Lead Pastry Cook
$39,520–$39,520 year
On-siteLoudon, Tennessee, United States
Job Summary
Develop and prepare a variety of pastries, desserts, and baked goods while creating seasonal dessert menus that align with the culinary vision. Ensure all items meet quality standards through regular taste tests and address member feedback promptly. Mentor junior staff in pastry techniques and line cooking practices while monitoring inventory levels and food costs. Collaborate with the Chef Team and other kitchen staff to coordinate meal preparation and ensure smooth workflow during peak hours. Assist in various Line Cooking stations as needed and maintain cleanliness adhering to health and safety regulations. Report to the Executive Chef in a full-time role at Tennessee National Golf Club.
Required Qualifications
- Proven experience as a Pastry Cook / Pastry Chef in a fast-paced kitchen environment
- Culinary degree or equivalent experience in culinary arts
- Strong knowledge of pastry techniques, baking methods, and flavor profiles
- Ability to work under pressure and manage time effectively in a busy kitchen
- Excellent attention to detail and a passion for creating visually appealing desserts
- Strong communication and teamwork skills
- Good organizational and verbal skills
- Ability to use logical and rational thinking to resolve issues
- Ability to perform basic mathematical skills
- Must have the ability to perform moderate physical work
- Ability to lift up to 50 lbs.
- Ability to lift 30 lbs frequently
- Ability to lift 10 lbs constantly
- Ability to bend, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting
- Ability to consistently lift, carry and load adaptive and other equipment that may weigh 30 or more pounds
- Ability to sustain aerobic activity for 20 consecutive minutes
Desired Qualifications
- experience in line cooking is a plus
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