Executive Pastry Department Leader

This esteemed role leads and manages pastry and bakery operations across multiple locations, fostering consistency, quality, and creativity in all pastry offerings.

• The successful candidate will be responsible for overseeing pastry and bakery operations, ensuring seamless execution and strategic oversight.
• This position requires a strong leader who can develop and implement seasonal menus, maintain high production standards, and uphold company values of excellence and consistency.

1. Maintain exceptional personal hygiene and cleanliness habits during all work shifts.
2. E nsure that all food and products are consistently prepared and served according to established recipes, portioning, cooking, and serving standards.
3. Develop and implement pastry and bakery menu items, including daily and seasonal specials.
4. Collaborate with management teams to develop innovative pastry/bakery items.
5. Properly document all recipes and techniques.
6. E nsure that pastry items meet the highest quality standards and that restaurant needs are consistently met.
7. Oversee purchasing on a daily basis to maintain exceptional food quality.
8. Verify that all pastry department products are delivered in correct quantities and quality that meets company guidelines.
9. Understand and implement all policies, procedures, standards, specifications, guidelines, and training programs.
10. Maintain company expectations of food and service through supervision and working side by side with the entire kitchen team.
11. Achieve company goals in food quality, facility maintenance, sanitation, and cleanliness through employee training.
12. Participate in scheduled management and employee meetings to represent the pastry department.
13. Maintain all kitchen equipment and facilities, with specific focus on the pastry department, to ensure compliance with health and safety standards.
14. Ensure budgeted labor costs are achieved through scheduling and adjusting based on sales trends.
15. Fully understand and comply with all federal, state, county, and municipal regulations pertaining to health, safety, and labor requirements of the restaurant, employees, and guests.
16. Develop and mentor staff in the pastry department to facilitate advancement and growth opportunities.

• Work schedule may require weekends and holidays, early mornings, and late evenings.
• Shifts will range from 9-12 hours; approximately 50-60 hours a week.
• Always act in a professional manner that represents the restaurant, owners, partners, and staff.
• Demonstrate teamwork in all areas of the restaurant.
• Work with a positive attitude in all types of situations.
• Strong, positive, and respectful communication skills.
• Follow safety and sanitation rules and laws at all times.
• Act in the best interest of the restaurant, fellow employees, and guests.
• Create, maintain a positive, safe, and productive working environment.
• Coaching and mentoring staff to develop a team and encourage promoting within.

• Communicate and understand the predominant language(s) of our guests.
• Minimum of 3 years of kitchen management experience.
• High School diploma or equivalent.
• Formal culinary training with an emphasis on pastry.
• Food Service Manager Certificate required.
• Harassment Certification within 30 days after employment.