WHO WE ARE

The Salty is an artisan donut shop that focuses on chef-made, craft donuts that rotate based on seasonality. We use nothing but the highest quality ingredients and make everything in house! Naturally, we don’t use any artificial ingredients in anything we make, because, well - that’s gross! If we wouldn’t serve it to our own family, we definitely wouldn’t serve it to yours! Coffee? Yep! We serve Intelligentsia Coffee and have crafted a coffee menu that pleases all palettes. Lastly, to what makes The Salty- The Salty, is our obsession with customer service. Today’s day and age it’s so easy to get lost in your phone, lost in the madness of the world, so we try to create an environment that is an escape from that hazy life. A place that you know as a customer you’ll receive a positive consistent donut and experience each time. This obsession all starts with you.

REQUIRED KNOWLEDGE, SKILLS AND ABILITIES:

• Pastry Chef, Exec Chef, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 2 years.
• Previous kitchen experience in a management capacity
• Ability to communicate clearly and concisely both orally and in-writing.
• Ability to manage kitchen operations independently in a fast-paced environment.
• Ability to follow & manage SOP’s to ensure established product quality levels are met at all times
• Strong organizational planning, problem-solving and operational skills in a team-based environment
• Leadership skills with the ability to coach and mentor others through positivity
• Proficient with computers and mobile devices - Salty utilizes a lot of technology platforms for communication, task-management, organization and project planning
• Ability to work in a standing position for long periods of time (up to 10 hours)
• Ability to bend, reach, stoop, and lift up to 30 pounds
• Fluency to read and communicate in English
• Other related responsibilities as assigned
  Job Type: Full-time
  Pay: $50,000.00 - $60,000.00 per year

Benefits:

• 401(k)
• 401(k) matching
• Dental insurance
• Employee assistance program
• Employee discount
• Flexible schedule
• Health insurance
• Life insurance
• Paid time off
• Referral program
• Vision insurance

Work Location: In perso

• Follow all standard operating procedures to achieve operational excellence in the kitchen including:
• Uphold Standards for product quality.
• Conducting tastings with FOH managers and kitchen leads, in person, at least 3 times a week to ensure quality and standards are being met.
• TASTING and checking prep items daily
• A thorough understanding of all Salty kitchen disciplines - mixing, proofing, frying and decorating
• Demonstrating new donuts on launch days, from start to finish, as relayed by the corporate team
• Relaying any specific instructions on new prep items to the prep team, as instructed by corporate team
• Responsible for placing orders and maintaining relationships with all purveyors/suppliers & our own commissary (where applicable) to ensure adequate inventory levels are kept on hand as it pertains to raw goods, prepped items, chemicals, paper goods, etc.
• Has access to and must fully understand the ordering processes for each supplier/proveryer
• Responsible for teaching Pastry Sous Chefs how to place raw good orders so they can do so in the Executive Pastry Chef’s absence
• Ensure raw goods are being ordered on-budget and meeting the company’s food cost target for their store
• Effectively managing inventory to keep only minimally required inventory of prep items and raw goods on-hand
• Responsible for coordinating end of week inventory, which is taken on Sunday evenings by the closing kitchen leader (be it the Pastry Sous Chef or one of the leads) when the day’s production is complete.
• Full understanding of our costing/production software
• Each week the Executive Pastry Chef is responsible for inputting the following weeks production quantities into Parsley to determine the following week’s prep and raw-good requirements
• Using our production planning software, Parsley, the Executive Pastry Chef will create prep lists, order guides, and share new recipes with their prep team
• Scheduling
• The Executive Pastry Chef is responsible for scheduling all BOH staff in their respective kitchen
• He/she will follow the schedule templates provided by corporate that corresponds with that week’s production forecast (IE slow vs avg vs busy)
• The Executive Pastry Chef must stay flexible and dynamic with scheduling and know when they can/need to adjust scheduling based on the changing production demand of their respective store
• Sending employees home when the store is slow
• Scheduling additional staff when busy or when large catering orders are added
• Moving BOH team start times to accommodate major holidays
• Approving and denying time off requests for their BOH staff
• Approving payroll
• The Executive Pastry Chef is responsible for monitoring their staff hours to ensure there is no overtime
• Approving final hours at the end of the week for payroll
• Monitoring Staffing Needs
• Determines the staffing needs of their respective store in collaboration with the Regional Manager and is in charge of interviewing, hiring and training new hires for their store
• Cleanliness
• Ensures checklist of cleaning duties is followed daily and that all aspects of the kitchen are always clean, compliant to food-safety standards, properly taken care of and well-kept
• Understands local and federal food-safety regulations and makes sure their respective store is ALWAYS food-safety inspection ready
• Random inspections of walk-in refrigeration, behind/underneath tables, behind/underneath equipment, etc and communicate to their team their satisfaction with how cleanliness/organization is being kept (for good or bad)
• Make sure weekly deep-cleanings/organization of the kitchen are being well-done and to your standard of quality/expectations as well as those set forth by the Corporate team
• Organizing a professional deep-cleaning company (in collaboration with the store’s GM) to come deep-clean the entire store, BOH included, every 90 days in
• Calls approved vendors to schedule repairs and general kitchen/equip maintenance