Pastry Manager

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.

● 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
● Ability to multi-task and prioritize in a fast-paced work environment while being detail-
● 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

● 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.