Executive Pastry Chef

Department Description

The Culinary Department at Columbia is committed to delivering exceptional dining experiences for our members. With multiple dining spaces throughout the Club, our versatile program highlights a wide range of cuisines and techniques. Our creative team takes pride in honoring Columbia’s signature dishes while also embracing innovative culinary approaches. Generating $9.3 million annually in food and beverage revenue, the department sets the standard for quality, creativity, and service.

The Pastry Chef oversees all pastry and bakery operations, managing daily production, menu development, staff training, and quality control. This role ensures consistent execution, supports major Club events, and collaborates with culinary leadership to enhance the member dining experience.

• Oversee all pastry and bakery production for A La Carte dining, Banquets, Club events, and seasonal programs.
• Develop and execute seasonal dessert menus, pastries, breads, amenities, and specialty items, as well as maintain standardized recipes and production systems.
• Lead, train, mentor, and evaluate pastry staff, fostering professional development, accountability, and adherence to quality, safety, and budgetary standards.
• Ensure full compliance with sanitation, hygiene, labeling, storage, and safety regulations while maintaining clean, organized kitchen facilities and equipment.
• Collaborate closely with the Executive Chef, Executive Sous Chef, Banquet leadership, and Front-of-House management to align production with service needs and deliver seamless member experiences.
• Maintain a visible presence during dining service and major club events to support operations, engage with members, and gather feedback to enhance the pastry program.
• Support major holidays, signature events, and evolving operational priorities while participating in staff meetings, evaluations, and strategic planning initiatives.
• Monitor and control food and labor costs, manage inventories, and implement effective cost-control practices.
• Maintain all kitchen areas and equipment through regular cleaning, maintenance, and adherence to organizational standards.
• Execute other duties and special projects as assigned by the Executive Chef and/or General Manager.

• Minimum 5 years of experience as a Pastry Chef or Executive Pastry Chef in a high-volume, high-quality environment.
• Formal training in Pastry Arts or Baking preferred;
  Certified Executive Pastry Chef (CEPC) designation a plus.
• Serv Safe Certification (or ability to obtain upon hire).
• Advanced expertise in classical and contemporary pastry techniques, including plated desserts, breads, cakes, laminated doughs, chocolate work, and showpieces.
• Demonstrated leadership ability with a proven record of team development, operational impact, and professional growth.
• Strong organizational, multitasking, and problem-solving skills with meticulous attention to food safety, cleanliness, and kitchen efficiency.
• Solid financial acumen, including experience managing budgets, controlling food and labor costs, and maintaining inventory systems.
• Excellent interpersonal and communication skills; able to interact professionally with staff, leadership, and members.
• Proficient in Microsoft Office Suite and general computer applications.
• Availability to work evenings, weekends, holidays, on-call shifts, and major club events (including Mother’s Day, Father’s Day, Easter, Thanksgiving, Christmas, and signature Club events).
• Physically capable of meeting job demands, including standing for extended periods and lifting up to 50 pounds, and comfortable working in indoor, outdoor, and mechanical environments.