As a Head Pastry Chef, you are responsible for the entire operation of the kitchen across the city while assisting the management with production according to daily requirements and supervision of subordinates to uphold Magnolia Bakerys core values, ensuring consistent brand integrity and the highest standards of product quality. You should be well-versed in culinary arts with a passion for sweet and delicious creations.
Key Roles and Responsibilities
Production & Inventory Management
- Assist management with production in line with daily inventory orders and location requirements.
- Maintain production records including production logs, waste reports, inventory sheets, and BOH production lists.
- Communicate production or operational issues promptly to management.
Team Supervision & Training
- Supervise CDP, DCDP, Commis, and Helpers.
- Direct workflow, train staff, and hold team members accountable for product execution.
- Ensure adherence to BOH Manuals.
Quality & Standards
- Ensure all baked goods reflect high standards of quality, consistency, aesthetics, and taste.
- Execute products consistently according to company recipes and standards.
Food Safety & Equipment Handling
- Teach and demonstrate safe food handling practices.
- Follow safety procedures for food, equipment, and cleaning supplies.
- Operate, monitor, and instruct staff on proper functioning of kitchen equipment (e.g., mixers, choppers).
Cross-Location & Event Support
- Assist with coverage at other locations as needed.
- Support set-up and organization for off-site events and training.
Preferred candidate profile
- A degree / Diploma in Baking or Pastry from an accredited Institution preferred.
- 12+ Years of working in Pastry / Baked Goods experience.
- Hours of work for this position are approximately 54-60 hours per week including 1 hour break every day.
- Position requires standing and walking for periods of 3-6 hours without a rest break.
- Occasional moderate to heavy (10-25+ pound) lifting and carrying, bending and reaching overhead may be required.
- Work environment includes working with cooking equipment
- Food Sanitation knowledge and management, teamwork, quality focus, job knowledge, safety management, multi-tasking, dependability, thoroughness, supply management, equipment maintenance, and good verbal communication skills are all necessary
- Fully knowledge and understanding the Food cost, COGs (Cost of Goods/Ingredients) and the labor cost management.
- Able to manage multi units, cities and multi states production and BOH operations.
- Liaise customer feedback and any manage damage control.
- Possess the ability to motivate and maintain effective working relationships with staff and partners.
- Strong interpersonal skills and communication skills.
- Light or moderate domestic travel.
- Follows policies and procedures.
- Understands expectations of role and works within the boundaries of the role.
- Organized with good time management skills.
- Computer skills: Word and Excel.
