Assistant Pastry Chef

Location: The Fall Line-Butler, GA 

Department: Culinary
Reports To: Executive Pastry Chef 
Status: Seasonal Full-Time

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 serves as the centerpiece of our 4,500-acre property.

The Pastry Chef Assistant supports the Pastry Chef and culinary team in the preparation, production, presentation, and service of desserts, breads, pastries, and other baked goods for The Fall Line’s dining outlets, special events, and member experiences.

This position requires attention to detail, consistency, creativity, and a commitment to maintaining the high culinary and service standards expected at The Fall Line. The Pastry Chef Assistant will work closely with the Pastry Chef and other members of the culinary team to ensure products are prepared properly, presented beautifully, and delivered on time.

The successful candidate will be dependable, organized, willing to learn, and comfortable working in a fast-paced culinary environment while maintaining a clean, safe, and professional workspace.

• Assist the Pastry Chef with the preparation and production of desserts, pastries, breads, cakes, cookies, plated desserts, and other baked goods.
• Follow recipes, production sheets, and established presentation standards to ensure consistency and quality.
• Measure, mix, prepare, bake, portion, and finish pastry products according to established specifications.
• Assist with decorating, plating, garnishing, and presentation of desserts for dining service, banquets, special events, and member functions.
• Prepare ingredients and complete mise en place for daily pastry production.
• Properly label, date, rotate, store, and maintain pastry ingredients and finished products.
• Assist in maintaining appropriate inventory levels of baking and pastry ingredients.
• Notify the Pastry Chef of low inventory, product quality concerns, equipment issues, or other operational needs.
• Maintain clean and organized refrigerators, freezers, dry-storage areas, workstations, and pastry production areas.
• Follow proper food-handling, sanitation, food-safety, and temperature-control procedures.
• Operate mixers, ovens, food processors, slicers, and other kitchen equipment safely and properly.
• Assist with setup and breakdown for special events, banquets, member dinners, and other club functions.
• Coordinate with other culinary team members to ensure pastry items are prepared and available according to service timelines.
• Minimize food waste through proper preparation, portioning, storage, and inventory practices.
• Assist with receiving and properly storing food and supplies when necessary.
• Maintain professional appearance and personal hygiene standards.
• Demonstrate flexibility by assisting other areas of the culinary operation when business needs require.
• Follow all Club policies, procedures, safety standards, and established culinary practices.
• Perform other duties as assigned by the Pastry Chef, Executive Chef, or culinary leadership.

• Previous bakery, pastry, restaurant, hotel, club, or culinary experience preferred.
• Formal culinary or pastry education preferred but not required.
• Basic knowledge of baking and pastry preparation techniques preferred.
• Ability to follow recipes and detailed instructions accurately.
• Strong attention to detail and commitment to product consistency.
• Ability to work efficiently while managing multiple production priorities.
• Ability to work independently as well as collaboratively within a culinary team.
• Dependable, punctual, and able to maintain a