Pastry Sous Chef

Cherokee Town and Country Club is a prestigious private club chartered in 1956, recognized as one of America’s premier private clubs. Situated in two exclusive locations—its Town Club on the historic Grant Estate on West Paces Ferry Road in Buckhead, and its Country Club near the scenic Chattahoochee River in Sandy Springs—the club epitomizes excellence in its facilities, dining experiences, and member services. This esteemed establishment has garnered numerous awards that reflect its unwavering commitment to quality and hospitality. The foundation of the club’s success lies in its dedication to the “Cherokee Standard,” an ethos emphasizing exceptional service delivered with a proactive, helpful mindset. Being in the "happiness business," Cherokee Town and Country Club fosters a workplace culture where employees are valued for their hard work, professionalism, and dedication, which contributes to a vibrant and supportive work environment.

The club is currently seeking a full-time Pastry Sous Chef to join its culinary team. This role is vital in supporting the Executive Pastry Chef by assisting in the preparation of a wide variety of baked goods such as breads, desserts, pastries, and decorative pieces. Offering a competitive salary ranging from $70,000 to $75,000 annually based on experience, this position also includes a comprehensive benefits package designed to support the well-being and satisfaction of its employees. Some of the benefits include a 401(k) plan with a 5% match, health, dental, and vision insurance, free meals while on duty, free parking, employee golf privileges on select Mondays, and opportunities for employee recognition and appreciation events.

As Pastry Sous Chef, the individual will assume full responsibility for the pastry shop operation when the Executive Pastry Chef is not present, reporting directly to the Executive Chef during these times. This role requires maintaining the highest standards for all prepared food products, ensuring exceptional quality to uphold the club’s prestigious reputation and member satisfaction. The role involves managing production standards across multiple pastry stations, including bread baking, banquet desserts, pastry carts, and general production. The Sous Chef will also demonstrate advanced decoration techniques, incorporating new industry trends as directed by the Pastry Chef, and maintain organized recipe files and decorating templates.

Additionally, this position oversees daily pastry cart offerings and menu specials, aids in training new employees and stewards on shop procedures and recipes, and strictly adheres to sanitation and food safety guidelines. The Pastry Sous Chef is charged with keeping the workstation, refrigerators, and freezers clean and organized, ensuring proper dating, labeling, and storage of products. Effective communication with banquet and service teams ensures the timely delivery and impeccable presentation of desserts and breads for various events.

Inventory management, production planning based on business forecasts, task delegation according to team strengths, and accurate record-keeping in Food Trak are among the administrative responsibilities. The role also includes conducting team meetings to maintain product consistency and hygiene standards, evaluating staff performance, and setting an example of professionalism and integrity. Physical demands include standing for long periods, bending, stooping, and lifting up to 50 pounds. Ultimately, the Pastry Sous Chef plays a crucial leadership role, fostering a collaborative team environment and ensuring that all guests and members receive a superior culinary experience reflective of the Cherokee Town and Country Club’s distinguished status.