Lead Pastry Cook

Hampton Golf•Loudon, TN

4d•Onsite

About The Position

Tennessee National Golf Club is seeking a talented and experienced Lead Pastry Cook to join our culinary team. This is an exciting opportunity for a passionate pastry professional to bring creativity, craftsmanship, and leadership to an elevated dining experience within one of Tennessee’s premier private club communities. The Lead Pastry Cook will be responsible for preparing exceptional desserts and baked goods for our members and guests while maintaining the high standards of quality, consistency, and presentation expected at Tennessee National. The ideal candidate takes pride in their craft, works well as part of a team, and enjoys bringing fresh ideas and creativity to the kitchen. This role offers the opportunity to showcase your pastry skills, contribute to an evolving culinary program, and take an active role in creating memorable dining experiences for our members and guests.

Requirements

Proven experience as a Pastry Cook / Pastry Chef in a fast-paced kitchen environment; experience in line cooking is a plus.
Culinary degree or equivalent experience in culinary arts.
Strong knowledge of pastry techniques, baking methods, and flavor profiles.
Ability to work under pressure and manage time effectively in a busy kitchen.
Excellent attention to detail and a passion for creating visually appealing desserts.
Strong communication and teamwork skills.
Ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs frequently and up to 10lbs constantly.
Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting.
Ability to consistently lift, carry and load adaptive and other equipment that may weigh 30 or more pounds, and sustain aerobic activity for 20 consecutive minutes.

Nice To Haves

Experience in line cooking is a plus.

Responsibilities

Develop and prepare a variety of pastries, desserts, and baked goods, ensuring high standards of quality and presentation.
Create seasonal dessert menus that align with the overall culinary vision of the establishment.
Ensure all pastry items are prepared according to recipes and maintain consistency in taste and appearance.
Stay updated on pastry trends and techniques, incorporating new ideas into the menu.
Experiment with flavors, textures, and presentations to create unique dessert offerings.
Conduct regular taste tests and quality checks to ensure all pastry items meet the establishment's standards.
Address any member feedback regarding dessert offerings promptly and professionally with the chef team.
Work closely with the Chef Team and other kitchen staff to coordinate meal preparation and ensure smooth workflow.
Train and mentor junior kitchen staff in pastry techniques and line cooking practices.
Monitor inventory levels of pastry ingredients and supplies, placing orders as necessary to ensure adequate stock.
Maintain accurate records of food costs and waste, contributing to menu pricing and profitability analysis.
Assist in various Line Cooking stations during service, including appetizers, main dishes, and garnishes as needed.
Collaborate with other kitchen staff to ensure timely and efficient service during peak hours.
Maintain cleanliness and organization in the cooking area, adhering to health and safety regulations.
Other duties as assigned.