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Lead the kitchen at a laminated pastry bakery where you set the standard. Tiny Croissanterie, an Asian-French bakery in Sunnyvale with a full coffee program, is hiring a hands-on

Executive Pastry Chef and Kitchen Manager:

$86,000 to $110,000, full ownership of production morning and night, and a direct line to the owner on new seasonal items. You bring real croissant and viennoiserie production and a team that follows your systems. This is a growing kitchen. You will be on the bench with your team every day, and you will build the systems that let the kitchen run to standard whether or not the owner is in the room. What you will do

• Lead production hands-on every day, including lamination, shaping and bake
• Hire, train and lead the AM and PM teams, including a PM Production Lead and an AM Lead Baker
• Put our standards in writing: recipe cards and step-by-step procedures with photos for cut, shaping, proof and bake, and a training plan for every station
• Build the daily and weekly production plan and PAR levels from sales, and set labor to sales each week
• Own kitchen ordering and inventory within budget
• Report waste, sellable rate, cost per piece and kitchen labor to the owner every week
• Develop seasonal items with the owner What we need
• Five or more years in pastry or bakery production, three or more leading a kitchen team
• Laminated dough experience: croissant, danish and viennoiserie, and a clear understanding of the full lamination production cycle
• You work independently and write systems others can follow without you
• A consistent, respectful leadership style. Clear standards, held the same way every day
• You stay steady when plans change at the last minute, and you tell the owner clearly what is achievable
• About 50 to 55 hours a week while the kitchen is built, starting as early as 5:00 AM, with weekends and holiday volume
• ServSafe Food Protection Manager certification, or certified within 30 days
• Able to lift up to 50 pounds, with or without a reasonable accommodation What we offer
• $86,000 to $110,000 per year, salaried, based on experience
• Kitchen leaders still building lamination depth start at a training rate, with set pay steps at 30 and 60 days as benchmarks are met
• Relocation support available case by case
• Paid sick leave
• Direct work with the owner, and the authority to set the kitchen standard How to apply Apply through Indeed.

In two or three sentences, tell us about a system you built that your team still uses. Tiny Croissanterie is an equal opportunity employer.

Pay:

$86,000.00

• $110,000.

00 per year

Benefits:

Relocation assistance People with a criminal record are encouraged to apply Application Question(s): When are you available to start? In two or three sentences, tell us about a system you built that your team still uses. Tell us about a time the owner or chef changed the plan at the last minute on a busy day. What did you do? This position averages 50 to 55 hours a week, starts as early as 5:00 AM and includes weekends and holiday volume. Does that schedule work for you? This position pays $86,000 to $110,000 per year, salaried, with a training rate for candidates still building lamination depth. Does that range work for you? In your current position, how many hours a week are you hands-on in production?

Experience:

pastry or bakery kitchen leadership: 3 years (Required) laminated dough production: 2 years (Required)

License/Certification:

ServSafe Food Protection Manager certification (Preferred) Ability to

Commute:

Sunnyvale, CA 94086 (Preferred)

Work Location:

In person