Pastry Supervisor

Hersha Hospitality Management LP•Boston, MA

About The Position

The Pastry Supervisor assists the Executive Pastry Chef in overseeing the Pastry Kitchen to support productivity and quality, and to ensure products exceed expectations. The role helps coach and counsel staff, monitors compliance with policies and procedures, and ensures desserts, plating, and presentation meet Forbes Standards. The supervisor also supports pastry production, staff training, menu updates, kitchen equipment and inventory oversight, and food-safety practices.

Requirements

Graduation from an accredited culinary school or equivalent work experience.
At least 2 years of progressive Baking & Pastry Arts experience.
Strong organizational and analytical skills, with the ability to multitask and prioritize in a fast-paced environment.
Familiarity with monitoring food and labor costs.
Familiarity with ordering and inventory procedures and health and sanitation guidelines.
Ability to work cohesively with a team.
Ability to exercise sound logic and judgment when evaluating situations and using appropriate resources.
Self-directed and motivated, with exceptional customer service and interpersonal skills.
Ability to communicate effectively in English, verbally and in writing.
Ability to problem-solve, reason, motivate, organize, and train.
May be required to work nights, weekends, and/or holidays.

Nice To Haves

Baking and Pastry Arts degree preferred.
Supervisory experience preferred.
Hospitality experience preferred.
A second language is desirable.

Responsibilities

Assist the Executive Pastry Chef in overseeing production of pastry goods, including cookies, brownies, breads, cakes, puddings, icing, and specialty pastries.
Assist in training Pastry employees in proper menu-item preparation and equipment and machine safety.
Review menus and items, and coordinate with the Executive Pastry Chef on updates, including recipes, menu specifications, and production forecasts.
Oversee cleanliness and working condition of Pastry Kitchen equipment and coordinate with the Engineering team to address issues.
Assist with weekly and monthly inventories of Pastry items.
Monitor receiving, storage, and rotation of food products in accordance with City of Boston health department regulations, including covering, labeling, dating, and use of proper containers.
Create and maintain a functional, teamwork-oriented back-of-house team.
Assist the Executive Pastry Chef with special projects as assigned.
Coach and counsel staff when appropriate and monitor compliance with policies and procedures.
Ensure desserts, plating, and presentation meet Forbes Standards.