Pastry Sous Chef at Cherokee Town & Country Club

Atlanta, Georgia, United States -

Full Time

Start Date

Immediate

Expiry Date

03 May, 26

Salary

70000.0

Posted On

02 Feb, 26

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Preparation, Food Safety, Sanitation Practices, Team Leadership, Inventory Management, Recipe Organization, Communication, Attention to Detail, Time Management, Customer Service, Baking Techniques, Decorating Techniques, Training, Problem Solving, Physical Stamina, Creativity

Industry

Hospitality

Description

Description Cherokee Town & Country Club is looking to hire a full-time Pastry Sous Chef to assist with the Executive Pastry Chef in the preparation of all baked good including breads, desserts, pastries, and decorative pieces. This position comes with a competitive salary of $70,000/year based on experience and great benefits and perks. 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. JOB SUMMARY: Is fully responsible for pastry shop operation when Executive Pastry chef is not present. Reports directly to Executive Chef when Executive Pastry Chef is not present. YOUR LIFE AS A PASTRY SOUS CHEF: The Pastry Sous Chef is responsible for ensuring all prepared food products meet the highest quality standards to maintain exceptional member satisfaction. This role maintains production standards across all pastry shop stations, including breads, banquets, pastry carts, and general production, while demonstrating advanced decoration techniques as directed by the Pastry Chef and incorporating new industry trends. Responsibilities include maintaining organized recipe files and decorating templates, overseeing daily pastry cart offerings and menu specials, and assisting in the training of new employees and stewards on shop procedures and recipes. The position requires strict adherence to sanitation and safe food handling practices, maintaining cleanliness of workstations, refrigerators, and freezers, and ensuring proper dating, labeling, and storage procedures. This individual monitor's daily banquet dessert and bread requirements, prepares items according to banquet event orders, and maintains consistent communication with the Maitre d’, Hostess, Banquet Captains, managers, and service staff to ensure timely delivery and presentation of high-quality products. The role oversees daily inventory, establishes production levels based on business forecasts, assigns tasks according to team capabilities, and assists with recording food transfers in Food Trak. Additional responsibilities include conducting team meetings to reinforce product consistency and hygiene standards, evaluating subordinates and apprentices on an ongoing basis, delegating responsibilities clearly, and leading by example with professionalism and integrity. The position requires reporting equipment deficiencies promptly, completing assigned tasks accurately and on time, accommodating reasonable member and guest requests, maintaining thorough knowledge of menus and presentation standards, ensuring workplace safety, and performing physical tasks including bending, stooping, and lifting up to 50 pounds, along with other duties as assigned. 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 Sous Chef is responsible for overseeing the pastry shop operation, ensuring high-quality food products, and maintaining production standards. This role includes training new employees and managing daily inventory and communication with service staff.