Pastry Chef - LA Commissary (Production)

Role: Pastry Chef - LA Commissary

Salary Range: 85K - 90K

Job Summary

In conjunction with the leadership team, properly manage all aspects of pastry and viennoiserie production, service of all pastry- and viennoiserie-related items & maintenance of products, and execute all related administrative tasks. Oversee production of the pastry commissary kitchen staff and all pastry satellite location staff. Fulfill orders to Tartine retail stores and wholesale accounts. When necessary, travel to retail locations within the market as necessary to ensure quality and to troubleshoot or assist with retail product bake off.

Activities & Responsibilities

Primary

• Promote, work, and act in a manner consistent with the mission of Tartine
• Responsible for the commissary pastry team hiring
• Contribute to creating a culture and work environment based on respect, providing opportunities for staff to learn, grow, and develop their abilities
• Execute pastry and viennoiserie menus. Properly train, educate, and manage all pastry team members and sous chefs, with a dotted line to retail pastry bakers.
• Maintain sustainable amounts of all pastry and viennoiserie-related inventory items and ingredients.
• Organize all pastry and viennoiserie production schedules and systems, and communicate with staff with proper lead time.
• Oversee increased holiday production, trackers, menus, and ordering based on sales from previous years in conjunction with Pastry Ops
• Work closely with Pastry Ops and accounting to monitor COGS, review invoices, and keep an eye out for price fluctuations
• Prepare & manage a regular cleaning schedule of all kitchen areas & major equipment in conjunction with sous chefs.
• Oversee the West Adams commissary, including equipment, cleanliness, and organization
• Oversee inventory of all pastry-related goods on the last day of every month
• Manage the transfer & transport of product between the commissary and retail locations in all aspects, including packaging, documentation, receipt, storage, & quality upon arrival
• Have a keen eye for quality control, ensuring all products meet Tartine standards
• Manage pastry team labor and adjust staffing levels to meet current demands. Look for creative ways to schedule and appropriately reduce hours when sales soften and add support when sales increase.

***Other Duties Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

Supplemental

• Empowered to make decisions regarding all kitchen activities
• Execute seasonal changes to products and maintain consistent SKU’s
• Update COGs and be conscious of changing pricing in ingredients
• Work with the management team to champion performance improvement and staff development
• Providing guidance and direction for staff, including setting performance standards and monitoring performance.
• Conduct tastings, cost analysis, and communication with pastry ops before submitting any ideas for menu changes

***Responsibilities include, but are not limited to, performing and coordinating a variety of duties and tasks for the restaurant.

Tools & Technology

Minimum Qualifications

• Be 21 years of age or older
• Must have a high school diploma; formal culinary education is preferred but not required.
• Strong interpersonal skills and the ability to command the attention and direction of the production & stewarding staff.
• A minimum of 5 years’ experience in kitchen preparation. At least 6 months in a kitchen management position.
• Be able to communicate and understand English & a reasonable amount of Spanish.
• Effective oral communication skills and the ability to work as a team player.
• Must be well-groomed, maintain good hygiene, good posture, and have the required uniform and tools.
• Must display the ethical and professional standards set forth by Tartine.
• Possess excellent basic math skills and have the ability to operate computer software programs, including spreadsheet applications.
• Be able to work in a standing position for long periods of time (minimum of 12 hours a day).
• Able to reach, bend, stoop, and frequently lift up to 50 pounds
• Be able to safely lift and easily maneuver trays of food, frequently weighing up to 40 pounds
• Stamina and availability to work at least 60 hours per week

Tartine is an equal opportunity employer.