Executive Baker / Pastry Chef

Executive Baker / Pastry Chef

Location: New York / New Jersey

The Executive Pastry Chef is responsible for the day-to-day bakery operations:

• Controlling food quality
• Ingredients ordering & inventory
• Planning bakery production
• Product & menu planning
• Food safety standards
• Managing the BOH kitchen staff

Qualifications:

• Candidate MUST BE formally trained in Italian pastry arts
• Minimum of 5 years of contemporary Italian pastry experience (at least 3 years in a leadership role)
• Strong organizational, leadership, and mentoring skills with emotional intelligence and maturity.
• Supervises mixing, proofing, shaping, and baking and placement of Italian pastries.
• Knowledge of SQF, BRC, AIB, HACCP, GMP, FSMA, FDA, and USDA regulations.
• Bilingual (English / Italian) is a plus

Main responsibilities:

• Oversees daily bakery operations, ensuring compliance with recipes, presentation, and quality standards.
• Develops new and exciting items for seasonal menus and special events.
• Maintains inventory, cost targets, and purchasing for ingredients and equipment.
• Monitor and control all food and labor costs to ensure profit margin
• Lead, recruit, hire, train, on-board, and mentor sous chefs and bakers
• Ensures all baked items are prepared with precision, elegance, and consistency.
• Maintains strict adherence to food safety, sanitation, and hygiene standards.

Bauer Consulting Group, Inc.