Executive Pastry Chef at The Salty

South Miami, Florida, United States -

Full Time

Start Date

Immediate

Expiry Date

01 Jan, 26

Salary

0.0

Posted On

03 Oct, 25

Experience

5 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Leadership, Team Management, Communication, Organizational Skills, Problem-Solving, Operational Skills, Coaching, Mentoring, Food Safety Compliance, Inventory Management, Scheduling, Quality Control, Pastry Skills, Technology Proficiency, Customer Service, Team Development

Industry

Food and Beverage Services

Description

Description 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 guest 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 guest you’ll receive a positive consistent donut and experience each time. This obsession all starts with you. WORK ENVIRONMENT The Salty is a fast-paced, team-oriented operation both in the back and front of the house. The primary focus of our company’s management team is to lead by example, inspire, effectively and openly communicate and be collaborative with the rest of their team. There’s no “I” @ The Salty. There’s nothing that anyone is “too qualified” to do. We’re all working with the same intentions and for the same goal, which is to make The Salty not only the most delicious donut shop around, but also a benchmark in the F&B industry when it comes to experiential food and beverage. Ambitious? You bet! Impossible? Nope! - Now let’s get to work and absolutely CRUSH it! THE JOB The Kitchen Manager/Pastry Chef of a Salty store is an upper-level management position that manages the overall operation of their respective store’s kitchen in partnership with our Store Managers and Regional Managers. In particular, the majority of the Kitchen Manager/Pastry Chef time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment. The Kitchen Manager/Pastry Chef is the leader of all things BOH for their specific store! Requirements What We Offer Schedule flexibility - Managers are scheduled to work 45-50 hours per week Competitive weekly salary, plus quarterly bonuses 6 weeks paid parental leave Health, dental and vision benefit plan options for full-time team members Matching Health Savings Account Matching 401(k) and Roth Retirement Plans Company paid life insurance team member Assistance Programs Pet Insurance 40% off all merchandise, donut and coffee orders, and catering Friends and family discount Anniversary Program Generous PTO, Sick Time and Well-Being Time off Growth and development opportunities in a rapidly growing company Summary of Key Responsibilities Responsibilities and essential job functions include but are not limited to the following: Leadership: Acts in a responsible manner that promotes the culture, values and mission of The Salty Sets an example for their team by maintaining consistent attendance, punctuality and cleanliness Trains new hires and maintains a consistent learning environment for their team. Ensures all staff are properly trained to perform at a high level and prioritizes communication with their team to ensure they’re updated on changes/updates/tweaks/new donut launches/etc Ensures all of their teams (dough, decor, etc) uphold Salty’s standards of product quality Ability to form a strong, cohesive team that enjoys working together, by providing them with an environment that promotes growth and accountability, while always using a humanized leadership approach Most importantly, the Kitchen Manager/Pastry Chef must feel comfortable being a leader and have a desire to praise their team on both small and large victories. It’s important to have the ability not only to communicate when improvements are needed and things have gone wrong, but also when the team does something awesome! This positivity in the work environment is a core value of Salty Administrative Responsibilities: 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/purveyor Responsible for developing their Pastry Sous Chefs Effectively managing purchases and 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 Full understanding of our costing/production software Each week Kitchen Manager/Pastry Chef 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, to create prep lists, order guides, and share new recipes with their prep team Scheduling Responsible for scheduling all BOH staff in their respective kitchen Follow the schedule templates provided by corporate that corresponds with that week’s production forecast (IE slow vs avg vs busy) Must be flexible and dynamic with scheduling and know when they can/need to adjust scheduling based on the changing production demand of their respective store Approving and denying time off requests for their BOH staff Approving payroll The Kitchen Manager/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 Budget You’ll receive a weekly report that will track COGS BOH labor percentage for specific store Controllable BOH expenses Stores bottom line performance Guest satisfaction team member satisfaction Hiring/Onboarding You're responsible for recruiting, interviewing and hiring team members that align with our culture. Interviewing and hiring back of house positions. Onboarding all team members Programs/Applications Sharepoint and One Drive Regularly logging in to access any store documents. Zenput Regularly reviewing list completions, making sure your team is maintaining store cleanliness and what’s expected of them. Proactively staying on top of your store's list completion rates, ensuring that all lists are completed correctly and on time. Outlook Being active and responsive in your email. Teams Being active and responsive in Teams 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 Calls approved vendors to schedule repairs and general kitchen/equip maintenance Team Member Development Providing team members with clear, specific, timely and respectful coaching and feedback while setting clear expectations for performance and urgency Check ins, 1:1’s, performance reviews Recognizing team member birthdays and anniversaries per company guidelines Develop and cultivate positive relationships and cohesiveness with the team and their peers to spread & grow the culture of The Salty Maintain a team environment that recognizes individual and team accomplishments resulting in team members that feel valued and respected Cross training your team between FOH and BOH job duties and responsibilities to increase team member development, productivity and effectiveness of operation. Required Knowledge, Skills and Abilities: Pastry Chef, Exec Chef, Kitchen Manager, Chef de Cuisine, Sous Chef (or equivalent) experience of a minimum of 4 years. Previous kitchen experience in a management capacity, leading teams of 7 or more 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 Ability to work weekends and holidays Fluency to read and communicate in English Other related responsibilities as assigned

Responsibilities

The Kitchen Manager/Pastry Chef oversees the overall operation of the kitchen, managing staff, ordering supplies, and ensuring product quality. They are responsible for leading the back-of-house team and maintaining cleanliness and compliance with food safety standards.