*Come join the fun!
We offer free lunches, uniforms, amazing benefits, a fun working environment, competitive pay rates, access to the PV school district based on Parents' employment, and free golf for employees!!!
About Rolling Hills Country Club:
Established in 1965, Rolling Hills
RHCC is currently seeking a Lead Pastry Chef, who will report to the Executive Chef and has direct oversight of food service outlets and banquet operations. This position works alongside the Executive Sous Chef, Banquet Chef, as well as the full management team, to achieve the quality, safety, and training standards of the Club. This position will be responsible for supervision and team standards for all back of house food and beverage staff. Additionally, they will have direct oversight of their department, menu development, inventories, and motivation. This person will be instrumental in establishing and training to the highest standard for quality of service. This is a full-time, salaried position.
Main Duties and Responsibilities:

Responsible for the execution of all club restaurants and banquets in relation to serviceAbility to operate successfully with a sales volume of $5-$6 million in revenueMaintain and exhibit a solid knowledge and understanding of all food products and can skillfully apply culinary and cooking techniquesPossess new ideas for menu creation and food preparationEnsure that product quality, freshness, and presentation always meet company standardsAssist in baking and preparing food in accordance with menu specifications and standardsUnder direction of the Executive Chef, supervises pastry cooks and oversees the preparation, portioning, garnishing, and storage of foodTrain and supervise associates in the proper preparation of menu items and operation of equipmentSet-up and break down workstation, tools, equipment, and suppliesProactive to ensure that a clean and safe environment is always maintained in both kitchen and storage facilities; must be in accordance with CA Health Department standardsAssume duties under their own guidance, professionalism and willing to be professional in all accountsTrain and mentor a culinary team of 2-4 peoplePromote TEAMWORK and professionalism in all aspects of the kitchen with the ability to lead the TEAMEnsure all staff adhere to published policies and proceduresAble to maintain a sound budgetPerform other duties as assigned by the Executive Chef/Sous Chef