Flex your creative, product-driven and heritage technique skills with us. We are seeking a passionate, kind and driven candidate to lead our sourdough-focused baking and pastry program. The right candidate will know delicious, inspire their team to pursue excellence, and value living room hospitality - willing to pierce the veil between BOH and FOH to share the work that excites them.
Pay: $80,000.00 - $105,000.00 per year (DOE and inclusive of quarterly bonus structure)
Job description:
CULINARY LEADERSHIP
Act as on-site manager of bakery and pastry staff at Nana Fran’s
Oversee pastry production in tandem with culinary director for Secret Sister, The Rose, Mabel’s Gone Fishing by mentoring and advising leads at those locations on procurement, production, recipe development and daily execution
Catalog all recipes and upload to company platform or appropriate filing system
Support and oversee company pastry and bakery sous chefs and leads in maintaining and developing a successful sourdough bread and pastry program
Collaborate with culinary director on bread and pastry programs for service at all locations
OPERATIONAL LEADERSHIP
Partner with management and events teams to organize and facilitate private parties and catering requests
Maintain and inspect all receiving orders and properly files vendor invoices
Maintain equipment and maintenance schedules in collaboration with Culinary Director and Sous Chef
Monitor and maintain company email accounts
Coordinate with events and community lead to update instagram accounts
Monitor and maintain system to account for custom cake and pastry orders in collaboration with management and Events and Community Lead
Upload all invoices into the invoicing platform in a timely manner
Ensure proper stocking, rotating and storing product, inventory, and ordering based on company systems
Oversee and maintain location inventory, ordering, and waste
Maintain and sustain goal 30% labor and 30% food costs
Attend and come prepared with sales reports and management summaries to regular meetings with ownership and management
Coordinate transport and deliveries of special order cakes, breads and pastries.
REVENUE LEADERSHIP
Work with Culinary Director to set quarterly, annual and three-year goal posts.
Lead revenue growth by supporting staff to develop innovative menu and dining experiences.
Think creatively to cross utilize products and minimize waste.
PEOPLE LEADERSHIP
Manage full cycle bakery recruiting from posting and managing ads to hiring, onboarding and training
Act with integrity, honesty, and knowledge that promote the Company’s culture, values, and mission
Cultivate teamwork by being an example, develop team members, support brand initiatives and effectively holding all staff accountable
Partner with culinary director and ownership regarding team member coaching and development strategies
Champion a safe and harassment, discrimination, and retaliation-free workplace environment
Proactively execute and ensure daily labor and break compliance
Have a sense of ownership to the brand and be accountable for personal performance
Operate within the location on a daily basis with efficiency, respect, friendliness, professionalism, teamwork, knowledge, patience, awareness, compassion, courtesy and initiative
Maintain clean and organized work stations that are cohesive with the Company’s philosophy, culture, and standards
Promote and ensure that facility, employee, and food safety training and sanitization are consistently practiced by all team members
Acting as the manager on duty for FOH and BOH staff at Nana Fran’s when the only manager on premises
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Skills
Able to multi-task without sacrificing quality and service
Ability to educate, supervise and direct the work of others
Have a working knowledge of computer word processing programs and POS systems
Organized with a strong emphasis on attention to detail and time management
Strong sense of urgency and consistent in meeting daily deadlines
Independent thinker that is willing to take initiative
Adjust leadership style as necessary to cultivate a results driven team
Qualifications
Minimum 5 years hospitality experience with an emphasis on baking and pastry
Minimum 2 years of leadership experience
ServSafe Manager Certified
40 – 50 hour work week (may occasionally increase based on business needs)
Physical Demands and Work Environment
The physical demands described here are representative of those that must be met by an employee to successfully perform the essential job functions of this position. Reasonable accommodations may be made to enable individuals with disabilities to perform the functions. While performing the duties of this job, the employee is regularly required to: communicate and accurately exchange information at normal speaking levels; move in an office or restaurant environment to accomplish tasks; use hands to finger, grasp, or feel; reach by extending hand(s) and arm(s) in any direction; stoop, kneel, crouch, and crawl; and view and operate electronic devices and equipment, including but not limited to, phones, tablets, and computers, and coffee grinders, espresso machines, and other food facility equipment. The employee must also be able to detect, distinguish, and determine with a degree of accuracy the differences or similarities in intensity or qualify of flavors or odors by using the tongue or nose. The employee must frequently raise objects weighing 25 pounds or less and from a lower position to a higher position or move such objects horizontally from position-to-position, and occasionally raise or move objects weighing more than 25 pounds. The noise level in the work environment is usually moderate.
Note
This Job Description is meant to describe the general nature and level of work being performed; it is not intended to be an exhaustive list of all responsibilities, duties, and skills required for the position. You will be expected to render all services that are consistent with the position and its responsibilities. The Company has the right to revise this Job Description at any time or to require that different tasks, duties, and responsibilities be performed as assigned.
Benefits:
401(k)
Dental insurance
Employee discount
Food provided
Health insurance
Paid time off
Vision insurance
Work Location: In person
