Pastry Team Leader, Bakehouse

Pompano Beach, FL, USA|

Job Overview

Compensation

Salary

Range $63,000.00 - $108,000.00

Work Schedule

Flexible

Benefits

Store discount

Paid Time Off

financial wellness programs

Health support programs

Wellness support programs

Team member perks

Job Description

Whole Foods Market is a renowned grocery retailer dedicated to providing fresh, healthy, and high-quality food options while promoting sustainability and positive community impact. Known for its commitment to nourishing both people and the planet, Whole Foods Market supports initiatives such as school garden grants, accessibility of nutritious food in underserved food deserts, poverty alleviation in developing regions, and many other impactful programs. As a leader in the grocery industry, Whole Foods Market not only offers a shopping experience but also strives to create meaningful change through its values and operations. The company's culture emphasizes personal growth, community improvement, environmental conservation, and the promotion of health and wellness. Employees at Whole Foods Market experience a workplace that's focused on excellence with opportunities for continuous learning and development, making their contributions vital to both local communities and global causes.

The role of Production Team Leader at Whole Foods Market entails leadership and management responsibilities over the Kitchen Production Team, ensuring superior guest service, operational efficiency, and high food quality standards. This position requires mentoring and developing team members while overseeing daily kitchen production activities, including catering and café food preparation. The Production Team Leader monitors purchasing for perishable and non-perishable goods and maintains accurate production and transfer documentation. They are pivotal in scheduling within labor budgets, ensuring team safety, and maintaining compliance with food safety plans through guidelines such as HACCP and FSMA. The leader also contributes to product development and assists with sales, margin analysis, labor management, and inventory processes. This position demands a blend of leadership skills, culinary expertise, and strong organizational capabilities to meet and exceed department goals. Offering a competitive annual salary range of $63,000 to $108,000, the role supports career growth in a dynamic food industry environment, backed by comprehensive benefits designed to enhance the lives of team members both inside and outside of work.

Job Requirements

Minimum 4 years catering or banquet chef leadership experience
Preferred experience as prepared foods sous chef or higher
Must be at least 21 years old
Ability to perform the physical requirements of the position
Strong math skills for margin and inventory management
Effective communication and interpersonal skills
Basic computer skills with proficiency in Word and Excel
Flexibility to work nights and weekends as needed
Compliance with health, safety, and liquor regulations

Job Qualifications

Catering or banquet chef leadership experience of 4 years
Prepared foods sous chef or higher preferred
Must be minimum of 21 years of age
Analytical ability and proficiency in math
Comprehensive product knowledge
Effective communication skills
Excellent organizational and interpersonal skills
Demonstrated decision-making ability and leadership skills
Basic computer skills including Word and Excel
Ability to work a flexible schedule including nights and weekends
Comply with all applicable liquor regulations

Job Duties

Provide excellent guest service
Responsible for monitoring all purchases of perishable and non-perishable products for daily operations
Monitor all production and supervise all team members cooking and producing food for catering orders and café production
Mentor and train all catering production Team Members
Responsible for writing all daily production lists and ensure accuracy
Write an effective schedule within allocated labor budget
Maintain all Store Ops information related to purchasing
Ensure that food quality, quantity, freshness, consistency and presentation meet all LCC standards
Ensure organization, labeling, dating, initialing, covering and rotation of all products received and produced
Communicate and maintain Team Member safety and security standards
Ensure documentation of waste and spoilage using proper forms
Ensure transfer documentation is accurately recorded for each event
Follow all GMP guidelines and complete all documentation for HACCP, FSMA, and daily operational sheets
Participate in development of new products
Ensure all food is produced timely for delivery on schedule
Assist Team Leader in analysis of sales, margins, labor, and achieving targets
Assist in hiring, developing, leading and counseling Team Members
Monitor inventory levels and participate in monthly inventory process
Comply with all applicable health and safety codes
Help implement and support all LCC programs
Participate in on or off premise events as directed
Act and perform all responsibilities of the Team Leader in their absence