Executive Pastry Chef

Description

Port Royal Club, located in the heart of the prestigious Port Royal neighborhood in south Naples, Florida, is a private beach club dedicated to luxury, leisure, and exceptional service. Membership is exclusively tied to property ownership within the Port Royal community, making the Club a cornerstone of one of the most distinguished addresses in the country.

Our Club offers an array of world-class amenities, including a 10,000-square-foot fitness center featuring yoga, Pilates, and spin classes, as well as a serene spa for wellness and rejuvenation. The tennis center boasts nine Har-Tru clay courts and a 1,300-square-foot pro shop, catering to both recreational and competitive players.

Following the impact of Hurricane Ian in 2021, the Club has embarked on an ambitious $100 million renovation to reimagine our facilities. The new clubhouse—set to open in fall 2026—will embrace timeless West Indies architecture and offer an elevated member experience, featuring a coffee shop, three signature restaurants with indoor and outdoor dining overlooking the Gulf of Mexico, four bars, a banquet venue, a lap pool, and access to our pristine private beach.

This is an exciting time to join the Port Royal Club as we prepare to unveil a new chapter in our storied history.

The Executive Pastry Chef is responsible for leading all pastry and dessert operations at the Port Royal Club, ensuring exceptional quality, creativity, and consistency across all dining experiences. This role oversees the production of breads, pastries, cakes, and specialty desserts for à la carte dining, banquets, and private events. The Executive Pastry Chef collaborates with the Executive Chef and culinary team to design innovative menus that reflect the club’s standards of excellence and member expectations.

Requirements

• Plans production for pastry department according to menus, events, and special requests.
• Supplies recipes for and suggests methods and procedures to pastry cooks and oversees employee skill development.
• Fashions table and pastry decorations, such as statuaries and ornaments from sugar paste and icings.
• Ensures all functions are walked prior to start of function to ensure all areas of product and set-up have been satisfied.
• Checks daily functions and ensures that all items are ordered, accounted for, and produced on schedule. Prepares for future functions and events.
• Manages and motivates a team while contributing to the growth and success of the team.
• Directs performance of staff and follows up with corrections where needed.
• Maintains and contributes to a positive work environment.
• Controls food and labor cost.
• Checks all walk-in coolers and freezers daily to ensure proper rotation, storage, and usage of all food items.
• Maintains high levels of sanitation codes set forth by federal, state, and local agencies.
• Conducts daily line ups with all team members.
• Communicates with members, co-workers, management, and the public in a courteous and professional manner.
• Conforms with and abides by all regulations, policies, work procedures, and instructions.
• Exhibits and maintains a professional demeanor and grooming standards to reflect a positive image of the Port Royal Club
• Performs other duties assigned by the Executive Chef.

Qualifications

• Previous experience in fine dining or private club service preferred.
• Strong interpersonal and communication skills.
• Ability to multitask and remain calm under pressure.
• Professional appearance and demeanor.
• Ability to perform job functions with attention to detail, speed, and accuracy.
• Strong creativity and pastry production experience.
• Ability to work well under pressure of meeting production schedules.
• Ability to be a clear thinker, remain calm, and resolve problems using good judgment.
• Demonstrates good knife skills.
• In depth knowledge of all local, state, and federal health, safety, and sanitation guidelines.
• Must be able to multi-task and work in a high volume, fast-paced environment.
• College Degree preferred or demonstrated equivalent in education and experience.
• Minimum of 7-years' supervisory experience in a fine dining or private club preferred.

Physical Demands and Work Environment

• Must be able to…