Executive Pastry Chef

About the role

You will manage a high-quality, high-volume bakery, ensuring deadlines are met while functioning as a hands-on chef. The role includes menu planning, budget preparation, payroll management, food cost control, and record-keeping.

Responsibilities

• Ensure quality assurance of baked goods, focusing on look, color, texture, and taste for consistent product delivery.
• Communicate efficiently with the Sales Department regarding orders, changes, and product substitutions.
• Schedule bakery staff based on business forecasts and budgetary constraints.
• Oversee employee productivity to maximize efficiency and meet labor budget guidelines.
• Review, approve, and maintain payroll records for submission to the Payroll Department.
• Place supply orders through the Purchasing Department to ensure adequate inventory while staying within budget.
• Maintain food costs as predetermined by management and budget.
• Assist with or personally prepare and execute client menu tastings.
• Manage inventory control, conduct monthly inventories, and ensure daily production needs are met.
• Ensure all staff follow safe and sanitary food handling procedures.
• Participate in kitchen management responsibilities such as opening, closing, and emergency response coverage.
• Perform other duties as assigned to support business needs.

Qualifications

• Degree from a post-secondary culinary arts training institute preferred.
• At least five years of proven management experience.
• Results-oriented with the ability to plan and accomplish goals using experience and judgment.
• Strong verbal and written communication and employee relation skills.
• Ability to organize, prioritize work, and meet deadlines.
• Strong culinary background and knowledge.
• Working knowledge of computer applications.

Benefits

• Health insurance
• Dental insurance
• Vision insurance
• Short- and long-term disability
• Life insurance
• Paid time off
• 401K Retirement Plan with company match