FBC Mission We make awesome chocolate
- sourced with integrity, crafted with intention, and served with gratitude. FBC Core Values Growth Mindset
- We learn, improve, and see mistakes as opportunities to grow. Adaptability
- We stay open-minded and adjust to change with a solutions-focused mindset. Collaboration
- We work together, communicate openly, and value every perspective. Positive Intent
- We give the benefit of the doubt, act with integrity, and follow through on commitments.
FBC Public Benefit To promote sustainable food systems and raise awareness of the challenges in our supply chain. It is the responsibility of all French Broad Chocolates employees to work in the best interest of the team, community and environment, and in support of FBC's Mission and Public Benefit. Job purpose The Pastry & Creamery Chef oversees the pastry and creamery teams working in both the Lounge and Creamery locations. This role serves as the company's lead expert in pastry and ice cream production while also supporting team development, operational systems, scheduling, inventory management, food safety, and product quality. The Pastry & Creamery Chef collaborates closely with leadership to develop and execute creative, high-quality desserts and ice cream offerings that reflect the company's mission, product vision, and quality standards. Responsibilities Menu creation, recipe development, and oversight Collaborate with leadership to develop creative and seasonally appropriate menu offerings. Work with the team to test and refine recipes for flavor, appearance, consistency, and shelf stability. Ensure new products align with company values, operational capabilities, and menu strategy. Develop and maintain recipe costing information to support pricing and margin goals. Daily production and team management Communicate daily goals and updates to the team. Foster a collaborative, positive, and accountable team environment. Adjust staffing and labor allocation based on production needs and sales forecasts. Support hands-on production of pastry, desserts, and ice cream as needed. Production & Schedule Management Establish production pars and schedules to maintain appropriate inventory levels. Manage product distribution to retail locations as needed. Create and maintain staff schedules Oversee teams working across multiple locations Ingredient Inventory Management Establish ingredient pars and place orders to maintain appropriate inventory levels. Monitor ingredient inventory across locations and communicate purchasing needs proactively. Staff Training and development Train staff on recipes, production techniques, policies, procedures, and food safety standards. Provide constructive coaching and feedback to support employee growth and performance. Guide supervisors and team leads in leadership and supervisory responsibilities. Quality assurance Ensure products consistently meet company standards of excellence. Monitor product freshness and quality; pull products as needed. Communicate best practices for production, handling, storage, and presentation. Food Safety & Workplace Safety Serve as departmental lead during health, food safety, and regulatory inspections. Monitor workplace hazards, including foodborne pathogens and potentially dangerous tools, equipment and processes. Maintain records of all established Critical Control Points. Maintain records of any workplace injuries. Understand and uphold OSHA workplace safety regulations. Human Resources Participate in hiring, onboarding, coaching, performance management, and corrective action in coordination with HR and leadership. Assist in developing and maintaining training materials, recipes, and SOP documentation. Support employee growth and departmental promotions. Administrative Communicate operational updates with the team. Track and record waste and product loss. Support continuous improvement efforts related to efficiency, waste reduction, and workflow organization. Help manage departmental budgets and control costs. Special Events Represent the company professionally at events and industry functions. Support special events, community partnerships, seasonal launches, and promotional initiatives as needed. Qualifications 3+ years experience in pastry required 2+ year in management required Experience with ice cream production strongly preferred Culinary degree strongly preferred Strong leadership and team development skills Strong organizational and prioritization skills Ability to work effectively and remain solutions-oriented in a fast-paced environment Written and verbal communication skills Food safety certification preferred Working conditions Evenings and weekends as necessary Primarily indoor work in kitchen, production, freezer, and storage environments with varying temperatures. GMP Facility requiring adherence to Food Safety protocols and procedures Physical requirements Standing for extended periods Solo lift up to 50 lb. regularly Team lift 70 lb. occasionally Repetitive tasks with infrequent rest periods
