Pastry Team Leader, Bakehouse

About the role

The Production Team Leader will provide overall management and supervision of the Kitchen Production Team, leading, mentoring, and developing the team to achieve and surpass all department goals.

Responsibilities

• Provide excellent guest service.
• Monitor all purchases of perishable and non-perishable products for daily operations.
• Supervise all team members cooking and producing food for catering orders and café production.
• Mentor and train all catering production Team Members.
• Write all daily production lists and ensure their accuracy for all production Team Members.
• Write an effective schedule within allocated labor budget.
• Maintain all Store Ops information as they relate to purchasing.
• Ensure that food quality, quantity, freshness, consistency, and presentation meet all LCC standards.
• Ensure the organization, labeling, dating, initialing, covering, and rotation of all products received and produced.
• Communicate and maintain Team Member safety and security standards.
• Document waste and spoilage using proper forms.
• Ensure transfer documentation is accurately recorded for each event.
• Follow all GMP guidelines and complete all documentation for HACCP, FSMA, and daily operational sheets as required by the food safety plan.
• Participate in the development of new products.
• Ensure all food is produced in a timely manner so it can be delivered on schedule.
• Assist Team Leader in analysis of sales, margins, and labor, and achieving targets.
• Assist in the hiring, development, leading, and counseling of Team Members.
• Monitor inventory levels and participate in the monthly inventory process.
• Comply with all applicable health and safety codes.
• Help implement and support all LCC programs.
• Participate in any on- or off-premise events as directed by the Team Leader.
• In the absence of the Team Leader, act and perform all responsibilities of the Team Leader.

Requirements

• Analytical ability and proficiency in math needed to calculate margins, monitor profitability, and manage inventory.
• Comprehensive product knowledge.
• Able to communicate comfortably and effectively in front of large groups of people.
• Excellent organizational and interpersonal skills.
• Ability to train others and demonstrate decision-making and leadership skills.
• Ability to perform physical requirements of the position.
• Ability to work with a sense of urgency and attention to detail.
• Comply with all applicable liquor regulations.
• Basic computer skills including knowledge of Word and Excel programs.
• Able to work a flexible schedule based on the needs of the department, including nights and weekends as required.
• Schedules may change daily based on business needs.
• Minimum of 21 years of age.

Qualifications

• Catering or Banquet Chef/leadership experience (4 years).
• Prepared Foods Sous Chef or higher preferred.

Pay

The wage range for this position is $63,000.00 - $108,000.00 annually.

Benefits

Whole Foods Market offers "Whole Benefits," which include:

• Eligibility for a store discount.
• Paid time off.
• Financial wellness programs.
• Health and wellness support programs.
• Access to other Team Member perks.

Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person’s date of hire and may vary based on work location, length of service, and job type (such as regular or seasonal).