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Job Overview
Employment Type
Full-time
Compensation
Salary
Range $75,000.00 - $85,000.00
Work Schedule
Standard Hours
Benefits
$75,000 - $85,000
Job Description
Castlewood Country Club is a prestigious private golf and country club located in Pleasanton, California, known for its refined atmosphere and commitment to providing an exceptional experience for its members and guests. Managed by Troon, a global leader in golf course management, the club prides itself on its superior hospitality services, beautiful golf courses, and elegant dining options. Castlewood Country Club combines a rich tradition of exclusivity and luxury with contemporary amenities and an exceptional culinary program. The club features an array of dining venues, banquet facilities, and event spaces, catering to private members as well as special occasions such... Show More
Job Requirements
- Food safety and sanitation certification required
- Previous pastry chef experience required
- Ability to read, write, and speak English
- Capability to lift up to 25 pounds frequently and up to 100 pounds occasionally
- Ability to stand and walk for extended periods
- Knowledge of proper kitchen sanitation and food safety practices
- Ability to work in wet, humid, hot, or cold conditions as needed
- Reliable attendance and punctuality
Job Qualifications
- Food Safety and Sanitation Certification required
- Job Knowledge, Skills, and Abilities
- Previous Pastry Chef experience required
- Strong hands-on pastry and dessert production skills with leadership capability
- Knowledge of accepted sanitation standards and applicable health codes
- Ability to read, write, and speak English as required for communication, training, and equipment operation
Job Duties
- The Sous Chef – Pastry Focus assists the Executive Chef in the overall supervision of kitchen operations, with direct responsibility for the Pastry and Dessert Program
- This role emphasizes hands-on pastry execution, dessert production for daily service and special events (including wine dinners), staff training, quality control, and cost management while maintaining the highest culinary and sanitation standards
- Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program
- 51% of each day is to be dedicated to management and supervisory duties
- Execute and supervise the production of consistently high-quality desserts for restaurant service, special events, and wine dinners
- Provide leadership, guidance, evaluation, and support to the Pastry Chef and pastry team through hands-on involvement and mentorship
- Ensure all standardized recipes are followed consistently, maintaining presentation, portion control, and flavor profiles
- Adhere to established cost and quality control procedures, including food production charts, inventory par levels, food costing sheets, and usage records
- Assist the Executive Chef with ordering food products and processing requisitions accurately and efficiently
- Maintain and implement daily food preparation lists to ensure operational efficiency
- Monitor and ensure daily maintenance and proper use of all kitchen equipment
- Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations
- Ensure proper receiving, storage, temperature monitoring, rotation, and labeling of all food products
- Assign duties to kitchen associates to support efficient workflow and productivity
- Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts
- Support the achievement of departmental budgetary objectives and food cost targets
- Train and supervise associates in proper food preparation techniques, dessert execution, and equipment operation
- Assist in developing and implementing ongoing culinary and pastry training programs
- Assist management in interviewing, hiring, training, scheduling, performance evaluation, coaching, rewarding, and disciplining kitchen associates as needed
- Assist in managing kitchen staff, including but not limited to Cooks and Stewards
- Maintain regular and reliable attendance
- Incorporate safe work practices into all job functions
- Frequently stands and walks
- uses hands for food preparation
- talks and hears
- Regularly reaches with hands and arms
- tastes and smells food products
- Occasionally sits, stoops, kneels, crouches, or crawls
- Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds
- Occasionally works in wet or humid conditions (non-weather)
- May be exposed to toxic or caustic chemicals
- Occasionally works in extreme heat or cold (non-weather), including outdoor conditions as required
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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