Job Title: Pastry Sous Chef – Manufacturing Cakes of Distinction for Food Service

Location: [ Eagle Farm ]

Are you an experienced and driven Pastry Sous Chef with a passion for producing high-quality cakes at scale? We are seeking a talented and detail-oriented Pastry Sous Chef to join our team, specializing in the manufacturing of cakes of distinction for food service. In this role, you will not only showcase your cake artistry but also play a key part in maintaining lean production processes and adhering to HACCP standards in a high-volume setting.

Key Responsibilities:

• Oversee and manage the production of a wide range of cakes and desserts, ensuring consistency, quality, and efficiency across all products for food service clients.
• Lead a team in the preparation, decoration, and production of cakes, implementing lean production practices to minimize waste and maximize efficiency.
• Work closely with the Executive Pastry Chef to develop new recipes, streamline production techniques, and create innovative seasonal or custom cake offerings.
• Maintain strict adherence to HACCP (Hazard Analysis Critical Control Points) protocols to ensure all products are safe, hygienic, and compliant with food safety standards.
• Implement and monitor food safety practices throughout the production process, ensuring proper storage, handling, and sanitation of all ingredients and finished products.
• Collaborate with the quality control team to perform routine checks on finished products to ensure they meet the company’s standards for taste, presentation, and consistency.
• Manage production schedules, ensuring all orders are fulfilled in a timely manner while maintaining quality.
• Coordinate inventory management, ordering ingredients, and controlling costs to ensure production remains efficient and within budget.
• Mentor and train staff on best practices for cake production, food safety, and lean manufacturing techniques.
• Monitor the team’s performance and provide feedback to ensure a high level of productivity and motivation.

Qualifications:

• 5+ years of experience in high-volume cake production or pastry manufacturing, with a focus on quality control and operational efficiency.
• Proven leadership experience in managing a production team within a pastry or food service environment.
• Strong knowledge of lean manufacturing principles and how to implement them in a kitchen or production setting.
• In-depth understanding of HACCP standards and food safety regulations in large-scale food production.
• Expertise in creating a wide variety of cakes, from classic to intricate designs, while maintaining consistency in taste and presentation.
• Ability to streamline production workflows, minimize waste, and optimize resources.
• Exceptional organizational and time management skills to ensure timely product delivery without compromising quality.
• Strong communication skills with the ability to lead, train, and motivate a diverse team.
• A Culinary degree or relevant pastry certification is a plus but not required.

What We Offer:

• Competitive salary with growth potential and opportunities for advancement.
• A collaborative and creative work environment in a growing company.
• Comprehensive benefits, including health insurance, paid time off, and employee discounts.
• Ongoing training and professional development, with a focus on lean production and food safety.

If you're a skilled Pastry Sous Chef with experience in lean manufacturing, HACCP compliance, and high-volume cake production, we want to hear from you. This is your chance to be part of a team that produces exceptional cakes while adhering to the highest standards of quality and food safety.