Job Description

Benefits:

• Dental insurance
• Employee discounts
• Free uniforms
• Health insurance
• Opportunity for advancement
• Paid time off
• Vision insurance

PASTRY MANAGER

The job description of a pastry supervisor in a production facility is to oversee the day-to-day operations of the pastry department/bakery, ensuring the production of high-quality baked goods, leading staff, maintaining inventory, and delivering excellent customer service. This role requires strong leadership, organizational skills, and a passion for baking. As a pastry supervisor, you will be part of a small energetic team who pride themselves on preparing the products they are baking and providing the highest levels of customer service. Key Responsibilities

1. Operational Management: o Lead the daily production of pastry/baked goods, ensuring quality and consistency. o Suggest standard operating procedures (SOPs) for baking processes when needed. o Help manage opening/closing procedures for all shifts, ensuring the pastry department is ready for business and properly secured at the end of the day. 2. Staff Management: o Supervise pastry staff. o Help manage work schedules, assign duties, and monitor staff performance. o Foster a positive and productive work environment, addressing any issues or conflicts that arise. 3. Inventory and Supply Management: o Monitor inventory levels of ingredients, packaging, and supplies, placing orders as necessary to avoid shortages. o Conduct regular inventory checks and manage waste to minimize costs. o Maintain relationships with suppliers. 4. Quality Control: o Ensure all products meet company standards for taste, appearance, and freshness. o Implement quality control checks throughout the baking process. o Address any customer complaints or feedback regarding product quality. 5. Health and Safety Compliance: o Ensure the pastry department complies with all health and safety regulations, including food safety standards. o Conduct regular inspections to maintain a clean and safe working environment. o Help provide training staff on proper hygiene and safety practices.

Requirements

• Proven experience as a pastry/bakery supervisor/lead or in a similar role within the food industry for at least 3 years.
• Strong knowledge of baking techniques, recipes, mixes, and food safety standards.
• Excellent leadership and team management skills.
• Strong organizational and time management abilities.
• Exceptional communication skills.
• Ability to work in a demanding environment and handle stress effectively.
• Flexibility to work early mornings, night shifts, weekends, and holidays as needed.

Other Duties as Assigned:

• The statements contained herein reflect general details of the job’s principal functions, knowledge and skills requirements, and scope of responsibility, but should not be considered an all-inclusive listing of job requirements. Individuals may perform other duties as assigned or needed.

Education
A degree in Culinary Arts, Business Management, or a related field preferred.

• Certification in food safety is a plus.

Essential Physical Demands:

• Ability to bend and lift 50 lbs.
• Ability to stand on your feet for extended periods of time

of Benefits:

• Medical Insurance
• Dental/Vision Coverage
• Long Term/Short Term Disability
• Employee Life Insurance and Accidental Death & Dismemberment
• Paid Time Off
• Other Great Perks (Free Bread, store discounts, meal discounts)

Compensation: $20.00 - $22.00 per hour

"After years spent traveling the globe with yeast and flour in hand, consulting for many of the best bakeries in the world, Lionel Vatinet, along with his wife and partner Missy, realized his lifelong dream and opened La Farm Bakery in Cary, North Carolina in 1999."

La Farm Bakery is a modern bakery where families come together around the table to share their lives as they share a good meal. The founding philosophy of La Farm is born out of the experience and tutelage of Vatinet’s training in France’s prestigious artisans’ guild, Les Compagnons du Devoir. Our goal is to continue the centuries-old baking traditions and techniques, honoring the ordinary, yet extraordinary, boulangeries that once flourished in every little town in France."