Pastry Chef Manager

University at Buffalo Campus Dining & Shops; Buffalo (NY); On-site; USD 60,000 - 70,000; Full time

Job summary

A leading university dining service is seeking a Pastry Chef Manager to oversee food production, staff training, and customer service. The role demands strong management skills, culinary expertise, and the ability to work in a fast-paced kitchen environment. The ideal candidate will have a background in food service education and experience in high-volume settings.

Qualifications

• Two years of management experience in a high-volume food service setting preferred.
• Physical ability to stand, walk, lift up to 50 lbs, and perform manual tasks.
• Certifications in progress: Certified Chef de Cuisine, ServSafe Certification.

Responsibilities

• Participate in hiring, training, scheduling, supervising, and evaluating staff.
• Conduct line checks and station inspections.
• Assist in budget management and financial reporting.

Skills

Supervision

Customer Service

Food Production

Education

Associate degree or higher in food service or related field

Baking/Pastry Certification

Job description

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Pay Range

This range is provided by University at Buffalo Campus Dining & Shops. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$25.00/hr - $28.50/hr

Job Details

• Title: Pastry Chef Manager
• Reports to: General Manager, Commissary
• Department: Bakery / Commissary
• FLSA Status: Full-Time, Non-Exempt

Position Summary

Supports and assists the unit manager in food production, supervision, coaching, and training of staff including students, unions, and student managers. Ensures high-quality food, efficient service, excellent customer service, and cost control.

Work Hours

Full-time, variable schedule including weekends, evenings, and late nights. Minimum 40 hours/week in summer, 47.5 hours/week during school year, with additional hours during peak times. Overtime pay applies for hours over 40/week.

Key Responsibilities

Staff Supervision

• Participate in hiring, training, scheduling, supervising, and evaluating staff.
• Conduct or oversee staff meetings and training programs.
• Supervise student managers and oversee training programs.
• Ensure staff follow recipes, safety protocols, and cleanliness standards.

Service Management

• Conduct line checks and station inspections.
• Engage with customers and resolve complaints.

Administrative Tasks

• Maintain recipes, order guides, par levels, and checklists.
• Assist in budget management, financial reporting, and staff meetings.

Production Management

• Follow food production and purchasing protocols.
• Assist in creating bakery items for events and daily baked goods.
• Manage inventory and reduce waste.

Qualifications

• Associate degree or higher in food service or related field.
• Baking/Pastry Certification or equivalent experience.
• Two years of management experience in a high-volume food service setting preferred.

Work Environment & Demands

• Loud, busy kitchen with exposure to heat, steam, and hazards.
• Long hours, including weekends and evenings.
• Physical ability to stand, walk, lift up to 50 lbs, and perform manual tasks.

Certifications and Travel

• American Culinary Federation – Certified Chef de Cuisine (or in progress).
• ServSafe Certification (or in progress).
• Travel between campuses may be required.

Additional Information

This hourly role offers a minimum annual salary of $60,000 and up to $70,000, with potential bonuses and performance increases. The pay range reflects current estimates and may vary based on experience and qualifications.

Campus Dining and Shops is committed to equal employment opportunity and prohibits discrimination based on protected characteristics.