Job Description

Normandy Farm is a one-of-a-kind hotel, wedding venue, and event destination in Blue Bell, Pennsylvania. Blending historic charm with modern amenities, our property brings together exceptional weddings and celebrations, corporate gatherings, overnight accommodations, and memorable dining, all in one remarkable setting.

We are looking for a Pastry Supervisor to join our team!

Position Details:

Full-time to include a full benefits package

Work Schedule is Friday through Tuesday - (Off Wednesday and Thursday)

Job Purpose

The Pastry Supervisor oversees the execution and presentation of all baked goods, pastries, and desserts. This role bridges the gap between culinary leadership and line staff by managing daily prep lists, training pastry cooks, and ensuring strict adherence to standardized recipes, cost controls, and food safety regulations.

Core Responsibilities

• Production Oversight: Coordinate daily production of artisan breads, cakes, production, and plated desserts. Ensure timely setup for services, banquets, or retail displays.
• Staff Leadership: Schedule, train, and mentor pastry cooks and assistants. Delegate daily assignments, monitor technique, and manage line workflow during high-volume periods.
• Quality Assurance: Inspect all finished products for consistency in flavor, texture, portioning, and visual aesthetic before distribution.
• Inventory & Cost Management: Conduct regular inventory counts, place vendor orders for specialty ingredients, and manage product rotation using FIFO principles to minimize waste.
• Kitchen Sanitation: Enforce local health department codes, HACCP regulations, and kitchen cleanliness standards. Maintain and document proper storage temperatures and equipment cleaning schedules.
• Menu Development Support: Assist the Pastry Chef in scaling, testing, and implementing seasonal recipes or custom banquet requests.

Requirements

• Experience: Minimum of 2–3 years of hands-on pastry experience in a commercial kitchen (hotel, high-volume bakery, or fine dining), with prior experience in a team lead or supervisory capacity preferred.
• Education: Degree or certificate in Pastry Arts or Culinary Arts is highly desirable, but equivalent professional experience will be considered.
• Technical Mastery: Strong command of core baking techniques
• Physical Demands: Ability to lift up to 50 lbs, stand for long shifts, and safely operate commercial equipment like rack ovens, dough sheeters, and large industrial mixers.