Pastry Manager

Job Description

The Cooking Lab is the publisher of Modernist Cuisine (2011), Modernist Cuisine at Home (2012), The Photography of Modernist Cuisine (2013), Modernist Bread (2017), Modernist Pizza (2021), Food and Drink (2023) and Modernist Bread at Home (2024). Our interdisciplinary team in Bellevue, Washington includes scientists, development chefs, and a full editorial department, as well as business and marketing staff-all dedicated to advancing the state of the culinary arts through the creative application of scientific knowledge and experimental techniques.

The Cooking Lab is looking for a Pastry Manager with passion and pastry experience to manage the day to day operations and running of the kitchen as well as being responsible for the overall quality of pastries produced. This individual will play a crucial role in pastry experimentation and recipe development in support of our pastry project.

ESSENTIAL JOB FUNCTIONS:

• Run all aspects of daily operations including but not limited to; managing staff schedules and station assignments, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, and general oversight of production.

• Design and implement recipes.

• Oversee ongoing experimentation work.

• Set and maintain a very high standard of food quality in preparation and execution.

• Work with Senior Designer and Photo team on shot list for pastries included in our book.

• Teach and develop and give support to the culinary team as needed.

• Display professionalism by conducting oneself with responsibility, integrity, accountability, and excellence.

• Hold team members accountable on a fair and consistent basis.

• Support and foster a caring work environment.

• Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

EDUCATION AND EXPERIENCE:

• Minimum of 5 years of pastry experience, more preferred

• Experience with baked goods such as pastries, cakes, cookies required.

• Bachelor's Degree preferred

• Culinary school or apprenticeship preferred

• Proven experience managing a team

• Experience and proven track record working for quality oriented product, such as that served in deluxe hotels, restaurants or bakeries.

OTHER MINIMUM QUALIFICATIONS:

• Ability to use applications like Excel and Word.

• Ability to establish and maintain an effective working relationship with management, and staff

ADDITIONAL REQUIREMENTS:

• Passionate approach to streamline operational procedures and increase productivity

• Ability to organize recipe development and keep high quality records of the process.

• Excellent communication and administration skills

• Applies best industry best practices

• Must possess a wealth of experience and in-depth knowledge of up-to date culinary trends

• Must demonstrate culinary creativity

• Emphasis on creative thinking, problem solving, and consistently well executed food product

• Must be aware of market trends and latest developments in international cuisine and pastry

• Knowledge of all kitchen equipment and its operation.

Employees (and their eligible dependents) are covered by medical (with health savings account contributions for participants in our high deductible health plan), dental, and vision. Our benefits also include disability insurance, life/accidental death and dismemberment insurance, employee assistance program, 401k with matching employer contributions, [relocation assistance], eighteen PTO days, nine paid company holidays per year, maternity leave, parental leave, adoption assistance, tuition reimbursement, and paid sick time of one hour for every 30 hours worked. In addition, our employees are eligible for annual bonuses and other discretionary bonuses.

Salary Range

$77,100.00 - $123,300.00

We are an equal opportunity employer