Pastry Production Chef – Commercial… at Wholesale… · Brooklyn

Overview

A growing wholesale commercial bakery in Brooklyn, NY, is seeking an experienced, highly organized, and hands-on Pastry Production Chef to oversee daily pastry production, coordinate incoming catering and custom dessert orders, manage production schedules, and improve operational efficiency.

Our commercial bakery specializes in premium European-style cakes, pastries, and specialty desserts supplied to supermarkets, catering halls, food service businesses, and retail customers throughout the Northeast.

We are looking for a strong production leader who understands both the creative and business sides of commercial bakery operations.

The ideal candidate knows how to turn incoming orders into well-organized production plans, effectively manage staff and resources, meet deadlines, maintain product quality, and identify opportunities to reduce production costs without compromising standards.

Your impact: By coordinating production plans, quality control, and catering needs, you help B2B customers receive consistent products on time while supporting a safe, organized team environment.

Duties

• Lead daily pastry manufacturing and catering workflows, including production scheduling, planning, and team leadership.
• Coordinate ingredients, inventory, and supply chain needs; use supply chain analytics to support practical decisions.
• Monitor quality control and production management systems, and address process issues through continuous improvement.
• Partner across operations, purchasing, and catering teams to communicate priorities and resolve schedule changes.
• Review production data and workflows to improve efficiency, reduce waste, and maintain consistent standards.

Experience

• Experience in production management, manufacturing management, or operations management in a bakery or food manufacturing setting is preferred.
• Knowledge of production planning, production scheduling, supply chain management, and ERP (enterprise resource planning) systems;
• Proficiency with Microsoft Excel and Excel data analysis; familiarity with production management systems is an asset.
• Understanding of Lean manufacturing, Lean management, Lean practices, Six Sigma, and process improvement is preferred, not required.
• Strong cross-functional communication and team leadership skills, with a practical approach to quality, scheduling, and continuous improvement.

Key Responsibilities

• Production Planning & Order Management
• Pastry Development & Recipe Standardization
• Daily Catering & Wholesale Order Coordination
• High-Volume Commercial Bakery Production
• Staff Scheduling & Production Supervision
• Labor Cost Control & Productivity Optimization
• Ingredient Cost Management & Waste Reduction
• Product Quality Control & Consistency
• Catering & Wedding Dessert Production Management
• Production Cost Analysis & Profitability Improvement
• Cross-Department Coordination & Communication

Preferred Qualifications

• Previous experience as a Pastry Production Manager, Pastry Chef, Bakery Production Supervisor, or Catering Production Manager.
• Experience in wholesale or large-scale commercial bakery operations.
• Background in European-style pastries and desserts.
• Experience managing wedding cakes, catering desserts, and large-volume specialty orders.
• Familiarity with production planning, inventory tracking, recipe costing, and labor scheduling.
• Experience improving production processes and reducing operating costs.
• Food safety certification or relevant sanitation training.

What We Offer

• Stable, full-time employment in a growing commercial bakery.
• Opportunity to take ownership of production operations and contribute directly to company growth.
• Performance-based and seasonal bonus opportunities.
• Professional development and advancement opportunities.
• Collaborative working environment with an established production team.

Pay: $56,325.74 - $69,289.86 per year

Benefits:

• 401(k)
• Employee discount
• Paid time off
• Professional development assistance
• Retirement plan

Application Question(s):

• How many years of experience do you have in commercial bakery or high-volume pastry production?
• Have you managed daily production schedules and assigned work to bakery or pastry staff?
• Have you coordinated simultaneously multiple production of desserts for catering orders, wedding, or wholesale dessert orders simultaneously?
• Describe one example of how you reduced ingredient waste, labor costs, or production expenses in a bakery?
• What is the largest production team you have supervised, and approximately how many orders or units did you manage daily?

Experience:

• Pastry Chef in a wholesale commercial bakery environment: 5 years (Required)

Work Location: In person