**Position Title:** Pastry Cook **Department:** Food & Beverage-Kitchen **Reports To:** Banquet Chef, Executive Sous Chef, Executive Chef

**Summary**

The Pastry position reports to and is under the direction of the Executive Chef, Executive Sous Chef and Banquet Chef. S/he in thisposition will be held responsible for the preparation of all club favorites to include delightful desserts and decadent pastries.

**Essential Duties and Responsibilities**

* Complies with the club's policies and procedures as established in the employee handbook.

* Must be a creative and artistic culinary professional that is able to independently manage the day-to-day operation of the bakery on premise.

* Possess an understanding of plated dessert presentations and banquet dessert production.

* Fundamental skill and experience with Special Occasion cakes, pies and confections.

* Develop innovative ideas for bakery shop production taking into account member requests, feedback and dietary restrictions.

* Ensure all deadlines are made on time and of the highest quality.

* Ensure quality, consistency, and adherence to CCC standards.

* Operates kitchen utensils and/or equipment used for weighing, measuring, mixing, washing, peeling, cutting, grinding, stirring, straining, slicing, assembling and kneading of food products.

* Have high quality standards for production and service.

* Must be able to work productively with little supervision.

* Cleans and sanitizes work station and equipment.

* The Pastry Cook must work in conjunction with the other kitchen personnel to ensure members and their guests' food is prepared and ready to be served in an orderly fashion.

* Must pay close attention to detail and work well in pressure situations.

* Consistently follows all sanitation-related requirements, including those related to personal hygiene.

* Immediately report all suspicious occurrences and hazardous conditions to their direct supervisor.

* Possesses a professional behavior and appearance at all times.

* Completes other appropriate work assignments as requested by the Executive Chef

**Position Qualifications and Functional Skills**

To perform this job successfully, an individual must be able to perform each essential duty satisfactory. Furthermore, he / she should possess the following personal and professional characteristics:

* Must be 18 years of age

* Must have good communication skills including understanding and speaking English

* Must be detail oriented, organized and efficient.

* Must have basic knowledge of production and kitchen operations to include the proper use and cleaning of relevant kitchen equipment, supplies and machinery.

* The individual in this position will be required to fulfill the physical demands of the position. S/he will often be standing on their feet for the duration of the shift, sometimes lasting up to eight hours.

* Candidates must have knowledge in all aspects of bakery preparation, gourmet desserts and sauces.

* Ideal candidate will possess an Associate's degree in Culinary or Pastry and five years pastry experience, preferably in a Country Club setting. Expert knowledge working with chocolate, sugar, pastry and bread items required.

* There is an expectation for you to develop your knowledge of overall Food & Beverage Operations as an employee of CCC.

**Job Category** Permanent, Full-Time, Non-Exempt

**Contact Information:**

Brandon Gross

Executive Chef

Columbia Country Club

7900 Connecticut Ave.

Chevy Chase, MD 20815

O: (301) ###-####

F: (301) ###-####

Email preferred: ...@columbiacc.org

www.columbiacc.org

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