Pastry Team Leader

New Pioneer Food Co-op; United States; On-site; USD 45,000 - 49,900; Full time

Benefits offered by this job

Medical, Dental, and Vision Insurance

Paid Time Off (PTO)

Employee Discounts

Supportive workplace culture

Job summary

New Pioneer Food Co-op in North Liberty is seeking a Pastry Lead to manage its pastry department. In this full-time role, you will ensure high-quality production of pastry items, foster a supportive work environment, and lead a team of culinary professionals.

The ideal candidate will have at least 5 years of pastry and food service experience, with proven leadership skills. Benefits include medical, dental, and vision insurance, along with opportunities for advancement.

Qualifications

• Minimum 5 years of bakery, pastry, or food service experience.
• Proven leadership skills with experience supervising or mentoring team members.
• Strong organizational skills and attention to detail.
• Ability to lift and carry up to 50 lbs repeatedly.

Responsibilities

• Lead and supervise the pastry department team.
• Ensure all pastry products are produced efficiently and consistently.
• Analyze sales trends and collaborate to adjust menu items.
• Ensure adherence to sanitation and safety standards.

Skills

Leadership & Team Development

Customer Service Orientation

Operational Excellence

Communication Skills

Problem Solving & Decision Making

Attention to Detail

Adaptability

Time Management & Initiative

Education

Associate degree in Culinary Arts

Job description

Food Service - Pastry Lead

Department: Pastry Department | Job Status: Full-Time

FLSA Status: Exempt | Reports To: Production Manager

Location: North Liberty (HUB) | Compensation: $45,000-$49,900

Position Summary

Manage all aspects of New Pioneer Co‑op’s pastry department to ensure the consistent production of high‑quality pastry items that meet production goals, food safety standards, and customer expectations. Provide effective leadership to the pastry team, fostering a collaborative and inclusive work environment.

Essential Duties and Responsibilities

This list of duties and responsibilities is not all‑inclusive and may be expanded to include other duties and responsibilities as management may deem necessary from time to time. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential functions.

I. Department Leadership & Personnel Management

• Lead and supervise the pastry department team, ensuring clear delegation of tasks and responsibilities among staff.
• Develop and manage weekly staff schedules based on production needs, employee availability, and operational demands.
• Provide day‑to‑day directions and coaching to team members with varying levels of skill and experience.
• Foster a respectful, supportive work environment that values team contributions and encourages professional growth.
• Provide feedback and training to staff to improve performance and efficiency.
• Participate in hiring, onboarding, and performance reviews in collaboration with the Unit Lead and HR.
• Serve as a point of contact for conflict resolution and personnel concerns within the department.
• Supervise department operations in the absence of the Unit Lead or Assistant Unit Lead.

II. Production Oversight

• Ensure all pastry products are produced efficiently, consistently, and to high‑quality standards.
• Prepare daily and weekly prep lists; assign and oversee tasks to meet production deadlines.
• Accurately scale recipes and measure ingredients by weight and volume.
• Complete complex and specialized prep tasks, including from‑scratch production and decorating wedding cakes and special orders.
• Review and adjust production schedules based on sales data, loss trends, and seasonal needs.

III. Inventory, Ordering & Menu Development

• Place accurate vendor orders and maintain par levels to meet production goals while minimizing waste.
• Analyze sales trends and collaborate with team to adjust menu items accordingly.
• Contribute to new product development and enhancements based on customer feedback and current pastry trends.
• Maintain proficiency with Microsoft 365 and internal systems used for inventory, communication, and production planning.

IV. Department Maintenance & Compliance

• Ensure consistent adherence to New Pioneer Co‑op and Health Department sanitation and safety standards.
• Oversee and participate in scheduled cleaning duties and equipment maintenance.
• Maintain cleanliness and organization in workstations, ovens, walk‑ins, and prep areas.
• Identify and report equipment repair or replacement needs in a timely manner.

Competencies

• Leadership & Team Development
• Customer Service Orientation
• Operational Excellence
• Communication Skills
• Problem Solving & Decision Making
• Attention to Detail
• Adaptability
• Time Management & Initiative

Qualifications

• Minimum 5 years of bakery, pastry, or food service experience.
• Associate degree in Culinary Arts or equivalent combination of education and experience preferred.
• Proven leadership skills with experience supervising or mentoring team members.
• Strong organizational skills and attention to detail.
• Manual dexterity with kitchen tools and ability to safely operate hazardous equipment.
• Ability to lift and carry up to 50 lbs repeatedly and stand for extended periods.
• Comfort working in a fast‑paced, team‑oriented environment with shifting priorities.

Work Environment

• Combination of kitchen production and administrative planning responsibilities.
• Must be comfortable working in both a manufacturing and retail/office setting.
• Personal Protective Equipment (PPE) may be required during certain production activities.

Work Schedule

Must be available for a flexible schedule, including early mornings, evenings, weekends, and holidays on a regular basis.

Benefits

• Medical, Dental, and Vision Insurance
• Paid Time Off (PTO)
• Employee Discounts
• Supportive and inclusive workplace culture
• Opportunities for advancement