Pastry Chef

Description

Wind River is a luxury lakefront and golf community offering a vibrant lifestyle that encompasses world-class amenities, including a championship golf course, full-service marina, Lakeside Inn, resort-style pool, and much more. At the heart of our community is Wind River Club, a private members-only club soon to feature Clubhouse Village, home to our state-of-the-art kitchen, restaurant, bar, spa, fitness center, event spaces, and pro shop.

The Pastry Chef owns the pastry, dessert, and scratch bread programs for the Clubhouse Village fine dining room, banquets, and club events. This role is responsible for creating desserts that are visually refined and deliver genuine depth of flavor and taste in equal measure, and for producing all breads, rolls, and viennoiserie from scratch daily.

The Pastry Chef works closely with the Executive Chef to align the pastry program with the club’s culinary direction, manages ingredient sourcing and cost, upholds food safety and sanitation standards, and provides a warm, engaging presence that enhances the member experience.

• Dessert Program:
  Design, execute, and consistently deliver plated desserts, petit fours, ice creams and sorbets, chocolates, and specialty confections for fine dining service, banquets, and member events.
• Flavor and Presentation:
  Build desserts that balance visual composition with flavor depth, texture contrast, and correct temperature and seasoning. Taste every component and every batch before it reaches a member.
• Recipe Development:
  Develop, document, cost, and maintain written recipes and production specs so that any dessert can be reproduced to the same standard by any member of the team.
• Technical Execution:
  Execute laminated doughs, custards, mousses, sugar work, tempered chocolate, and plated décor to fine dining standards.
• Quality Assurance:
  Ensure that all pastry and bread items meet or exceed member expectations through regular quality checks and address any issues promptly.

• Scratch Baking:
  Produce all breads, dinner rolls, flatbreads, and viennoiserie from scratch daily, including the maintenance and feeding of leaven and preferments.
• Production Planning:
  Build and manage daily and weekly bake schedules that align bread and pastry output with reservation counts, banquet covers, and event calendars, minimizing both shortages and waste.
• Quality and Consistency:
  Manage proofing, fermentation, baking, cooling, and holding to protect crumb, crust, and shelf life; establish and enforce hold times and freshness standards.
• Cross-Kitchen Support:
  Coordinate with the Executive Chef and Sous Chef on bread service, amenity items, and any in-house baked goods used across the property.

• Collaborative Design:
  Work with the Executive Chef to design, update, and refine seasonal dessert and bread offerings that complement the savory menu and reflect the club’s fine dining positioning.
• Tasting and Approval:
  Test new items with the Executive Chef prior to menu placement, confirming consistency, yield, cost, and hold characteristics.
• Sourcing and Pricing:
  Source high-quality ingredients while balancing cost efficiency and a premium dining experience; assist in menu pricing and portion control.
• Dietary Accommodation:
  Accommodate gluten-free, dairy-free, nut-free, and other dietary requests with the same standard of quality applied to the standard menu.

• Monitor and control food cost within the pastry program.
• Receive, label, date, rotate, and properly store all deliveries; conduct inventory counts and practice waste control to reduce shrink.

• Plan and execute the pastry and bread components of member…