Commercial Bakery Pastry Chef

_{04th August, 2025}

• Minimum 3 years of hands-on experience as a manager in a commercial bakery or manufacturing setting.
• Familiarity with HACCP, FDA, and local/state regulatory compliance for food production environments.
• Experience in menu engineering and how it relates to production, efficiency, product par levels of and best processes for execution.

• Manage and continually monitor food production execution to ensure quality, consistency, efficiency, productivity, and professionalism are at the highest level.
• Support achievement of budgets for food, labor, and direct operating expenses as they pertain to the department.
• Participate in developing production and manufacturing methodologies to increase efficiency, productivity, quality, and/or consistency amongst team.