Corporate Pastry Chef and Baker

RESPONSIBILITIES:
• Create, design, and improve recipes
• Develop new dessert, pastries, and bread recipes with a keen sense of art and design to drive business growth
• Research market trends to continually improve the creativity of the Pastry/Bake Shop
• Plan, prep, set up and prepare quality products in all areas of the Pastry/Bake Shop
• Prepare and direct the production of all baked goods for required volume
• Order all raw materials and kitchen supplies needed to maintain production of required volume
• Seek continual improvement to products to affect cost efficiencies without reduction in quality.
• Adhere to standards and policies for cold chain compliance, thermometer calibrations, temperature recording, food handling, product rotation, sell-by dates, and expiration dates, including identifying and removing bakery merchandise that is distressed or unacceptable in appearance
• Maintain the pastry/bake shop and its equipment in a clean, sanitary, and fully operational condition
• Create recipes for custom requested items and keep menu items on current trends
• Greet customers, answer questions, make recommendations, accept orders and payments, and provide exceptional customer service
• Demonstrate strong leadership as an ambassador in assisting customers in finding merchandise in all areas of the store
• Accurately and efficiently prepare Bakery merchandise to bake, package, finish, and stock the department
• Maintain the overall appearance of the Bakery area, by keeping merchandise and display full while also being aware of the entire store’s overall quality of appearance, fullness, and cleanliness
• Demonstrate and train new baking techniques, recipes and new equipment to other chefs and cooks who are working at our flagship store and other locations
• Lead our pastry chefs and cooks to execute consistently according to the recipes and standards in terms of taste and appearance
• Be a hands-on Pastry Mentor and Team member supporting the Culinary Team as a whole
• Ensure pastry goods quality, inventory level and wastage are adhered to our standards
• Control labor and operating expenses through effective scheduling, budgeting, purchasing decisions, and inventory control
• Implement established safety policies and ensure they are followed
• Coordinate the selection, training, development, and evaluation of in the pastry/bake shop through effective management and leadership to ensure that established cultural and core standards are met
PROFESSIONAL EXPERIENCE/CRITICAL SKILLS/ABILITIES:
• High school graduation
• Degree or Certificate in culinary arts, pastry-making, baking, or relevant field is required
• At least 5 years of overall culinary experience with a minimum of 3 years as a pastry chef/baker in a commercial environment, specializing in pastry design and creation
• Minimum 2 years of pastry/bread production supervisory experience in a commercial environment
• Confident creative pastry techniques and skills
• Great communication and delegation skills
• Track record of leading and developing teams through clearly articulating expectations and holding team accountable
• Strong resource management capabilities
• Outstanding organizational and time management skills
• Possess an eye for detail and can execute standards accordingly
• Solid understanding of financial analysis (profit/loss, cash flow, pricing, labor, expenses) to drive revenue and make decisions affecting the finances of the business
• A customer-centric focus that exceeds expectations
• High attention to detail
• Ability to work well under pressure in a fast-paced environment
• Ability to work independently and cohesively and collectively as part of a team
• Basic computer skills
• Flexibility to work around customer demands, including early morning, night, weekend, and holiday availability
• Capable of working in extreme temperatures and for prolonged periods of standing and/or walking.
• A minimum of Food Save Level One
PLEASE RESPOND WITH RESUME