Executive Chef

Title: Director of Bakeshop & Executive Pastry Chef Executive Area: Administration and Finance College/School/MBU: Auxiliary Enterprises Department: Central Bakery Work Location: Amherst Schedule: Full time Work Arrangement: Onsite Job Summary The Director of Bakeshop & Executive Pastry Chef is responsible for leading the UMass Amherst Bakeshop, Retail Bakery (Yum), Catering Bakery Operations, and Specialty Cakes Program in supporting the goals and strategic plans of UMass Dining including sustainability initiatives, health and wellness research, business entrepreneurship, and educational objectives. The Director of Bakeshop & Executive Pastry Chef applies the most up to date food trends and best practices as well as growth revenues through new ventures and business entrepreneurship while ensuring fiscal responsibility. Essential Functions Hires, develops, trains, and mentors a highly motivated professional group of pastry chefs and bakers capable of producing the highest quality of pastry and baked items with impeccable customer service. Develops recipe standards and procedures for the Bakeshop, Retail Bakery (Yum), Catering Bakery Operations, and Specialty Cakes Program staff. Works with Conference Services and Catering to develop and grow the Specialty Cakes Program in a manner and pace that is compatible with Auxiliary Enterprises Wedding Services. Represents UMass Dining and the Bake Shop at special events, conferences, seminars, and competitions nationwide. Creates, implements, and leads effective culinary workshops and internship programs for the benefit of Dining Services. Conducts visits to local and national culinary schools. Contributes to marketing/communication efforts and leads the UMass Bake Shop initiative to recruit and train culinary students from regional culinary schools. Exhibits financial control over all aspects of bakery production for Bakeshop, Retail Bakery, and Specialty Cake Program including oversight and direct maintenance of employees scheduling and an appropriate inventory of food items by implementing best practices, operating procedures, and quality controls. Manages comprehensive food safety program, implementing standards for sanitation to meet all codes. Provides employees with safe and healthy work environment and ensures compliance with regulatory requirements. Develops and implements preventative maintenance programs for major bakery equipment and ensure proper and safe use of all production equipment and work areas. Monitors and evaluates staff performance; disciplines and terminates as necessary. Ensures compliance with University policies, procedures, and collective bargaining agreements. Develops standard operating procedures for storekeepers for inventory controls and coordinates procurement of all supplies with Auxiliary Enterprises Purchasing department. Develops community relations through research and collaboration with local farmers, sustainability programs, and education. Develops menus for Residential Dining, Catering, Yum Bakery, and special events. Partners with our Career Ladder training team to establish an infrastructure for the Bake Shop team members’ career advancement and education. Culinary liaison to the Chancellor's residence; creates personalized pastry menus for the Chancellor and family and for University functions hosted by the Chancellor. Develops customer relations, collaborates with management and campus departments in creating menus, special event planning, and VIP functions ensuring cost controls. Performs related duties, as assigned or required, to meet department, executive area/division, and University goals and objectives. Understands responsibilities with respect to Title IX, Clery, and other compliance requirements. Contributes toward creating a positive and respectful workplace, defined by personal and professional competence, integrity, inclusivity, and collaboration. Demonstrates capacity, skill, and willingness to engage students and contribute to student success. Uses access to sensitive and/or not yet public University related information only in the performance of responsibilities of position and exercises care to prevent unnecessary disclosure to others. Other Functions Performs other duties as assigned. Minimum Qualifications Bachelor's degree in a related field and five (5) years of relevant experience, OR Associate's degree in a related field and seven (7) years of relevant experience, OR nine (9) years of professional experience without a degree. Relevant experience must include high-volume pastry/bakery production, dessert menu creation, and progressive responsible management and supervisory experience in a bakeshop, food service operation, or similar business environment. Possession of a valid ACF Certification at time of hire. Possession of a valid ServSafe Sanitation Certification at time of hire. Knowledge of the standard methods and techniques used in preparation and serving of food and beverage in a high-volume setting. Ability to judge the proper quality, appearance, and condition of goods by sensory observation. Knowledge of Environmental Health and Safety and Food Safety rules and compliance procedures. Basic computer literacy with the ability to use PeopleSoft, Kronos, and other enterprise software. Proficiency in Microsoft Office. Excellent written and verbal communication skills. Excellent organizational skills. High degree of integrity and confidentiality. Must be able to work independently, in a fast-paced environment and be able to meet multiple deadlines. Must be able to assess personal productivity capacity and pivot as necessary. Preferred Qualifications Experience working in a unionized environment. Working Conditions Work is performed in custodial or dining service environments, and entails prolonged standing, carrying loads, and use of cleaning chemicals or food service equipment. Work Schedule and Work Arrangement Monday-Friday; 9am-5pm. May include nights, holidays, and/or weekends. Salary Information Pay Grade: PSSAP Grade 29 #J-18808-Ljbffr