Executive Pastry Chef

Reynolds Lake Oconee•Greensboro, GA

About The Position

Leadership & Culinary Direction Directs and manages all pastry operations, ensuring alignment with the overall culinary vision of the Executive Chef. Creates and executes innovative pastry, dessert, and bread programs that highlight seasonality, creativity, and guest/member preferences. Collaborate with the Executive Chef and other department leaders on overall menu strategy, event planning, and special functions. Ensures consistent execution of recipes, presentation, portioning, and garnishing standards. Leads the recruitment, on-boarding, training, mentoring, coaching, counseling, evaluation, and professional development of pastry team members. Maintains high levels of culinary artistry, ensuring the pastry program is a distinctive feature of the club’s food and beverage offerings.Develops and manages production schedules, staffing levels, and resource allocation for the pastry team. Oversees sanitation, cleanliness, and safety practices in all pastry areas, ensuring compliance with health department regulations. Maintains preventative maintenance and care for pastry-specific equipment. Ensures proper documentation of food safety practices, including refrigeration logs, spoilage, and allergen protocols. Responsible for attending all Reynolds training seminars and manager meetings. Creates signature pastry items that enhance the club’s dining reputation and elevate member experiences. Actively engages with members and guests during events to represent the pastry program. Customizes dessert and pastry menus for private events, weddings, and special functions in collaboration with event managers. Financial & Administrative Management Assists the Executive Chef with annual food and beverage budgets, focusing on pastry-related costs and revenues. Controls food and labor costs within the pastry department, aligning with established budget goals. Manages purchasing, receiving, and inventory of pastry ingredients, ensuring quality and cost-effectiveness. Establishes par-stock levels for pastry production and monitors supply usage. Maintains accountability for sales, expenses, and profitability of the pastry program. Maintains ordering and receiving programs to ensure proper quality and price on all purchases. Safety & Compliance Models and enforce safety rules in compliance with OSHA, EPA, and other regulatory standards. Provides safety and sanitation training for all pastry staff. Report and investigates incidents and implements corrective/preventive measures. Complete monthly safety inspection for outlet.

Requirements

Culinary degree with a specialization in pastry arts or equivalent executive-level pastry experience in luxury hotels, resorts, restaurants, or clubs.
Proven track record as a Pastry Chef, with at least 3–5 years in an executive pastry leadership role.
Expertise in advanced pastry techniques, chocolate work, sugar artistry, and bread production.
Strong leadership and mentorship skills with the ability to inspire a pastry team.
Exceptional organizational, planning, and communication abilities.
Valid SERV Safe certification (required).
Full knowledge and ability to safely produce food for allergies and diet preferences.
Physical ability to stand,walk, kneel, climb and descent stairs and physically capable of lifting 30–50 pounds.

Nice To Haves

CPR/First Aid certification (preferred).
Familiarity with hospitality management software, MS Office, and HRIS (preferred).

Responsibilities

Directs and manages all pastry operations, ensuring alignment with the overall culinary vision of the Executive Chef.
Creates and executes innovative pastry, dessert, and bread programs that highlight seasonality, creativity, and guest/member preferences.
Collaborate with the Executive Chef and other department leaders on overall menu strategy, event planning, and special functions.
Ensures consistent execution of recipes, presentation, portioning, and garnishing standards.
Leads the recruitment, on-boarding, training, mentoring, coaching, counseling, evaluation, and professional development of pastry team members.
Maintains high levels of culinary artistry, ensuring the pastry program is a distinctive feature of the club’s food and beverage offerings.
Develops and manages production schedules, staffing levels, and resource allocation for the pastry team.
Oversees sanitation, cleanliness, and safety practices in all pastry areas, ensuring compliance with health department regulations.
Maintains preventative maintenance and care for pastry-specific equipment.
Ensures proper documentation of food safety practices, including refrigeration logs, spoilage, and allergen protocols.
Responsible for attending all Reynolds training seminars and manager meetings.
Creates signature pastry items that enhance the club’s dining reputation and elevate member experiences.
Actively engages with members and guests during events to represent the pastry program.
Customizes dessert and pastry menus for private events, weddings, and special functions in collaboration with event managers.
Assists the Executive Chef with annual food and beverage budgets, focusing on pastry-related costs and revenues.
Controls food and labor costs within the pastry department, aligning with established budget goals.
Manages purchasing, receiving, and inventory of pastry ingredients, ensuring quality and cost-effectiveness.
Establishes par-stock levels for pastry production and monitors supply usage.
Maintains accountability for sales, expenses, and profitability of the pastry program.
Maintains ordering and receiving programs to ensure proper quality and price on all purchases.
Models and enforce safety rules in compliance with OSHA, EPA, and other regulatory standards.
Provides safety and sanitation training for all pastry staff.
Report and investigates incidents and implements corrective/preventive measures.
Complete monthly safety inspection for outlet.