Pastry Chef/ Kitchen Manager

The Glass Jar•Santa Cruz, CA

10d•$70,304 - $80,000•Onsite

About The Position

The Penny Ice Creamery Pastry Chef/ Kitchen Manager oversees, directs, and executes all production needs in the Penny kitchen in Downtown Santa Cruz. This individual possesses enthusiasm and passion for culinary and pastry arts. They are a hands-on “doer” that enjoys working with their hands to create delectable made-from-scratch treats. This person finds fulfillment in creating delicious artisanal ice cream, sorbet, and confections every day, with the drive and adaptability to manage a high-volume production kitchen. The Pastry Chef/ Kitchen Manager works closely and collaboratively with Owner & Chef Kendra Baker on menu, recipe development and timely execution of all production. The Pastry Chef/ Kitchen Manager serves as the primary role model for kitchen staff and are a fastidious example of work ethic, commitment, and professionalism. The Penny Ice Creamery Pastry Chef/ Kitchen Manager operates all kitchen equipment including our Emery Thompson Batch Ice Cream Freezer and our Pasteurizer. Once this person is hired and trained in making ice cream, they'll be trained how to pasteurize. This person must then pass a proctored exam with the California Department of Food and Agriculture to obtain a pasteurization license. Anyone with a current pasteurization license is encouraged to apply.

Requirements

Must pass a proctored exam with the California Department of Food and Agriculture to obtain a pasteurization license.
Anyone with a current pasteurization license is encouraged to apply.

Responsibilities

Produce fresh and delicious ice cream, sorbet, baked goods and confections (including a wide array of confections for each flavor, specials and toppings, praline, toffee, homemade chocolate and caramel sauces, cookies, balsamic reduction, fruit syrups, lemon curd, fruit compotes, meringue, homemade marshmallows, etc.) each day to ensure the completion of all production for The Penny Ice Creamery.
Become a licensed Pasteurizer (with the use of our training materials) and receive a passing score on the CDFA proctored exam.
Maintain inventory and ordering systems to produce what's needed each day.
Oversee and execute ordering of all ingredients needed for production, utilizing ingredients from local farms and artisans with organic and sustainable principles.
Maintain, improve and develop kitchen systems.
Perform ongoing cost of goods analysis.
Maintain detailed recipe and systems documentation.
Communicate relevant information to the front of the house in an effective and friendly manner.
Follow health, safety and sanitation guidelines with care at all times.
Keep kitchen areas inviting, clean, and organized at all times.
Assist in determining labor needs; assist in scheduling for The Penny production kitchen.
Perform ongoing labor cost analysis.
Assist in interviewing and hiring employees and interns to execute the kitchen operations.
Contribute to development of training systems and implementation.
Execute all training and/or retraining of kitchen staff.
Assist in time management for kitchen staff.
Lead the kitchen team effectively while maintaining production for The Penny Ice Creamery.
Represent the business including: know, understand, and be able to communicate in an approachable and accessible manner all aspects of the business; understand aesthetics and company philosophy; and maintain a professional presence.
Support all operations including: troubleshooting problems with customers, logistics, orders, and infrastructure; assist with special events both within and away (conventions, etc.) from the shop.
Systems including: refining and improving systems on an ongoing basis, developing new systems as needed. Creating and maintaining system documentation.
Update job knowledge particularly as related to the farming community by participating in educational opportunities; reading relevant publications; maintaining personal networks; participating in professional events and organizations.
Bring new ideas, initiatives, projects, suggestions, and constructive criticisms to senior management.