Pastry Chef- Manager

Pastry Chef- Our Sous Chef Manager supports the Executive Chef in delivering culinary excellence and efficient kitchen operations. Responsible for producing high-quality desserts and baked goods across multiple restaurant outlets. Oversee daily pastry operations, retail baking, and catering. Duties include supervising pastry staff, developing new items, maintaining consistency and inventory, and ensuring sanitation and safety standards.

Job Responsibilities:

• Responsible for the campus-wide food service operations; Ensure customer satisfaction and lead execution of daily operations & campus events.
• Assist in all departmental administrative and supervisory functions and assume full responsibility for departmental performance.
• Implement and manage retail programs to ensure compliance with St. Jude's foodservice standards.
• Collaborate with key stakeholders (e.g., senior leadership, customers, other teams) to deliver outstanding service levels and guest experience.
• Ensure proper financial controls are in place to manage costs, revenues, and retail sales mix.
• Engage in hiring, performance management, and other people processes.
• Plan ongoing training and skill-building programs for own team; Identify and address team strengths/ skill gaps through appropriate interventions.
• Menu Innovation and Development
• Concept Execution for new venues. Village Hub, Clinical Deli, Coffee Shop
• Production oversight and Quality Control, including inventory and cost management
• Leadership and Staff Development of the pastry and baking team
• Department Leadership- Being able to integrate and support the Sous-Chef culinary team, understanding logistics and food service outlets organization and production scheme.
• Perform other duties as assigned to meet the department's and the institution's goals and objectives.
• Maintains regular and predictable attendance.

Minimum Education and/or Training:

State the minimum education and/or training required.

• High School diploma/GED required.
• Associate's Degree in Culinary Arts, Hospitality Management, or other relevant degree, or an equivalent certification through the American Culinary Federation (ACF) is preferred.

Minimum Experience:

State the minimum years of experience required to do this job successfully.

• 5+ years of progressively responsible food service experience.
• (People Managers only) 2+ years of experience managing people as direct reports, preferred.
• Experience leading projects/ processes end-to-end, including resource planning and management, and communication and collaboration with internal cross-functional teams and external partners preferred.
• Experience developing and implementing department-wide process improvement initiatives.
• Some experience presenting in team meetings and/ or to senior management.
• Proven performance in earlier role.

Licensure, Registration and/or Certification Required by SJCRH Only:

List any licensure or certification REQUIRED and/or PREFERRED by St. Jude to do the job.

• (LC: SERVSAFE) ServeSafe Manager or other ANSI-approved Manager Certification required within six (6) months of hire date.
• Employee must maintain an active license during employment.

Key Qualifications:

• Proven expertise in classic French pastry and bread techniques.
• Strong leadership and team management skills across multiple locations.
• Ability to plan and execute production schedules efficiently.
• High attention to detail in quality control and presentation.
• Experience decorating cakes for events and catering.
• Knowledge of dietary restrictions and ability to adapt recipes accordingly.
• Commitment to maintaining a clean, safe, and compliant kitchen environment.

Special Skills, Knowledge and Abilities:

List pertinent skills, knowledge and abilities the person should have to be successful in the job.

• Able to deliver results through others by setting stretch goals and holding them accountable.
• Coaches team members with concrete feedback and improvement ideas, including addressing employee relations concerns.
• Explores opportunities for the development of direct reports that make their work enriching, empower them, and stretch their growth in lateral areas.
• Builds a culture of customer centricity among peers and teams.
• Understands the nuances and complexities of a customer issue/ requirement and goes above and beyond to think through new alternatives.
• Anticipates and addresses critical customer needs through engagement with cross-functional stakeholders.
• Develops effective plans with clear articulation of schedules, milestones, and deliverables for food services operations (e.g., design exceptional menus, purchase goods).
• Monitors temperature controls and periodically conducts audits, identifying trends, patterns, and insights from the data to drive operational improvements.
• Works closely with other teams to ensure quick and efficient routine and emergency maintenance procedures.
• Demonstrates physical fitness and can work in a stressful environment.
• Able to draw insights from different sets of data and quickly understand why issues are happening.
• Solves problems quickly by identifying the root causes.
• Encourages others to see the opportunities ahead amidst changing circumstances, even when the details have not been finalized.
• Keeps teams energized and focused on high-quality results.
• Thinks long-term in building and executing metrics-driven plans and stretch goals for St. Jude.
• Builds structures and processes with clear lines of authority and accountability so teams know what they are empowered to do and accountable for.
• Can present/facilitate independently in senior-level meetings. Presents information as a structured story and anticipates questions well.
• Addresses difficult questions and challenges effectively.
• Able to effectively influence others using facts and logic.

Physical Demands and Working Conditions:

List any Physical Demand required of the job (such as the ability to lift 50 pounds)

• The physical demands described here are representative of those that an employee must meet to perform the essential functions of this job successfully.
• Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is regularly required to stand; walk; sit; kneel, use hands to finger, handle, or feel; and talk or hear.
• The employee must frequently lift and/or move up to 50 pounds.
• Specific vision abilities required by this job include close vision, depth perception, and the ability to adjust focus.
• The employee must move about the workspace to access work surfaces and shelves, cabinets, drawers, and equipment that are at, below, or above the work surface.
• The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job.
• An essential function of the job is to comply with all applicable federal, state, and local safety and health regulations.
• Nothing in this job description limits management’s right to assign or reassign duties and responsibilities to this job at any time as business needs dictate.
• This job description reflects management’s assignment of essential functions; it does not proscribe or restrict the tasks that may be assigned.
• The information contained herein is not intended to be an all-inclusive list of the duties and responsibilities of the job, nor is it intended to be an all-inclusive list of the skills and abilities required to do the job.

Compensation

In recognition of certain U.S. state and municipal pay transparency laws, St. Jude is including a reasonable estimate of the compensation range for this role. This is an estimate offered in good faith and a specific salary offer takes into account factors that are considered in making compensation decisions including but not limited to skill sets, experience and training, licensure and certifications, and other business and organizational needs. It is not typical for an individual to be hired at or near the top of the salary range and compensation decisions are dependent on the facts and circumstances of each case. A reasonable estimate of the current salary range is $65,520 - $114,400 per year for the role of Pastry Chef- Manager.

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