Pastry Supervisor

Responsible for training new team members on pastry production, quality, ingredients, systems and procedures to ensure they understand and meet production expectations, in collaboration with Executive Pastry Chef. This ideal candidate will be responsible for maintaining food quality, cleanliness and sanitation with specific focus on the pastry and bakery department.

Benefits:

• Dental insurance
• Health insurance
• Vision insurance

| Job Title: | SUPERVISOR PASTRY COOK
| Reports to: | Executive Pastry Chef
 
 
Job Purpose: 


We are looking for the ideal candidate who has the motivation to learn and grow in a fast paste environment, a passion for pastry, and the ability to multitask with the flexibility to adapt quickly to new tasks. This ideal candidate will be responsible for maintaining food quality, cleanliness and sanitation with specific focus on the pastry and bakery department. This is an overnight position. 


Duties & Responsibilities:

• Properly follow all recipes and techniques. 
• Ensure that pastry items are of the highest quality and that the needs of the restaurant are always met.  
• Understand and follow all policies, procedures, standards, specifications, guidelines and training programs. 
• Maintain company expectations of food and service through working side by side with the entire kitchen team. 
• Achieve company goals in food quality, facility maintenance, sanitation and cleanliness. 
• Participate in all scheduled employee meetings to represent the pastry department, as well as to give and receive feedback and suggestions. 
• Upkeep of all kitchen equipment and facilities with specific focus on the pastry department so that health and safety standards are met. 
• Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. 
• Responsible for overseeing other pastry cooks in terms of production, quality and efficiency in the absence of the Executive Pastry Chef 
• Responsible for training new team members on pastry production, quality, ingredients, systems and procedures to ensure they understand and meet production expectations, in collaboration with Executive Pastry Chef 
• Responsible for maintaining quality control on Pastry products and ensuring counts are accurate. Communicate any discrepancies or issues with the Executive Pastry Chef, Distributions Manager and the packing team 
• Evaluate each team member’s performance and directly communicate this to the Executive Pastry Chef 
• Mix, shape, score, and bake a variety of pastries to JIB’s quality standards. 
• Verify that all pastry products are prepared in the correct quantities and quality that meets the company’s guidelines. 
• Practices positive personal hygiene and cleanliness habits during all work shifts. 
• Follow detailed recipes and procedures to ensure consistent results. 
• Communicate clearly and effectively with team members to ensure smooth operations. 
• Contribute to a positive and collaborative team environment, promoting honesty and mutual respect. 
• Understand and uphold the standard of product quality expected by JIB 

 


Working Conditions and Expectations:

• Work schedule requires weekends, holidays, and late evenings. 
• Shifts will typically be 8 hours, occasional overtime may be required. 
• Always act in a professional manner that represents the restaurant, owners, partners and staff. 
• Demonstrate teamwork in all areas of the restaurant. 
• Work with a positive attitude in all types of situations. 
• Strong, positive and respectful communication skills. 
• Follow safety and sanitation rules and laws at all times. 
• Always act in the best interest of the restaurant, fellow employees and guests. 
• Create, maintain a positive, safe and productive working environment. 

Qualifications:

• Minimum of 2 years of experience working pastry line, plating desserts, or in a bakery. 
• Communicate and understand the predominant language(s) of our guests. 
• ServSafe California Food Handlers Card required. 

Physical Requirements:

• Be able to work in a standing position for long periods of time (up to 8). 
• Be able to reach, bend, stoop and frequently lift up to 20 – 50 pounds. 

 
This job description is not all inclusive and may be modified based on business needs. The management reserves the right to make updates and changes to this job description as seen fit for the best interest of the restaurant, employees and guests.