Pastry Chef- Manager

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.

Minimum Education and/or Training:

State the minimum education and/or training required.

• High School diploma/GED required.
• Associate's Degree in Culinary Arts, Hospitality Management, or other relevant degree, or an equivalent certification through the American Culinary Federation (ACF) is preferred.

Minimum Experience:

State the minimum years of experience required to do this job successfully.

• 5+ years of progressively responsible food service experience.
• (People Managers only) 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.

Licensure, Registration and/or Certification Required by SJCRH Only:

List any licensure or certification REQUIRED and/or PREFERRED by St. Jude to do the job.

• (LC: SERVSAFE) ServeSafe Manager or other ANSI-approved Manager Certification required within six (6) months of hire date.
• Employee must maintain an active license during employment.

Key Qualifications:

• 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.

Special Skills, Knowledge and Abilities:

List pertinent skills, knowledge and abilities the person should have to be successful in the job.

• 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 cle