Executive Pastry Chef at Bellerive Country Club

Creve Coeur, Missouri, United States -

Full Time

Start Date

Immediate

Expiry Date

04 Feb, 26

Salary

0.0

Posted On

06 Nov, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production Techniques, Cake Decoration, Chocolate Work, Plated Desserts, Bread Fundamentals, Menu Planning, Team Leadership, Budget Management, Food Safety, Sanitation Compliance, Recipe Development, Time Management, Organizational Skills, Interpersonal Effectiveness, Analytical Skills, Critical Thinking

Industry

Spectator Sports

Description

Description Position Summary: The Executive Pastry Chef at Bellerive Country Club (“Bellerive”) serves as an integral member of the Culinary leadership team, collaborating closely with the Executive Chef, Executive Sous Chef, and Sous Chefs to deliver exceptional dining experiences for Members and guests. The Executive Pastry Chef is responsible for all aspects of pastry and dessert production for Á la Carte dining, banquets, special events, and Bellerive functions. The Executive Pastry Chef develops and executes pastry recipes, oversees ingredient sourcing, designs presentation standards, and ensures the highest levels of food quality, creativity, and sanitation. As a member of the Culinary leadership team, the Executive Pastry Chef participates in budgeting, cost control, menu planning, staff training, and culture building, helping to foster a collaborative, service-oriented, and professional kitchen environment that reflects Bellerive’s standards of excellence. Core Four Competencies: - Demonstrates mastery of pastry and dessert preparation and presentation; ensures consistent, high-quality results. - Leads and inspires the pastry team while working collaboratively across the broader culinary operation. - Supports fiscal responsibility through efficient production, waste minimization, and alignment with budget goals. - Creates memorable “wow” moments through innovative pastry design and dedication to exceeding Member expectations. Job Responsibilities: - Collaborates with the Executive Chef and Executive Sous Chef to establish and implement Standard Operating Procedures (SOP) for all pastry operations. - Plans and oversees the production of all baked goods, desserts, confections, and specialty pastry items served throughout Bellerive. - Develops, tests, and documents recipes, portion standards, and production techniques to ensure consistency and quality. - Approves and oversees the requisition and storage of pastry ingredients and supplies. - Ensures strict compliance with health, sanitation, and safety standards in accordance with applicable laws and Bellerive policies. - Hires, trains, supervises, schedules, and evaluates pastry Team Members; provides coaching, mentorship, and performance feedback. - Ensures a safe and secure work environment for all pastry staff; conducts ongoing training in safety, sanitation, and accident prevention. - Partners with the Executive Chef to monitor food and labor costs; assists in the preparation and management of annual budgets; takes corrective action to achieve financial targets. - Evaluates pastry and dessert products for flavor, presentation, and consistency; ensures Member satisfaction in all outlets. - Collaborates with the Catering & Events team to design and execute pastry components for banquets, receptions, and special occasions. - Oversees buffet and banquet displays, ensuring alignment with Bellerive’s presentation standards. - Attends regular leadership, Culinary, and Food & Beverage meetings; contributes to menu development and event planning. - Maintains a safe, inclusive, and positive workplace culture; models professional conduct and teamwork. - Completes other duties as assigned by the Executive Chef or other members of Bellerive’s leadership team. Requirements - Advanced knowledge of pastry production techniques, cake decoration, chocolate work, plated desserts, and bread/pastry fundamentals. - Maintains awareness of contemporary pastry trends and integrates them into menus where appropriate. - Familiarity with A la Carte and banquet operations, including menu planning and large-scale production. - Proficiency in the use of professional kitchen equipment, including mixers, ovens, ice cream machines, food processors, and related tools. - Maintains readiness and composure during emergencies, following Bellerive safety protocols. - Must be able to manage and prioritize multiple projects simultaneously while demonstrating strong organizational, project management, and time management skills. A high level of accuracy and attention to detail is essential. - Must demonstrate the ability to perform effectively in a fast-paced, dynamic environment. Requires the capacity to work independently and collaboratively, accept direction, and exercise sound judgement and problem-solving skills. Must be able to apply reason and common-sense understanding to a variety of situations encountered in the workplace. - Must exhibit a high degree of professionalism, integrity, and interpersonal effectiveness. Requires the ability to communicate and collaborate with Team Members at all levels of the organization while maintaining the confidentiality of sensitive information. Tact, discretion, and diplomacy are essential when interacting with others. - Must be able to read, write, and communicate clearly and effectively in English. This includes the ability to convey information accurately and professionally in person, in writing, and over the telephone. - Must demonstrate strong analytical and critical thinking skills. Requires the ability to handle routine tasks while managing sensitive issues and complex assignments efficiently and with sound judgment. - Must be able to travel as required by the position and organizational needs. - Must be able to work in hot, humid, and noisy kitchen environments for extended periods. - The physical demands described here represent those that a Team Member must meet to successfully perform the essential functions of this position. These include remaining in a stationary position or being mobile for extended periods throughout the workday. The position may require the ability to lift, move, or transport up to fifty (50) pounds. Qualifications / Education: - High School diploma or equivalent required. - Degree or certificate in Baking & Pastry Arts from an accredited culinary institution preferred. - Minimum three (3) years of experience as a Pastry Chef in a fine dining, private club, resort, or luxury hotel environment required. - Certification from the American Culinary Federation (ACF) or comparable hospitality association preferred. - Current Food Safety and Sanitation certification (ServSafe or equivalent).

Responsibilities

The Executive Pastry Chef is responsible for all aspects of pastry and dessert production, collaborating with the culinary leadership team to ensure high-quality dining experiences. This role includes overseeing ingredient sourcing, recipe development, and maintaining sanitation standards.