Production Pastry Manager

Production Pastry Manager

Reporting to the Sous Pastry Chef, The Cake Bake Shop Pastry Manager will have a passion for baking and pastry creations, and the ability to execute French pastry items. This individual will be responsible for assisting the Sous Pastry Chef and Commissary Lead in leading the Production Kitchen team. They will be a culinary standards leader for our kitchen to ensure proper execution of all baking and pastry items, as well as upholding The Cake Bake Shops standards of hygiene and company policies. The Production Manager will assist with maintaining food and labor budgets within their department. This position requires a level head, strong organizational skills, and able to handle high volume production.

Duties and Responsibilities:

Coordinates and directs all service production

Assists with pastry production daily, including both baking and decorating

Responsible for maximizing the productivity of all staff

Takes complete ownership of the kitchen, and any product output

Trains and develops the team on proper execution

Inspects kitchen equipment for cleanliness, hygiene, and monitors sanitation policies to abide by all state food safety and sanitation laws

Communicates efficiently with the front of house managers to assist in a smooth service

Assists with maintenance of a budget on food costs and labor costs

Maintains and controls food waste

Assists in executing shifts by being familiar with all stations

Helps to cover any shifts necessary when "holes" in the schedule arise

Works closely with the leadership team to exceed guest expectations

Creates a safe workplace for all the employees

Identifies any problems that arise in the kitchen and resolves them quickly

Understands all procedures, standards, specifications, guidelines and training programs

Helps ensure all special events are executed properly to the client's satisfaction

Ensures that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards

Assists with ordering and inventory for the production kitchen

Communicates new products and information to the team effectively and efficiently

Continually trains supervisors and team to fully understand all their job descriptions as well as developing the staff in professional development

Performs daily walk-in, freezer, and dry storage breakdowns

Prepares all required paperwork, including forms, reports and schedules in an organized and timely manner

Provides advice and suggestions to Commissary Lead/Sous Pastry Chef as needed

Ensures proper training of new staff members is accomplished and test on production

Organizes pre-orders to ensure flawless execution

Attends weekly event, production, and management meetings

Ensures proper opening/closing procedures are being executed

Holds all staff accountable for behaviors and performance

Provides conflict resolutions in a positive, effective manner

Works with Commissary Lead/Sous Pastry Chef to assess hiring needs and work with the Human Resources Coordinator to locate possible candidates

Is knowledgeable of restaurant policies regarding personnel and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules and procedures

Provides overall leadership and support for the restaurant staff and management by creating the appropriate culture and character of the establishment through his/her own personal and professional conduct

Is able to communicate and understand the mission of the restaurant

Other duties will be assigned by the Commissary Lead/Executive Leadership Team/Owner as they see fit

Job Qualifications:

Minimum of 3 years management experience in high volume kitchen

Minimum 1 year of experience in cake decorating

Minimum 1 year of experience in baking

Experience with French Pastry preferred

Must keep a professional appearance with impeccable hygiene

Excellent oral and written communication skills combined with outstanding leadership, interpersonal and conflict resolution skills

Full understanding of both savory and baking elements

Possess excellent basic math skills

Must be able to lift/move up to 50lbs and be able to work in a standing position for long periods of time

Understands food cost and labor cost controls

Knowledge of all commercial kitchen equipment

Must be able to work a flexible 45+ hour schedule with openings, closings, weekends and holidays as required

ServeSafe certified

Ability to learn all Cake Bake Shop related computerized systems and applications

Proficient with MS Office applications required