Pastry Supervisor & Night Expeditor

Berns Steak House; Tampa (FL); On-site; USD 42,000 - 68,000; Full time

Benefits offered by this job

Holiday Bonus Shift Pay

Life Insurance

Paid Holidays

Employee meal benefits

Parking provided

Job summary

Bern’s Steak House in Tampa is seeking a Pastry Supervisor/Expeditor to ensure exceptional dessert and pastry preparation while fostering a strong, cohesive team aligned with Bern’s standards. The role is primarily a PM shift with late-night hours and requires leadership and hands-on involvement in daily pastry operations.

The ideal candidate will guide staff, uphold ServSafe standards, and collaborate with Pastry Management to maintain quality and consistency across all desserts.

Qualifications

• Bachelor-level pastry education is preferred with restaurant background.
• Two years of pastry or related professional experience required or preferred.
• Knowledge of ServSafe sanitation guidelines is essential.

Responsibilities

• Oversee daily pastry and Harry Waugh Room kitchen operations.
• Maintain motivated, collaborative team environment and train staff.
• Ensure desserts are prepared to Bern’s standards and quality is consistent.
• Monitor shifts, attendance, and service levels during busy periods.
• Maintain proper uniform and professional appearance.
• Communicate issues to pastry management and other departments as needed.
• Adhere to safety, knife, and sanitary procedures; clean and stock as required.

Skills

Team leadership

Sanitation standards

Communication

Staff training

Education

2-year Pastry Arts degree

High school diploma or higher

Tools

Kitchen equipment knowledge

Job description

Bern’s Steak House in Tampa is seeking a Pastry Supervisor/Expeditor to ensure exceptional dessert and pastry preparation while fostering a strong, cohesive team aligned with Bern’s standards. The role is primarily a PM shift with late-night hours and requires leadership and hands-on involvement in daily pastry operations.

The ideal candidate will guide staff, uphold ServSafe standards, and collaborate with Pastry Management to maintain quality and consistency across all desserts.