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Job Overview
Compensation
Salary
Range $60,000.00 - $65,000.00
Work Schedule
Flexible
Weekend Shifts
Benefits
Health Insurance
Retirement Plan
Paid Time Off
Employee Discounts
Meal allowance
team events
Professional Development
Job Description
Ridglea Country Club is a prestigious private club known for its elegant dining facilities and exceptional hospitality services. Located in a vibrant community, the club offers its members an exclusive experience with high-quality amenities, including culinary services that emphasize tradition, creativity, and excellence. The club focuses on creating memorable experiences through outstanding food and beverage offerings, catering to events ranging from intimate gatherings to large banquet functions. With a commitment to maintaining the highest standards of service and culinary craftsmanship, Ridglea Country Club continually invests in its team members to foster growth, professionalism, and teamwork within its kitchen operations.
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Job Requirements
- High school diploma or equivalent
- Proven experience in pastry production
- Ability to work flexible schedules including overtime
- Availability to work weekends and holidays
- Strong team player with good interpersonal skills
- Attention to detail
- Honesty and integrity
- Courteous and tactful manner
- Innovative mindset
- Professional appearance
- Ability to maintain safety standards
Job Qualifications
- High school diploma or equivalent
- Previous experience as a pastry chef or in a similar culinary role
- Strong leadership and team management skills
- Ability to maintain high standards of sanitation and hygiene
- Knowledge of food cost and labor cost management
- Excellent communication skills
- Ability to follow recipes and standard operating procedures
- Ability to work flexible hours including weekends and holidays
Job Duties
- Working knowledge of Club policies and guidelines
- Possess technical skills needed to fulfill job duties
- Exhibit professional attitude
- Check with Executive Chef or Executive Sous Chef before leaving
- Ensure oncoming shift is informed
- Understand and use recipes for all pastry items
- Produce correct amount of mise en place with minimal waste
- Prepare foods to proper doneness and seasoning
- Assist with other food preparations
- Properly assemble all tools and utensils
- Prioritize work and meet immediate needs
- Commit to teamwork
- Follow sanitation practices
- Keep workstations clean
- Exhibit proper personal hygiene and dress
- Manage pastry production for ala carte and banquet functions
- Establish professional standards of conduct and appearance
- Adhere to food and labor cost goals
- Attend weekly kitchen management meetings
- Communicate daily with Executive Chef and Executive Sous Chef
- Manage and delegate tasks to pastry staff
- Perform tasks assigned by Executive Chef or Executive Sous Chef
- Present oneself professionally with leadership and self-control
- Accommodate member special requests
- Manage labeling and covering in coolers
- Maintain safety and security in workstation
- Follow FIFO standards in coolers
- Keep coolers free of debris and hazards
- Taste all pastry products
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