Golf Course Chef Jobs in Georgia (NOW HIRING)

Department: Culinary
Reports To: Executive Pastry Chef 
Status: Seasonal Full-Time

The Fall Line is a premier private destination golf and sporting club located in Southwest Georgia. Our club offers state-of-the-art facilities, including two Ogilvy, Cocking and Mead–designed 18-hole golf courses, a 9-hole short course, and world-class facilities for shooting, hunting, and angling. In addition to our outstanding outdoor offerings, we pride ourselves on exceptional hospitality, with multiple dining and lodging options, all enhanced by our 25-acre farm that serves as the centerpiece of our 4,500-acre property.

The Pastry Chef Assistant supports the Pastry Chef and culinary team in the preparation, production, presentation, and service of desserts, breads, pastries, and other baked goods for The Fall Line’s dining outlets, special events, and member experiences.

This position requires attention to detail, consistency, creativity, and a commitment to maintaining the high culinary and service standards expected at The Fall Line. The Pastry Chef Assistant will work closely with the Pastry Chef and other members of the culinary team to ensure products are prepared properly, presented beautifully, and delivered on time.

The successful candidate will be dependable, organized, willing to learn, and comfortable working in a fast-paced culinary environment while maintaining a clean, safe, and professional workspace.

• Assist the Pastry Chef with the preparation and production of desserts, pastries, breads, cakes, cookies, plated desserts, and other baked goods.
• Follow recipes, production sheets, and established presentation standards to ensure consistency and quality.
• Measure, mix, prepare, bake, portion, and finish pastry products according to established specifications.
• Assist with decorating, plating, garnishing, and presentation of desserts for dining service, banquets, special events, and member functions.
• Prepare ingredients and complete mise en place for daily pastry production.
• Properly label, date, rotate, store, and maintain pastry ingredients and finished products.
• Assist in maintaining appropriate inventory levels of baking and pastry ingredients.
• Notify the Pastry Chef of low inventory, product quality concerns, equipment issues, or other operational needs.
• Maintain clean and organized refrigerators, freezers, dry-storage areas, workstations, and pastry production areas.
• Follow proper food-handling, sanitation, food-safety, and temperature-control procedures.
• Operate mixers, ovens, food processors, slicers, and other kitchen equipment safely and properly.
• Assist with setup and breakdown for special events, banquets, member dinners, and other club functions.
• Coordinate with other culinary team members to ensure pastry items are prepared and available according to service timelines.
• Minimize food waste through proper preparation, portioning, storage, and inventory practices.
• Assist with receiving and properly storing food and supplies when necessary.
• Maintain professional appearance and personal hygiene standards.
• Demonstrate flexibility by assisting other areas of the culinary operation when business needs require.
• Follow all Club policies, procedures, safety standards, and established culinary practices.
• Perform other duties as assigned by the Pastry Chef, Executive Chef, or culinary leadership.

• Previous bakery, pastry, restaurant, hotel, club, or culinary experience preferred.
• Formal culinary or pastry education preferred but not required.
• Basic knowledge of baking and pastry preparation techniques preferred.
• Ability to follow recipes and detailed instructions accurately.
• Strong attention to detail and commitment to product consistency.
• Ability to work efficiently while managing multiple production priorities.
• Ability to work independently as well as collaboratively within a culinary team.
• Dependable, punctual, and able to maintain a professional attitude in a fast-paced environment.
• Willingness to learn new techniques, recipes, and presentation standards.
• Basic understanding of food safety and sanitation practices.
• Food-handler or ServSafe certification preferred or ability to obtain certification as required.

The Pastry Chef Assistant should demonstrate:

• Strong attention to detail and presentation.
• Effective organization and time-management skills.
• Ability to follow recipes and production standards consistently.
• Ability to communicate effectively with culinary leadership and coworkers.
• Ability to remain composed and productive during periods of high business volume.
• Commitment to cleanliness, organization, safety, and sanitation.
• A service-oriented attitude and an understanding that culinary quality directly contributes to the member experience.
• A willingness to accept coaching and continuously improve culinary skills.

The employee must be able to:

• Stand and walk for extended periods during a scheduled shift.
• Frequently bend, reach, stoop, push, pull, and perform repetitive hand and arm movements.
• Regularly lift and carry items weighing up to 25 pounds and occasionally lift items weighing up to 50 pounds with assistance when appropriate.
• Safely work around ovens, mixers, knives, hot surfaces, refrigeration equipment, and other commercial kitchen equipment.
• Work in environments that may include heat, cold, humidity, and changing temperatures.
• Maintain the physical stamina necessary to perform culinary production duties throughout the scheduled shift.

This position operates primarily within a professional commercial kitchen and pastry production environment. The employee may regularly be exposed to heat, cold, wet surfaces, sharp utensils, commercial kitchen equipment, and other conditions common to a culinary operation.

Because The Fall Line is a member-focused private club, employees are expected to maintain a professional appearance, demonstrate discretion, and contribute to a culture of exceptional service at all times.

Every member of The Fall Line team contributes to the overall member experience. The Pastry Chef Assistant is expected to demonstrate professionalism, teamwork, flexibility, attention to detail, and a genuine commitment to providing an exceptional experience for members, guests, and fellow staff.

This position is classified as Seasonal Full-Time. Seasonal Full-Time employment is generally anticipated to occur from September through June, based on the operational needs of The Fall Line.

Employees should understand that work schedules and weekly hours may fluctuate based on Club activity, member usage, special events, and overall business needs. During certain periods of the season, particularly December through February, scheduled hours may be less than those traditionally associated with a full-time schedule. Conversely, additional hours and overtime opportunities may be available during periods of peak Club activity.

At the conclusion of the active season, employment will enter an off-season inactive period. During this period, employees are generally not scheduled to perform work or receive wages unless otherwise approved by the Club.

The Fall Line anticipates bringing successful Seasonal Full-Time employees back for subsequent seasons; however, return employment is not guaranteed. Future seasonal employment may depend upon the Club's operational needs, individual job performance, conduct, attendance, and continued compliance with Club policies and expectations.

Drug-Free Workplace

The Fall Line is committed to maintaining a safe, healthy, and drug-free workplace. As a condition of employment, applicants who receive a conditional offer may be required to successfully complete a drug screening. Employees are also subject to drug and alcohol testing in accordance with company policy and applicable law.

The Fall Line participates in Georgia’s Drug-Free Workplace Premium Credit Program.

EEO/EOE