Campus Pastry Lead — High-Volume Bakery & Dining

Genuine Foods; Saint Leo (FL); Sur place; USD 42 000 - 56 000; Plein temps

Avantages offerts par ce poste

Paid Time Off

Holiday pay

Medical, dental and vision benefits

Career Growth

Résumé du poste

Genuine Foods in a higher education setting seeks a Pastry Supervisor to lead daily pastry and bakery operations, ensuring top-quality items meet brand standards and presentation guidelines. You will work with the Chef and Food Service Director to maintain safety, accuracy, and efficiency in a busy food service environment.

The role requires 3+ years in pastry, 1+ year of supervision, strong scratch-baking skills, and a positive, reliable work ethic.

Qualifications

• 3+ years of pastry or baking experience in high-volume settings.
• 1+ year of supervisory or management experience.
• Strong scratch-baking skills and knowledge of pastry techniques.
• Positive attitude, strong work ethic, and reliability.
• Able to work in a school environment and adhere to policies.

Responsabilités

• Execute and develop pastries, baked goods, and desserts for daily service and events.
• Plan and manage daily/weekly baking production to meet demand.
• Maintain recipe consistency, portioning, and presentation standards.
• Collaborate with Chef and Food Service Director on quality and efficiency.
• Comply with food safety, sanitation and allergen requirements.
• Supervise pastry team; train, troubleshoot, and maintain cleanliness.
• Monitor inventory and assist with ordering and cost control.
• Enhance visual presentation and service of pastry offerings.

Connaissances

Scratch baking

Pastry techniques

Team leadership

Description du poste

Genuine Foods in a higher education setting seeks a Pastry Supervisor to lead daily pastry and bakery operations, ensuring top-quality items meet brand standards and presentation guidelines. You will work with the Chef and Food Service Director to maintain safety, accuracy, and efficiency in a busy food service environment.

The role requires 3+ years in pastry, 1+ year of supervision, strong scratch-baking skills, and a positive, reliable work ethic.