Pastry Team Leader, Bakehouse

Production Team Leader

The Production Team Leader will provide overall management and supervision of the Kitchen Production Team. The TL will lead, mentor, and develop the team to achieve and surpass all department goals.

Responsibilities

• Provide excellent guest service.
• Responsible for monitoring all purchases of perishable and non-perishable products for daily operations.
• Monitor all production and supervise all team members cooking and producing food for catering orders and caf production.
• Mentor and train all catering production Team Members.
• Responsible for writing all daily production lists. Ensure accuracy of daily production lists for all production Team Members.
• Responsible for writing an effective schedule within allocated labor budget.
• Responsible for maintaining all Store Ops information as they relate to purchasing.
• Ensure that food quality, quantity, freshness, consistency and presentation meet all LCC standards.
• Ensure the organization, labeling, dating, initialed, covered and rotation of all products received and produced.
• Communicate and maintain Team Member safety and security standards.
• Ensure the documentation of waste & spoilage using proper forms.
• Ensure transfer documentation is accurately recorded for each event.
• Follow all GMP guidelines, complete all documentation for HACCP, FSMA, and daily operational sheets as required by food safety plan
• Will participate in development of new products
• Ensure all food is produced in a timely manner so it can be delivered on schedule.
• Assist Team Leader in analysis of sales, margins, and labor, and achieving targets.
• Assist in the hiring, development, leading and counseling of Team Members.
• Monitor inventory levels, and participate in monthly inventory process.
• Comply with all applicable health and safety codes.
• Help implement and support all LCC programs.
• Participate in any on or off premise events as directed by the Team Leader.
• In the absence of the Team Leader act and perform all responsibilities of the Team Leader.

Knowledge, Skills, & Abilities

• Analytical ability and proficiency in math needed to calculate margins, monitor profitability, and manage inventory
• Comprehensive product knowledge
• Able to communicate comfortably and effectively in front of large groups of people
• Excellent organizational skills
• Excellent interpersonal skills and ability to train others
• Demonstrate decision-making ability and leadership skills
• Ability to perform physical requirements of position
• Ability to work with a sense of urgency and attention to detail
• Comply with all applicable liquor regulations
• Must have basic computer skills including knowledge of Word & Excel programs
• Able to work a flexible schedule based on the needs of the department, including nights and weekends as required. Schedules may change daily based on business needs

Desired Work Experiences

• Catering or Banquet Chef/leadership (4 years)
• Prepared Foods Sous Chef or higher preferred
• Must be minimum of 21 years of age

The wage range for this position is $63,000.00-$108,000.00 Annual, commensurate with experience. Whole Foods Market offers "Whole Benefits". Whole Benefits offers a wide range of benefits for Full and Part-Time Team Members, including eligibility for a store discount, paid time off, financial wellness, health & wellness support programs, and access to other Team Member perks. Eligibility for Whole Benefits is determined under the terms of the applicable Whole Benefits plan at a person's date of hire and may vary based on work location, length of service, and job type (such as regular or seasonal).