Executive Pastry Chef

The Salty•Nashville, TN

About The Position

The Kitchen Manager/Pastry Chef of a Salty store is an upper-level management position that manages the overall operation of their respective store’s kitchen in partnership with our Store Managers and Regional Managers. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment. The Kitchen Manager/Pastry Chef is the leader of all things BOH for their specific store!

Requirements

Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years.
Previous kitchen experience in a management capacity, leading teams of 7 or more
Ability to communicate clearly and concisely both orally and in-writing.
Ability to manage kitchen operations independently in a fast-paced environment.
Ability to follow & manage SOP’s to ensure established product quality levels are met at all times
Strong organizational planning, problem-solving and operational skills in a team-based environment
Leadership skills with the ability to coach and mentor others through positivity
Proficient with computers and mobile devices - Salty utilizes a lot of technology platforms for communication, task-management, organization and project planning
Ability to work in a standing position for long periods of time (up to 10 hours)
Ability to bend, reach, stoop, and lift up to 30 pounds
Ability to work weekends and holidays
Fluency to read and communicate in English
Other related responsibilities as assigned

Responsibilities

Acts in a responsible manner that promotes the culture, values and mission of The Salty
Sets an example for their team by maintaining consistent attendance, punctuality and cleanliness
Trains new hires and maintains a consistent learning environment for their team. Ensures all staff are properly trained to perform at a high level and prioritizes communication with their team to ensure they’re updated on changes/updates/tweaks/new donut launches/etc
Ensures all of their teams (dough, decor, etc) uphold Salty’s standards of product quality
Ability to form a strong, cohesive team that enjoys working together, by providing them with an environment that promotes growth and accountability, while always using a humanized leadership approach
Most importantly, the Kitchen Manager/Pastry Chef must feel comfortable being a leader and have a desire to praise their team on both small and large victories. It’s important to have the ability not only to communicate when improvements are needed and things have gone wrong, but also when the team does something awesome! This positivity in the work environment is a core value of Salty
Follow all standard operating procedures to achieve operational excellence in the kitchen including:
Uphold Standards for product quality.
Conducting tastings with FOH managers and kitchen leads, in person, at least 3 times a week to ensure quality and standards are being met.
TASTING and checking prep items daily
A thorough understanding of all Salty kitchen disciplines - mixing, proofing, frying and decorating
Demonstrating new donuts on launch days, from start to finish, as relayed by the corporate team
Relaying any specific instructions on new prep items to the prep team, as instructed by corporate team
Responsible for placing orders and maintaining relationships with all purveyors/suppliers & our own commissary (where applicable) to ensure adequate inventory levels are kept on hand as it pertains to raw goods, prepped items, chemicals, paper goods, etc.
Has access to and must fully understand the ordering processes for each supplier/purveyor
Responsible for developing their Pastry Sous Chefs
Effectively managing purchases and inventory to keep only minimally required inventory of prep items and raw goods on-hand
Responsible for coordinating end of week inventory, which is taken on Sunday evenings by the closing kitchen leader
Full understanding of our costing/production software
Each week Kitchen Manager/Pastry Chef responsible for inputting the following weeks production quantities into Parsley to determine the following week’s prep and raw-good requirements
Using our production planning software, Parsley, to create prep lists, order guides, and share new recipes with their prep team
Responsible for scheduling all BOH staff in their respective kitchen
Follow the schedule templates provided by corporate that corresponds with that week’s production forecast (IE slow vs avg vs busy)
Must be flexible and dynamic with scheduling and know when they can/need to adjust scheduling based on the changing production demand of their respective store
Approving and denying time off requests for their BOH staff
Approving payroll
The Kitchen Manager/Pastry Chef is responsible for monitoring their staff hours to ensure there is no overtime
Approving final hours at the end of the week for payroll
You’ll receive a weekly report that will track COGS
BOH labor percentage for specific store
Controllable BOH expenses
Stores bottom line performance
Guest satisfaction
team member satisfaction
You're responsible for recruiting, interviewing and hiring team members that align with our culture.
Interviewing and hiring back of house positions.
Onboarding all team members
Regularly logging in to access any store documents.
Regularly reviewing list completions, making sure your team is maintaining store cleanliness and what’s expected of them.
Proactively staying on top of your store's list completion rates, ensuring that all lists are completed correctly and on time.
Being active and responsive in your email.
Being active and responsive in Teams
Ensures checklist of cleaning duties is followed daily and that all aspects of the kitchen are always clean, compliant to food-safety standards, properly taken care of and well-kept
Understands local and federal food-safety regulations and makes sure their respective store is ALWAYS food-safety inspection ready
Calls approved vendors to schedule repairs and general kitchen/equip maintenance
Providing team members with clear, specific, timely and respectful coaching and feedback while setting clear expectations for performance and urgency
Check ins, 1:1’s, performance reviews
Recognizing team member birthdays and anniversaries per company guidelines
Develop and cultivate positive relationships and cohesiveness with the team and their peers to spread & grow the culture of The Salty
Maintain a team environment that recognizes individual and team accomplishments resulting in team members that feel valued and respected
Cross training your team between FOH and BOH job duties and responsibilities to increase team member development, productivity and effectiveness of operation.