Assistant General Manager

Duties & Responsibilities

• Prepare quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items
• Create, develop, and design new and exciting desserts along with the General Manager for the varying seasons to engage the interest of our guests
• Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
• Aid in receiving orders and rotation of raw ingredients and back stock levels
• Oversee the Bakehouse team and ensure team members are following recipes and yield guides, according to departmental standards
• Inform the General Manager of any supplies that need to be requisitioned
• Check production schedule and pars
• Inform General Manager of any foreseeable shortages before items run out
• Maintain proper storage procedures as specified by Health Department and Common Bond requirements
• Establish priority items for the day
• Check quality of material and condition of equipment and devices used for cooking
• Minimize waste
• Maintain a clean and sanitary work environment
• Train staff to standard performance levels as well as motivate the team to work more efficiently
• Knowledge of all production in pastry kitchen
• Manage team members fairly and take a personal interest in knowing all team members
• Coach and counsel team members in a timely manner and in accordance with company policy
• Identify staffing needs and help recruit and train personnel
• Aid the General Manager with all new hire needs and ensuring new hires are compliant with their documentation prior to starting
• Aid the General Manager in administrative duties including but not limited to: ordering, customer service needs, responding to manager store needs, and organization of the Bakehouse
• Communicate with storefronts, company leadership, and outside vendors as needed
• Additional duties as assigned

Qualifications

• Maintain and uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
• Knowledge of different types of pastry, dessert, and cake decorating
• A Food Handler’s Card & Food Manager’s Certificate where required by local and state health code regulations
• Must always be able to work an 8-hour shift standing up
• Able to lift up to 50 lbs.

Required Knowledge, Skills & Abilities

• Creativity, culinary aptitude and a passion for working with food
• Experience as Pastry Chef, baker, or relevant role
• Experience with job duties that include ordering, inventory, scheduling, training, delegating
• Proficient with computer processes including Microsoft Office (Word, Excel), Outlook, OneDrive
• Ability to learn quickly with great attention to detail
• Ability to understand and carry out oral & written instructions and request clarification if needed
• Ability to work as part of a team and cultivate a culture of teamwork
• Ability to build and maintain relationships
• Ability to work varied shifts, including weekends and holidays
• Able to lead and mentor a team
• Bilingual, fluent in English and Spanish

Reports to

General Manager

Work schedule

• 8 hour shift
• Weekend availability
• Monday to Friday
• Holidays
• Day shift
• Night shift
• 10 hour shift

Benefits

• Health insurance
• Employee discount
• Paid training