Head Pastry Chef & Bakery Production Lead

Saltwater Bakeshop; San Francisco (CA); Sur place; USD 70 000 - 110 000; Plein temps

Avantages offerts par ce poste

401(k)

Dental insurance

Employee discount

Health insurance

Paid time off

Professional development assistance

Referral program

Vision insurance

Résumé du poste

Saltwater Bakeshop in San Francisco is seeking an experienced Pastry Chef to lead our production kitchen while remaining hands-on in daily baking operations. This salaried management role focuses on croissants, viennoiserie, and naturally leavened sourdough, and emphasizes team development.

You will schedule production, train bakers, oversee inventory, maintain food safety, and collaborate on menu development with ownership, growing a thoughtful, craft-driven bakery.

Qualifications

• Professional experience with artisan sourdough and viennoiserie.
• 2+ years of management or lead experience in a bakery, pastry, or production kitchen.
• Strong knowledge of fermentation, sourdough, dough development, lamination, and pastry production.

Responsabilités

• Hands-on daily bakery production including croissants, viennoiserie, and sourdough breads.
• Lead and manage the production team, creating an organized and efficient kitchen.
• Hire, train and mentor bakers to maintain high standards and consistency.
• Create and manage production schedules to ensure on-time completion.
• Oversee daily kitchen operations including workflow, cleanliness, and quality control.
• Manage ingredient ordering, inventory, vendor relationships, and product availability.
• Monitor food costs, minimize waste, and identify efficiency improvements.
• Ensure recipes and methods are executed consistently.

Connaissances

Viennoiserie

Sourdough fermentation

Team leadership

Production planning

Description du poste

Saltwater Bakeshop in San Francisco is seeking an experienced Pastry Chef to lead our production kitchen while remaining hands-on in daily baking operations. This salaried management role focuses on croissants, viennoiserie, and naturally leavened sourdough, and emphasizes team development.

You will schedule production, train bakers, oversee inventory, maintain food safety, and collaborate on menu development with ownership, growing a thoughtful, craft-driven bakery.