Pastry Chef

Big Canyon Country Club Careers•Newport Beach, CA

8d•$75,000 - $85,000•Onsite

About The Position

Big Canyon Country Club is a private, member-owned club focused on exceptional hospitality for members and their families. The Pastry Chef supports the Club’s standards for service and quality by leading the preparation, production, and presentation of desserts, pastries, breads, and other baked goods for à la carte dining, events, banquets, catering, and seasonal celebrations. The role develops refined, approachable offerings; maintains consistent recipes and presentation standards; manages pastry production and inventory; and contributes to a safe, respectful, efficient, and collaborative culinary team. The Pastry Chef plans production, coordinates menus and service execution with culinary leadership, monitors ingredient quality and food safety, maintains production records and allergen information, and manages ordering, inventory, waste, and food costs. The role also maintains pastry work areas and equipment, trains and coordinates team members as assigned, and collaborates across departments to provide seamless member and guest experiences. This position works in a fast-paced private-club kitchen and may require early mornings, evenings, weekends, holidays, and additional hours during peak seasons or major Club events. The environment may include hot work areas, freezers, loud noise, and extended periods of standing and walking, as well as lifting and moving ingredients and equipment. The employee must be able to perform the essential functions of the job, with or without reasonable accommodation.

Requirements

High school diploma or equivalent required.
Demonstrated knowledge of baking methods, doughs, creams, custards, chocolate work, plated desserts, breads, and decorative techniques.
Experience supporting both à la carte service and high-volume banquet or special-event production.
Experience scaling recipes and safely operating commercial ovens, mixers, proofers, refrigeration, and pastry tools.
Working knowledge of food safety, sanitation, allergen awareness, inventory control, portioning, and cost management.
Current food-handler or food-safety certification, or ability to obtain one within the required timeframe.
Ability to communicate professionally and provide attentive service in a member-focused environment.
Ability to perform essential job functions, including extended standing and walking, repetitive and precise culinary tasks, bending and reaching, and lifting or carrying items up to 50 pounds.
Ability to work in heated areas (+110°F) and freezers (-10°F), sometimes for an hour or more, and in an elevated-volume environment.
Ability to push carts carrying 250 pounds on occasion.
Ability to write, grasp, stand, sit, walk, perform repetitive motion, bend and climb, and meet listening, hearing, speaking, and visual-acuity requirements.
Manual dexterity and ability to operate kitchen equipment and machinery, including slicers, blenders, hand blenders, pasta machines, and other kitchen machines, as well as office equipment such as computers, printers, telephones, and photocopiers.
Employment is subject to a pre-employment background investigation and verification of employment eligibility through E-Verify.

Nice To Haves

Culinary or pastry arts degree, certificate, or apprenticeship.
Three or more years of professional pastry experience in an upscale country club, hotel, resort, restaurant, bakery, or catering operation.
Supervisory or team-lead experience.

Responsibilities

Prepare and produce pastries, desserts, breads, fillings, sauces, chocolates, and other baked items for dining, functions, banquets, catering, and special events.
Create seasonal, holiday, and signature offerings reflecting Club standards and member preferences.
Ensure consistent taste, texture, portion size, appearance, and presentation.
Plan daily and weekly production to meet reservations, event guarantees, banquet timelines, and operational needs.
Coordinate with the Executive Chef and culinary leadership on menus, tastings, specifications, plating, and service execution.
Monitor ingredient quality, proofing, baking temperatures, cooling, storage, and shelf life, adjusting processes as needed.
Maintain accurate recipes, yields, production records, labels, and allergen information.
Order and receive ingredients and supplies; manage inventory, rotation, waste, and food costs.
Inspect pastry work areas and equipment and ensure compliance with food safety, sanitation, and workplace safety requirements.
Clean and maintain ovens, mixers, refrigeration, tools, and workstations, and report repair or maintenance needs.
Train, coach, and coordinate pastry cooks, bakers, and other culinary team members as assigned.
Collaborate with dining, banquet, catering, purchasing, and service teams to deliver seamless member and guest experiences.
Respond professionally to member requests and support dietary accommodations and allergen procedures using approved safeguards.
Maintain a polished, respectful, service-oriented presence consistent with Club standards.
Perform other related duties as assigned to support Club operations.

Benefits

Paid time off for eligible team members.
Duty meal options.
Tuition reimbursement and scholarships.
Seasonal and social events.
Holiday bonuses.
401(k) plan with Club match.
Preferred golf and Golf Shop rates.
Learning and development opportunities.
Recognition programs and service awards.
Subsidized medical, dental, vision, disability, and life insurance for eligible team members, subject to plan terms.