executive pastry chef profile: country club at mirasol

EXECUTIVE PASTRY CHEF PROFILE:

COUNTRY CLUB AT MIRASOL

PALM BEACH GARDENS, FL

THE EXECUTIVE PASTRY CHEF OPPORTUNITY AT THE COUNTRY CLUB AT MIRASOL

Located in Palm Beach Gardens, FL, the Country Club at Mirasol is looking for an exceptional, energetic, creative, and

driven Executive Pastry Chef who can elevate Club dining while developing and mentoring the culinary team. The

Club is looking for a Pastry Chef that has a proven track record with foundational technique and a modern approach.

The successful candidate must be able to communicate clearly across all departments, front and back of house as

well as to Members. The successful candidate should have experience leading, mentoring and developing teams with

a high degree of emotional intelligence and a mature, developed, calm leadership style promoting a passion for

culinary arts in a high-volume environment. Successful candidates must have extensive pastry and baking knowledge

and hands-on experience. This is an amazing opportunity to be part of a talented leadership and culinary team at an

exceptional private Club.

Click here to view a brief video about this opportunity.

ABOUT THE COUNTRY CLUB AT MIRASOL

Located in the heart of the Palm Beaches, Mirasol is a private, award-winning country club and residential

community surrounded by natural preserves. The private, gated enclave offers two championship golf courses

a dedicated Tennis Center, and The Esplanade, which is a lushly landscaped destination for the best in fitness, spa,

and aquatics. The Country Club at Mirasol is a six-time member of the prestigious group of Platinum Clubs of

America, a certified Audubon Cooperative Sanctuary, and has been recognized as a Distinguished Emerald Club of the

World by club industry publication The BoardRoom Magazine.

BY THE NUMBERS:

• 1170 Members (795 Golf - 337 Sports - 38 Social)

• 66 is average age of members

• 74,000 sq ft Club House

• $5.2 Million annual food revenue

• $1.8 Million beverage revenue

• 70% a la carte and 30% events & catering

• 62% Food cost

• 50 kitchen employees

• 4 kitchens & a pastry kitchen

• Homeowner’s Association

• The Club uses Jonas point of sale

• The Club is Closed on Christmas Day

FOOD & BEVERAGE OPERATIONS

The Club operates a busy event schedule with an 11,000 sq ft main ballroom that seats 500 and hosts breakfasts,

buffets, and events year-round. The Club typically hosts 8-10 weddings per year, the largest events of the year are

Thanksgiving, Christmas week, New Year’s, Easter, and Passover holidays. The pastry team are key in producing

beautiful and delicious displays for all the signature Club and catering events.

The Upstairs Lounge seats 70 and serves hors d’oeuvre and appetizers

The Grill Room is the busiest dining area at the Club with 6500 sq ft and 250 seats. The Grill room regularly serves

300-400 covers for lunch and 400-500 for dinner during peak season. Desserts include cookies, pies, and ice creams

and seasonal features

Solstice is the Club’s elegant dining restaurant, open for dinner and special events and seats 70 Members. Desserts

in Solstice are a show case for the pastry team’s a la carte plated expertise.

Revive located poolside and open for lunch and dinner dining. This restaurant has 95 seats and offers a casual

experience along with a frozen yogurt “bar.”. The Club often hosts events poolside on the Revive patio.

COUNTRY CLUB AT MIRASOL COUNTRY CLUB WEBSITE: www.mirasolcc.com

ORGANIZATIONAL STRUCTURE

The Executive Pastry Chef will report to the Executive Chef and be an integral part of the senior culinary leadership

team. There are 5 cooks on the pastry team and the Executive Pastry Chef will be working alongside an Executive

Banquet Chef and Four Outlet Sous Chefs and a Chef Tournant.

EXECUTIVE PASTRY CHEF POSITION OVERVIEW

The Executive Pastry Chef (EPC) is responsible for managing the overall pastry operations, leading the baking and

pastry production for all venues, and ensuring balanced support to all operations, with a focus and commitment to

scratch-made, innovative desserts, pastries, artisan breads, ice cream and baked goods. He or she makes food

purchase specifications and writes recipes as well as maintains the highest professional food quality and sanitation

standards.

EXECUTIVE PASTRY CHEF (EPC) JOB DESCRIPTION

Leadership

• Take full ownership of the pastry team. Engage with, observe, learn, and listen to the Members and staff. Earn

Member trust by instilling confidence through continued enhanced operations, interaction, and visibility.

• Create a fun collaborative work environment while being hands on.

• Involve associates in the decision-making process of how ‘work gets done’ and create a work environment of

mutual respect in which people want to come to and participate every day.

• Have a passion and aptitude for teaching and training all food service personnel, working, as necessary, with the

staff directly responsible for operations, setting clear direction and holding the team accountable.

• Be a focused and consistent evaluator of personnel, ensuring that standards of conduct and delivery are met; this

includes oversight of high standards of appearance, hospitality, service, and cleanliness of the kitchen facilities.

• Work closely with the front of house, food and beverage and catering managers to assure a cohesive experience

that consistently exceeds the expectations of Members.

• Seeks and involves the team in maintaining knowledge of industry trends in the world of pastry and baking.

Operations

• Prepares a wide variety of goods for the outlets, banquets and special events including cakes, cookies, pies,

bread, etc., following traditional and modern recipes.

• Creates new and exciting desserts for seasonal menus to engage and delight Members. He or she decorates

pastries and desserts to ensure beautiful, delicious, and consistent presentations.

• Offers a wide range of pastry experiences to Members with experience in preparation of desserts from around

the world to correspond with Club themed events.

• Have experience with cakes, pies, wedding cakes, allergies and dietary requirements (maintain gluten and sugar

free offerings within the pastry program)

• Develops and leads the bread baking program to produce artisan breads for Solstice and other outlets as needed.

• Takes ownership of purchasing for the Pastry department.

• Develop and maintain standard recipes and techniques for food preparation and presentation that help to assure

consistent, high quality; exercise portion control for all items served and assist in establishing menu selling prices.

• Evaluate food products to assure that the highest quality standards are consistently attained.

• Ensure that high standards of sanitation, cleanliness and safety are always maintained.

• Operates and manages the pastry kitchen and communicates with the Executive Chef and Sous Chefs to ensure a

successful and positive working environment.

• Orders new supplies, ingredients and equipment for the pastry program while remaining within budget.

• Serves as the primary pastry/baking subject matter expert and communicates and educates the Mirasol team on

the latest trends.

• Ensure effective and efficient staffing and scheduling for all facilities and functions while balancing financial

objectives with Member satisfaction goals.

• Embrace the use of systems (including regular inventory processes) and technology to assist in the management

of the kitchen and the financial performance of the operation.

• Review and approve product purchase specifications and maintain excellent vendor relationships.

Membership

• Have a heart of hospitality, embrace, appreciate, promote, and elevate the warmth and culture of The Country

Club at Mirasol.

• Be visible and engaged with Membership throughout the F&B outlets and during events at the Club.

• Welcome, encourage and engage in regular feedback from Members.

• Be responsive to Members’ requests for menu selections, event planning, etc., and strive to find creative ways to

accommodate reasonable requests.

• Drive consistent innovation, elevate, and build exciting food programs for Members to enjoy.

• Create a menu that the Membership has a hard time choosing from with regular innovative features and specials.

Initial Priorities

• Evaluate current operations and set appropriate and necessary standards of operation, processes, execution, and

delivery within the pastry operation, taking ownership for the entire experience from production to final delivery

of the product, while working closely and positively with the Executive Chef

• Evaluate and continue to develop, train, and mentor the culinary team while promoting fairness and consistency

within.

• Collaborate with the Executive Chef, on elevating the variety of pastry offerings club wide.

• Provide new and exciting pastry and baking products for members and guests in a la carte and banquet dining to

ensure quality, consistency and efficiencies, and “wow” the guests and members; not only meeting expectations

but surpassing them.

• Develop an artisan bread program for a la carte dining, evolve the brunch dessert offerings and create 1 -2

signature a la carte items that create member raves!

• Develop relationships with Members and be known around the club by Members.

CANDIDATE QUALIFICATIONS

The ideal candidate is an experienced pastry chef with a minimum of five years’ progressive leadership

• Extensive knowledge of pastry arts including as well as baking, Ice cream, cakes, and other desserts.

• Working knowledge of baking with ingredient limitations (pastries that are gluten free, sugarless etc.)

• A minimum of an associate degree in Baking and Pastry or Culinary Arts.

• Experience supervising, training, and managing employees.

• ServSafe instructor certification.

• American Culinary Federation (ACF) certification (preferred).

• Proven leadership skills to achieve goals while maintaining a high expectation of standards of quality and

presentation.

• Thorough knowledge of safe food handling and preparation procedures.

• A guest service attitude with the ability to instill that culture in all employees, leading by example. He or she must

have a true desire to proactively exceed Member expectations in a fast-paced high-volume environment.

• Computer skills including but not limited to Microsoft Outlook, Word, and Excel as well as POS systems.

COUNTRY CLUB AT MIRASOL COVID REQUIREMENTS

The Club currently does not require staff to be fully vaccinated as a provision of employment.

SALARY & BENEFITS

Salary is open and commensurate with qualifications and experience. The Club offers an excellent bonus and benefit

package including professional development.

INSTRUCTIONS ON HOW TO APPLY

Please upload your resume and cover letter (in that order) using the link below. You should have your documents

fully prepared to be attached when prompted for them during the online application process. Please be sure your

image is not present on your resume or cover letter; that should be used in your LinkedIn Profile.

Preparing a thoughtful letter of interest and alignment, clearly articulating your “fit” with the profile and the

above noted expectations and requirements is necessary. Your letter should be addressed to Matt Lambert, CCM,

CAM General Manager/COO, Country Club at Mirasol and clearly articulate why you want to be considered for this

position at this stage of your career and why and the Palm Beach Gardens area will likely be a “fit” to you, your family

and the Club if selected.

You must apply for this role as soon as possible but no later than January 7

th,

Candidate selections will occur in

Mid-January with first Interviews expected in late January and second interviews a short time later. The new

candidate should assume his/her role in Mid-Late February

IMPORTANT: Save your resume and letter in the following manner:

“Last Name, First Name - Resume” &

“Last Name, First Name - Cover Letter Country Club at Mirasol”

(These documents should be in Word or PDF format)

Note: Once you complete the application process for this search, you are not able to go back in and add additional

documents.

Click here to upload your resume and cover letter.

If you have any questions, please email Holly Weiss: h[email protected]

LEAD SEARCH EXECUTIVE

Annette Whittley, Search Executive

561-827-1945 (M)

annett[email protected]