What are the responsibilities and job description for the Croissants Sous-Chef or Chef position at Mamie Colette Bakery?
Company Description Mamie Colette is an artisan bakery specializing in traditional French viennoiserie, with a strong focus on quality and health. All products are made from scratch, baked fresh every day, and prepared without added preservatives. The bakery is committed to delivering a superior experience through carefully crafted products and thoughtful choice for customers. Mamie Colette’s mission is to bring happiness to guests and team members alike while actively serving the local community. Team members join a workplace that values craftsmanship, respect, and genuine hospitality.
Role Description This is a full-time, on-site Croissants Sous-Chef or Chef role based in Newtown, PA (Bucks County). The role involves producing high-quality croissants and related viennoiserie, including mixing, laminating, shaping, proofing, and baking according to established recipes and standards. Responsibilities include managing daily production schedules, ensuring consistency in flavor and texture, monitoring ingredient quality, and maintaining strict cleanliness and food safety practices. The Croissants Sous-Chef or Chef will collaborate with the Chef and team to develop new products, refine existing recipes, and support training of team members on techniques and best practices. The role also includes organizing the workstation, managing inventory relevant to croissant production, and supporting an efficient, positive, and safe kitchen env
ironment.Qualifications
- Strong skills and mandatory professional experience in artisan croissant making
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- Knowledge of food safety, sanitation, and commitment to maintaining a clean and organized workspace.
- Ability to manage production schedules, prioritize tasks, and work efficiently in a fast-paced, early-morning environment.
- Collaborative mindset, clear communication skills, and the ability to support and train team members respectfully.
- Attention to detail, consistency, and pride in craftsmanship, with a passion for French viennoiseries and quality ingredients.
- Prior professional experience in a bakery or pastry kitchen; supervisory or lead experience is a plus.
- Physical ability to stand for extended periods, lift bags of flour and other supplies, and work in a warm kitchen environment.
- Available to work weekends, holidays, and early shifts as needed to support daily fresh production. Work days are Wed-Sun
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- Culinary or pastry education is beneficial but not required; equivalent hands-on experience will be considered.