Jr. Pastry Production Supervisor

We have an incredible opportunity for a dynamic, energetic, and eager Jr. Pastry Production Supervisor in New York!

About DO & CO

We have a passion for hospitality culinary delights on every elevated floor and in the sky. With our three business segments, Airline Catering, International Event Catering, Restaurants, Lounges & Hotels, we offer gourmet entertainment all over the world. We operate in 33 locations, 12 countries and 3 Continents, maintaining the highest standard of quality in both our products and services. We refine the classics, develop the unknown and grow constantly – sometimes beyond our own expectations.

Responsibilities:

• Support the Pastry Production Supervisor and Pastry Chef in overseeing daily pastry production, assembly, and packaging operations.
• Supervise, train, motivate, and develop Pastry Helpers and other assigned employees.
• Coordinate the high-volume production of pastries, desserts, and baked goods prepared from scratch.
• Review daily production plans, flight schedules, customer orders, recipes, and specifications to ensure accurate, on-time completion.
• Assign daily responsibilities and monitor workflow, staffing, and production deadlines.
• Ensure compliance with approved recipes, portion sizes, presentation standards, and customer specifications.
• Monitor preparation, baking, cooling, finishing, decorating, assembly, and packaging processes.
• Conduct quality checks to ensure consistency in taste, texture, appearance, weight, and presentation.
• Monitor ingredients, packaging materials, tools, equipment, and finished-product inventory; promptly communicate shortages or concerns.
• Support food-cost goals by controlling portions, monitoring ingredient usage, reducing waste, and maintaining accurate records.
• Identify production delays, quality concerns, and process inefficiencies and assist with corrective actions.
• Maintain a clean, safe, and organized production environment.
• Ensure compliance with SOPs, GMPs, HACCP, FDA regulations, allergen controls, sanitation procedures, and company food-safety standards.
• Complete and verify production, temperature, sanitation, waste, and inventory documentation.
• Address food-safety, hygiene, equipment, and maintenance concerns and escalate significant issues.
• Lead pastry production operations in the absence of the Pastry Production Supervisor.
• Remain hands-on in pastry production based on operational needs.
• Perform additional duties assigned by the Pastry Chef or Pastry Production Supervisor.

Qualifications:

• At least one years of experience in high-volume pastry, bakery, catering, hospitality, food service, or food manufacturing.
• Experience producing pastries or baked goods from scratch in a commercial environment strongly preferred.
• Previous lead, training, or supervisory experience preferred.
• High school diploma or equivalent required; culinary or pastry education or certification preferred.
• Food Handler, ServSafe, HACCP, or comparable food-safety certification preferred or required by local regulations.
• Working knowledge of commercial pastry production, including mixing, baking, finishing, decorating, portioning, assembly, and packaging.
• Ability to follow standardized recipes, production sheets, and customer specifications accurately.
• Understanding of ingredient functionality, measurements, yields, recipe conversions, baking temperatures, and production timing.
• Knowledge of HACCP, GMPs, sanitation, allergen controls, temperature monitoring, and food-safety requirements.
• Strong leadership, organization, problem-solving, communication, and teamwork skills.
• Ability to prioritize multiple demands in a fast-paced, deadline-driven production environment.
• Hands-on, dependable, self-motivated, and comfortable working alongside the production team.
• Basic proficiency in Microsoft Word, Excel, and Outlook.
• Ability to work independently and make sound operational decisions.
• Ability to remain on your feet for extended periods and work in environments with varying temperatures.
• Flexibility to work different shifts, including nights, weekends, and holidays, based on business needs.

What We Offer:

• Pay range: $23.00 - $26.00 hourly.
• Daily Complimentary Meals (Breakfast, Lunch and Dinner).
• FT employees are eligible for 401K and medical benefits: medical, dental, and vision.
• An organization dedicated to fostering innovation; in pursuit of cultivating creativity, embracing new ideas and leveraging our impeccable standard for hospitality.
• Genuine career development opportunities, both nationally and internationally.
• The chance to collaborate and re