Pastry Chef

Description

Who We Are

The Club at Mediterra is a premier, member-owned, residential club located in southwest Florida. The 1,700-acre community and Club have earned a reputation and have been acknowledged as one of the finest in the country. The active membership enjoys Club amenities that include two championship, Tom Fazio-designed golf courses, a learning center, a beach club, spa, and fitness center, and bocce, tennis, and pickleball courts. 

Beyond its acclaim for world-class golf, the Club has been nationally and globally recognized as a Top 50 Platinum Club of America, a Distinguished Emerald Club, and was the first golf club to be named an Audubon International Silver Signature Sanctuary. 

Brief Job Description

The Club at Mediterra, an extraordinary private club located in Naples, Florida, is seeking an experienced Pastry Chef to join our dynamic team.  

Under the direction of the Director of Culinary Operations, the Pastry Chef is responsible for preparing quality pastry and baked items for the Club restaurants, banquets, Beach Club, and special events. The ideal candidate is a highly motivated, passionate, visionary, energetic culinary team member. This professionally trained or experienced individual can perform assigned duties independently.  

The Pastry Chef will participate in menu planning for dessert items and create new and unique items. Staying up to date with current trends, techniques, and modern plating is essential. The Pastry Chef will be responsible for the following but not limited to breakfast pastries, bread, cakes, tortes, tarts, pies, mousses, verrines, ice cream, and other items requested by the membership. 

An environment of training, mentoring, and promotion from within awaits all new teammates of Mediterra. A true culture of hospitality extends to our teammates, members, and guests.

Requirements

The Person We Are Looking for Will

Pastry Team:

• Provide hands-on supervision of pastry kitchen staff, ensuring a cohesive and productive team environment.
• Actively participate in daily food production tasks, ensuring seamless operations and high productivity.
• Create schedules and assign production tasks effectively to ensure timely delivery of all pastry-related items.
• Monitor team performance and provide constructive feedback to improve skillsets and efficiency.

Product Preparation and Execution:

• Take part in preparing and cooking items for pastry stations to maintain workflow consistency.
• Ensure the consistent achievement of quality, cost, and production standards across all pastry offerings.
• Maintain the highest product quality and consistency standards by mastering all menu items and preparation techniques.
• Innovate and refine recipes to ensure offerings remain fresh, creative, and aligned with member preferences.
• Focus on delivering quality, consistency, and timely service in every aspect of pastry production.

Collaboration:

• Work collaboratively with the culinary and service teams to meet member expectations.
• Maintain close communication with the Director of Culinary, the Executive Chef, and all club directors to ensure an exceptional member experience through pastry offerings and teamwork.

Inventory and Cost Control:

• Assist with monthly inventories to ensure accuracy and availability of necessary products.
• Support menu planning efforts and implement cost controls to maintain budgetary goals.
• Monitor par stock levels and maintain adequate product inventory to ensure uninterrupted operations.

Administrative Duties:

• Handle administrative tasks such as recipe documentation, performance reviews, and reporting as assigned by the Director of Culinary or the Executive Chef.
• Provide support for other culinary functions as needed, ensuring a unified kitchen operation.

What We Would Like You to Have

Educational and Professional Background:

• Formal culinary training through an accredited apprenticeship program or culinary school with a focus on pastry and baking is preferred.
• A minimum of 5 years of leadership experience in a pastry kitchen within an upscale hotel, restaurant or club environment.

Menu Development and Execution:

• Demonstrated ability to write, produce, and execute high-quality banquet menus, à la carte offerings, and detailed prep lists.

Culinary Expertise:

• Commitment to continually improving culinary skills and staying abreast of emerging pastry trends and techniques.
• Strong attention to detail with the ability to produce flavorful and visually stunning desserts.

Professional Attributes:

• Exhibit a positive attitude, professional demeanor, and polished appearance that aligns with the organization's standards.
• Possess a sense of urgency, a strong drive to succeed, and the ability to handle high-pressure situations effectively.
• Inspire trust and respect within the team while setting high-performance standards.

Member-Focused Mindset:

• Service-oriented with meticulous attention to detail and a focus on creating memorable experiences through pastry offerings.

Communication and Technical Skills:

• Strong written and verbal communication skills in English, with the ability to effectively convey ideas and instructions.
• Proficiency in Microsoft Office Suite, including Word, Excel, and Outlook, for inventory, scheduling, and documentation purposes.

Our Partnership with You

Salary commensurate with experience; Annual Performance Incentive, Benefits Package includes health, vision, dental insurance, 401(k) matching, Paid Time Off (PTO), Paid Holidays, Short and Long-Term Disability, Life Insurance, ACF membership, and Continued Education assistance.  

The Club at Mediterra is proud to be the nation’s first residential club to earn a 2 Star Green Restaurant certification and be designated a Blue Zone employer and one of Southwest Florida’s leading companies. 

To learn more about this job opportunity and to apply, visit the Careers Section on our website: www.mediterraliving.com/careers

The Club at Mediterra is a Drug-Free and Equal Opportunity Employer. This organization participates in E-Verify.