Pastry Chef

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This range is provided by Mountain Ridge Country Club. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

$23.00/hr - $25.00/hr

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Mountain Ridge Country Club is seeking a creative, detail-oriented Pastry Chef to join our culinary team at our private club. This is a hands‑on production role ideal for a pastry professional who takes pride in daily execution, consistency, and refined presentation. The Pastry Chef will be directly responsible for creating and producing the à la carte dessert menu, high‑volume production of desserts for buffets and events, and artisanal bread making for à la carte member dining.

The ideal candidate will possess strong organizational skills, excellent communication abilities, and a passion for delivering outstanding service.

• Creation, Production, and Execution:
  • Create and execute à la carte desserts with consistency and a keen attention to presentation.
  • Produce high‑quality desserts for buffets and banquets, including weddings and member events.
  • Handle daily production of artisan loaves, rolls, and specialty breads for multiple dining outlets.
• Menu Development and Workflow Management
  • Assist in the development of seasonal menus and create dessert specials tailored to member preferences.
  • Maintain organized mise en place and ensure an efficient workflow in a high‑volume kitchen environment.
  • Ensure proper storage, labeling, and rotation of all pastry and baking items to maintain freshness and quality.
• Sanitation, Safety, and Team Collaboration
  • Uphold strict sanitation, food safety, and allergen protocols, with proficiency in gluten‑free, dairy‑free, and vegan production.
  • Collaborate closely with the Executive Chef and culinary team to meet service standards and timelines.

• Minimum 3+ years of professional pastry or baking experience, preferably in a country club, hotel, or fine dining environment
• Strong proficiency in plated desserts, buffet‑style pastry production, and bread making
• Solid foundation in doughs, custards, creams, chocolate, and baked goods
• Ability to manage hands‑on production while maintaining quality during high‑volume service
• Strong organizational skills and attention to detail
• Professional demeanor with a team‑oriented mindset
• Culinary degree or formal pastry training preferred but not required

Mid‑Senior level

Full‑time

Management and Manufacturing

Recreational Facilities

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