Pastry Chef

Tennessee Grasslands LLC•Gallatin, TN

34d•Onsite

About The Position

Pastry Chef – Grasslands Club Grasslands Club is a premier private club community dedicated to providing our members and their families with an unmatched standard of hospitality, recreation, and culinary excellence. Our team is a collective of individuals who take pride in their craft, support one another, and treat every member and guest with warmth and genuine care. We believe that exceptional member experiences start with an exceptional team culture — one built on growth, collaboration, and a shared commitment to doing things the right way. Set against the rolling landscapes of Tennessee, our club blends golf, refined dining, and a strong sense of community. We take pride in offering a true reflection of Southern hospitality to everyone who walks through our doors. About the Role As the Pastry Chef, you'll be an integral part of our culinary team. In this hands-on production role, working directly at the bench to prepare pastries, desserts, and baked goods for à la carte dining, banquets, and club events. The Pastry Chef works closely with the Executive Chef and partners with one pastry cook to keep daily production running smoothly.

Requirements

3+ years of experience in a pastry or culinary role
Strong technical pastry and knife skills, with the ability to multitask in a fast-paced kitchen
Comfortable working closely with one direct report, with strong organizational and communication skills
Flexibility to work varied schedules, including evenings, weekends, and holidays

Nice To Haves

Culinary degree preferred

Responsibilities

Prepare high-quality pastries, desserts, and baked goods in accordance with established standards
Work alongside and guide one pastry cook, providing hands-on direction on recipes, techniques, and presentation
Assist in developing recipes and creating seasonal specials
Ensure proper food preparation, portioning, and presentation at all times
Step in to lead pastry kitchen operations in the absence of the Executive Chef or Sous Chef
Maintain food safety, sanitation, and storage standards in line with club SOPs
Monitor pastry inventory levels, place orders as needed, and support food cost control and waste-reduction efforts
Organize daily production, including prep lists, line setup, and freezer pulls
Ensure proper labeling, dating, and rotation of all food items
Produce pastry and dessert items for weddings, member events, tournaments, and holiday celebrations