Position Overview:

At its core, this job is about high-quality nutritious pastry and bread. Pastry Chef/Head Baker works in the pastry and bread production at all stages and uses good judgment to achieve the desired end of producing great-tasting pastry and bread products. From mixing to order fulfillment, this job requires attention to detail and commitment to quality.

As a manager of an open book company, it is essential to understand the financial information, be responsible for numbers under their control, and know the financial stake in how the company performs. The manager will join the company’s mission statement by providing a, “service that makes your day” to customers and staff members.

Responsibilities (include but are not limited to):

Operations and Productions:

• Ability to take charge of the pastry and bread production process and follow established recipes.
• Develop new pastry, bread, and other baked goods and determine the weight and pricing.
• Fulfills production schedules of goods to bake and assemble supplies and baking equipment needed for daily baking activities.
• Works with other managers and supervisors to make sure orders are fulfilled.
• Inspects product for quality during and after baking and makes adjustments to processes as required.
• Communicates pastry and bread updates or issues to managers/supervisors.
• Set up daily, weekly & monthly cleaning tasks and efficiently delegate cleaning and stocking responsibilities to employees & set up checkpoints to assure the functions are properly completed. Follow up on their completion.
• Keeps equipment operating by performing preventive and cleaning maintenance. Troubleshoots breakdowns and reports equipment & fixture needs to the manager as soon as possible. Make sure the safety & well-being of the staff & customers are a top priority. Take corrective measures when necessary.
• Recognizes food costs and minimizes overproduction and waste.

Staff Management:

• Supervises and takes responsibility for staff conduct and enforcing company policies & procedures to pastry staff.
• Helps with interviewing, hiring & training staff, as well as monitoring staff development & conducting job performance reviews and makes recommendations for staff’s salary adjustments.
• Must attend loop and help organize departmental loop once per week and other staff meetings as needed.

Qualifications:

• Proven leadership experience and able to communicate with co-workers and customers.
• Passionate for customer service and be solution-oriented.
• Will acquire Food Service Manager/Serve Safe Certificate.
• Requires handling of average-weight objects up to 50 pounds or standing and/or walking for more than six (6) hours per day.