Job Description

Job Summary

The Executive Pastry Chef at Marietta Country Club is a senior culinary leadership role responsible for all pastry and bakery production for the Club’s a la carte dining venues, private member events, and banquet functions. This position plays a vital role in upholding the Club’s reputation for exceptional quality, refined presentation, and elevated member service. The Pastry Chef combines advanced technical expertise, creativity, and disciplined execution to deliver memorable dessert experiences aligned with the Club’s high standards and culinary vision.

Core Responsibilities

Menu Development & Culinary Excellence

• Design and execute seasonal, innovative dessert menus and daily/weekly pastry features that complement and enhance Marietta Country Club’s overall culinary program.
• Develop, recommend, and produce refined dessert offerings for member dining, private events, weddings, and Club-produced banquet functions.
• Create elegant plated desserts, specialty celebration cakes, intricate decorative elements, and elevated dessert buffet displays reflective of a premier private club experience.

Production & Operational Execution

• Oversee daily production of all breads, pastries, cakes, and desserts across all Club outlets, including a la carte dining, banquets, pastry carts, and specialty functions.
• Ensure consistency in quality, taste, portioning, and presentation while meeting service timelines.
• Coordinate closely with banquet operations to fulfill daily dessert and bread requirements, ensuring proper setup in accordance with banquet event orders.

Leadership, Training & Culture

• Hire, train, supervise, and mentor pastry and bake shop team members, fostering a culture of professionalism, accountability, and continuous improvement.
• Assist with onboarding and training new pastry team members and stewards in recipes, techniques, safety, sanitation, and kitchen procedures.
• Provide standardized recipes, methods, and best practices to pastry cooks while overseeing skill development and performance standards.

Administrative & Financial Stewardship

• Manage the pastry budget, assist with annual budget planning, and support capital equipment planning and needs.
• Prepare and monitor food and labor cost projections; analyze financial performance and implement corrective action when necessary.
• Order supplies, maintain accurate inventory levels, approve requisitions, and implement controls to minimize waste, loss, and theft.
• Create, organize, and catalog departmental recipes, photos, production guides, and order specifications to ensure consistency and continuity.

Communication & Collaboration

• Work closely and communicate daily with the Executive Chef to ensure alignment with the Club’s culinary direction and service expectations.
• Attend culinary, operational, and committee meetings as directed.
• Maintain effective communication and teamwork with front-of-house leadership and staff to ensure seamless member service.
• Collaborate with banquet and event planning teams regarding all pastry-related aspects of Club functions.

Member Engagement & Professional Presence

• Maintain a visible and approachable presence with members, including periodic dining room walkthroughs to engage with members, gather feedback, and respond to questions.
• Represent Marietta Country Club with professionalism, confidence, and a service-oriented mindset at all times.

Quality, Safety & Sanitation

• Uphold the highest standards of food quality, cleanliness, and sanitation throughout all pastry and bakery operations.
• Implement and reinforce safety, sanitation, and accident-prevention training for all pastry staff.
• Regularly evaluate pastry products and production processes to ensure consistent adherence to Club standards.

Additional Responsibilities

• Perform additional duties as assigned by the Executive Chef.
• Demonstrate strong mental fortitude and composure in a high-expectation, fast-paced private club environment.

Requirements & Skills

Education & Training

• Associate’s Degree in Pastry Arts or related culinary discipline strongly preferred.
• Graduate of an accredited culinary school or completion of a recognized apprenticeship program.

Experience

• Minimum of 3–5 years of progressive pastry experience in upscale fine dining restaurants, luxury hotels, or private clubs.

Certifications

• Valid food handler certification (e.g., ServSafe) required.

Technical Expertise

• Advanced proficiency in classic and contemporary pastry techniques, including chocolate tempering, fermentation, artisan bread production, and plated dessert execution.
• Working knowledge of special dietary needs, including gluten-free, vegan, and allergen-conscious preparations.

Professional & Physical Requirements

• Ability to stand for extended periods, work in hot kitchen environments, and lift up to 50 pounds.
• Strong organizational, leadership, and interpersonal communication skills.
• Proven ability to remain calm, focused, and decisive in high-pressure service situations.

Working Conditions

• Schedule: Full-time position requiring flexible availability, including early mornings, evenings, weekends, and holidays.
• Environment: A high-performance private club culinary setting ranging from focused prep periods to high-volume service during member events and large-scale banquets.

Reporting Structure

• Reports To: Executive Chef

Supervises: Bakers and Pastry/Bake Shop Staff

Marietta Country Club is an Equal Opportunity Employer and a Drug Free Workplace.

Background checks are required. We participate in E-Verify.

Please note that due to the large number of responses we receive, only candidates being considered for the above position will be contacted for an interview. 

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