Executive Pastry Chef

Greensboro, GA - 1000 Vista Drive, Greensboro, GA 30642, USA

• Directs and manages all pastry operations, ensuring alignment with the overall culinary vision of the Executive Chef.
• Creates and executes innovative pastry, dessert, and bread programs that highlight seasonality, creativity, and guest/member preferences.
• Collaborate with the Executive Chef and other department leaders on overall menu strategy, event planning, and special functions.
• Ensures consistent execution of recipes, presentation, portioning, and garnishing standards.
• Leads the recruitment, on-boarding, training, mentoring, coaching, counseling, evaluation, and professional development of pastry team members.
• Maintains high levels of culinary artistry, ensuring the pastry program is a distinctive feature of the club’s food and beverage offerings. Develops and manages production schedules, staffing levels, and resource allocation for the pastry team.
• Oversees sanitation, cleanliness, and safety practices in all pastry areas, ensuring compliance with health department regulations.
• Maintains preventative maintenance and care for pastry-specific equipment.
• Ensures proper documentation of food safety practices, including refrigeration logs, spoilage, and allergen protocols.
• Responsible for attending all Reynolds training seminars and manager meetings.
• Creates signature pastry items that enhance the club’s dining reputation and elevate member experiences.
• Actively engages with members and guests during events to represent the pastry program.
• Customizes dessert and pastry menus for private events, weddings, and special functions in collaboration with event managers.
• Assists the Executive Chef with annual food and beverage budgets, focusing on pastry-related costs and revenues.
• Controls food and labor costs within the pastry department, aligning with established budget goals.
• Manages purchasing, receiving, and inventory of pastry ingredients, ensuring quality and cost-effectiveness.
• Establishes par-stock levels for pastry production and monitors supply usage.
• Maintains accountability for sales, expenses, and profitability of the pastry program.
• Maintains ordering and receiving programs to ensure proper quality and price on all purchases.

• Models and enforce safety rules in compliance with OSHA, EPA, and other regulatory standards.
• Provides safety and sanitation training for all pastry staff.
• Report and investigates incidents and implements corrective/preventive measures.
• Complete monthly safety inspection for outlet.

• Culinary degree with a specialization in pastry arts or equivalent executive-level pastry experience in luxury hotels, resorts, restaurants, or clubs.
• Proven track record as a Pastry Chef, with at least 3–5 years in an executive pastry leadership role.
• Expertise in advanced pastry techniques, chocolate work, sugar artistry, and bread production.
• Strong leadership and mentorship skills with the ability to inspire a pastry team.
• Exceptional organizational, planning, and communication abilities.
• Valid SERV Safe certification (required).
• CPR/First Aid certification (preferred).
• Familiarity with hospitality management software, MS Office, and HRIS (preferred).
• Full knowledge and ability to safely produce food for allergies and diet preferences.
• Physical ability to stand, walk, kneel, climb and descent stairs and physically capable of lifting 30–50 pounds.

Equal Opportunity Employer
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