Pastry Supervisor

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.


  • 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


  • 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