Pastry Manager

COMMISSARY PASTRY CHEF JOB DESCRIPTION

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves. Job Overview The Pastry Chef draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Pastry Chef supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. This Chef is also responsible for recipe development for new pastry items and desserts for seasonal menus. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. Management Responsibilities Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery Responsible for creating new recipes and working closely with the culinary team on menu development Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment Responsible for taking regular inventory, ordering products, and responsibly managing food product to minimize waste Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff Keep work schedules, cleaning schedules, and production lists up to date and easy to access Able to confront personnel issues immediately, managing all aspects of Progressive Discipline Ensures compliance with production, safety, sanitation, and quality standards Able to be flexible with schedule and work holidays if required. Skills, Experience, and Certifications Minimum two years of study at an accredited culinary program or comparable work experience Supervisory experience in high-volume baking Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance ServSafe Certification required; compliant with all health department standards Fluent verbal and written communication #J-18808-Ljbffr Coma Coffee Roasters