Baking/Pastry Chef- $80k - $150k

This role is responsible for managing all aspects of large-scale pastry manufacturing, including batch production,

automated equipment operations, product development, and quality control. The Chef ensures consistency,

cost efficiency, food safety, and compliance across all bakery output. This position requires extensive

experience in commercial baking and a deep understanding of manufacturing processes.

Responsibilities:

• Direct all pastry operations in a large-scale production environment, including recipe

standardization, high-volume batch production, and schedule planning to meet business demand.

• Lead, train, and supervise a production team including sous chefs, leads, and hourly staff to ensure

efficiency, quality, and safety in all aspects of bakery manufacturing.

• Partner with sales and procurement teams to develop scalable new products, seasonal offerings,

and retail SKUs that align with cost targets and margin goals.

• Implement and manage production protocols including batch logs, weight checks, yield targets, and

corrective actions to ensure operational efficiency.

• Oversee and optimize use of commercial baking equipment, including industrial mixers, sheeters,

depositors (single/multi), proofer/retarder systems, cook-chill systems, and rack ovens.

• Establish and enforce SOPs, GMPs, and regulatory food safety standards (FDA, DOH, HACCP,

etc.) across the department.

• Monitor and maintain the cleanliness and organization of all production and storage areas in

accordance with sanitation and health standards.

• Collaborate with Purchasing to manage ingredient inventory, order cycles, and usage tracking to

minimize waste and overproduction.

• Represent the pastry department in management meetings and contribute to company-wide

operational planning and innovation discussions.

• Adapt to a dynamic, high-output production environment, with flexibility to shift workflows and team

responsibilities as needed.

Qualifications:

• Minimum 3 years of hands-on experience in a commercial bakery or manufacturing setting.

• Experience with dough based, batter based, frozen, par baked, ready to eat, pies, custards/fillings,

packaged retail product categories.

• Associates Degree in Baking and Pastry Arts or equivalent work experience.

• 3+ years of experience managing a baking team.

• Proven track record managing bakery teams in a high-volume, multi-shift operation.

• Familiarity with HACCP, FDA, and local/state regulatory compliance for food production

environments.

Send your resume today for the Baking & Pastry Chef position- $80k - $150k