The Pastry Cook is responsible for preparing high-quality pastries, desserts, breads, and other baked goods that enhance the member and guest experience. This role supports the daily operations of the pastry kitchen, ensuring consistency, creativity, and adherence to the club’s culinary standards. Must be able to work nights, weekends & holidays.

Essential Functions:

• Prepare and bake a variety of desserts, breads, and specialty items for daily service, banquets, and special events.
• Follow recipes and presentation standards to ensure consistency and quality.
• Assist with menu development by contributing creative ideas for seasonal and event-specific offerings.
• Ensure food is stored and kept at proper holding temperatures through the use and reading of thermometers.
• Consult daily with Executive Pastry Chef or Assistant Pastry Chef for daily MEP tasks
• Set up and service a la carte pastry station following the station and plating standards.
• Maintain a clean, organized, and sanitary work area in compliance with health and safety regulations.
• Properly store and rotate ingredients to minimize waste and maintain freshness.
• Collaborate with culinary team members to ensure timely preparation and delivery of pastry items.
• May assist with inventory, ordering, and receiving of pastry ingredients and supplies.
• Contribute to the positive atmosphere and culture of the Pastry Kitchen.
• Participate, support, and make recommendations for ongoing Club programs with continuous improvement in product and services.
• Uphold the club’s standards for excellence and deliver a memorable dining experience to members and guests.
• Perform other duties as assigned.

EDUCATION/EXPERIENCE:

• Culinary degree with emphasis on baking and pastry is preferred, high school or equivalent education required
• Previous experience, preferably in upscale or fine dining establishments, or pursuing a career in Pastry and Bakery

Qualifications & Requirements:

• Minimal formal experience preferred; however, a desire to learn is required
• Ability to follow detailed recipes and plating instructions with precision
• Requires good communication skills, both verbal and written
• Must possess basic computational ability
• Ability to physically self-demonstrate culinary techniques, i.e. cutting, cooking principles, plate presentation, and safety
• Creative mindset with a passion for pastry innovation and presentation
• Excellent time management skills and ability to handle multiple tasks in a fast-paced environment
• Must have a flexible schedule to be able to work days, evenings, weekends and holidays as a full-time employee
• Strong teamwork and communication skills

PHYSICAL REQUIREMENTS:

• Ability to stand for extended periods of time
• Perform repetitive motions such as mixing, whisking, and rolling
• Must be able to lift, push, and pull 35 lbs. frequently
• Ability to bend and climb stairs daily
• Ability to use hands and kitchen equipment to prepare baked goods
• May encounter temperatures ranging from 32 degrees to 425 degrees around equipment
• May occasionally walk on slippery surfaces
• Noise level in the work environment can be occasionally loud

REQUIREMENTS

Charlotte Country Club was founded in 1910 and is located four miles east of uptown Charlotte, in the historic Plaza-Midwood neighborhood. Charlotte Country Club is known as a top 20 private club in the US. The club was also recognized as a Top-50 Platinum Club of the World by the Club Leaders Forum.
Our team is responsible for upholding an “unparalleled country club experience” for our members and their guests through first impressions, kind and attentive service throughout their visit, and always a fond farewell. We focus on personalized service, exercising our ability to create memorable experiences on a daily basis

• Prepare and bake a variety of desserts, breads, and specialty items for daily service, banquets, and special events.
• Follow recipes and presentation standards to ensure consistency and quality.
• Assist with menu development by contributing creative ideas for seasonal and event-specific offerings.
• Ensure food is stored and kept at proper holding temperatures through the use and reading of thermometers.
• Consult daily with Executive Pastry Chef or Assistant Pastry Chef for daily MEP tasks
• Set up and service a la carte pastry station following the station and plating standards.
• Maintain a clean, organized, and sanitary work area in compliance with health and safety regulations.
• Properly store and rotate ingredients to minimize waste and maintain freshness.
• Collaborate with culinary team members to ensure timely preparation and delivery of pastry items.
• May assist with inventory, ordering, and receiving of pastry ingredients and supplies.
• Contribute to the positive atmosphere and culture of the Pastry Kitchen.
• Participate, support, and make recommendations for ongoing Club programs with continuous improvement in product and services.
• Uphold the club’s standards for excellence and deliver a memorable dining experience to members and guests.
• Perform other duties as assigned