Key Responsibilities:

• Partner with Executive Chef to lead the BOH team on pastry menu development, planning, and execution
• Work as part of the BOH management team to operate in accordance with achieving budgeted sales and operating costs, including actively engaging with monthly P&L statements and other financial tools to understand, and impact, sales and cost trends by:
• Organizing, scheduling, and monitoring staffing, workflow, and productivity in accordance with business demand to achieve budgeted labor costs
• Manage timecards, punch change requests, and time off requests
• Manage pastry kitchen food ordering, delivery, organization, storage, and inventory, including assessing and leading improvements on all SOPs and protocols for the above
• Costing all dishes to ensure accurate pricing prior to their addition to the menu
• Work as part of the BOH management team to establish a DOH protocol and enforce compliance:
  • Document daily, weekly, and monthly cleaning and maintenance routines and checklists
  • Help identify areas in need of repair and support the scheduling and completion of those repairs
• Work as part of the management team to:
• Develop and implement systems and processes that are effective, efficient, and compliant with all laws, regulations, and internal policies
• Continuously recruit top talent to build an agile, diverse, and committed team, including identifying opportunities for cross-training and trailing candidates to evaluate their competency and skill level
• Resolve conflict and employee performance issues through mediation, coaching and counseling, and progressive discipline
• Teach, train, and mentor with authenticity, empathy, and integrity to foster a culture of inclusion and belonging
• Participate in regularly scheduled meetings regarding the overall strategy and success of the business, including team meetings, quarterly financials, and HR trainings
• Work with the Executive Chef to establish and achieve clear individual performance goals