Executive Pastry Chef

The Executive Pastry Chef will be responsible for managing a high quality/high volume bakery. Assures that established bakery deadlines are met by effectively managing the bakery staff. Assists in menu planning, preparation of budgets, management of payroll, food cost control and other records. Expected to function as a hands-on chef.

RESPONSIBILITIES Other responsibilities include, but not limited to:

• Responsible for quality assurance of baked goods produced by the department, especially attentive to the look, color, texture and taste generating a consistent product every time.
• Communicate efficiently and effectively with the Sales Department on current orders, changes, product substitutions, etc.
• Schedules bakery staff in conjunction with business forecasts and predetermined budget.
• Oversee employees’ productivity to maximize efficiency and meet labor budgetary guidelines.
• Reviews, approves and maintains payroll records for submission to the Payroll Department.
• Places orders for supplies through the Purchasing Department to ensure the department has proper and adequate supplies while staying within a predetermined budget.
• Maintains food costs that have been pre-determined by management/budget.
• Assists with/or personally prepares and executes client menu tastings.
• Responsible for inventory control, taking monthly inventories of product and assures that food products needed for daily production are readily available.
• Responsible for ensuring entire staff practice safe and sanitary food handling procedures.
• Participate with the Kitchen Management team by taking part in responsibilities such as opening, closing and emergency response coverage.
• Performs other duties associated with the position that are reasonably assigned to support the overall needs of the business