Pastry Cook at North Ridge Country Club Inc

Raleigh, North Carolina, United States -

Full Time

Start Date

Immediate

Expiry Date

15 Jul, 26

Salary

0.0

Posted On

16 Apr, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Baking, Pastry production, Cake decorating, Recipe adherence, Food safety, Kitchen organization, Plating, Stock rotation, Laminated dough, Culinary collaboration, Time management, Attention to detail

Industry

Hospitality

Description

Description Job Title: Pastry Cook Department: Food & Beverage Reports to: Executive Pastry Chef Effective Date: April 2026 Job Summary: North Ridge Country Club is a private club with multiple dining outlets. The Club hosts a variety of banquets and events throughout the year. The Pastry Cook supports the pastry team in preparing high-quality baked goods, desserts, and confections for a large-scale hospitality operation. This role assists with daily production, plating, organizing, of freshly baked pastries. The Pastry Cook works under the guidance of the Executive Pastry Chef and collaborates with the culinary team to deliver consistent, creative and guest focused pastry offerings. Duties/Responsibilities: Assist in the preparation and production of breads, pastries, cakes, cookies, plated desserts, etc. Measure, mix, and prepare ingredients following standardized recipes and instructions. Maintain cleanliness and organization of workstations, equipment, and storage areas in compliance with the highest health and safety standards. Assist in creating weekly bakery case specials, bringing your creativity and ideas to the table. Monitor product freshness and quality by rotating stock and properly storing ingredients and goods. Assist in set-up, restocking and breakdown of pastry areas for service, banquets and special events. Adhere to portion controls, presentation standards, and production schedules to ensure efficiency and consistency. Work in partnership with the culinary team to meet guest needs, requests, and dietary restrictions. Collaborate as part of a dynamic team while also demonstrating the ability to work independently and take initiative. Requirements Suggested Skills/Abilities: Previous experience in a professional bakery, restaurant, or hotel production kitchen. Basic knowledge of baking and pastry techniques, tools, and ingredients. Experience with decorating cakes with professional-level artistry (portfolio required). Strong work ethic and positive attitude is a must. Some laminated dough experience helpful. Ability to follow recipes and instructions accurately. Strong organization skills with attention to detail and consistency. Ability to work in a fast-paced, high-volume environment. Culinary or pastry school training is a plus. Able to work most major holidays. Physical Requirements: Ability to stand, walk, bend, and lift for extended periods. Lift and carry up to 50lbs. Comfortable working in hot, cold and fast-paced environment.

Responsibilities

The Pastry Cook assists in the preparation and production of various baked goods, desserts, and confections while maintaining high health and safety standards. They collaborate with the culinary team to ensure consistent presentation and quality for daily service and special events.