The Navigators

Pastry Chef

US-CO-Colorado Springs
Category (Portal Searching)
Food & Beverage


 The Pastry Chef shall serve The Navigators and fulfill the responsibilities listed below in the spirit of The Navigators calling, values and purpose:  To advance the Gospel of Jesus and His kingdom into the nations through spiritual generations of laborers living and discipling among the lost. 


This position should have the culinary expertise and experience to make a wide variety of desserts and baked goods, including confectionery work. They must understand and appreciate the subtleties of flavor pairings and different tastes, and have a good aesthetic sense for food and pastry presentation. This position is responsible for the daily preparation of all baked goods and pastries, for a la carte and banquet production and is responsible for implementing the dessert menu. They must be creative with their desert creations and continually research and test new and different dessert and baking recipes to ensure that guests have an exceptional dining experience.


  • Approves the requisition of products and other necessary food supplies.
  • Ensure that high standards of sanitation, cleanliness and safety are maintained throughout all kitchen areas at all times.
  • Execute controls to minimize food and supply waste and theft.
  • Safeguard all food preparation employees by implementing training to increase knowledge about safety, sanitation and accident prevention principles.
  • Develop standard recipes and techniques for food preparation and presentation to ensure consistently high quality and minimal food costs; exercises portion control for all items served and assists in establishing menu selling prices.
  • Consult with the Executive Chef about food production aspects of special events being planned.
  • Spends 80% of each working day cooking and supervising the cooking of items that require skillful preparation.
  • Ensures proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.
  • Evaluate food products to assure that quality standards are consistently attained.
  • Evaluate products to assure that quality, price and related goods are consistently met.
  • Establish and maintains a regular cleaning and maintenance schedule for all kitchen areas and equipment.
  • Provide training and professional development opportunities for all kitchen staff.
  • Interview, select, train, supervise, counsel and discipline all employees in the department as needed.
  • Schedules production of all baked goods to maintain an inventory of fresh baked goods at all times.
  • Must have problem solving abilities, be self-motivated and organized.





  • Prepare necessary data for applicable parts of the budget; projects annual food, labor and other costs and monitors actual financial results; takes corrective action as necessary to help assure that financial goals are met.
  • Attend food and beverage staff and management meetings and lead meetings as directed by F&B Director.
  • Interact with food and beverage management to assure that food production consistently exceeds the expectations of Executive Leadership and guests
  • In conjunction with F&B management team, assist in maintaining a high level of service principles in accordance with established standards.
  • Develop policies and procedures to enhance and measure quality; continually update written policies and procedures to reflect state-of-the-art techniques, equipment and terminology.
  • Perform other duties as directed as directed by Executive Chef.
  • Support safe work habits and a safe working environment at all times.
  • Ensure all services to members are conducted in a highly professional and efficient manner.
  • Ensure a safe working environment and attitude on the part of all employees in areas of responsibility.
  • Provides function employee list and hours for Quality Service Bonus distribution


  • Belief in and adherence to the Statement of Faith and Mission of The Navigators.
  • An Associate’s degree in Pastry Arts and/or 3 to 5 years of like experience with an emphasis on high production.
  • Country Club and/or restaurant experience preferred.
  • To perform this job successfully, an individual must be capable to execute each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


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