Pastry Supervisor

Dallas Country Club•Highland Park, TX

12d•Onsite

About The Position

We are seeking an experienced Pastry Supervisor to assist the Executive Pastry Chef in our pastry department. A pastry supervisor oversees the daily operations of a pastry kitchen, ensuring the consistent production of high-quality baked goods by managing staff, maintaining inventory, upholding sanitation standards, and assisting the pastry chef in recipe development and quality control, while also ensuring efficient workflow and adherence to production schedules.

Requirements

High school diploma or GED; 4 or more years’ experience in the culinary related professional area.
2-year degree from an accredited university in Culinary Arts, Hotel and Restaurant Management, or related major.
Proven experience as a Pastry Production Supervisor or similar role in a bakery or restaurant.
Proficiency in baking and decorating pastries, bread, and other baked goods.
Excellent knowledge of pastry arts and baking techniques.
Knowledge of techniques and equipment for preparing and presenting pastry food products for consumption, including storage/handling techniques and sanitation standards.
Measuring ingredients, adjusting portion sizes, converting units and calculating cooking times.
Reading Comprehension - Understanding written sentences and paragraphs in work related documents.
Excellent time management and organizational skills.
Microsoft Office knowledge: email, word and excel.
Must have current food handler’s certification as required by federal/state/local law.

Nice To Haves

Honor all work-related requests made by a manager or supervisor, which may or may not be outside normal duties, to ensure member satisfaction.
Ability to inspect and maintain all areas for which you are responsible.
Ability to foster and maintain good work environments and open communication with FOH and BOH and managers.
Self-Motivated.
Good communicator.
Ability to multitask in a fast-paced environment.
High volume experience recommended.

Responsibilities

Train, and supervise pastry cooks.
Assign tasks and delegate work based on skill levels.
Address employee concerns and maintain a positive work environment.
Oversee the daily production of pastries, cakes, cookies, and other baked goods according to established recipes and standards.
Monitor quality control throughout the production process, ensuring consistency in taste, appearance, and texture.
Manage inventory levels of ingredients and supplies, placing orders as needed.
Ensure proper labeling and storage of ingredients and finished products.
Assist the pastry chef in developing new pastry items and menu variations.
Test new recipes and techniques to enhance quality and customer satisfaction.
Stay updated on current pastry trends and industry best practices.
Create and manage production schedules to meet demand.
Monitor labor costs and ensure efficient use of staff.
Maintain cleanliness and sanitation standards in the pastry kitchen.
Inspect equipment regularly and report any maintenance issues.
Respond to Member inquiries regarding pastry items.
Collaborate with other departments to ensure smooth service delivery.