Bakery Manager/Pastry Chef

IT\’S NOT JUST A PLACE, IT\’S AN EXPERIENCE

• Works in conjunction with the Director of F&B on all recipes, special events, and related projects.
• Maintains the highest standards of cleanliness, sanitation, and organization throughout the facility, meeting or exceeding all health department requirements.
• Inspects kitchen equipment and facilities, reporting any damage or maintenance needs to Engineering, while maintaining a positive relationship with the Engineering Team.
• Collaborates with the Purchasing Department to maintain proper inventory levels, control, and quality of purchased goods.
• Ensures proper receiving, storing, and issuing procedures are followed to maintain control and proper food handling practices.
• Monitors food costs to ensure they do not exceed projections; makes recommendations for adjustments as needed.
• Provides training, instruction, and motivation for new and existing staff, covering recipes, menu items, preparation, presentation, and service standards.
• Counsels, guides, trains, and instructs employees, issuing disciplinary actions when necessary, including discharge for cause.
• Recognizes outstanding culinary staff and individual contributions when deserved.
• Leads by example, emphasizing open communication, excellent food quality, and presentation.
• Organizes work schedules to ensure proper coverage and maintains accurate time records for supervisors.
• Conducts pre- and post-shift meetings to boost team morale, productivity, and foster community and communication.
• Prepares performance reviews and documentation, ensuring fairness and consistency.
• Ensures staff maintains professionalism, including proper dress code with uniforms, nametags, hats, scarves, and aprons.
• Monitors orientation and on-the-job training for new employees, emphasizing safety and sanitation standards.
• Addresses operational problems such as menu substitutions, food reuse, waste reduction, and spoilage control.
• Collaborates with HR to fill vacancies, personally interviewing candidates for supervisory and key roles.
• Requires a culinary background focused on high-volume, quality production, team building, interpersonal, and managerial skills.
• Must possess the ability to teach, train, and motivate a diverse workforce.
• Has working knowledge of computers, including Microsoft Outlook, Word, and Excel.
• Capable of creating, analyzing, and presenting written and financial reports.
• Demonstrates leadership with a focus on coaching for success.
• Communicates effectively in English, both verbally and in writing; bilingual in Spanish is helpful.
• Holds advanced knowledge of kitchen sanitation and safety standards.
• Capable of tolerating industry-standard chemicals and high temperatures.
• Possesses complete knowledge of weights, measures, and recipe yields.
• Can work with a diverse workforce and adapt to changing environments.
• Works independently and as part of a team.
• Responds calmly and makes rational decisions when handling conflicts.
• Maintains a positive, helpful, and friendly attitude at all times.

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