Pastry Manager

Pastry ManagerReporting to the Sous Pastry Chef, The Cake Bake Shop Pastry Manager will have a passion for baking and pastry creations, and the ability to execute french pastry items. This individual will be responsible for assisting the Sous Pastry Chef and Commissary Lead in leading the Production Kitchen team. They will be a culinary standards leader for our kitchen to ensure proper execution of all baking and pastry items, as well as upholding The Cake Bake Shops standards of hygiene and company policies. The Production Manager will assist with maintaining food and labor budgets within their department. This position requires a level head, strong organizational skills, and able to handle high volume production.

Duties and Responsibilities:

Coordinates and directs all service production Assists with pastry production daily, including both baking and decorating Responsible for maximizing the productivity of all staff Takes complete ownership of the kitchen, and any product output Trains and develops the team on proper execution Inspects kitchen equipment for cleanliness, hygiene, and monitors sanitation policies toabide by all state food safety and sanitation laws Communicates efficiently with the front of house managers to assist in a smooth service Assists with maintenance of a budget on food costs and labor costs Maintains and controls food waste Assists in executing shifts by being familiar with all stations Helps to cover any shifts necessary when holes in the schedule arise Works closely with the leadership team to exceed guest expectations Creates a safe workplace for all the employees Identifies any problems that arise in the kitchen and resolves them quickly Understands all procedures, standards, specifications, guidelines and training programs Helps ensure all special events are executed properly to the clients satisfaction Ensures that all food and products are consistently prepared and served according tothe restaurants recipes, portioning, cooking and serving standards Assists with ordering and inventory for the production kitchen Communicates new products and information to the team effectively and efficiently Continually trains supervisors and team to fulling understand all their job descriptions as well as developing the staff in professional development Performs daily walk-in, freezer, and dry storage breakdowns Prepares all required paperwork, including forms, reports and schedules in an organizedand timely manner Provides advice and suggestions to Commissary Lead/Sous Pastry Chef as needed Ensures proper training of new staff members is accomplished and test on production Organizes pre-orders to ensure flawless execution Attends weekly event, production, and management meetings Ensures proper opening/closing procedures are being executed Holds all staff accountable for behaviors and performance Provides conflict resolutions in a positive, effective manner Works with Commissary Lead/Sous Pastry Chef to assess hiring needs and work with the Human Resources Coordinator to locate possible candidates Is knowledgeable of restaurant policies regarding personnel and administer prompt, fairand consistent corrective action for any and all violations of company policies, rules andprocedures Provides overall leadership and support for the restaurant staff and management bycreating the appropriate culture and character of the establishment through his/her ownpersonal and professional conduct Is able to communicate and understand the mission of the restaurant Other duties will be assigned by the Commissary Lead/Executive LeadershipTeam/Owner as they see fit

Job Qualifications:

Minimum of 3 years management experience in high volume kitchen Minimum 1 year of experience in cake decorating Minimum 1 year of experience in baking Experience with French Pastry preferred Must keep a professional appearance with impeccable hygiene Excellent oral and written communication skills combined with outstanding leadership,interpersonal and conflict resolution skills Full understanding of both savory and baking elements Possess excellent basic math skills Must be able to lift/ move up to 50lbs and be able to work in a standing position for long periods of time Understands food cost and labor cost controls Knowledge of all commercial kitchen equipment Must be able to work a flexible 45+ hour schedule with openings, closings, weekendsand holidays as required ServeSafe certified Ability to learn all Cake Bake Shop related computerized systems and applications Proficient with MS Office applications required