Blackstone Country Club in Peoria, AZ is excited to announce the exceptional career opportunity of Pastry Cook.  Qualified candidates will thrive in a hospitality environment and be highly focused on providing superior service to the clubs managed by Troon. As a Pastry Cook, you will be responsible for preparing and executing a variety of baked goods and desserts, ensuring that every item meets the high standards of our members and guests. Your role will include producing everything from breads, pastries, and cakes to plated desserts and seasonal treats, all while working closely with the Pastry Chef and culinary team.

 

Key Responsibilities:

Prepare and bake a variety of desserts, pastries, breads, and confections according to established recipes and high-quality standards. Ensure all pastries and desserts are consistently prepared and presented with attention to detail. Assist in creating and developing new dessert menu items, keeping in line with seasonal ingredients and club preferences. Maintain a clean, organized work area, adhering to all health and safety guidelines. Monitor inventory of baking supplies and ingredients, placing orders when necessary. Collaborate with the culinary team to ensure seamless service and presentation. Assist with the preparation of special events and banquets, including custom cakes and desserts. Assist with training and mentoring junior kitchen staff, providing guidance on pastry techniques. Ensure all pastries are properly stored and handled to maintain freshness.

Qualifications:

Proven experience as a Pastry Cook or Baker, preferably in a fine dining, country club, or hotel setting. Strong knowledge of pastry techniques, baking methods, and dessert presentation. Ability to work in a fast-paced environment, managing multiple tasks simultaneously. Creative and passionate about creating visually stunning and delicious desserts. Strong attention to detail and commitment to quality. Excellent organizational and time-management skills. Ability to work collaboratively within a team and communicate effectively. Culinary degree or relevant certifications preferred but not required. Flexibility to work weekends, holidays, and evenings as needed.