Corporate Executive Pastry Chef

1w1 week ago

Nino Salvaggio International Marketplace

Troy, US · Full-time · $80,000 – $120,000

About this role

Nino Salvaggio seeks a hands-on Corporate Executive Pastry Chef to oversee pastry operations across all five locations. Travel between stores to institute, evaluate, and maintain quality and performance standards of the pastry department. Produce pastry products in the commissary kitchen with a passion for pastry and readiness to jump on the line.

Oversee the taste, appearance, and integrity of all prepared pastry products to comply with standardized recipes and customer expectations. Identify and correct improper or unsafe conditions in workstations, equipment, food preparation, storage, packaging, and labeling per Michigan Department of Agriculture, Weights and Measures, and 2013 FDA Food Code regulations.

Adhere to local, state, and federal labor laws, OSHA, and EEOC requirements for a safe, non-discriminatory work environment. Follow scheduled hours and labor guidelines set by the Director of Culinary Operations. Collaborate with Director of Culinary Operations, General Manager, and Director of Operations to research, develop products, and determine production quantities based on orders and sales projections.

Assist Store Managers in maximizing sales and profits by controlling waste, shrink, theft, and unacceptable quality while identifying merchandising opportunities. Cost out products to set retail prices achieving gross profit goals. Maintain communication, train, supervise, and develop associates through delegation, rewards, and discipline.

Requirements

Passion for pastry and love to jump on the line
Thoroughly familiar with all products carried in the departments including differences in price, taste, preparation or use
Knowledge of regulations established by Michigan Department of Agriculture, Michigan Department of Weights and Measures, and 2013 FDA Food Code
Ability to institute, evaluate and maintain standards of quality and performance in pastry operations
Skilled in production planning according to orders and sales projections
Experience controlling waste, shrink, theft and unacceptable quality through effective merchandising
Proficiency in receiving product procedures including dating, price marking and restocking for quality protection and rotation

Responsibilities

Oversee and evaluate the taste, appearance and integrity of all prepared pastry products to ensure compliance with standardized recipes and customer quality expectations
Identify and assist to correct improper and unsafe conditions related to workstations, equipment, food preparation, storage, packaging and labeling procedures
Adhere to all local, state and federal labor laws, OSHA and EEOC requirements ensuring a safe and healthful work environment free from discrimination and harassment
Follow scheduled hours, store operating hours and labor guidelines as assigned by the Director of Culinary Operations
Work with Director of Culinary Operations, General Manager and Director of Operations to research and develop products and determine production quantities
Cost out products and determine retail costs for pastry products to achieve gross profit goals
Check and verify department merchandise received to ensure quality standards, count, weight and condition
Maintain good communication within the department and develop associates through training, supervision, delegation, rewards and discipline