Pastry Supervisor

Position: Pastry Supervisor
Reports Directly To: Executive Pastry Chef and Pastry Sous Chef
Date: 11/04/2025

Position Summary

As the Pastry Supervisor at the Chicago Athletic Association, you will oversee the production, preparation, and plating of all pastry menu items while maintaining high standards of quality control. You will support training, ordering, menu costing, and reporting, ensuring seamless communication with all kitchen management. This role plays a key part in maintaining operational excellence and elevating the overall guest experience.

Key Responsibilities

Production & Quality Control

• Produce all pastry menu items for Banquets, Cindy’s, Game Room, Drawing Room, and CCR.
• Oversee quality control of all pastry items to ensure consistency and excellence.
• Coordinate daily pastry prep and production schedules with urgency and consistency, including private parties and special events.

Training & Development

• Assist in training new employees and coaching existing staff on updated procedures and best practices.
• Write, update, and maintain pastry recipe SOPs to ensure consistent execution.

Inventory & Ordering

• Assist in ordering pastry-specific products based on par systems and inventory levels.
• Update order guides as needed and support the monthly inventory process to ensure accurate counts.

Menu Development & Collaboration

• Support menu development in collaboration with the chef team.
• Coordinate dessert portions for private events in collaboration with the Banquets/Private Events Directors.

Communication & Reporting

• Maintain open communication with upper management to address operational issues or concerns.
• Lead the daily department Pre-shift meetings.
• Contribute to shift closing emails including count sheets, cover counts, occupancy updates, maintenance/repairs, personnel updates, and additional notes.

Sanitation & Compliance

• Ensure compliance with all health department standards and enforce high sanitation standards in the pastry department.

Physical Requirements

• Lift and move up to 10 pounds regularly, up to 25 pounds frequently, and occasionally up to 50 pounds.
• Safely and effectively use all necessary tools and equipment.
• Stand and walk for the entire shift, safely navigating stairs, uneven, and slippery surfaces.

Environmental Factors

• Work safely in hot and cold environments.
• Handle various cleaning chemicals safely and effectively.
• Work in environments with exposure to all major allergens.

Expectations:

▪ Hospitable: We are known for exceptional customer service in all our pursuits, and it is your job to uphold these high standards, and to find ways to go above and beyond the client's expectations.

▪ Positive, Personable, and Professional. As we all work closely together, we always want to bring positive energy to the group. It is important to clearly, politely, directly and effectively communicate with your staff, fellow managers, corporate management, and guests.

▪ Flexible. This is of utmost importance, as the restaurant industry can be very unpredictable. Be willing to do what you are asked if it benefits the group, even if it isn’t exactly outlined in this job description or your expected schedule.

▪ Accountable and Responsible. We hold each other accountable to follow through on all commitments with a sense of urgency and consistency. It is important to be accountable for your actions and to hold others accountable for theirs. As a manager, you lead by example, and being punctual, responsible, and consistent with your work ethic and personality will ensure success for you and your team.

▪ Solution Orientated. We work in an extremely fast-paced environment, and many aspects of our careers require quick thinking and the ability to manage many things at once. Should any problems arise in any facet of your work, you should be able to identify the problem and offer thoughtful, achievable, and appropriate solutions. Having the ability to prioritize the many tasks you are responsible for and complete them in order of importance and with keen attention to detail on all aspects is key.

▪ Ambitious and Self Aware. There may not always be supervision or direction available, so we expect you to maintain high standards for yourself without needing to be told. We look for employees who know their self-worth and are excited about their career day in and day out. It is important to continually push yourself forward by constantly learning, seeking to improve, and never resting on your laurels. It is also important that you can receive feedback—both positive and constructive criticism—in order to succeed, grow, and develop within your role and continue to move forward within the company.

▪ An Ambassador of BRG. Perhaps most importantly, we expect all staff of Boka Restaurant Group, regardless of position, to be professional, courteous, and respectful of all other restaurants in the industry. As a Boka Restaurant Group employee, be mindful of your actions in public and know that you are representing our brand whether you’re on the clock or not.

CCA is an equal opportunity employer.