The Pastry Supervisor should be a creative, motivating professional who will contribute to prep work, pastry baking and pastry mixing, but who won’t be afraid to delegate. This position will report to the Pastry Manager.  The Pastry Supervisor must have a positive attitude and enthusiastic personality as well as a demonstrated ability to work cohesively with staff and with other managers and supervisors. They will be responsible for providing direction, training, and development of employees engaged in mixing, scooping, shaping, baking lamination of pastry products including viennoiserie.

Qualifications:

• Demonstrates strong verbal and written communication skills
• Ability to multi-task and prioritize in a fast-paced work environment
• Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources
• Must be self-directed, motivated and demonstrate exceptional interpersonal skills.
• Additional skills and abilities to include initiative, team building, planning and organizational skills, and creativity in product development
• Ability to communicate effectively in the English language, both verbally and in writing
• Some understanding of the Spanish language is also helpful but not required
• Leadership experiences in bakery/restaurant or retail industry required.
• Minimum of 1 year of Management experience as a supervisor or relevant experience required.
• Thorough knowledge of Pastry Arts and Techniques as well as sanitation standards.

Duties and Responsibilities:

• Supervision and leading of all pastry staff, pastry mixers, as well as AM dishwashers.
• Creates a good working environment by leading with a good attitude throughout the day. 
• Be open and approachable to any and all team members
• Monitors pastry production and provides quality control on all products.  Communicates issues with managers.
• Oversees all areas of production of pastry goods, including but not limited to: cookies, brownies, quick breads, specialty pastries and crackers.  This includes working on all stations and assisting when necessary
• Provides coverage to all areas as needed in the case of a call out or vacations
• Manages food quality standards by consistently ensuring that cold food is stored according to proper food handling standards
• Maintains a neat and clean production kitchen;  at the end of each day to ensure all protocols are followed per food safety regulations and that local BOH sanitary standards are met.
• Monitors product rotations using FIFO methods and monitors freshness codes; know inventory status at all times.
• Completes pull of freezer items as well as organizing the freezer daily
• Ensures that all the equipment in the Production Bakery is clean and in proper working condition, reports any issues so that they are taken care of in a timely fashion.
• Complete 7Shifts Repair and Maintenance log when necessary
• Using 7Shifts Log Book as a communication tool for daily shift notes
• Ensures all employees are working with a sense of urgency
• Assigns daily work stations and manages break schedules
• Reports tardiness and attendance issues to management and notates in 7Shifts logbook
• Verifies deliveries against invoices and puts away items in designated areas. Alerts management when items are missing or shorted from deliveries.
• Provides regular feedback regarding employee performance and at time of annual review
• All other duties as assigned by managers or Head Baker

Special Qualifications: 

• Computer literacy and must demonstrate strong verbal and written communication skills
• Leadership skills, including team building, results orientation, planning and organization
• Must possess technical proficiencies in food service, including knowledge of food safety
• Ability to communicate effectively in the English language, both verbally and in writing
• Some understanding of the Spanish language is also helpful but not required

Education:

• Management, Baking and Pastry or Culinary Arts Degree preferred but will consider overall experience

Physical Requirements:

• Must be able to lift 50 lbs or more continuously throughout the day.
• Constant standing/walking.
• Occasional stooping, or kneeling.
• Occasional pushing, pulling, lifting or carrying up to 50 lbs
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine
• Able to work in -5 degree temperatures for a period of 30 minutes or more

Job Summary:

We are looking for a Kitchen Manager to join our team. This is a leadership position responsible for the development and operation of the team to support one of the most critical factors in our success, food quality. The Kitchen Manager should be a hands-on, motivating professional who will contribute to the success of food preparation staff. This position reports to the Head Baker. The Kitchen Manager must have a positive attitude and enthusiastic personality as well as a demonstrated ability to work cohesively with staff and with other managers and supervisors. As Kitchen Manager, you are responsible for providing direction, training, and development of employees, manage all aspects of prepared foods and food prep production and to meet the goals set forth by the Head Baker. You will also assist in all areas including hiring of staff, maintenance of building and cleanliness of the bakery. The Kitchen Manager at Seven Stars Bakery oversees the production and packaging of our sandwiches, salads, and quiches along with the preparation of sauces, dressings and other ingredients that are used in our baked goods. The department has multiple employees who work 7 days a week, starting at 4:00am. We are an all-scratch bakery, we use no mixes or pre-made fillings. We buy local eggs, mill our own whole grain flour and pride ourselves on producing high quality food and baked goods. Though the majority of the Kitchen Manager’s time is spent overseeing production, there is some time devoted to recipe development. 

Qualifications:

• Leadership experiences in bakery/restaurant or retail industry required
• Minimum of 3+ years of Management experience as a kitchen manager or relevant experience required
• Thorough knowledge of Knife Skills and Culinary Techniques
• Experience in monitoring of food and labor costs
• Understanding of ordering and inventory procedures and health and sanitation guidelines
• Must have a working cell phone and email account and be able to respond to calls, texts, and emails in a timely manner
• Ability to multi-task and prioritize in a fast-paced work environment
• Ability to exercise sound logic and judgment in evaluating situations and utilizing appropriate resources
• Demonstrated experience managing a staff
• Full Availability including early mornings, weekends and holidays
• SERVSAFE Certification is a plus

Duties & Responsibilities:

• Serve as the main communicator and day-to-day client contact, fostering positive client relationships and ensuring excellence in service and quality of products
• Plan, organize and direct the work of team members engaged in the procurement, storage, preparation and serving of food for this multi-operation location
• Provide leadership, support and guidance to ensure that food quality standards, inventory levels, food safety guidelines and customer service expectations are met
• Prepare and maintain budgets including purchasing and staffing expenditures
• Approve food orders and ensure a proper level of inventory to meet demand and minimize cost and waste
• Routinely monitor budget compliance and recommend changes as needed to maintain operational quality
• Take part in interviewing, selecting, managing and development of team members
• Lead, conduct and participate in meetings/presentations; provide leadership and direction for timely decisions
• Foster an atmosphere of teamwork and encourage team members to collaborate
• 3 or more years of food service management experience
• A background as a chef or trained in culinary arts
• Demonstrated success in managing and developing teams to achieve desired results
• Proficiency with financial aspects for the role, from budgeting to interpreting results and interacting with management team
• Excellent written and oral communication skills
• Strong working computer knowledge
• Willingness and desire to take an involved, hands-on approach with leading the business
• Personal characteristics that include: self-motivation, high levels of energy and enthusiasm and positive attitude

Special Qualifications: 

• Computer literacy and must demonstrate strong verbal and written communication skills 

• Leadership skills, including team building, results orientation, planning and organization 
• Must possess technical proficiencies in food service, including knowledge of food safety 
• Ability to communicate effectively in the English language, both verbally and in writing
• Some understanding of the Spanish language is also helpful but not required

Education: 

• Degree from an accredited culinary school or equivalent work experience (Food Service Management, Baking, Pastry, or Culinary Arts Degree preferred.)

Physical Requirements:

• Must be able to lift 50 lbs. or more continuously throughout the day
• Constant standing/walking
• Occasional stooping or kneeling
• Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
• Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine

Work Schedule: 

Our full-time manager schedule is average 40-50 hours/week, likely to be more during holidays and includes Sat/Sun hours as part of your work schedule (production bakery is 24 hours a day). We offer competitive wages and benefits, which are commensurate with a candidate’s applicable work experience and education. 

The Pastry Manager should be a creative and motivating professional who will contribute to prep work, pastry baking and mixing but who won't be afraid to delegate to their team. This leadership position, reporting to the Head Baker, is responsible for developing and operating their team to support one of the most critical factors in our success “pastry quality”. As Pastry Manager, this role is responsible for providing direction, training, and the development of employees. The Pastry Manager will manage all aspects of pastry production to meet the goals set forth by the Head Baker. This includes assisting in all department areas, including the hiring of staff, maintenance of equipment and building, and cleanliness of the bakery.

The Pastry Manager must have a positive attitude and enthusiastic personality as well as a demonstrated ability to work cohesively with staff and other managers and supervisors.

Qualifications:
● Leadership experience in a bakery/restaurant or related industry required
● Minimum of 3+ years of Management experience as a Pastry Chef/Manager or relevant
experience required
● Thorough knowledge of Pastry Arts and Techniques
● Experience in monitoring food and labor costs
● Understanding of ordering and inventory procedures and health and sanitation guidelines
● Must have a working cell phone and be able to respond to calls, texts, and emails
promptly
● Ability to multi-task and prioritize in a fast-paced work environment while being detail-
oriented
● Ability to exercise sound logic and judgment in evaluating situations and utilizing
appropriate resources

Duties and Responsibilities:
● Manage pastry items’ production and quality daily, including laminated items, cookies,
brownies, quick bread, specialty pastries, and crackers
● Manage production and quality of the pastry, croissant and freezer items daily
● Manage all pastry staff and AM dishwashers
● Set job expectations for staff members, keeping product quality and a sense of urgency
● Train and monitor staff engaged in pastry production, including proper scratch mixing
techniques, processing, and rotation of muffins, cookies, scones, pie dough, pies, tarts,
brownies, fillings, and syrups.
● Oversee the training of staff in proper lamination techniques, handling, shaping, and
baking of laminated pastry (croissants and puff pastry)
● Creates daily prep lists based on production par and maintains appropriate freezer pars
and stock
● Maintains a clean, organized freezer where prepped pastry items are stored
● Monitor labor hours/costs; minimize overtime hours; review payroll weekly; and
communicate vacation/personal/sick time usage with HR/payroll
● Schedule and ensure coverage of all shifts
● Maintains a neat and clean production area, ensuring the team follows all protocols and
that local BOH sanitary standards are met

● Place and receive orders (bi)weekly and checks incoming products against invoices
● Vendor relations – keeps a weekly/monthly inventory and placing orders for all food
production needs; developing new relationships with untapped sources; continually
monitoring all food costs and ways to reduce costs without compromising the quality of
our food or baked products
● Seek out high-quality ingredients for products, local when possible
● Put orders away, rotate and date old stock, and keeps store room organized and clean
● Document disciplinary conversations with employees when there is a policy violation
● Complete staff reviews
● Assign daily workstations and manage breaks
● Develop and cross-train all team members
● Develop training documents and postings for the pastry team and dishwashers
● Check staff members out at the end of their day
● Maintain cleanliness of equipment in the Production Bakery
● Communicate any necessary information to the Head Baker, including staff issues,
product shortages, and equipment repairs
● Monitor/manage waste daily, and work to minimize waste in all bakery areas
● New Product Development while maintaining existing profitable products
● Any other tasks assigned by Head Baker or owners

Special Qualifications: 
● Computer literacy and must demonstrate strong verbal and written communication skills
● Leadership skills, including team building, results orientation, planning and organization
● Must possess technical proficiencies in food service, including knowledge of food safety
● Ability to communicate effectively in the English language, both verbally and in writing
● Some understanding of the Spanish language is also helpful but not required

Education:
● Degree from an accredited culinary school or equivalent work experience (Food Service
Management, Baking, Pastry, or Culinary Arts Degree preferred.)

Physical Requirements:
● Must be able to lift 50 lbs. or more continuously throughout the day
● Constant standing/walking
● Occasional stooping or kneeling
● Occasional pushing, pulling, lifting, or carrying up to 50 lbs.
● Frequent, continual, intermittent flexing or rotation of the wrist(s) and spine

Work Schedule:
Our full-time manager schedule is average 40-50 hours/week, likely to be more during holidays and includes Sat/Sun hours as part of your work schedule (production bakery is 24 hours a day).
We offer competitive wages and benefits, which are commensurate with a candidate’s applicable work experience and education.

We are hiring a full-time Bread Baker to work at our Production Bakery located at the Hope Artiste Village in Pawtucket RI. This is a unique chance to work with naturally leavened breads made with house-milled grains!  The ideal candidate possesses at least one year of baking experience in a production style bakery.   You must have working knowledge of bread production including proofing, baking and scoring techniques.  Having reliable transportation is a must as public transportation will not always be running during these hours.

The baker is a position that requires the ability to work independently. Strong time management and organizational skills are required to be successful in this role.  Bakers are responsible for loading the deck oven with breads,  making appropriate scores, monitoring bread while in the oven for quality and handing finished products over to the packing team for distribution. 

Job Qualifications:

• Previous experience utilizing a deck oven, preferred
• Ability to work in a hot and humid environment
• Ability to stand 8-10 hours per shift
• Ability to push/pull bins and racks weighing up to 100 lbs.
• Ability to lift 50 lbs. numerous times per day 
• Ability to work at fast pace
• Time management skills
• Basic Math Skills
• Ability to read and understand recipes in English

This is an non-exempt hourly position.  Pay rate is $17.00/hr

Do you want to help pack delicious handmade pastries and artisan breads? Do you want to work with a great team?

We are hiring a bakery packer to work at our Production Bakery location at Hope Artiste Village, located in Pawtucket RI. Previous experience in packing is helpful.  The packer is responsible for overall quality control of products ensuring that all items meet our high standards, wrapping breads individually and boxing pastries and other retail items for our cafes and wholesale accounts.

We are open 7 days a week so availability on Sundays is required.

The Packer is responsible for ensuring that all retail and wholesale products are packed and ready for delivery at the determined times. The Packer is also responsible for the overall presentation of our products; making sure that items are packed neatly.  This includes being organized and working in a clean and efficient manner and ensure that all product is accounted for and packed correctly for each customer and our retail stores.

Job Qualifications:

• A basic understanding of safe food handling practices
• Independent, hard worker
• Strong, energetic and self motivated
• Packing experience a plus, but we will train
• The ability to stand 8-10 per shift
• The ability to lift up to 25lbs. numerous times per day
• The ability to work at fast pace
• Neat and organized
• Basic math skills
• Ability to read and understand pick slips and invoices in English
• Ability to work weekends and holidays

This is an non-exempt hourly position.  Pay rate is $15/hr.