Akron
Job Description Position: Pastry Chef Reports to: Executive Chef Pay: Can be discussed. We are seeking a talented, passionate and self-motivated Pastry Chef to lead our pastry department and elevate the dessert and baked goods program. The Pastry Chef will be responsible for creating innovative, high-quality pastries, desserts, breads, and confections that enhance dining experiences across à la carte service, banquets, special events, member functions, and holiday/seasonal offerings. Reporting directly to the Executive Chef, this role combines artistic creativity with strong leadership, cost control, and a commitment to excellence in a private club environment. Key Responsibilities • Develop and execute seasonal à la carte dessert menus, daily/weekly pastry specials, and signature items that reflect the club's upscale standards and member preferences., • Design and produce custom desserts, wedding cakes, celebration cakes, plated presentations, petit fours, chocolates, and display pieces for private events, banquets, and club-hosted functions., • Oversee production of high-volume items including breakfast pastries, artisan breads, and items for member dining rooms, poolside service, and carry-out., • Manage daily pastry kitchen operations, including recipe development, portion control, plating standards, and consistent execution across all outlets., • Maintain strict food safety, sanitation, and HACCP standards in the pastry area; ensure compliance with all health department regulations., • Control food costs through effective inventory management, waste minimization, accurate forecasting, and purchasing of premium ingredients., • Foster a positive, collaborative team environment., • Collaborate closely with the Executive Chef, Sous Chefs, and banquet team on menu planning, special dietary requests (gluten-free, vegan, allergen-aware), and large-scale event production., • Stay current with pastry trends, techniques, and ingredients while adapting offerings to seasonal availability and member feedback., • Assist with monthly inventories, • Contribute to a culture of member satisfaction by ensuring exceptional taste, presentation, and service every day. Qualifications & Requirements • Minimum 3–5 years of progressive pastry experience, preferably in a fine-dining restaurant, luxury hotel, private club, or high-volume catering environment., • Formal culinary/pastry education (e.g., associate or bachelor’s degree from a reputable culinary institute) strongly preferred., • Demonstrated expertise in classical French pastry techniques, artisan bread baking, chocolate work, modern plated desserts., • Proven ability to manage high-volume production while maintaining quality and consistency., • Strong understanding of food cost control, inventory systems, and kitchen sanitation practices., • Excellent organizational skills with the ability to prioritize in a fast-paced, service-oriented setting., • Creative mindset with keen attention to detail and aesthetic presentation., • Flexible schedule, including weekends, holidays, and evenings as required by club operations.