Wit & Wisdom- Supervisor Pastry

Why us?Wit & Wisdom Sonoma is Chef Michael Mina''s first venture into wine country dining, and delivers Mina''s signature flair with a highly curated culinary experience perfect for any time of day. This charming wine country tavern offers American comfort food and a robust wine list nestled in the heart of Sonoma. The restaurant features regional California cuisine cooked on a hearth oven, buoyed by a magnificent wine program as only MINA delivers. Whether enjoying the bocce ball court, the happy hour experience, or a celebratory dinner with friends, Wit & Wisdom is the ideal dining experience for visitors and locals who are looking for a different type of tasting room in wine country. Job OverviewAssign, coordinate and supervise the set-up and food production areas within the service pastry kitchen to maximizeResponsibilities -Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP -Maintain and supervise good housekeeping practices in all areas in the kitchen. -Turn in the daily cleaning checklist and practice and strictly enforce the ''clean as you go'' policy. -Assign, coordinate and supervise the set-up and food production areas within the service kitchen to maximize productivity and minimize waste. -Check daily use records with the Pastry Chef or Sous Chef so as to make sure that estimates are filled in correctly and make sure that production is following these estimates as closely as possible. -Pull all food needed for daily production from walk-in box and utilize all leftovers as per SOP and with the help of the Executive Chef or Food Production Manager to minimize waste. -Attend all employee meetings, come up with sound suggestions on employee problems and promote and maintain effective communication between all of the food production areas within the kitchen. -Maintain and supervise good housekeeping practices in all areas in the kitchen. -Turn in the daily cleaning checklist and practice and strictly enforce the ''clean as you go'' policy. -Check out all work stations including the employee cafeteria. Ensures proper set-up for breakfast, lunch and/or dinner. -Check with the Pastry Chef/Sous Chef on the items needing preparation that day by inventory on a production chart that is on hand presently and bring it up to par stock levels set by the Executive Chef. -Monitor and control food under refrigeration to ensure it is properly identified, covered and dated. -Key entry control sheets (steak charts) are done daily.

Created: 2025-11-15