Job Description
Job Description
Pastry Manager
Reporting to the Sous Pastry Chef, The Cake Bake Shop Pastry Manager will have a passion for baking and pastry creations, and the ability to execute french pastry items. This individual will be responsible for assisting the Sous Pastry Chef and Executive Pastry Chef in leading the Production Kitchen team. They will be a culinary standards leader for our kitchen to ensure proper execution of all baking and pastry items, as well as upholding The Cake Bake Shops standards of hygiene and company policies. The Production Manager will assist with maintaining food and labor budgets within their department. This position requires a level head, strong organizational skills, and able to handle high volume production.
Duties and Responsibilities :
- Coordinates and directs all service production
- Assists with pastry production daily, including both baking and decorating
- Responsible for maximizing the productivity of all staff
- Takes complete ownership of the kitchen, and any product output
- Trains and develops the team on proper execution
- Inspects kitchen equipment for cleanliness, hygiene, and monitors sanitation policies to
abide by all state food safety and sanitation laws
Communicates efficiently with the front of house managers to assist in a smooth serviceAssists with maintenance of a budget on food costs and labor costsMaintains and controls food wasteAssists in executing shifts by being familiar with all stationsHelps to cover any shifts necessary when “holes” in the schedule ariseWorks closely with the leadership team to exceed guest expectationsCreates a safe workplace for all the employeesIdentifies any problems that arise in the kitchen and resolves them quicklyUnderstands all procedures, standards, specifications, guidelines and training programsHelps ensure all special events are executed properly to the client’s satisfactionEnsures that all food and products are consistently prepared and served according tothe restaurant’s recipes, portioning, cooking and serving standards
Assists with ordering and inventory for the production kitchenCommunicates new products and information to the team effectively and efficientlyContinually trains supervisors and team to fulling understand all their job descriptions as well as developing the staff in professional developmentPerforms daily walk-in, freezer, and dry storage breakdownsPrepares all required paperwork, including forms, reports and schedules in an organizedand timely manner
Provides advice and suggestions to Executive Pastry Chef / Sous Pastry Chef as neededEnsures proper training of new staff members is accomplished and test on productionOrganizes pre-orders to ensure flawless executionAttends weekly event, production, and management meetingsEnsures proper opening / closing procedures are being executedHolds all staff accountable for behaviors and performanceProvides conflict resolutions in a positive, effective mannerWorks with Executive Pastry Chef / Sous Pastry Chef to assess hiring needs and work with the Human Resources Manager to locate possible candidatesIs knowledgeable of restaurant policies regarding personnel and administer prompt, fairand consistent corrective action for any and all violations of company policies, rules and
procedures
Provides overall leadership and support for the restaurant staff and management bycreating the appropriate culture and character of the establishment through his / her own
personal and professional conduct
Is able to communicate and understand the mission of the restaurantOther duties will be assigned by the Executive Pastry Chef / Executive LeadershipTeam / Owner as they see fit
Job Qualifications :
Minimum of 3 years management experience in high volume kitchenMinimum 1 year of experience in cake decoratingMinimum 1 year of experience in bakingExperience with French Pastry preferredMust keep a professional appearance with impeccable hygieneExcellent oral and written communication skills combined with outstanding leadership,interpersonal and conflict resolution skills
Full understanding of both savory and baking elementsPossess excellent basic math skillsMust be able to lift / move up to 50lbs and be able to work in a standing position for long periods of timeUnderstands food cost and labor cost controlsKnowledge of all commercial kitchen equipmentMust be able to work a flexible 45 hour schedule with openings, closings, weekendsand holidays as required
ServeSafe certifiedAbility to learn all Cake Bake Shop related computerized systems and applicationsProficient with MS Office applications required
