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Pastry Supervisor 

Location Bold Catering & Design - Catering  

The Pastry Supervisor is a role with specific areas of accountability. This position requires a commitment to quality and consistency, limited leadership skills, and the ability to communicate and work well with others. The individual filling this role must be reliable, creative, and consistent in both daily work ethic and production.

Reporting Structure

Pastry Supervisor reports directly to the Executive Pastry Chef.

Food Quality and Consistency

  • Assist in the completion of all prep and assembly associated with bakeshop production
  • Maintain quality standards and expectations in all areas of production
  • Complete general prep for department as directed by the pastry chef
  • Serve as Lead Trainer for all bakeshop employees
  • Assist Pastry Chef with periodic product quality checks
  • Assist with supervision of bakeshop staff
  • Supervise schedule compliance/ monitor time and attendance of all bakeshop employees
  • Assist with receiving / rotation / storage of product as needed including:
    • Weighing-in of product
    • Checking prices of products
    • Proper rotation of products
    • Cross referencing deliveries with order sheets
  • Aids in development and maintenance of a thorough and accurate recipe file, and ensures consistent adherence to recipe specifications
  • Practices sound culinary technique, proper food storage and sanitation practices

General Operations

  • Thoroughness and consistency in following all developed systems/checklists
  • Complete knowledge of and ability to set-up, work, and break-down department production areas
  • Assist with the general cleanliness and organization of the bakeshop
  • Help maintain appropriate par levels of mise en place
  • Assist In the execution of off premise functions, providing support when required
  • Assist Pastry Chef with special menu production and execution
  • Assist with menu changes including:
    • Written descriptions
    • Updating line par level sheets
    • Implementation of menu
    • Streamlining of production while maintaining consistency
  • Lead by example for bakeshop employees
  • Responsible for following all standards, policies and practices outlined by Bold and FGR.
  • Hold hourly staff accountable through example setting and coaching


  • Proactively assist in the maintenance of labor and food cost objectives
  • Control invoicing process, data entry and cross checking of BEO's
  • Assist Pastry Chef with physical inventory counts
  • Manage with a sense of profitability.
  • Prepare department staff schedule weekly
  • Maximize utilization of all products, minimize waste

Daily Responsibilities

  • Monitor kitchen cleanliness and communicate issues to Pastry Chef
  • Delegate and oversee prep; ensure list completion daily
  • Ensure clean, organized production area and walk-in for next shift,
About the Organization Consider a career with Fifth Group Restaurants or Bold Catering & Design companies with more than 25 years of experience working with the finest and most successful people in Atlanta's hospitality industry. Beyond that, we want it to be your home away from home; your #FGRfamily away from family. We invite you to be a part of a team where your co-workers care about your advancement as much as their own. Be a success. Be amazing. Be a FifthGrouper.

Working for us has its benefits. Some of our benefits (depending on your role) include:
• Paid time off
• Medical, dental, life, vision, and supplemental insurance
• 401(k) retirement plan with company matching funds
• Generous bonus plans
• Restaurant discounts and company-provided family meals
• Flex-spending and dependent-care accounts
• Cash-reward referral program
• Work anniversary gifts

Enjoy a harmonious work/life balance.
• Flexible schedules
• Collaborative work environment
• Opportunities to work for our catering company and other restaurants

We'll quench your thirst for knowledge. Learning opportunities such as...
• Detailed and ongoing training in hospitality, wine and spirits, and food-pairing  
Position Requirements

Knowledges, Skills, & Abilities

  • Ability to teach and train
  • Ability to prepare all mise en place
  • Priority planning
  • Informed confident communication
  • Ability to demonstrate cooking techniques
  • Working knowledge of all production items
  • Knowledge of all recipes at all times
  • Working knowledge of inventory software
  • Consistent technique
  • Ability to discern flaws and recipe variation
  • Basic Windows and computer knowledge
  • Conflict resolution

Physical requirements

  • Constant standing and walking
  • Frequent stooping, kneeling and crawling
  • Frequent ascending or descending of ladders, stairs and/or ramps
  • Must be able to stand and exert well-paced mobility for up to 8 hours per shift
  • Frequent, continual, intermittent flexing and rotation of the spine, elbows and wrists
  • Must be able to lift up to 20 lbs on a regular and continuing basis
  • Frequent pushing, pulling, lifting or carrying up to 50 lbs, i.e. full racks of dishes, etc
  • Constant talking, expressing or exchanging ideas by means of spoken words and in the process of communicating with employees
  • Talking and hearing occur continuously in the process of communicating with employees
  • Requires manual dexterity to use and operate all necessary equipment
Full-Time/Part-Time Full-Time  
EOE Statement We are an equal employment opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, gender, national origin, disability status, protected veteran status or any other characteristic protected by law.  
Req Number BOL-23-00013  

This position is currently not accepting applications.

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