Pastry Supervisor - PM Shift

Normandy Farm Hotel/Blue Bell County Club; Franklinville (PA); On-site; USD 42,000 - 62,000; Full time

Benefits offered by this job

Full benefits package

Job summary

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.

Qualifications

• 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.

Responsibilities

• 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.

Skills

Pastry production

Staff leadership

Quality control

Inventory management

Food safety HACCP

Education

Pastry Arts degree

Culinary Arts degree

Tools

Rack ovens

Dough sheeters

Job description

Description

Normandy Farm is a one-of-a-kind hotel, wedding venue, and event destination in Blue Bell, Pennsylvania. Blending historic charm with modern amenities, our property brings together exceptional weddings and celebrations, corporate gatherings, overnight accommodations, and memorable dining, all in one remarkable setting.

We are looking for a Pastry Supervisor to join our team!

Position Details:

Full-time to include a full benefits package

Work Schedule is Friday through Tuesday - (Off Wednesday and Thursday)

Job Purpose

The Pastry Supervisor oversees the execution and presentation of all baked goods, pastries, and desserts. This role bridges the gap between culinary leadership and line staff by managing daily prep lists, training pastry cooks, and ensuring strict adherence to standardized recipes, cost controls, and food safety regulations.

Core Responsibilities

• Production Oversight: Coordinate daily production of artisan breads, cakes, production, and plated desserts. Ensure timely setup for services, banquets, or retail displays.
• Staff Leadership: Schedule, train, and mentor pastry cooks and assistants. Delegate daily assignments, monitor technique, and manage line workflow during high-volume periods.
• Quality Assurance: Inspect all finished products for consistency in flavor, texture, portioning, and visual aesthetic before distribution.
• Inventory & Cost Management: Conduct regular inventory counts, place vendor orders for specialty ingredients, and manage product rotation using FIFO principles to minimize waste.
• Kitchen Sanitation: Enforce local health department codes, HACCP regulations, and kitchen cleanliness standards. Maintain and document proper storage temperatures and equipment cleaning schedules.
• Menu Development Support: Assist the Pastry Chef in scaling, testing, and implementing seasonal recipes or custom banquet requests.

Requirements

• Experience: Minimum of 2-3 years of hands-on pastry experience in a commercial kitchen (hotel, high-volume bakery, or fine dining), with prior experience in a team lead or supervisory capacity preferred.
• Education: Degree or certificate in Pastry Arts or Culinary Arts is highly desirable, but equivalent professional experience will be considered.
• Technical Mastery: Strong command of core baking techniques
• Physical Demands: Ability to lift up to 50 lbs, stand for long shifts, and safely operate commercial equipment like rack ovens, dough sheeters, and large industrial mixers.