Pastry Chef (Gordon Ramsay Steak)

This role is responsible for preparing, baking, decorating, and presenting high-quality desserts, pastries, breads, and specialty items in a timely manner and in accordance with Gordon Ramsay Steak brand standards, Horseshoe Lake Charles specifications, and established recipes. The Pastry Chef will maintain organization, cleanliness, and sanitation of work areas and equipment in accordance with company policies and local health regulations.

Prepare, bake, decorate, and present desserts, pastries, breads, and specialty menu items in accordance with Gordon Ramsay Steak recipes, presentation standards, and quality expectations. Produce pastry components including doughs, creams, custards, mousses, sauces, chocolates, and other dessert elements. Execute plated desserts with consistency, attention to detail, and a commitment to an elevated guest experience.

Ensure all pastry products meet established standards for quality, freshness, flavor, appearance, and portion control. Maintain proper food handling, storage, labeling, rotation, and inventory control procedures. Assist with menu development, seasonal offerings, and specialty dessert features as directed by culinary leadership.

Monitor production levels to ensure adequate product availability while minimizing waste. Adhere to all food safety, sanitation, and workplace safety standards. Maintain a clean, organized, and sanitary workstation, equipment, and storage areas at all times. Collaborate with culinary and restaurant team members to support efficient kitchen operations and exceptional guest service.

Assist with receiving, storing, and inventorying pastry ingredients and supplies. Perform other duties as assigned based on operational needs. Minimum three (3) years of pastry, baking, or dessert production experience, preferably in a fine dining or high-volume restaurant environment. Formal pastry or culinary training preferred.

Working knowledge of pastry techniques, chocolate work, bread production, cake decorating, and plated dessert presentation. Strong attention to detail, creativity, and commitment to quality and consistency. Ability to work in a fast-paced, high-volume kitchen environment while maintaining high standards. Ability to work a flexible schedule, including nights, weekends, and holidays.

Ability to work effectively both independently and as part of a team. Must maintain a professional appearance and demeanor. Ability to obtain and maintain all required food safety certifications. Ability to lift and carry up to 50 pounds and push or pull carts weighing up to 300 pounds. Ability to stand, walk, bend, stoop, reach, crouch, kneel, push, and pull for extended periods.

Ability to work in varying temperatures, including hot kitchen environments and refrigerated storage areas. Ability to safely operate commercial pastry and baking equipment, including mixers, ovens, sheeters, scales, and other kitchen tools. Must be able to speak, read, write, and understand English and communicate effectively with guests, team members, and leadership.