Pastry Chef

Big Canyon Country Club is a private, member-owned club dedicated to developing its team and creating exceptional hospitality experiences for members and their families. Since opening for play in 1971, Big Canyon has earned recognition as one of the nation’s most prestigious clubs. In 2026, the golf course was restored by Andrew Green, one of the industry’s most respected and sought-after restoration specialists. Today, the Club offers a welcoming retreat where generations of families gather to enjoy exceptional golf, dining, recreation, and companionship in a relaxed setting. Reconstructed in 2009, the 70,000-square-foot clubhouse features a variety of indoor and outdoor dining venues, elegantly appointed banquet facilities, and private locker areas. Beyond golf and dining, members enjoy wellness amenities designed to support healthy, active lifestyles.

Position Summary

The Pastry Chef supports Big Canyon Country Club’s commitment to excellence through uncompromising service, exceptional quality, and a genuinely warm and welcoming member experience. This role leads the preparation, production, and presentation of desserts, pastries, breads, and other baked goods for à la carte dining, club events, banquets, catering, and seasonal celebrations. The Pastry Chef develops refined and approachable offerings, maintains consistent recipes and presentation standards, manages pastry production and inventory, and contributes to an efficient, safe, respectful, and collaborative culinary team.

Essential Responsibilities

• Prepare and produce pastries, desserts, breads, fillings, sauces, chocolates, and other baked items for à la carte dining, club functions, banquets, catering, and special events.
• Create seasonal, holiday, and signature offerings that reflect Big Canyon Country Club’s standards and member preferences.
• Ensure consistent taste, texture, portion size, appearance, and presentation across all pastry products.
• Plan daily and weekly production to meet dining reservations, event guarantees, banquet timelines, and other operational needs.
• Coordinate with the Executive Chef and culinary leadership on menus, tastings, specifications, plating, and service execution.
• Monitor ingredient quality, proofing, baking temperatures, cooling, storage, and shelf life; adjust processes when needed.
• Maintain accurate recipes, yields, production records, labels, and allergen information.
• Order and receive ingredients and supplies; manage inventory levels, rotation, waste, and food costs.
• Inspect pastry work areas and equipment and ensure compliance with food safety, sanitation, and workplace safety requirements.
• Clean and maintain ovens, mixers, refrigeration, tools, and workstations; promptly report repair or maintenance needs.
• Train, coach, and coordinate pastry cooks, bakers, and other culinary team members as assigned.
• Collaborate with dining, banquet, catering, purchasing, and service teams to deliver seamless member and guest experiences.
• Respond professionally to member requests and support dietary accommodations and allergen procedures using approved safeguards.
• Maintain a polished, respectful, and service-oriented presence consistent with Club standards.
• Perform other related duties as assigned to support Club operations.