Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $66,900.00 - $95,000.00
Work Schedule
Standard Hours
Day Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Employee Discounts
Professional development opportunities
Work-life balance
Job Description
Bellerive Country Club is a prestigious private club renowned for its exceptional dining experiences and impeccable service, nestled in a beautiful setting that caters to a discerning membership. Established with a commitment to excellence, Bellerive offers its members an elevated lifestyle through fine dining, social events, and recreational activities. The club's culinary team plays a vital role in creating memorable moments that embody the club's tradition of quality and hospitality. Members and guests alike enjoy meticulously crafted dishes that blend innovation with classic culinary techniques, making every visit a special occasion. The environment at Bellerive fosters a culture of professionalism,... Show More
Job Requirements
- Advanced knowledge of pastry production techniques, cake decoration, chocolate work, plated desserts, and bread/pastry fundamentals
- Maintains awareness of contemporary pastry trends and integrates them into menus where appropriate
- Familiarity with A la Carte and banquet operations, including menu planning and large-scale production
- Proficiency in the use of professional kitchen equipment, including mixers, ovens, ice cream machines, food processors, and related tools
- Maintains readiness and composure during emergencies, following Bellerive safety protocols
- Must be able to manage and prioritize multiple projects simultaneously while demonstrating strong organizational, project management, and time management skills
- A high level of accuracy and attention to detail is essential
- Must demonstrate the ability to perform effectively in a fast-paced, dynamic environment
- Requires the capacity to work independently and collaboratively, accept direction, and exercise sound judgement and problem-solving skills
- Must be able to apply reason and common-sense understanding to a variety of situations encountered in the workplace
- Must exhibit a high degree of professionalism, integrity, and interpersonal effectiveness
- Requires the ability to communicate and collaborate with Team Members at all levels of the organization while maintaining the confidentiality of sensitive information
- Tact, discretion, and diplomacy are essential when interacting with others
- Must be able to read, write, and communicate clearly and effectively in English
- This includes the ability to convey information accurately and professionally in person, in writing, and over the telephone
- Must demonstrate strong analytical and critical thinking skills
- Requires the ability to handle routine tasks while managing sensitive issues and complex assignments efficiently and with sound judgment
- Must be able to travel as required by the position and organizational needs
- Must be able to work in hot, humid, and noisy kitchen environments for extended periods
- The physical demands described here represent those that a Team Member must meet to successfully perform the essential functions of this position
- These include remaining in a stationary position or being mobile for extended periods throughout the workday
- The position may require the ability to lift, move, or transport up to fifty (50) pounds
Job Qualifications
- High School diploma or equivalent required
- Degree or certificate in Baking & Pastry Arts from an accredited culinary institution preferred
- Minimum three (3) years of experience as a Pastry Chef in a fine dining, private club, resort, or luxury hotel environment required
- Certification from the American Culinary Federation (ACF) or comparable hospitality association preferred
- Current Food Safety and Sanitation certification (ServSafe or equivalent)
Job Duties
- Collaborates with the Executive Chef and Executive Sous Chef to establish and implement Standard Operating Procedures (SOP) for all pastry operations
- Plans and oversees the production of all baked goods, desserts, confections, and specialty pastry items served throughout Bellerive
- Develops, tests, and documents recipes, portion standards, and production techniques to ensure consistency and quality
- Approves and oversees the requisition and storage of pastry ingredients and supplies
- Ensures strict compliance with health, sanitation, and safety standards in accordance with applicable laws and Bellerive policies
- Hires, trains, supervises, schedules, and evaluates pastry team members
- provides coaching, mentorship, and performance feedback
- Ensures a safe and secure work environment for all pastry staff
- conducts ongoing training in safety, sanitation, and accident prevention
- Partners with the Executive Chef to monitor food and labor costs
- assists in the preparation and management of annual budgets
- takes corrective action to achieve financial targets
- Evaluates pastry and dessert products for flavor, presentation, and consistency
- ensures Member satisfaction in all outlets
- Collaborates with the Catering & Events team to design and execute pastry components for banquets, receptions, and special occasions
- Oversees buffet and banquet displays, ensuring alignment with Bellerive's presentation standards
- Attends regular leadership, Culinary, and Food & Beverage meetings
- contributes to menu development and event planning
- Maintains a safe, inclusive, and positive workplace culture
- models professional conduct and teamwork
- Completes other duties as assigned by the Executive Chef or other members of Bellerive's leadership team
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
You may be also interested in:
Jobs By Filter