Pastry Chef at The Valley Hunt Club – Pasadena, California

Job Summary

The Pastry Chef is responsible for leading all pastry and dessert operations at The Valley Hunt Club, ensuring that members and guests enjoy high-quality, beautifully crafted desserts, pastries, and baked goods. This role oversees daily production, maintains exceptional standards of quality and presentation, and supports Club events, banquets, and dining service. The Pastry Chef collaborates closely with the Executive Chef and culinary team to develop seasonal offerings and uphold the Club’s tradition of excellence in hospitality.

Essential Functions

• Plan, prepare, and execute all desserts, pastries, breads, and specialty baked items for Club dining and member events.
• Create and update dessert menus, seasonal features, and special event pastry displays that reflect the Club’s culinary vision.
• Maintain the highest standards of flavor, consistency, quality, and artistic presentation.
• Oversee production schedules to ensure timely preparation for all outlets, including dining room service, banquets, and private functions.
• Maintain organization and cleanliness of the pastry kitchen, equipment, and storage areas.
• Train, guide, and support pastry assistants or bakers (if applicable).
• Ensure proper food handling, storage, rotation, and adherence to all health and sanitation regulations.
• Collaborate with the Executive Chef on menu planning, holiday events, and themed dining experiences.
• Prepare high-quality plated desserts and showpieces for special events and Club celebrations.
• Minimize waste through careful portioning, planning, and product utilization.
• Maintain a professional demeanor that reflects the Club’s standards of hospitality and service excellence.

Schedule

Required to work a varied schedule including weekends, evenings and holidays.

Working Conditions

While performing the duties of this job, the employee is regularly required to stand for long periods of time, use hands and fingers to handle and utilize objects, tools and controls. Occasionally, may be required to lift 10 to 50 lbs. Temperatures vary from freezer to oven.

Knowledge, Skill, Experience

• 3–5 years of pastry experience in a professional environment; private club, resort, or fine-dining experience highly preferred.
• Strong knowledge of pastry techniques, baking science, and dessert presentation.
• Demonstrated creativity and ability to design seasonal menus and specialty items.
• Excellent organization, time-management, and attention to detail.
• Ability to lead and support pastry staff in a fast-paced environment.
• Understanding of inventory, ordering, cost control, and food safety procedures.
• Pastry or culinary degree preferred but not required.