Pastry Shift Lead at Won't Stop Operations

Indianapolis, Indiana, United States -

Full Time

Start Date

Immediate

Expiry Date

26 Jan, 26

Salary

0.0

Posted On

28 Oct, 25

Experience

2 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Pastry Production, Leadership, Supervision, Food Safety, Sanitation Standards, Recipe Development, Inventory Control, Team Training, Time Management, Problem Solving, Communication, Coaching, Organization, Quality Assurance, Customer Service, Teamwork

Industry

Restaurants

Description

Description Pastry Shift Lead Reports To: Director of Culinary JOB SUMMARY: The Pastry Shift Lead is a key leadership role within the Prep Kitchen (PK) pastry team. Reporting directly to the Culinary Director, this position provides on-the-floor supervisory support for pastry operations, ensuring consistent product quality, adherence to food safety and sanitation standards, and efficient daily execution. The Pastry Shift Lead works in partnership with the Production Kitchen Manager (KM) to set priorities and guide production but has direct supervisory responsibility for pastry staff during assigned shifts. This role serves as the bridge between the Culinary Director’s vision and the daily operations of the pastry kitchen, reinforcing company values and supporting team training and development. ESSENTIAL FUNCTIONS & RESPONSIBILITIES: Ensure a culture of positivity, professionalism, and accountability among pastry team members. Supervise and support pastry staff during assigned shifts, including task delegation, monitoring prep execution, and coaching in real time. Develop and create new pastry recipes as needed, ensuring alignment with brand standards, seasonal menu changes, and prep kitchen production capabilities. Execute training systems at a high level, with emphasis on pastry production, product quality, safety, and sanitation standards. Oversee the execution of shift schedules and ensure all opening, mid, and closing procedures for pastry are completed thoroughly. Maintain high standards of cleanliness, labeling, organization, and safe food handling in the pastry kitchen. Conduct inventory counts for pastry ingredients and supplies, check in deliveries, and ensure proper storage and rotation. Upload invoices into R365 after verifying accuracy of product and pricing for pastry-related orders. Complete daily food safety checklists and pastry shift-specific checklists. Provide hands-on leadership during production, including assisting at stations, monitoring timelines, and ensuring accurate recipe execution. Partner with Production KM to align on prep priorities, staffing needs, and overall kitchen operations. Communicate clearly with the Director of Culinary and Production KM regarding shift recaps, production issues, or concerns. Maintain inventory of coffee and packaging materials, assessing stock weekly (currently Mondays) and placing necessary orders (approx. 1 hour per week). Review and print Goldbelly orders and labels sent directly from the system (approx. 15 minutes daily). Support the production of baked items as ordered, adjusting based on demand from Goldbelly. Package and label orders for mailing, coordinating with the team to ensure accurate and timely fulfillment. (Note: current Bento Box fulfillment provides a partial benchmark for time expectations.) Demonstrate and encourage solution-oriented teamwork, fostering a supportive and productive kitchen culture. Uphold all company policies and procedures, including attendance, cleanliness, and safe operations. Complete and submit shift notes/recaps by the end of each shift. Other pastry and kitchen-related duties as assigned. KNOWLEDGE, SKILLS, & ABILITIES 3–5 years of recent experience in high-volume pastry or bakery production required, past leadership experience preferred. Working knowledge of pastry production standards, equipment, and food safety procedures. Strong supervisory and interpersonal skills with ability to coach and develop team members. Ability to multitask, prioritize, and manage time effectively in a fast-paced environment. High integrity, accountability, and passion for excellence. Valid Food Handler’s card and permits (or ability to obtain). SUPERVISORY RESPONSIBILITIES: Directly supervises pastry team members during assigned shifts. Responsibilities include assigning tasks, monitoring prep execution, ensuring compliance with safety and sanitation standards, and supporting team development through hands-on coaching. Reports directly to the Culinary Director while collaborating with the Production KM for overall kitchen alignment. QUALIFICATIONS: Previous leadership experience in a pastry kitchen, commissary, or bakery is preferred. Candidates should also demonstrate a strong understanding of pastry production methods, inventory control, and quality assurance to ensure consistency, efficiency, and excellence in all aspects of the operation. EDUCATION and/or EXPERIENCE: Previous high-volume prep kitchen experience required, past leadership experience preferred. LANGUAGE SKILLS: Ability to read, write and speak fluently, in the primary language of the property location. Reasoning Ability: Demonstrated ability to apply sound judgment and common sense in day-to-day situations. Skilled at identifying and defining problems, gathering relevant data, and escalating issues to management when appropriate. Proven capacity to adapt quickly, re-prioritize tasks effectively, and maintain focus in fast-paced or changing environments. MATHEMATICAL SKILLS: Must be able to perform simple mathematical calculations. CONFIDENTIALITY: Due to the sensitive nature of the information dealt with, all job-related information will be held in strictest confidence unless otherwise directed by the CEO or CHRO. Physical Demands and Working Environment: The conditions herein are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodation may be made to enable individuals with disabilities to perform the essential job functions. Environment: Work is performed in a central kitchen setting with public contact and frequent interruptions. Physical: Primary functions require sufficient physical ability and mobility to work in a central kitchen setting; to stand or sit for prolonged periods of time; to frequently stoop, bend, kneel, crouch, reach, and twist; to lift, carry, push, and/or pull light to heavy amounts of weight; to operate office equipment requiring repetitive hand movement and fine coordination including use of a computer keyboard; and to verbally communicate to exchange information. It is the policy of Won’t Stop Operations that qualified individuals with disabilities are not discriminated against because of their disabilities in regard to job application procedures, hiring, and other terms and conditions of employment. Furthermore, it is the policy of Won’t Stop Operations to provide reasonable accommodation for qualified individuals with disabilities in all aspects of the employment process. Won’t Stop Operations is prepared to modify or adjust the job application process, the job itself, or the work environment to make reasonable accommodations for the known physical or mental limitations of an applicant or employee. This enables the individual to be considered for the position they desire, to perform the essential functions of the position, or to enjoy equal benefits and privileges of employment as are enjoyed by other similarly situated employees without disabilities, unless such accommodation would impose an undue hardship. If reasonable accommodation is needed, please contact the HR Department by phone at (208) 412-8040 or in person at 4923 North College Ave., Ste. 25, Indianapolis, Indiana 46205.

Responsibilities

The Pastry Shift Lead supervises the pastry team, ensuring product quality and adherence to safety standards. This role involves training staff, managing schedules, and collaborating with the Production Kitchen Manager.