Pastry Supervisor - PM Shift

Normandy Farm Hotel & Conference Center•Blue Bell, PA

1d•Onsite

About The Position

Normandy Farm is a hotel, wedding venue, and event destination in Blue Bell, Pennsylvania, combining historic charm with modern amenities. The Pastry Supervisor oversees the execution and presentation of baked goods, pastries, and desserts. The role bridges culinary leadership and line staff by managing daily prep lists, training pastry cooks, and ensuring adherence to standardized recipes, cost controls, and food safety regulations. This is a full-time position with a full benefits package. The work schedule is Friday through Tuesday, with Wednesday and Thursday off. The salary is $20.00–$25.00, based on experience.

Requirements

At least 2–3 years of hands-on pastry experience in a commercial kitchen, such as a hotel, high-volume bakery, or fine-dining establishment.
Strong command of core baking techniques.
Ability to lift up to 50 pounds, stand for long shifts, and safely operate commercial equipment such as rack ovens, dough sheeters, and large industrial mixers.

Nice To Haves

Prior experience in a team lead or supervisory capacity.
A degree or certificate in Pastry Arts or Culinary Arts; equivalent professional experience will be considered.

Responsibilities

Coordinate daily production of artisan breads, cakes, and plated desserts, and ensure timely setup for services, banquets, or retail displays.
Schedule, train, and mentor pastry cooks and assistants; delegate daily assignments, monitor technique, and manage workflow during high-volume periods.
Inspect finished products for consistency in flavor, texture, portioning, and visual presentation before distribution.
Conduct regular inventory counts, place vendor orders for specialty ingredients, and manage product rotation using FIFO principles to minimize waste.
Enforce local health department codes, HACCP regulations, and kitchen cleanliness standards.
Maintain and document proper storage temperatures and equipment-cleaning schedules.
Assist the Pastry Chef in scaling, testing, and implementing seasonal recipes or custom banquet requests.