Pastry CDC
Full Time • Scratch Restaurants Group
Benefits:
- 401(k)
- 401(k) matching
- Dental insurance
- Health insurance
- Vision insurance
- Wellness resources
Scratch Restaurants Group is looking for a Pastry CDC to assist with the pastry program in both the Los Angeles and Texas locations. This position will be based in Encino, CA. Qualified candidates will have the knowledge and skills to work collaboratively with the Executive Pastry Chef, execute all roll outs, provide oversight to the current staff, and provide a hospitable working environment.
POSITION SUMMARY
Responsible for all daily operations of the kitchen including but not limited to; menu development, ordering, costing, labor allocation and division, basic financials and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by corporate.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Menu costing, planning and development.
• Adherence to generally accepted health and safety rules and regulations in both
• Training of staff on all standard procedures and development of skills
• Thorough training for all new menu items and completed time tables of new menu items
• Responsible for all aspects of kitchen operations each day prep
• identifying any dietary accommodations necessary
• cleaning
• closing procedures
• check outs
• Responsibility for hiring, separating employees, reviews, and disciplinary action of the pastry team
• Maintain and implement efficient systems within the kitchen.
o cleaning lists
o prep lists
o order sheets
o deep clean lists (weekly)
o Schedules
• Product sourcing and ordering
• Product research and procurement
• Leadership in guest service with both guests and co-workers (hospitality minded service)
• Participate in pre-shift meetings on a daily basis with Pastry Team in CA and TX locations
• Accurately and effectively communicate with corporate management
• Ensure high food quality standards at all times
• proper storage
• proper labeling
• training of staff
• routine tastings of all products produced
• routine audits of coolers and freezers
• Administrative duties include:
o Invoices (Daily)
o Plate IQ (Daily)
o P/L (Daily)
o Scheduling
• Meet or exceed revenue goals (monthly)
• Assisting in all repairs of equipment and tools:
o Request forms
o Maintenance requests
o Equipment maintenance
• Responsible for adhering to all budgets as laid out by management including:
o labor
o food
o repairs
o new equipment purchases
o outside vendor purchases (Amazon, Etsy, Officemax etc)
o linens
• Maintaining clean and orderly restaurant and kitchen at all times
• Ensure timeliness of products shipped to all locations
Travel
This position may be required to travel.
SUPERVISORY RESPONSIBILITIES
This is a supervisory position. Process hiring paperwork and payroll with the General Manager or Human
Resources. The CDC is responsible for administering all disciplinary action (verbal, written, etc) in employee
performance related matters.
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
• General computing skills and abilities
• Be able properly use technology (upload receipts, report data, inventory)
• General knowledge in product storage and usage
• Be able to effectively communicate with team
• Be able to successfully work under pressure
PHYSICAL DEMANDS AND WORK ENVIRONMENT
• Standing for long periods of time
• Work in varied temperatures
• Must be able to lift 35lbs
• Be able to bend, twist, reach, lift or stoop to retrieve or move product
• Be able to work in decrease light
• Be able to work in enclosed spaces
POSITION SUMMARY
Responsible for all daily operations of the kitchen including but not limited to; menu development, ordering, costing, labor allocation and division, basic financials and general maintenance, sanitation and cleanliness protocols, inventory management, product quality adherence and any other goals or objectives set forth by corporate.
ESSENTIAL DUTIES AND RESPONSIBILITIES
• Menu costing, planning and development.
• Adherence to generally accepted health and safety rules and regulations in both
• Training of staff on all standard procedures and development of skills
• Thorough training for all new menu items and completed time tables of new menu items
• Responsible for all aspects of kitchen operations each day prep
• identifying any dietary accommodations necessary
• cleaning
• closing procedures
• check outs
• Responsibility for hiring, separating employees, reviews, and disciplinary action of the pastry team
• Maintain and implement efficient systems within the kitchen.
o cleaning lists
o prep lists
o order sheets
o deep clean lists (weekly)
o Schedules
• Product sourcing and ordering
• Product research and procurement
• Leadership in guest service with both guests and co-workers (hospitality minded service)
• Participate in pre-shift meetings on a daily basis with Pastry Team in CA and TX locations
• Accurately and effectively communicate with corporate management
• Ensure high food quality standards at all times
• proper storage
• proper labeling
• training of staff
• routine tastings of all products produced
• routine audits of coolers and freezers
• Administrative duties include:
o Invoices (Daily)
o Plate IQ (Daily)
o P/L (Daily)
o Scheduling
• Meet or exceed revenue goals (monthly)
• Assisting in all repairs of equipment and tools:
o Request forms
o Maintenance requests
o Equipment maintenance
• Responsible for adhering to all budgets as laid out by management including:
o labor
o food
o repairs
o new equipment purchases
o outside vendor purchases (Amazon, Etsy, Officemax etc)
o linens
• Maintaining clean and orderly restaurant and kitchen at all times
• Ensure timeliness of products shipped to all locations
Travel
This position may be required to travel.
SUPERVISORY RESPONSIBILITIES
This is a supervisory position. Process hiring paperwork and payroll with the General Manager or Human
Resources. The CDC is responsible for administering all disciplinary action (verbal, written, etc) in employee
performance related matters.
MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)
• General computing skills and abilities
• Be able properly use technology (upload receipts, report data, inventory)
• General knowledge in product storage and usage
• Be able to effectively communicate with team
• Be able to successfully work under pressure
PHYSICAL DEMANDS AND WORK ENVIRONMENT
• Standing for long periods of time
• Work in varied temperatures
• Must be able to lift 35lbs
• Be able to bend, twist, reach, lift or stoop to retrieve or move product
• Be able to work in decrease light
• Be able to work in enclosed spaces
Compensation: $80,000.00 - $100,000.00 per year
We are an equal opportunity employer and all qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, disability status, protected veteran status, or any other characteristic protected by law.
Scratch Restaurants started when Chefs Phillip Frankland Lee and Margarita Kallas-Lee decided they wanted to put their personal spin on what a restaurant concept could be. Although each of their concepts are independent and unique from one another, the constant thread that ties all of Scratch Restaurants together is the dedication to the artisanal “from scratch” approach to hospitality. Currently featuring and expanding our Sushi|Bar and Pasta|Bar tasting menu concepts.
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