Pastry Chef

Job Summary:

The bakery team is responsible for the development, production and packaging of all house made breads, doughs, cakes, cookies and desserts, both sweet and savory at the Providore businesses. The Pastry Chef is an important partner to the Executive Chef in product development, daily operations and production quality control. The Pastry Chef will help set the expectations for daily production and communicate with both kitchen leadership and counter leadership. The Pastry Chef is a leadership position and is expected to uphold the values and service standards expressed in the Providore handbook.

Qualifications:

• Minimum 5 years of experience in a high volume, fast-paced kitchen
  
  

• Minimum 2 years in a Pastry Chef position or related supervisory role
  
  

• Previously demonstrated capability in successfully leading a baking team
  
  

• Creative, curious and knowledgeable about bread and pastry around the world
  
  

• Ability to calmly lead people in a high-energy and fast-paced environment
  
  

• A strong organizational mind w. enthusiasm for developing clear, teachable systems
  
  

• Excellent judgment and can help staff find productive solutions to issues
  
  

• Self-motivated and a strong drive to find new ways to contribute
  
  

• Ability to be a team player and collaborate with other leaders
  
  

• Excellent communication skills
  
  

Roles & Responsibilities:

• Calmly leads people in all aspects of the workday and able to demonstrate excellent judgement and ability to find solutions to any issues that arise
  
  

• Brings a positive attitude and creative vision to the business, with a big-picture mindset that helps guide the vision of the Pastry Program
  
  

• Prepares focaccia, pizza dough, cookies, cakes and other pastry items needed to maintain store and cafe inventory
  
  

• Works with Exec Chef and Pastry Lead to test and develop new recipes. Must enjoy working as a team and collaborating with the store leadership team
  
  

• Works within organizational systems: recipe books, production logs, ordering boards, transfer boards, safety and sanitation systems, and quarterly inventory
  
  

• Works independently and with minimal supervision
  
  

• Maintains kitchen equipment by following cleaning standards - i.e. station tools, large mixers, and convection ovens
  
  

• Organizes and maintains department inventory, and participates in quarterly inventories
  
  

• Assists in training new employees while sharing productive feedback and support
  
  

• Supports other kitchen work areas to serve the overall business goals
  
  

• Communicates effectively with managers and supervisors about store needs, customer requests, on safety issues
  
  

• Keeps up to date on trends, techniques, influences and is always looking for inspiration
  
  

Compensation, Hours, Benefits Perks

~ Full-time, exempt, salaried position (45 - 50 hour work week) including at least one weekend day

~ $60,000 yearly DOE

~ 100% Paid Health Insurance (after 90 days of employment)

~ PTO for vacation and illness

~ 30% discount across all Providore businesses

~ Free foods including pasta, coffee and lots of other goodies

Work Environment:

This is a retail position, and we work when others don t! Days and hours of work will vary as scheduled. At least one weekend day required, including nights and events as needed.

Physical Demands:

While performing the duties of this job, the employee is regularly required to talk and hear. This position is very active and requires standing, walking, bending, kneeling, stooping, crouching, crawling and climbing all day. The employee must frequently lift and/or move items that weigh more than 50 pounds.