Lead Pastry Cook

**Now Hiring – Lead Pastry Cook
Tennessee National Golf Club | Loudon, TN Pay**: starting at $19 per hour

Schedule: Full-time | 35 hours per week

Benefits & Perks

Full-time team members are eligible for a competitive benefits package, including:

• Medical, Dental, and Vision Insurance
• 401(k) with Company Match
• Paid Time Off
• Supportive Team Environment
• Healthy Work-Life Balance

About the Position

Tennessee National Golf Club is seeking a talented and experienced Lead Pastry Cook to join our culinary team. This is an exciting opportunity for a passionate pastry professional to bring creativity, craftsmanship, and leadership to an elevated dining experience within one of Tennessee’s premier private club communities.

The Lead Pastry Cook will be responsible for preparing exceptional desserts and baked goods for our members and guests while maintaining the high standards of quality, consistency, and presentation expected at Tennessee National. The ideal candidate takes pride in their craft, works well as part of a team, and enjoys bringing fresh ideas and creativity to the kitchen.

This role offers the opportunity to showcase your pastry skills, contribute to an evolving culinary program, and take an active role in creating memorable dining experiences for our members and guests.

About Tennessee National Golf Club

Located in Loudon, TN, just minutes from Knoxville, Tennessee National is a premier gated, lakefront community offering an exceptional lifestyle and hospitality experience.

Our property features a Greg Norman Signature Golf Course, full-service marina, 25,000-square-foot clubhouse, multiple dining venues and bars, pickleball courts, resort-style pool, concert venue, scenic hiking trails, and more.

Join Our Team

If you're ready to take the next step in your culinary career and want the opportunity to make an impact in a growing, high-quality culinary environment, we'd love to hear from you!

Our Culture and Values provide Team Members with a rewarding lifestyle and work/life balance.

Job title: Lead Pastry Cook

Reports to: Executive Chef

Classification: Hourly, Full-time, Exempt

Working Hours: As required

Job purpose

The Lead Pastry Cook is responsible for creating high-quality pastries, desserts, and baked goods, ensuring exceptional taste, presentation, and consistency. They develop seasonal dessert menus, incorporate new trends, and collaborate with the culinary team to deliver unique and memorable dessert offerings. This role also involves mentoring junior staff, maintaining inventory, and ensuring smooth kitchen operations while upholding the highest standards of quality and efficiency.

Duties and responsibilities

• Develop and prepare a variety of pastries, desserts, and baked goods, ensuring high standards of quality and presentation.
• Create seasonal dessert menus that align with the overall culinary vision of the establishment.
• Ensure all pastry items are prepared according to recipes and maintain consistency in taste and appearance.
• Stay updated on pastry trends and techniques, incorporating new ideas into the menu.
• Experiment with flavors, textures, and presentations to create unique dessert offerings.
• Conduct regular taste tests and quality checks to ensure all pastry items meet the establishment's standards.
• Address any member feedback regarding dessert offerings promptly and professionally with the chef team.
• Work closely with the Chef Team and other kitchen staff to coordinate meal preparation and ensure smooth workflow.
• Train and mentor junior kitchen staff in pastry techniques and line cooking practices.
• Monitor inventory levels of pastry ingredients and supplies, placing orders as necessary to ensure adequate stock.
• Maintain accurate records of food costs and waste, contributing to menu pricing and profitability analysis.
• Assist in various Line Cooking stations during service, including appetizers, main dishes, and garnishes as needed.
• Collaborate with other kitchen staff to ensure timely and efficient service during peak hours.
• Maintain cleanliness and organization in the cooking area, adhering to health and safety regulations.
• Other duties as assigned.

Qualifications

• Proven experience as a Pastry Cook / Pastry Chef in a fast-paced kitchen environment; experience in line cooking is a plus.
• Culinary degree or equivalent experience in culinary arts.
• Strong knowledge of pastry techniques, baking methods, and flavor profiles.
• Ability to work under pressure and manage time effectively in a busy kitchen.
• Excellent attention to detail and a passion for creating visually appealing desserts.
• Strong communication and teamwork skills.

Working conditions

Work is primarily indoors. Potential exposure to sharp and rapid equipment movement, sharp utensils, harmful chemicals and/or being exposed to flying golf balls.

This job description does not imply that the above are the only responsibilities assigned to this position. Employees holding this position will be required to perform any on-the-job related duties as requested. All requirements are subject to possible modification to reasonably accommodate individuals with a disability.

Physical requirements

Good organizational and verbal skills. Ability to use logical and rational thinking to resolve issues. Ability to perform basic mathematical skills, monitor and develop subordinates, visually monitor the operation areas, write and read member communication.

Must have the ability to perform moderate physical work and may be required to lift up to 50 lbs., up to 30 lbs frequently and up to 10lbs constantly. Perform activities such as bending, kneeling, crouching, climbing, reaching, standing, pushing, lifting and grasping for up to 5 hours without sitting. Ability to consistently lift, carry and load adaptive and other equipment that may weigh 30 or more pounds, and sustain aerobic activity for 20 consecutive minutes.

Please be advised that all work that requires the use of a ladder more than 8 ft. long must be reviewed by Hampton Golf’s Club Maintenance person. Following an assessment of the situation, a determination will be made as to whether a maintenance team member or subcontractors will perform the necessary maintenance task. No other staff member is authorized to climb to heights exceeding 8 ft. and/or perform such maintenance. In addition, personnel are prohibited from entering facility attics, walking on the roof of buildings and/or from using scaffolding.

Direct reports

N/A