Job Description
Job Description
Position Title: ExecutivePastry Chef
Location: The Fall Line - Butler, Georgia
Department: Culinary
Reports To: Executive Chef
About The Fall Line
The Fall Line is a premier private destination golf and sporting club located in Southwest Georgia. Our club offers state-of-the-art facilities, including two Ogilvy, Cocking and Mead designed 18-hole golf courses, a 9-hole short course, and world-class facilities for shooting, hunting and angling. In addition to our outstanding outdoor offerings, we pride ourselves on exceptional hospitality, with multiple dining and lodging options, all enhanced by our 25-acre farm that is the centerpiece of 4,500-acre property.
Position Overview
The executive Pastry Chef is responsible for overseeing the preparation and execution of all pastry and dessert items served throughout The Fall Line's dining venues. This individual will ensure high standards of quality, consistency, and creativity, reflecting the club's commitment to exceptional culinary experiences. While the primary focus is on pastry production, the Pastry Chef will also support other culinary departments as needed and contribute to the overall success of the culinary team.
Key Responsibilities
- Develop and produce a variety of plated desserts, baked goods, breakfast pastries, and specialty confections aligned with seasonal menus and guest preferences.
- Work closely with the Executive Chef and culinary team to plan dessert menus for a la carte service, special events, and club functions.
- Maintain high standards of food safety, cleanliness, and organization in the pastry kitchen.
- Assist with ordering, inventory control, and cost management of pastry-related supplies and ingredients.
- Provide training, leadership, and mentorship to junior staff or cross-trained team members assisting in pastry production.
- Work cooperatively with senior managers
- In addition to pastry production, the Pastry Chef will assist with the preparation of non-pastry items as directed by the Executive Chef.
- Collaborate with the broader culinary team and be willing to work in other areas of the kitchen or at club events as business needs dictate.
- Ensure that all food produced meets the aesthetic and quality expectations of the club and its members.
Qualifications
- Minimum 3-5 years of experience in a professional pastry kitchen, preferably in a private club, resort, or fine dining environment.
- Culinary degree or formal pastry training preferred.
- Strong knowledge of pastry techniques, plated dessert presentation, and baking fundamentals.
- Excellent organizational skills and attention to detail.
- Ability to work independently and collaboratively within a dynamic team.
- Flexible and adaptable; willing to support other culinary departments as needed.
- Note: Cake decorating, including custom celebration or wedding cakes, is generally not a primary responsibility of this role.
Work Environment & Schedule
- Full-time, year-round position with a flexible schedule, including evenings, weekends, and holidays based on club needs.
- Fast-paced, team-oriented kitchen environment.
EEO/EOE