Executive Pastry Chef:

Job description

WHO WE ARE

The Salty is an artisan donut shop that focuses on chef-made, craft donuts that rotate based on seasonality. We use nothing but the highest quality ingredients and make everything in house! Naturally, we don’t use any artificial ingredients in anything we make, because, well - that’s gross! If we wouldn’t serve it to our own family, we definitely wouldn’t serve it to yours! Coffee? Yep! We serve Intelligentsia Coffee and have crafted a coffee menu that pleases all palettes. Lastly, to what makes The Salty- The Salty, is our obsession with customer service. Today’s day and age it’s so easy to get lost in your phone, lost in the madness of the world, so we try to create an environment that is an escape from that hazy life. A place that you know as a customer you’ll receive a positive consistent donut and experience each time. This obsession all starts with you.

WORK ENVIRONMENT

The Salty is a fast-paced, team-oriented operation both in the back and front of the house. The primary focus of our company’s management team is to lead by example, inspire, effectively and openly communicate and be collaborative with the rest of their team. There’s no “I” @ The Salty. There’s nothing that anyone is “too qualified” to do. We’re all working with the same intentions and for the same goal, which is to make The Salty not only the most delicious donut shop around, but also a benchmark in the F&B industry when it comes to experiential food and beverage. Ambitious? You bet! Impossible? Nope! - Now let’s get to work and absolutely CRUSH it!

THE JOB

The Executive Pastry Chef of a Salty store is an upper-level management position that manages the overall operation of their respective store’s kitchen in partnership with our Regional Managers. In particular, the majority of the Executive Pastry Chef’s time is spent supervising and directing the workforce, ordering raw goods, overseeing maintenance of kitchen equipment, monitoring product quality, managing the quality & execution of prep/dough/donut decor, dictating the production pace and priorities, as well as monitoring and evaluating team member performance and maintaining the cleanliness of all kitchen spaces and equipment. The Executive Pastry Chef is the leader of all things BOH for their specific store!

What We Offer

Schedule flexibility - Managers are scheduled to work 55-60 hours per week
Competitive weekly salary, plus quarterly bonuses
Additional Shift Pay
6 weeks paid parental leave
Health, dental and vision benefit plan options for full-time team members
Matching Health Savings Account
Matching 401(k) and Roth Retirement Plan
Company paid life insurance
Employee Assistance Programs
Pet Insurance
40% off all merchandise, donut and coffee orders, and catering
Friends and family discount
Anniversary Program
Generous PTO, Sick Time and Well-Being Time off
Growth and development opportunities in a rapidly growing company

Summary of Key Responsibilities

Responsibilities and essential job functions include but are not limited to the following:

Leadership:

Acts in a responsible manner that promotes the culture, values and mission of The Salty
Sets an example for their team by maintaining consistent attendance, punctuality and cleanliness
Trains new hires and maintains a consistent learning environment for their team. Ensures all staff are properly trained to perform at a high level and prioritizes communication with their team to ensure they’re updated on changes/updates/tweaks/new donut launches/etc
Ensures all of their teams (dough, decor, etc) uphold Salty’s standards of product quality
Ability to form a strong, cohesive team that enjoys working together, by providing them with an environment that promotes growth and accountability, while always using a humanized leadership approach. Executive Pastry chef is responsible for creating a TEAM-centric environment.
Most importantly, the Executive Pastry Chef must feel comfortable being a leader and have a desire to praise their team on both small and large victories. It’s important to have the ability not only to communicate when improvements are needed and things have gone wrong, but also when the team does something awesome! This positivity in the work environment is a core value of Salty.

Administrative Responsibilities:

Follow all standard operating procedures to achieve operational excellence in the kitchen including:

Uphold Standards for product quality. Conducting tastings with FOH managers and kitchen leads, in person, at least 3 times a week to ensure quality and standards are being met.

TASTING and checking prep items daily. A thorough understanding of all Salty kitchen disciplines - mixing, proofing, frying and decorating. Demonstrating new donuts on launch days, from start to finish, as relayed by the corporate team. Relaying any specific instructions on new prep items to the prep team, as instructed by corporate team

Responsible for placing orders and maintaining relationships with all purveyors/suppliers & our own commissary (where applicable) to ensure adequate inventory levels are kept on hand as it pertains to raw goods, prepped items, chemicals, paper goods, etc.
Has access to and must fully understand the ordering processes for each supplier.
Responsible for teaching Pastry Sous Chefs how to place raw good orders so they can do so in the Executive Pastry Chef’s absence
Ensure raw goods are being ordered on-budget and meeting the company’s food cost target for their store
Effectively managing inventory to keep only minimally required inventory of prep items and raw goods on-hand
Responsible for coordinating end of week inventory.
Full understanding of our costing/production software
Each week the Executive Pastry Chef is responsible for inputting the following weeks production quantities into Parsley to determine the following week’s prep and raw-good requirements
Using our production planning software, Parsley, the Executive Pastry Chef will create prep lists, order guides, and share new recipes with their prep team

Scheduling

The Executive Pastry Chef is responsible for scheduling all BOH staff in their respective kitchen
Follow the schedule templates provided by corporate that corresponds with that week’s production forecast
The Executive Pastry Chef must stay flexible and dynamic with scheduling and know when they can/need to adjust scheduling based on the changing production demand of their respective store
The Executive Pastry Chef is responsible for monitoring their staff hours to ensure there is no overtime
Approving final hours at the end of the week for payroll
Monitoring Staffing Needs
Determines the staffing needs of their respective store in collaboration with the Regional Manager and is in charge of interviewing, hiring and training new hires for their store

Cleanliness

Ensures checklist of cleaning duties is followed daily and that all aspects of the kitchen are always clean, compliant to food-safety standards, properly taken care of and well-kept
Understands local and federal food-safety regulations and makes sure their respective store is ALWAYS food-safety inspection ready
Random inspections of walk-in refrigeration, behind/underneath tables, behind/underneath equipment, etc and communicate to their team their satisfaction with how cleanliness/organization is being kept (for good or bad)
Make sure weekly deep-cleanings/organization of the kitchen are being well-done and to your standard of quality/expectations as well as those set forth by the Corporate team
Organizing a professional deep-cleaning company (in collaboration with the store’s GM) to come deep-clean the entire store, BOH included, every 90 days in
Calls approved vendors to schedule repairs and general kitchen/equip maintenance

Team Member Development:

Providing team members with clear, specific, timely and respectful coaching and feedback while setting clear expectations for performance and urgency
Conduct formal annual performance reviews with their team members
Conduct informal performance reviews and 1:1's throughout the year to ensure all team members know what they are doing great and what they need to improve on. When this feedback is given, it’s imperative to follow up with them 15-30 days later and give them feedback on how you’ve seen them progress/regress
Develop and cultivate positive relationships and cohesiveness with the team and their peers to spread & grow the culture of The Salty
Maintain a team environment that recognizes individual and team accomplishments resulting in team members that feel valued and respected
Ability to train kitchen leads and team members in ALL aspects/disciplines of BOH duties

Required Knowledge, Skills and Abilities:

Pastry Chef, Exec Chef, Chef de Cuisine, Kitchen Manager (or equivalent) experience of a minimum of 4 years, leading a team.
Previous kitchen experience in a management capacity
Ability to communicate clearly and concisely both orally and in-writing.
Ability to manage kitchen operations independently in a fast-paced environment.
Ability to follow & manage SOP’s to ensure established product quality levels are met at all times
Strong organizational planning, problem-solving and operational skills in a team-based environment
Leadership skills with the ability to coach and mentor others through positivity
Proficient with computers and mobile devices - Salty utilizes a lot of technology platforms for communication, task-management, organization and project planning
Ability to work in a standing position for long periods of time (up to 10 hours)
Ability to bend, reach, stoop, and lift up to 30 pounds
Ability to work weekends and holidays
Fluency to read and communicate in English
Other related responsibilities as assigned