Pastry Demi/Sous Chef at Cherokee Town & Country Club

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

02 Jun, 26

Salary

65000.0

Posted On

04 Mar, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Baking, Pastry Preparation, Training, Team Leadership, Inventory Oversight, Production Planning, Food Cost Controls, Decorating Techniques, Piping Decorations, Showpiece Creation, Sanitation, Hygiene, Food Handling, Communication, Teamwork, Attention To Details

Industry

Hospitality

Description

Description JOB SUMMARY: Cherokee Town & Country Club in Atlanta, GA is looking to hire a full-time Pastry Demi/Sous Chef to assist the Executive Pastry Chef/Pastry Sous chef in the preparation of all baking goods and pastries. Do training pastry crews and discipline Cherokee standard and team values. Is fully responsible for pastry shop operation when Executive Pastry chef/Pastry Sous chef is not present. Reports directly to Executive Chef, Executive pastry chef or Pastry Sous Chef when Executive Pastry Chef/Pastry sous chef is not present. This position comes with a competitive salary of $60,000 - $65,000. Check out this video to get a glimpse of the operation: https://bit.ly/CTCCCulinary A 401(k) plan; matching up to 5%. Health, Dental, and Vision insurance. Free meals while on duty. Free parking. Employee golf available on occasional Mondays. Employee recognition opportunities. Employee appreciation events. MARTA (Public transportation) Discount. YOUR LIFE AS A PASTRY DEMI/ SOUS CHEF: The Pastry Chef is responsible for ensuring that all prepared pastry and baked goods are produced and presented at the highest quality standards to exceed member and guest expectations. This role maintains production standards across all Pastry Shop stations, including breads, banquet production, pastry lines (with special attention to the TLK Line), and specialty items. The position requires expertise in advanced decorating techniques as demonstrated by the Executive Pastry Chef, while also incorporating new industry trends into production. The Pastry Chef must be able to ice cakes cleanly and smoothly, execute detailed piping decorations such as flowers and borders, and create showpieces using a variety of pastry mediums. Decorating templates and stencils must be maintained and organized to ensure consistency and efficiency. This position oversees and executes daily pastry production, reviews weekly banquet requirements for cakes, breads, and desserts, and prepares banquet functions in accordance with banquet event orders to ensure timely, high-quality service. The Pastry Chef maintains effective communication with the Maitre d’, Hostess team, Banquet Captains, Assistant Managers, Banquet Manager, and service staff to support seamless operations. In addition, the role is responsible for daily inventory oversight, establishing production plans based on inventory levels and business forecasts, and strategically assigning production tasks according to team members’ strengths. The Pastry Chef manages food production to ensure consistent preparation, presentation, and adherence to food cost controls, including assisting with proper documentation in FoodTrak. Leadership is a key component of this position. The Pastry Chef trains and mentors new team members and stewards, assists the Pastry Sous Chef in conducting meetings, supports delegation of responsibilities, and evaluates team members, apprentices, and externs on an ongoing basis, taking corrective action when necessary. This individual model's professional standards of conduct and appearance at all times and demonstrates leadership, composure, and teamwork within the Food & Beverage operation. The role also ensures strict adherence to sanitation, hygiene, and safe food handling standards throughout the Pastry Shop, including workstations, storage areas, refrigerators, and freezers. Responsibilities include maintaining proper dating, labeling, and storage procedures; reporting equipment deficiencies promptly through maintenance systems or to the Executive Chef; and maintaining safety and security in the workstation. The Pastry Chef must remain sensitive to member and guest requests and accommodate reasonable special requests whenever possible. Physical requirements include bending, stooping, and lifting up to 50 pounds. Additional duties may be assigned by the Executive Pastry Chef or Executive Chef as needed. QUALIFICATIONS: A culinary degree or ACF equivalent is preferred • Serve safe certification is preferred, and/or has a sound understanding of sanitation practices • Must be able to lift at least 50 lbs • Must be able to stand long durations • Able to understand and communicate in English • Must be able to communicate effectively to team members and managers • possess a team member spirit and work closely with others • have a sense of urgency • strive to exceed member expectations • pay attention to details • anticipate needs • be consistent in delivering superior experiences • have caring and respect for all. • Able to do simple arithmetic • 3-5 years in a Club/Hotel pastry kitchen • Understating of how kitchen equipment operates ABOUT CHEROKEE TOWN & COUNTRY CLUB Chartered in 1956, Cherokee Town and Country Club is recognized as one of America's premier private clubs. Our Town Club occupies the famed Grant Estate on West Paces Ferry Road in Buckhead, and our Country Club is located near the Chattahoochee River in Sandy Springs. The excellence of our facilities, combined with our commitment to the highest standards in dining and member services, has brought the club an extraordinary number of honors and awards throughout the years. We are in the "happiness business" and believe in a positive "What can I do? How can I help?" attitude. We refer to our high expectations for our staff as the "Cherokee Standard". We value our employees for their hard work and dedication. Here at Cherokee Town & Country Club, we are proud of our top-notch working environment supported by a high-quality team management approach that includes competitive wages and awesome perks.

Responsibilities

The Pastry Demi/Sous Chef assists the Executive Pastry Chef in preparing all baked goods and pastries, ensuring the highest quality standards are met across all production stations, including breads and banquet items. This role involves leadership by training new team members, overseeing daily production, managing inventory, and ensuring strict adherence to sanitation and safety standards.