Pastry Chef- Manager

St. Jude Children's Research Hospital•Memphis, TN

7d•$65,520 - $114,400•Onsite

About The Position

Pastry Chef- Our Sous Chef Manager supports the Executive Chef in delivering culinary excellence and efficient kitchen operations. Responsible for producing high-quality desserts and baked goods across multiple restaurant outlets. Oversee daily pastry operations, retail baking, and catering. Duties include supervising pastry staff, developing new items, maintaining consistency and inventory, and ensuring sanitation and safety standards. Job Responsibilities: Responsible for the campus-wide food service operations; Ensure customer satisfaction and lead execution of daily operations & campus events. Assist in all departmental administrative and supervisory functions and assume full responsibility for departmental performance. Implement and manage retail programs to ensure compliance with St. Jude's foodservice standards. Collaborate with key stakeholders (e.g., senior leadership, customers, other teams) to deliver outstanding service levels and guest experience. Ensure proper financial controls are in place to manage costs, revenues, and retail sales mix. Engage in hiring, performance management, and other people processes. Plan ongoing training and skill-building programs for own team; Identify and address team strengths/ skill gaps through appropriate interventions. Menu Innovation and Development Concept Execution for new venues. Village Hub, Clinical Deli, Coffee Shop Production oversight and Quality Control, including inventory and cost management Leadership and Staff Development of the pastry and baking team Department Leadership- Being able to integrate and support the Sous-Chef culinary team, understanding logistics and food service outlets organization and production scheme. Perform other duties as assigned to meet the department's and the institution's goals and objectives. Maintains regular and predictable attendance. The physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel, use hands to finger, handle, or feel; and talk or hear. The employee must frequently lift and/or move up to 50 pounds. Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus. The employee must move about the workspace to access work surfaces and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface. The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. An essential function of the job is to comply with all applicable federal, state, and local safety and health regulations. Nothing in this job description limits management's right to assign or reassign duties and responsibilities to this job at any time as business needs dictate. This job description reflects management's assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned. The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Requirements

High School diploma/GED required
5+ years of progressively responsible food service experience
ServeSafe Manager or other ANSI-approved Manager Certification required within six (6) months of hire date
Employee must maintain an active license during employment
Proven expertise in classic French pastry and bread techniques
Strong leadership and team management skills across multiple locations
Ability to plan and execute production schedules efficiently
High attention to detail in quality control and presentation
Experience decorating cakes for events and catering
Knowledge of dietary restrictions and ability to adapt recipes accordingly
Commitment to maintaining a clean, safe, and compliant kitchen environment
Able to deliver results through others by setting stretch goals and holding them accountable
Coaches team members with concrete feedback and improvement ideas, including addressing employee relations concerns
Explores opportunities for the development of direct reports that make their work enriching, empower them, and stretch their growth in lateral areas
Builds a culture of customer centricity among peers and teams
Understands the nuances and complexities of a customer issue/ requirement and goes above and beyond to think through new alternatives
Anticipates and addresses critical customer needs through engagement with cross-functional stakeholders
Develops effective plans with clear articulation of schedules, milestones, and deliverables for food services operations (e.g., design exceptional menus, purchase goods)
Monitors temperature controls and periodically conducts audits, identifying trends, patterns, and insights from the data to drive operational improvements
Works closely with other teams to ensure quick and efficient routine and emergency maintenance procedures
Demonstrates physical fitness and can work in a stressful environment
Able to draw insights from different sets of data and quickly understand why issues are happening
Solves problems quickly by identifying the root causes
Encourages others to see the opportunities ahead amidst changing circumstances, even when the details have not been finalized
Keeps teams energized and focused on high-quality results
Thinks long-term in building and executing metrics-driven plans and stretch goals for St. Jude
Builds structures and processes with clear lines of authority and accountability so teams know what they are empowered to do and accountable for
Can present/facilitate independently in senior-level meetings
Presents information as a structured story and anticipates questions well
Addresses difficult questions and challenges effectively
Able to effectively influence others using facts and logic

Nice To Haves

Associate's Degree in Culinary Arts, Hospitality Management, or other relevant degree, or an equivalent certification through the American Culinary Federation (ACF) is preferred
2+ years of experience managing people as direct reports, preferred
Experience leading projects/ processes end-to-end, including resource planning and management, and communication and collaboration with internal cross-functional teams and external partners preferred
Experience developing and implementing department-wide process improvement initiatives
Some experience presenting in team meetings and/ or to senior management
Proven performance in earlier role

Responsibilities

Responsible for the campus-wide food service operations
Ensure customer satisfaction and lead execution of daily operations & campus events
Assist in all departmental administrative and supervisory functions and assume full responsibility for departmental performance
Implement and manage retail programs to ensure compliance with St. Jude's foodservice standards
Collaborate with key stakeholders (e.g., senior leadership, customers, other teams) to deliver outstanding service levels and guest experience
Ensure proper financial controls are in place to manage costs, revenues, and retail sales mix
Engage in hiring, performance management, and other people processes
Plan ongoing training and skill-building programs for own team
Identify and address team strengths/ skill gaps through appropriate interventions
Menu Innovation and Development Concept Execution for new venues
Village Hub, Clinical Deli, Coffee Shop Production oversight and Quality Control, including inventory and cost management
Leadership and Staff Development of the pastry and baking team
Department Leadership- Being able to integrate and support the Sous-Chef culinary team, understanding logistics and food service outlets organization and production scheme
Perform other duties as assigned to meet the department's and the institution's goals and objectives
Maintains regular and predictable attendance