Pastry Chef Manager

Job Description Job title Pastry Chef Manager Reports to General Manager, Commissary Department Bakery / Commissary FLSA Status Full-Time, Non-Exempt Position Summary Provides support and assistance to the unit manager in the areas of food production systems, specifically the Bakery, along with the supervision, coaching, and training of the unit employees, which consist of students, unions, and student managers. They work to ensure high quality food is prepared, menus are executed and served in an efficient manner while providing remarkable customer service and striving to find cost efficiencies. Expected Hours of Work This is a full time position whose schedule is based on the customersu2019 needs and needs of the business. The position primarily works a set schedule during the school year, includes 1 weekend day and can include weekends, evenings, and late-night hours. The position requires a minimum of 40 hours per week in summer, minimum of 47.5 hours a week during the school year (estimated 32 weeks), and additional hours during peak periods of business and special events. Scheduled shifts can vary in length. Weekends and evenings are required. This position is considered a non-exempt position, which means that you will be eligible for overtime time pay for hours worked in excess of 40 in a given workweek. Essential Functions Staff Supervision u00b7 Participates in subordinate counseling, disciplinary procedures, and cross training of employees. u00b7 Participates in interviews, hiring, training, scheduling and providing daily supervision to student, union, student manager, temporary and casual employees. u00b7 Participates in subordinate performance evaluations and completion of all new hire orientations and training manuals. u00b7 Participates or conducts in student, student manager and union meetings on a scheduled basis. u00b7 Oversees or participates in supervision of student managers and the student manager training program. u00b7 Conducts or delegates daily pre-service. u00b7 Communicates all cleaning projects to staff. u00b7 Manages, coaches and teaches, making sure employees stay on task, recipes are being followed, and safety equipment is being used properly. Service Management u00b7 Conducts line checks and manual station inspections. u00b7 Actively solicits customer input by participating in table visits and meeting the managers when opportunities exist. u00b7 Interacts with customers, adheres to and executes all customer service programs, and handles and provides resolution to customer complaints. Administrative Management u00b7 Maintains, updates and scales current recipes. u00b7 Maintains order guides. u00b7 Maintains par levels / production sheets. u00b7 Participates in student manager program. u00b7 Maintains and updates unit checklists for all stations and employees. u00b7 Awareness and basic knowledge of profit and loss summary. u00b7 Follows budgetary guidelines for food and labor costs. u00b7 Preparation of accounts payable, sales and guest count tally sheets, cash reports, payroll and other financial and operational statement as assigned. u00b7 Consistently conducts staff meetings. Production Management u00b7 Adherence to food production and purchasing programs. u00b7 Understand volume and execution. u00b7 Will assist is creating bakery items for high end event, as well as more basic everyday baked goods. u00b7 Conducts inventory on a weekly basis and impacts plans to reduce waste. u00b7 Observes methods of food preparation and cooking and sizes of portions. u00b7 Ensures that proper production techniques are followed in regard to volume and food produced, portioning techniques, and use of leftovers, etc. Education and Training u00b7 Associate degree or higher in food service or related field. u00b7 Baking/Pastry Certificate or formal training and experience required. Desired Qualifications u00b7 Equivalent education/experience will substitute for minimum qualifications. u00b7 Two years progressively responsible experience managing a similar food service operation. u00b7 Experience in a high-volume food service establishment preferred. Work Environment u00b7 The work environment can be loud and busy. There is exposure to kitchen hazards such as hot surfaces and liquids, sharp knives, and slippery falls. u00b7 The position operates in a kitchen environment where the employee is frequently exposed to heat, steam, fire, and noise. u00b7 Long, irregular working hours. u00b7 Exposure to extreme temperatures in coolers and freezers. Physical and Mental Demands u00b7 The position is very active, and hands on, and the employee must be able to stand and walk for a minimum of 8 hours. u00b7 The employee is occasionally required to sit; climb or balance; stoop, kneel, crouch, or crawl. u00b7 While performing the duties of the job, the employee is regularly required to talk and hear. u00b7 The position requires manual dexterity; auditory and visual skills; and the ability to follow written and oral instructions and procedures. u00b7 The employee must have the ability to use hands to finger, manipulate fingers; and reach with hands and arms, to stir, measure, pour, cut, chop, dice, and decorate, etcu2026 u00b7 The position requires working taste buds, ability to smell, feel with fingers and visually inspect, include close and distance vision. u00b7 The employee must frequently lift and or move up to 25 lbs. and occasionally lift and or move up to 50 lbs. u00b7 Valid NYS driveru2019s license and clean driving record required. u00b7 Ability to demonstrate safe driving practices. Licensure/Certification American Culinary Federation u2013 Certified Chef de Cuisine (ACF u2013 CEC) completed or in progress towards completion. u00b7 ServSafe Certification - completed or in progress towards completion. Travel Travel between UB campuses may be required. May need to attend conferences and/or special events Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties, or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice. Campus Dining and Shops is committed to ensuring equal employment opportunities without regard to an individual's race, color, national origin, sex, religion, age, disability, gender, pregnancy, gender identity, gender expression, sexual orientation, predisposing genetic characteristics, marital status, familial status, veteran status, military status, domestic violence victim status, or criminal conviction status. Employees, students, applicants or other members of the University community (including but not limited to vendors, visitors, and guests) may not be subjected to harassment that is prohibited by law or treated adversely based upon a protected characteristic. Campus Dining and Shops policy is in accordance with federal and state laws and regulations prohibiting discrimination and harassment. These laws include the Americans with Disabilities Act (ADA), Section 504 of the Rehabilitation Act of 1973, Title IX of the Education Amendments of 1972, Title VII of the Civil Rights Act of 1964 as Amended by the Equal Employment Opportunity Act of 1972, and the New York State Human Rights Law. These laws prohibit discrimination and harassment, including sexual harassment and sexual violence. Requirements

Created: 2026-02-06