Head Pastry Chef

Full job description

Professional Requirements

  • Communicate professionally with team members and customers when necessary

  • Ability to take criticism and corrective notes

  • Eagerness to learn and improve skills

  • Extensive knowledge of the service industry

  • Set and maintain a shift schedule

  • Oversee day-to-day operations in BOH

  • Optimizing kitchen Flow and Function

Management Responsibilities - People

  • Managing and coordinating a team of bakers, and intern bakers (when applicable)

  • Set a positive tone and strong work ethic, leading by example

  • Hiring as needed

  • Planning work schedules

      • Arrange a schedule that meets needs of each day based on historical data

      • Maintain appropriate total labor hours weekly

  • Facilitate quick and efficient communication between front and back-of-house

  • Keep the team motivated and working, checking for quality and thoroughness

  • Communicate information and any changes to the team

  • Identify optimal, cost effective use of the resources and educate the team on the same.

  • Perform other duties as assigned

Management Responsibilities - Product + Process Standards

  • Monitoring deliveries and incoming orders

  • Ensuring ingredients and inventories are properly stocked, stored, and managed

  • Communicate with FOH manager with what is needed for paper products and other products they’re responsible for ordering

  • Regularly comparing pricing across a number of vendors

  • Following recipe cards and ensuring team-wide adherence to recipes and methods of prep

  • Respecting health and safety regulations and making sure others respect them

  • Ensuring equipment is properly maintained

  • Notice if equipment operates properly and report any maintenance needs

  • Not displaying any pastry that does not meet our high quality standards

  • Manage quantities to be baked, ensuring we have stock but also keeping waste to a minimum

        • Should be constantly aware of stock levels and stock quality of all bakery items

  • Try new recipes and tweak as needed

  • Plan production and create seasonal offerings. It's important to demonstrate creativity by producing new desserts for the menu to keep customers interested.

  • Develop menu items that enhance the Oak Bakeshop brand

  • Develop weekly specials that will drive people in 

  • Pay attention to what is popular or not popular, and don’t be afraid to be creative

  • Keep work areas clean and presentable, modifying checklists as needed to maintain a clean environment - expected to maintain an exceptionally neat and clean environment.

  • Comply with health and safety regulations

  • Execute occasional pre-order specialties

  • Execute occasional custom large orders

  • Making sure all grab & go items are stocked in coordination with FOH

  • Perform other duties as assigned