Culinary Operations Manager (Pastry Focus)

Culinary Operations Manager (Pastry Focus) The Culinary Operations Manager is responsible for delivering a consistent, high-quality food experience by overseeing all aspects of kitchen operations, production, and pastry execution. This role requires a strong operational mindset combined with deep pastry expertise to support the continued success of The Mill's café operations. The Mill kitchen serves as the commissary kitchen for all café locations and operates with a production-focused approach rather than traditional line cooking or à la carte service. The kitchen operates seven days a week and does not require evening hours. We are seeking a highly organized and hands-on leader with a passion for process improvement, food quality, and team development. The Culinary Operations Manager plays a key role in maintaining food safety standards, minimizing waste, optimizing workflows, and ensuring all food and baked goods are produced efficiently, consistently, and cost-effectively. This position oversees the Savory Lead, Pastry Lead, and all kitchen team members responsible for production, replenishment, inventory management, food safety, recipe execution, presentation, and product costing. Key ResponsibilitiesTeam Leadership & Staff Management Recruit, hire, train, schedule, and supervise kitchen staff while fostering a positive, collaborative team culture. Lead, motivate, and support team members through coaching, performance feedback, and accountability. Create staffing schedules that ensure proper operational coverage across all shifts. Promote a culture focused on operational excellence, teamwork, and continuous improvement. Food Quality & Production Oversee daily preparation and production of baked and savory items, ensuring consistency, presentation, and quality standards are maintained. Conduct regular quality and taste checks to ensure exceptional products and customer satisfaction. Implement and refine recipes, production methods, and kitchen processes as needed. Stay informed on industry and competitor trends to help drive innovation and business growth at The Mill. Inventory & Cost Control Manage inventory levels, purchasing, and supply ordering to support daily operations. Monitor food costs, labor efficiency, and waste reduction initiatives. Maintain accurate inventory practices and support budget management goals. Food Safety & Sanitation Enforce all food safety, sanitation, and health department standards. Maintain a clean, safe, and organized production environment. Ensure proper handling, storage, labeling, and rotation of all food products and ingredients. Menu Development & Innovation Collaborate with leadership teams to develop and refine menu offerings, seasonal items, and new product concepts. Support recipe costing, testing, and implementation of new products. Equipment & Facility Management Monitor kitchen equipment and coordinate maintenance, repairs, or replacements as needed. Ensure all equipment is properly maintained and operated safely. Customer Experience & Collaboration Partner closely with café and front-of-house leadership teams to ensure smooth operations and exceptional guest experiences. Address operational challenges and customer feedback related to food quality or kitchen execution. Compliance Ensure compliance with all local, state, and federal health and safety regulations. Essential Skills & QualificationsLeadership & Communication Strong leadership skills with the ability to inspire, coach, and develop teams. Excellent verbal and written communication skills. Food Safety Expertise Thorough understanding of food safety regulations, sanitation standards, and proper food handling procedures. Organization & Time Management Ability to prioritize, multitask, and manage a high-volume production kitchen environment effectively. Problem Solving & Operational Mindset Proactive approach to identifying operational challenges and implementing process improvements. Strong understanding of efficiency, workflow optimization, and production management. Culinary Passion & Expertise Genuine passion for food quality, consistency, and hospitality. Advanced knowledge of baking techniques, pastry production, and kitchen operations. Experience Proven pastry expertise with prior experience in kitchen, bakery, or restaurant management. Experience in specialty production baking is required. Strong financial acumen related to budgeting, inventory management, and cost control. Preferred Qualifications Strong attention to detail and organizational skills. Ability to thrive in a fast-paced environment. Dependable, punctual, and team-oriented. Strong interpersonal and customer service skills. Creative approach to recipe development and seasonal offerings. Ability to work independently while contributing to a collaborative team environment. Education & Certifications High school diploma or equivalent required. Bachelor's degree in Culinary Arts or a related field preferred. Minimum of five (5) years of professional baking experience in a café, bakery, or restaurant setting. Previous leadership and inventory management experience required. Valid Kitchen Manager Permit required. ServSafe Certification (or ability to obtain certification) required. Pay Contingent on experience Physical Requirements The physical demands described here are representative of those required to successfully perform the essential functions of this role. Reasonable accommodations may be made to enable individuals with disabilities to perform these functions. This role regularly requires standing, walking, reaching, handling kitchen equipment, climbing, balancing, speaking, and hearing. Employees must regularly lift and/or move up to 40 pounds and occasionally lift 50+ pounds. Working Environment This position operates primarily within a commercial kitchen environment at The Mill. Team members are regularly exposed to heat, humidity, sharp tools, hot surfaces, cleaning chemicals, kitchen equipment, and moving mechanical parts. Noise levels may vary from moderate to loud depending on production volume. Flexibility to work early mornings, weekends, holidays, and occasional evenings as needed to support operational demands is required.

Job Type:

Full-time Pay:

$58,000.00 - $68,000.00 per year

Benefits:

401(k) matching Dental insurance Employee discount Health insurance Paid time off Vision insurance Application Question(s): Please tell us about your pastry experience. Tell us about culinary teams you have led.

Experience:

Pastry development: 5 years (Required)

Work Location:

In person