Pastry Cook

Washington Golf & Country Club•Arlington, VA

17d•$17 - $20•Onsite

About The Position

Founded in 1894, The Washington Golf & Country Club (WGCC) is one of the nation’s most historic and prestigious private clubs, known for refined dining, exceptional service, and its longstanding culinary traditions. Our pastry program plays an essential role in delivering memorable desserts, breads, and baked goods for à la carte dining, special events, and member celebrations. We are seeking a talented, motivated, and detail-oriented Pastry Cook to join our culinary team. This role is perfect for someone who is passionate about pastry arts, enjoys hands-on production, and strives for consistency, creativity, and quality. If you bring skill, enthusiasm, and a commitment to excellence, we’d love to welcome you to apply to be part of the WGCC pastry team. Position Overview The Pastry Cook supports the daily production of all baked goods, pastries, desserts, and specialty items for the Club. This includes preparing ingredients, executing recipes, maintaining consistent quality, and assisting with banquet and holiday production. The Pastry Cook works under the guidance of the Pastry Chef and collaborates with the broader culinary team to ensure all items meet WGCC’s high standards. This is a hands-on position ideal for someone who is passionate about pastry arts, enjoys learning, and takes pride in craftsmanship.

Requirements

1yr actual pastry or baking experience
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
Prior experience required. Depending on the role degree may be required.
Ability to read, write, and verbally communicate effectively and professionally with other business departments, guests, and vendors.
Ability to diplomatically deal with difficult situations and people, while exhibiting a consistent level of professionalism.
While performing the duties of this job, the employee is regularly required to stand, walk, and talk or hear.
The employee frequently is required to use hands to finger, handle, or feel objects, or telephone.
The employee must regularly lift and/or move up to 10-25 pounds and frequently lift and/or move up to 50 pounds.
(Please note: management reserves the right to change, modify, and/or alter any of the duties listed above to meet business demands).

Responsibilities

Expedites all pastry and bakery items in accordance with standards of quality, quantity control, taste and presentation as established by the Executive Chef and Pastry Chef.
Assists the Executive Chef in maintaining the training all internships according to Culinary Program Curriculum.
Check daily production counts and let the Executive Chef or Pastry Chef know needs for next service.
Maintains communication with all departments.
Reports to the Executive Chef any maintenance or repairs needed.
Reviews all pertinent food and beverage requisitions, inter-kitchen transfers and production quantities, and verifies all special food requests with Executive Chef and Pastry Chef.
Prevents the spoiling and contamination of foods by enforcing proper sanitation practices and ensuring compliance with policy and health regulations.
Maintain the pastry area to clean.
Should provide “excellent quality” and “presentation” of all food to the guest.
Response to maintain a clean and sanitary your work station area including tables, shelves, and equipment.
Maintain a high level of cleanliness in the kitchen facilities
Prep the daily basis pastry item
Function may change based on daily need
Additional tasks may be assigned based on day to day needs of the restaurant
Complies with departmental policies as well as restaurant rules and regulations and policies s set forth in the Employee Handbook and Management.