Pastry Chef

Pleasanton, CA, USA|Onsite

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 as weddings, corporate events, and wine dinners. The culinary team at Castlewood Country Club is a pivotal part of the member experience, offering innovative cuisine with an emphasis on locally sourced ingredients and creative presentation. This dedication to excellence extends to all aspects of food and beverage service, with a focus on creating memorable dining experiences in a welcoming and sophisticated environment. The club is offering a full-time Sous Chef position with a special focus on pastry and dessert program management. The salary range for this role is between $75,000 and $85,000 per year, reflecting the club's commitment to attracting experienced culinary professionals who thrive in a high-standard hospitality setting. As the Sous Chef – Pastry Focus, you will play a critical role in supporting the Executive Chef with overall kitchen operations and will have direct responsibility over the Pastry and Dessert Program. This is a hands-on leadership role requiring not only exceptional pastry skills but also the ability to manage and inspire a dedicated team of pastry professionals. The position involves daily dessert production for restaurant service and special events, including exclusive wine dinners, emphasizing consistent quality and creativity. The Sous Chef will be tasked with overseeing all elements of the pastry department, including execution, training, quality control, cost management, and compliance with sanitation and food safety regulations. You will also assist with inventory management, ordering, and the implementation of culinary training programs for staff development. This role is essential in maintaining the highest culinary and sanitation standards in a busy club kitchen environment. Candidates ideal for this position will have previous pastry chef experience, strong leadership capabilities, and a passion for culinary excellence. Castlewood Country Club fosters a supportive environment where culinary innovation is encouraged, and every team member is valued for their contribution to the club’s success. Joining the team means becoming a part of a dynamic hospitality organization that values superior food quality, outstanding service, and professional growth opportunities within the Troon network. This role is perfect for a culinary professional seeking to advance their career in a premier country club setting, leveraging both their pastry expertise and leadership skills to help elevate the club’s dining programs and member satisfaction to new heights.

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