Pastry Chef at ROLLING HILLS COUNTRY CLUB in Rolling Hills Estates, California

Job Description:

Established in 1965, Rolling Hills Country Club is a private, family-friendly country club perched upon the rolling hills of the Palos Verdes Peninsula, with expansive skyline views of the Los Angeles basin and San Gabriel Mountains. The construction of the new clubhouse and golf course in 2018 brought a new vision of excellence; a brand-new championship golf course designed by world-renowned golf architect, David McLay Kidd, and a luxurious, 70,000 sq. ft. clubhouse designed by one of the most celebrated clubhouse architects in the west, Robert Altevers. Other club amenities include a 400-yard, double-sided driving range complete with nine regulation greens that can double as a Par 3 executive course, a golf academy, including state-of-the-art technology (Trackman, Boditrak, and SAM Putt Lab), tennis courts, an athletic facility, an aquatic center, kids club, and an elegant spa. We also offer fine and casual dining, magnificent banquet event spaces, secluded conference rooms, stately locker rooms, and premier service distinguishing Rolling Hills Country Club as the top leader in the private club experience.
RHCC is currently seeking a Pastry Chef, who will report to the Executive Chef and has direct oversight of food service outlets and banquet operations. This position works alongside the Executive Sous Chef, Banquet Chef, as well as the full management team, to achieve the quality, safety, and training standards of the Club. This position will be responsible for supervision and team standards for all back of house food and beverage staff. Additionally, they will have direct oversight of their department, menu development, inventories, and motivation. This person will be instrumental in establishing and training to the highest standard for quality of service. This is a full-time, salaried position.
Main Duties and Responsibilities:

Responsible for the execution of all club restaurants and banquets in relation to service
Ability to operate successfully with a sales volume of $5-$6 million in revenue
Maintain and exhibit a solid knowledge and understanding of all food products and can skillfully apply culinary and cooking techniques
Possess new ideas for menu creation and food preparation
Ensure that product quality, freshness, and presentation always meet company standards
Assist in baking and preparing food in accordance with menu specifications and standards
Under direction of the Executive Chef, supervises pastry cooks and oversees the preparation, portioning, garnishing, and storage of food
Train and supervise associates in the proper preparation of menu items and operation of equipment
Set-up and break down workstation, tools, equipment, and supplies
Proactive to ensure that a clean and safe environment is always maintained in both kitchen and storage facilities; must be in accordance with CA Health Department standards
Assume duties under their own guidance, professionalism and willing to be professional in all accounts
Train and mentor a culinary team of 2-4 people
Promote TEAMWORK and professionalism in all aspects of the kitchen with the ability to lead the TEAM
Ensure all staff adhere to published policies and procedures
Able to maintain a sound budget
Perform other duties as assigned by the Executive Chef/Sous Chef