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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $90,000.00 - $110,000.00
Work Schedule
On-call
Weekend Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional Development
Paid holidays
Job Description
The Culinary Department at Columbia is a distinguished division committed to delivering exceptional and memorable dining experiences for its members. Operating multiple dining spaces throughout the Club, this department emphasizes versatility by showcasing a wide array of cuisines and culinary techniques. Their creative and passionate team prides itself on honoring Columbia’s signature dishes while simultaneously embracing innovative culinary trends and approaches. This commitment to excellence is reflected in the department’s impressive annual food and beverage revenue of $9.3 million, highlighting its prominent role within the Club and the broader community. Columbia’s Culinary Department consistently sets high standards for quality, creativity,... Show More
Job Requirements
- Minimum 5 years of experience as a pastry chef or executive pastry chef in a high-volume, high-quality environment
- Formal training in pastry arts or baking preferred
- ServSafe certification or ability to obtain upon hire
- Availability to work evenings, weekends, holidays, on-call shifts, and major club events including Mother’s Day, Father’s Day, Easter, Thanksgiving, Christmas, and signature Club events
- Physically capable of meeting job demands, including standing for extended periods and lifting up to 50 pounds, and comfortable working in indoor, outdoor, and mechanical environments
Job Qualifications
- Minimum 5 years of experience as a pastry chef or executive pastry chef in a high-volume, high-quality environment
- Formal training in pastry arts or baking preferred
- Certified Executive Pastry Chef (CEPC) designation a plus
- ServSafe certification or ability to obtain upon hire
- Advanced expertise in classical and contemporary pastry techniques, including plated desserts, breads, cakes, laminated doughs, chocolate work, and showpieces
- Demonstrated leadership ability with a proven record of team development, operational impact, and professional growth
- Strong organizational, multitasking, and problem-solving skills with meticulous attention to food safety, cleanliness, and kitchen efficiency
- Solid financial acumen, including experience managing budgets, controlling food and labor costs, and maintaining inventory systems
- Excellent interpersonal and communication skills
- able to interact professionally with staff, leadership, and members
- Proficient in Microsoft Office Suite and general computer applications
Job Duties
- Oversee all pastry and bakery production for A La Carte dining, banquets, Club events, and seasonal programs
- Develop and execute seasonal dessert menus, pastries, breads, amenities, and specialty items, as well as maintain standardized recipes and production systems
- Lead, train, mentor, and evaluate pastry staff, fostering professional development, accountability, and adherence to quality, safety, and budgetary standards
- Ensure full compliance with sanitation, hygiene, labeling, storage, and safety regulations while maintaining clean, organized kitchen facilities and equipment
- Collaborate closely with the Executive Chef, Executive Sous Chef, banquet leadership, and Front-of-House management to align production with service needs and deliver seamless member experiences
- Maintain a visible presence during dining service and major Club events to support operations, engage with members, and gather feedback to enhance the pastry program
- Monitor and control food and labor costs, manage inventories, and implement effective cost-control practices
Job Qualifications
Experience
Expert Level (7+ years)
Job Location
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