Executive Pastry Chef

Description

Position Overview

The Executive Pastry Chef is responsible for overseeing the development, quality control, and daily operations of the pastry and viennoiserie program at Bread Alone Boiceville Bakery. This role encompasses both administrative and hands-on leadership, with a focus on maintaining and elevating product standards while driving operational efficiency. As part of the senior leadership team, the Executive Pastry Chef works collaboratively with the Head Baker and Chef de Cuisine to ensure smooth operations and successful production outcomes by maintaining and administering operational tools for managing the cost, waste, and financial performance of the pastry and viennoiserie program. 

This role involves spending approximately 70% of the time on the production floor, working closely with the team to train, guide, and resolve issues. The Executive Pastry Chef plays a key role in product innovation, recipe development, and maintaining an on-brand menu for Bread Alone farmers' markets, cafes, and packaged goods programs. 

All Bread Alone managers are expected to ensure that their department is running safely, smoothly, efficiently, and in accordance with our Purpose, Values, and Culture. Managers are responsible for setting good habits and culture within the business. They lead by example and work alongside their teams to train, anticipate challenges, problem-solve, and innovate. Managers are responsible for actively troubleshooting and communicating with leadership across all departments. Managers are expected to have a full understanding of policies and procedures and be able to train direct reports effectively. Bread Alone managers take ownership and responsibility for their department or unit. They bring the necessary work ethic, curiosity, determination, honesty, and humility to be successful in their role.

Bread Alone's Worldview: Bread Alone Began in 1983 with simple intention: To feed people organic bread baked from a wood-fire brick oven. We run the bakery today with the optimistic belief that good food, an equitable economy and a healthy planet can thrive together. At the heart of our endeavors lies the profound belief that individuals are integral to every positive impact we make. Join us as we collectively strive for excellence in aligning our aspirations with meaningful actions.

Duties and Responsibilities:

Duties, responsibilities, and essential job functions include but are not limited to the following: 

I. Program Leadership and Development:

• Lead and manage the pastry and viennoiserie program, ensuring high standards of quality and consistency.
• Develop new products and recipes in collaboration with the Head Baker, considering trend, customer feedback, and seasonality.
• Manage product research, testing, and development processes for continuous improvement.

II. Operational Management

• Oversee daily operations, including scheduling, production planning, and quality control.
• Collaborate with the senior leadership team to drive operation success across all departments.
• Maintain and optimize cost, waste, and financial performance of the pastry program.

III. Team Management and Development

• Train and mentor staff on techniques, processes, and safety standards.
• Lead the hiring process for the pastry team, including work trials, interviews, and onboarding.
• Conduct performance reviews, facilitate professional growth and support career development.

IV. Quality Assurance and Safety

• Ensure products meet company standards and resolve quality issues promptly.
• Maintain compliance with food safety and Good Manufacturing Practices (GMP).
• Drive a culture of safety, actively promoting best practices across the department.

V. Cross-Departmental Collaboration

• Work with retail teams to gather sales data and adjust menu offerings accordingly.
• Partner with BVL management and finance team to manage payroll, time-off requests, and scheduling.
• Collaborate in creating training materials for cafe and market staff regarding new products.

VI. Core Competencies

• Mastery and ability to train professionals in all pastry and viennoiserie processes, including mixing, shaping, proofing, and baking. 
• Proficiency with equipment such as ovens, laminators, retarder/proofer systems, and mixers.
• Strong organizational skills for managing schedules, inventories, and production timelines
• Program-solving skills to anticipate and address operation and interpersonal challenges.

Qualifications

• At least 4 years in a management role within a pastry program or similar production env