Pediatric Private Duty Nurse

Reports to: Executive Chef Daily Chew | Atlanta, GA The Pastry Chef leads all things pastry and baked goods at Daily Chew — across our café and growing catering program. This role blends creativity and leadership, overseeing daily production, managing a small pastry team, and collaborating closely with ownership to keep our menus fresh, efficient, and inspired. You’ll help shape what Daily Chew tastes like — from morning pastries and desserts to signature catering displays — while maintaining consistency, quality, and a calm, organized kitchen. Key Responsibilities & Performance Deliverables 1. Café & Pastry Production Oversee daily pastry production for café and catering, ensuring all items are prepared to brand standards for quality, taste, and presentation. Maintain consistency in portioning and presentation across all outlets (less than 2 quality-related guest complaints per month). Develop and manage production schedules to align with service needs and minimize waste. Maintain food waste below 10% of total pastry production. Develop systems to manage waste and adjust accordingly to business flow. Ensure proper recipe documentation and scaling for consistent output between team members. Oversee pastry inventory and maintain accurate weekly counts to prevent shortages or overstocking. Monitor par levels and oversee ingredient ordering in coordination with Executive Chef. Maintain food cost within approved budget range. Maintain compliance with health, safety, and sanitation standards. Supervise, train, and mentor the baking and pastry production team, providing clear direction, feedback, and growth opportunities. Conduct monthly check‑ins and quarterly evaluations for team members. Hire for positions as the program grows and keep labor in line with company goals. Delegate daily production tasks to ensure efficiency and accountability. Foster a positive, solutions‑driven kitchen culture that prioritizes communication and collaboration across café and catering teams. Maintain low staff turnover and high internal satisfaction scores. Collaborate with the Owners and Executive Chef to develop, test, and implement new pastries, desserts, and breads for both café and catering menus. Deliverable: Submit and review seasonal menu updates (minimum 4 times per year). Create and maintain standardized recipes with accurate costing and yield calculations to ensure consistency profitability. Maintain pastry program profitability within target margins. Contribute to menu innovation in all channels of the business—café, catering displays, dessert buffets, and plated events that reflect the brand’s creativity and seasonal direction. Track ingredient costs and adjust recipes or portion sizes in collaboration with ownership to maintain financial goals. 2. Team Leadership Supervise, train, and mentor the baking and pastry production team, providing clear direction, feedback, and growth opportunities. Conduct monthly check‑ins and quarterly evaluations for team members. Hire for positions as the program grows and keep labor in line with company goals. Delegate daily production tasks to ensure efficiency and accountability. Foster a positive, solutions‑driven kitchen culture that prioritizes communication and collaboration across café and catering teams. Maintain low staff turnover and high internal satisfaction scores. 3. Menu Development, Costing & Collaboration Collaborate with the Owners and Executive Chef to develop, test, and implement new pastries, desserts, and breads for both café and catering menus. Deliverable: Submit and review seasonal menu updates (minimum 4 times per year). Create and maintain standardized recipes with accurate costing and yield calculations to ensure consistency profitability. Maintain pastry program profitability within target margins. Contribute to menu innovation in all channels of the business—café, catering displays, dessert buffets, and plated events that reflect the brand’s creativity and seasonal direction. Track ingredient costs and adjust recipes or portion sizes in collaboration with ownership to maintain financial goals. 4. Catering Production & Execution Plan and execute catering pastry production (breakfast pastries, dessert platters, mini sweets, etc.) according to event BEOs and timelines. Performance Metric: 100% on‑time completion of catering orders with no missed items. Support event setup, packaging, and presentation standards for catering deliveries. Develop and document scalable catering pastry items that maintain quality throughout storage, transport and service. Deliverable: Maintain catering pastry product guide with photos, recipes, SOPs and portioning specs. Collaborate with Chef + Owners to align production capacity and event flow. Enhance and develop catering offerings and menu options. Qualifications Minimum 3–5 years professional baking/pastry experience, including supervisory or lead role. Demonstrated experience with both café service and catering production. Strong understanding of recipe development, costing, and inventory control. Excellent organizational and time management skills, with the ability to multitask across café and catering operations. Creative and collaborative mindset with a passion for seasonal, high‑quality baking. Microsoft Suite + Google Doc Proficiency. Communicate through Slack. More detail about Daily Chew (Stop Think Chew HQ), please visit #J-18808-Ljbffr Primecare Home Care