Pastry Chef

The Sous Chef – Pastry Focus assists the Executive Chef in the overall supervision of kitchen operations, with direct responsibility for the Pastry and Dessert Program. This role emphasizes hands-on pastry execution, dessert production for daily service and special events (including wine dinners), staff training, quality control, and cost management while maintaining the highest culinary and sanitation standards.

• Castlewood Country Club is excited to announce the exceptional career opportunity of Sous Chef. Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. 
• $75,000 - $85,000

• Oversee and manage food preparation for assigned areas of the kitchen, with primary responsibility for the Pastry and Dessert Program.
• 51% of each day is to be dedicated to management and supervisory duties.
• Execute and supervise the production of consistently high-quality desserts for restaurant service, special events, and wine dinners.
• Provide leadership, guidance, evaluation, and support to the Pastry Chef and pastry team through hands-on involvement and mentorship.
• Ensure all standardized recipes are followed consistently, maintaining presentation, portion control, and flavor profiles.
• Adhere to established cost and quality control procedures, including food production charts, inventory par levels, food costing sheets, and usage records.
• Assist the Executive Chef with ordering food products and processing requisitions accurately and efficiently.
• Maintain and implement daily food preparation lists to ensure operational efficiency.
• Monitor and ensure daily maintenance and proper use of all kitchen equipment.
• Maintain and enforce a comprehensive sanitation and food safety program in compliance with health department regulations.
• Ensure proper receiving, storage, temperature monitoring, rotation, and labeling of all food products.
• Assign duties to kitchen associates to support efficient workflow and productivity.
• Assist in evaluating existing food concepts and contribute to the development of new menu and dessert concepts.
• Support the achievement of departmental budgetary objectives and food cost targets.
• Train and supervise associates in proper food preparation techniques, dessert execution, and equipment operation.
• Assist in developing and implementing ongoing culinary and pastry training programs.
• Assist management in interviewing, hiring, training, scheduling, performance evaluation, coaching, rewarding, and disciplining kitchen associates as needed.
• Assist in managing kitchen staff, including but not limited to Cooks and Stewards.
• Maintain regular and reliable attendance.
• Incorporate safe work practices into all job functions.

• Frequently stands and walks; uses hands for food preparation; talks and hears.
• Regularly reaches with hands and arms; tastes and smells food products.
• Occasionally sits, stoops, kneels, crouches, or crawls.
• Frequently lifts up to 25 pounds and occasionally lifts up to 100 pounds.

• Occasionally works in wet or humid conditions (non-weather).
• May be exposed to toxic or caustic chemicals.
• Occasionally works in extreme heat or cold (non-weather), including outdoor conditions as required.
• Noise level is moderate.

• Food Safety and Sanitation Certification required.

• Previous Pastry Chef experience required.
• Strong hands-on pastry and dessert production skills with leadership capability.
• Knowledge of accepted sanitation standards and applicable health codes.
• Ability to read, write, and speak English as required for communication, training, and equipment operation.