Corporate Executive Pastry Chef at Nino Salvaggio Troy, MI

Corporate Executive Pastry Chef Benefits: 401(k) with matching Dental insurance Employee discounts Health insurance Paid time off Tuition assistance Responsibilities: Oversee and evaluate the taste, appearance and integrity of all prepared pastry products to ensure they comply with the company’s standardized recipes and customer quality expectations. Identify and assist in correcting improper and unsafe conditions related to work stations, equipment, tools, food preparation, food storage, packaging and labeling, as identified by regulations from the Michigan Department of Agriculture, the Michigan Department of Weights and Measures, and the 2013 FDA Food Code. Adhere to all local, state and federal labor laws and OSHA and EEOC requirements, ensuring a safe, healthful, discrimination‑free work environment. Follow scheduled store operating hours and labor guidelines set by the Director of Culinary Operations. Be thoroughly familiar with all products carried in the department, including differences in price, taste, preparation or use among various items. Collaborate with the Director of Culinary Operations, General Manager and Operations Director to research and develop products, determining variety and quantity based on orders and sales projections. Follow approved procedures for receiving product, dating, price marking and restocking cases to ensure quality protection, public image, accuracy and product rotation. Cost products and determine retail prices to achieve gross profit goals. Inspect department merchandise to verify vendor invoices, quality standards, count or weight, and condition. Comply with company policies, procedures and state/federal safety and sanitation laws, ensuring all department employees also comply. Maintain good communication within the department, store and organization, and develop associates through training, supervision, delegation, reward and discipline. Ensure a favorable department image to customers by maintaining a clean, organized, attractive and friendly environment. Provide constructive feedback to the Director of Culinary Operations, Operations Director, General Manager and Department Managers. Ensure compliance with all Nino Salvaggio International Marketplace safety and foodservice sanitation programs and standards. Greets customers and offers prompt, courteous service per company standards. Motivate department managers and associates to achieve sales and customer service goals. Lead by example and perform other duties as assigned. Supervise all employees in the department: interview, hire, train, monitor time and attendance, plan, assign, appraise performance, reward, discipline and resolve complaints. Qualifications: Proficient in the preparation of all types of pastries. Exceptional interpersonal and teaching skills to assist in production and set product quality standards. Experience in stocking, rotation procedures, product knowledge and customer service. Excellent verbal and written communication skills. Strong knowledge of products carried in the department. Strong organizational skills; detail oriented, goal oriented, and follow-through. Positive attitude and people skills; innovative, proactive. Strong knowledge of department operations and proven success in overall department operation. Current Michigan Serve Safe certification. Minimum 2‑year Culinary Degree (additional bakery or pastry education preferred). Minimum 8 years of hands‑on pastry/baking experience, including at least 3 years of supervisory or teaching experience in a production food service environment. Ability to calculate figures such as discount, gross margin, markup, percentages, ratios, loss, shrinkage and apply basic algebra; handle sales transactions, verify vendor invoices, inventory, receiving reports. Compensation: $80,000.00 - $120,000.00 per year EOE #J-18808-Ljbffr Neier Inc.