Pastry Chef Jobs in Boca Raton, FL (NOW HIRING)

High Ridge Country Club is one of South Florida's premier private golf clubs. Established in 1980, our Club is a hidden oasis in the heart of Palm Beach County, known for exceptional hospitality, outstanding cuisine, and an unwavering commitment to excellence.

Our employees are the foundation of our success. We cultivate a culture built on professionalism, creativity, teamwork, and continuous improvement. Every member of our team is encouraged to grow personally and professionally while helping us deliver memorable experiences for our members and guests.

The Role

High Ridge Country Club is seeking a talented, creative, and passionate Pastry Chef to lead all pastry and bakery operations throughout the Club. This position is responsible for overseeing every aspect of the pastry department, including breakfast pastries, breads, desserts, banquet production, specialty events, and seasonal menus.

Working closely with the Executive Chef and leadership team, the Pastry Chef will be responsible for maintaining the highest culinary standards while developing innovative desserts that enhance the member dining experience. This leader will inspire and develop the pastry team while maintaining exceptional quality, consistency, sanitation, and cost controls.

The Benefits

Compensation: $85,000-95,000 annually (commensurate to experience)

Status: Full-Time, Year-Round, Exempt

Schedule: Must be available to work evenings, weekends, holidays, and special events as business demands.

In addition to competitive compensation, High Ridge Country Club offers:

• Medical, Dental & Vision Insurance (Club pays a significant portion of employee coverage)
• Paid Time Off
• Paid Holidays
• Employee Meals
• 401(k) with Employer Match
• Employee Assistance Program
• Professional Development Opportunities
• Golf Privileges

Position Summary

The Pastry Chef is responsible for leading all pastry production throughout the Club while ensuring exceptional quality, creativity, consistency, and operational excellence. This position oversees pastry production for member dining, banquets, special events, holiday programming, and club-wide culinary initiatives.

The Pastry Chef manages staffing, scheduling, training, purchasing, food and labor costs, sanitation, and quality control while creating innovative desserts and baked goods that elevate the member experience.

Working alongside the Executive Chef, the Pastry Chef helps establish and maintain High Ridge Country Club's culinary reputation by consistently producing exceptional pastry offerings using the highest quality ingredients.

Key Responsibilities

Culinary Leadership

• Lead all daily pastry and bakery production.
• Supervise production of breakfast pastries, artisan breads, desserts, cakes, cookies, plated desserts, buffet presentations, banquet pastries, and specialty event desserts.
• Develop creative, seasonal, and innovative dessert menus.
• Create new pastry and bread recipes while maintaining consistency and presentation standards.
• Produce visually stunning desserts that reflect the Club's commitment to culinary excellence.
• Lead the pastry production

Operations & Financial Management

• Manage food costs, labor costs, payroll, productivity, and departmental expenses within budget.
• Monitor inventory, ordering, receiving, and product rotation.
• Approve requisitions for all pastry products and supplies.
• Implement procedures to minimize waste and maximize efficiency.
• Maintain accurate production schedules based upon business demands.
• Ensure consistent product quality across all Club dining outlets.

Team Leadership

• Recruit, train, mentor, and supervise pastry staff.
• Conduct employee performance evaluations.
• Develop employee skills through coaching and ongoing training.
• Schedule staff to maximize productivity while controlling labor costs.
• Foster a positive, professional, and collaborative work environment.
• Enforce company policies and performance standards fairly and consistently.
• Address performance concerns and administer disciplinary action when necessary.

Food Safety & Sanitation

• Maintain the highest standards of sanitation and food safety.
• Ensure compliance with all local, state, and Club health regulations.
• Implement and enforce sanitation, cleaning, and safety procedures.

Quality & Innovation

• Maintain exceptional consistency in taste, appearance, and presentation.
• Evaluate pastry products to ensure Club quality standards are achieved.
• Introduce new seasonal desserts and quarterly menu features.
• Research trends and incorporate modern pastry techniques while maintaining timeless classics.
• Utilize only the highest quality ingredients in all pastry production.
• Work collaboratively with culinary leadership to continuously elevate the member dining experience.

Collaboration

• demands require.
• Participate in culinary planning meetings and departmental initiatives.
• Promote teamwork throughout the culinary operation.

Desired Qualifications

• Culinary degree or formal pastry education preferred
• 5+ years of progressive pastry leadership experience in a luxury private club, luxury hotel, fine dining restaurant, or resort
• Previous supervisory or management experience required
• Strong knowledge of artisan breads, cakes, pastries, plated desserts, chocolate work, and specialty confections
• Experience managing food costs, labor budgets, inventory, and purchasing
• Thorough understanding of sanitation regulations and HACCP principles
• Proven ability to develop and train pastry professionals
• High level of professionalism, attention to detail, creativity, and passion for culinary excellence