe station with high professionalism.

A high school diploma and culinary training preferred, with at least two years of kitchen experience and ability to work overtime.

Qualifications

• Competent in basic and complex pastry methods.
• Ability to drive pastry production independently.
• Strong project and time management with high attention to detail.
• Able to work overtime, nights, weekends, holidays when needed.

Responsibilities

• Daily production of pastry items.
• Collaborate with Catering to create member experiences.
• Create new and exciting 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 & safety standards.
• Other duties as assigned by the Executive Sous Chef and culinary leadership.

Skills

Pastry techniques

Independent pastry production

Time management

Attention to detail

English communication

Education

High School Diploma or equivalent

Two-year culinary school

Job description

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.

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.