What are the responsibilities and job description for the Di Bruno - Pastry Chef position at Di Bruno Bros?
Job Description
Job Title: Pastry Chef
Department: Operations
Reports To: Executive Chef
For over 80 years Di Bruno Bros. has offered nothing but the highest quality products, made with integrity and infused with the story of the people who made them. It’s a story of discovery, of two brothers, aunts and uncles, of Culinary Pioneers and Philadelphians. And it is that dinner table mentality that has enabled Di Bruno Bros. to not only endure for so long, but also to grow and prosper both locally and nationally. And we’re just getting started.
Job Duties
- Total oversight of the pastry team.
- Managing pastry team to include scheduling, reviews, payroll assistance
- Assist to Manage staff in a manner consistent with Di Bruno Bros.’ Servant Leadership philosophy by maximizing productivity, customer service and Associate satisfaction
- Assist with inventory control and ordering food/supplies for the Food Service Team. Controls food costs by establishing purchasing specifications, storeroom requisition systems, product storage requirements, standardization recipes and waste control procedures
- Assist with the maintenance of presentation and quality standards
- Ensure that all federal, state, local and Company regulations and standards for product freshness, safety, refrigeration, sanitation and weights and measures are met
- Assist in the selection and development of standardized production recipes and portion specifications in accordance with consumer tastes, nutritional needs, product specifications, and established procedures and budgetary constraints
- Assist in the development of new recipes in accordance with the philosophies and standards of Di Bruno Bros.
- Additional duties as assigned
Qualifications
- Knowledge and passion for pastries and desserts to include plated desserts and pastry stations for events, retail pastry offerings; individual tarts, entremets, whole cakes, cookies, breakfast pastries, cookies, fermented goods
- Minimum 5 years’ experience working in pastry in a high-volume restaurant, catering kitchen, luxury hotel and or commissary kitchen, bread, and fermented goods knowledge a plus.
- Previous experience with controlling costs of food and labor for a multi-unit retail unit
- Proficiency with automated reporting systems including, but not limited to, inventory, food cost, scheduling, time and attendance, gross margin and labor
- Experience in ordering, inventory maintenance and shrink control
- Excellent leadership, organizational and communications skills
- Ability to manage in a diverse environment with focus on product consistency
- Ability to effectively manage a department, train and cross-train staff
- Capable of lifting up to 50lbs
- Ability to work varied hours/days as dictated by business.
OUR CORE VALUES
We attribute much of our success to our Core Values — both as a company and as individuals. Di Bruno Bros. is committed to hiring individuals who demonstrate our four Core Values - In Stock, In Spirit, In Service, & Inspire! Owners and associates alike are committed to culinary pioneering, exceeding expectations, serving others before themselves, thinking like an owner, and ensuring that Di Bruno Bros. continues to be a meaningful company.
