Pastry Supervisor: Lead Artisan Desserts (Full Benefits)

Normandy Farm Hotel/Blue Bell County Club; Franklinville (PA); Presencial; USD 42.000 - 62.000; Tempo integral

Benefícios oferecidos por esta vaga

Full benefits package

Resumo da vaga

Normandy Farm in Blue Bell, PA seeks a Pastry Supervisor to oversee daily production of breads, cakes, pastries and plated desserts. You will lead pastry cooks, train staff, and ensure recipes, costs, and food safety standards are followed in a high-volume hotel and events setting.

This full-time role includes a benefits package, with a Friday–Tuesday schedule and opportunities to develop menus and support banquet requests in collaboration with the Pastry Chef.

Qualificações

• 2–3 years of hands-on pastry experience in a commercial kitchen (hotel, bakery, or fine dining).
• Experience leading a team or supervising pastry staff preferred.
• Degree or certificate in Pastry Arts or Culinary Arts desirable.
• Strong command of core baking techniques.
• Ability to lift up to 50 lbs and operate commercial equipment.

Responsabilidades

• Coordinate daily production of breads, cakes, and desserts for services, banquets, or retail displays.
• Schedule, train, and mentor pastry cooks and assistants; manage line workflow during peak periods.
• Inspect finished products for flavor, texture, portioning, and visual appeal.
• Conduct regular inventory counts and place vendor orders; manage FIFO to minimize waste.
• Enforce local health codes, HACCP regulations, and kitchen cleanliness standards.
• Assist the Pasry Chef in scaling, testing, and implementing seasonal recipes or banquet requests.

Conhecimentos

Pastry production

Staff leadership

Quality control

Inventory management

Food safety HACCP

Formação

Pastry Arts degree

Culinary Arts degree

Ferramentas

Rack ovens

Dough sheeters

Descrição da vaga

Normandy Farm in Blue Bell, PA seeks a Pastry Supervisor to oversee daily production of breads, cakes, pastries and plated desserts. You will lead pastry cooks, train staff, and ensure recipes, costs, and food safety standards are followed in a high-volume hotel and events setting.

This full-time role includes a benefits package, with a Friday–Tuesday schedule and opportunities to develop menus and support banquet requests in collaboration with the Pastry Chef.