Prepared Foods Pastry Lead

Department Leadership & Personnel Management

Lead and supervise the pastry department team, ensuring clear delegation of tasks and responsibilities among staff.

Develop and manage weekly staff schedules based on production needs, employee availability, and operational demands.

Provide day-to-day directions and coaching to team members with varying levels of skill and experience.

Foster a respectful, supportive work environment that values team contributions and encourages professional growth.

Provide feedback and training to staff to improve performance and efficiency.

Serve as a point of contact for conflict resolution and personnel concerns within the department.

Supervise department operations in the absence of the Unit Lead or Assistant Unit Lead.

Production Oversight

Ensure all pastry products are produced efficiently, consistently, and to high-quality standards.

Prepare daily and weekly prep lists; assign and oversee tasks to meet production deadlines.

Accurately scale recipes and measure ingredients by weight and volume.

Complete complex and specialized prep tasks, including from-scratch production and decorating wedding cakes and special orders.

Review and adjust production schedules based on sales data, loss trends, and seasonal needs.

Inventory, Ordering & Menu Development

Place accurate vendor orders and maintain par levels to meet production goals while minimizing waste.

Analyze sales trends and collaborate with team to adjust menu items accordingly.

Contribute to new product development and enhancements based on customer feedback and current pastry trends.

Maintain proficiency with Microsoft 365 and internal systems used for inventory, communication, and production planning.

Department Maintenance & Compliance

Ensure consistent adherence to New Pioneer Co-op and Health Department sanitation and safety standards.

Oversee and participate in scheduled cleaning duties and equipment maintenance.

Maintain cleanliness and organization in workstations, ovens, walk-ins, and prep areas.

Identify and report equipment repair or replacement needs in a timely manner.

Competencies

Leadership & Team Development

Customer Service Orientation

Operational Excellence

Communication Skills

Problem Solving & Decision Making

Attention to Detail

Adaptability

Time Management & Initiative

Qualifications

• Minimum 5 years of bakery, pastry, or food service experience.
• Associate degree in Culinary Arts or equivalent combination of education and experience preferred.
• Proven leadership skills with experience supervising or mentoring team members.
• Strong organizational skills and attention to detail.
• Manual dexterity with kitchen tools and ability to safely operate hazardous equipment.
• Ability to lift and carry up to 50 lbs repeatedly and stand for extended periods.
• Comfort working in a fast-paced, team-oriented environment with shifting priorities.