ZipRecruiter

Log In

1

Pastry Manager Jobs in Michigan (NOW HIRING)

Tous les Jours - Grand Rapids

Cake Decorator

Grand Rapids, MI · On-site

$13 - $16.50/hr

Conducted inventory counts and reported stock levels to management as assigned. Requirements: * Prior experience in cake decorating, pastry arts, or a related bakery role preferred * Proficiency in ...

Cambria Detroit

Baker

Detroit, MI · On-site

$12.75 - $16.75/hr

Prepare all baked goods, pastries, and desserts in accordance with applicable health, safety, and ... Excellent time management and organizational skills. * Ability to work well under pressure and in a ...

Sprinkles Donut Shop

HR Specialist

Hudsonville, MI · On-site

Manage full-cycle recruiting for bakers, pastry chefs, retail associates, production staff, and support roles. Source talent through local networks, job boards, and bakery-specific channels.

Holiday Market

Experienced Bakery Night Manager

Canton, MI

$16.75 - $22.75/hr

... breads, pastries, cakes, and other baked goods. * Oversee baking schedules, product preparation ... Manage ingredient inventory, monitor stock levels, place orders, and ensure timely delivery of ...

Zingerman's

Bakehouse Retail Sales Staff

Ann Arbor, MI · On-site

$16.50/hr

... pastries, and more! Are you the person always bringing baked goods to social gatherings? Do you ... Managing partners working with you side-by-side. (Our two current owners started as hourly staff ...

Method Co.

Line Cook - Le Supreme

Detroit, MI · On-site

$15.50 - $19.50/hr

Exposure to scratch cooking across multiple disciplines (sauces, proteins, pastry, garde manger) * A structured, high-standard kitchen focused on craft, consistency, and growth * Mentorship from ...

Method Co.

Line Cook - Le Supreme

Detroit, MI · On-site

$15.50 - $19.50/hr

Exposure to scratch cooking across multiple disciplines (sauces, proteins, pastry, garde manger) * A structured, high-standard kitchen focused on craft, consistency, and growth * Mentorship from ...

previous page

Showing results 41-60

All JobsPastry JobsPastry Manager JobsPastry Manager Jobs in Michigan

Pastry Manager information

What are some common challenges faced by a pastry manager and how can they be addressed?

Pastry Managers often encounter challenges such as maintaining consistent product quality, managing inventory of perishable ingredients, and coordinating with kitchen and front-of-house teams to ensure timely service. To address these issues, effective communication, strong organizational skills, and regular staff training are essential. Additionally, implementing standard recipes and checklists helps uphold quality standards and streamline daily operations. Being proactive in forecasting demand and fostering teamwork can significantly reduce stress and improve overall efficiency.

What is the difference between Pastry Manager vs Pastry Chef?

AspectPastry ManagerPastry Chef
CredentialsOften requires culinary degree or pastry certificationTypically requires culinary training or pastry certification
Work EnvironmentOversees pastry department, manages staff, handles operationsPrepares pastries, develops recipes, executes baking tasks
ResponsibilitiesStaff management, inventory, quality control, menu planningRecipe creation, baking, presentation, innovation

The main difference between a Pastry Manager and a Pastry Chef lies in their focus. The Pastry Manager oversees the entire pastry department, managing staff and operations, while the Pastry Chef is primarily responsible for creating and preparing pastries. Both roles require culinary or pastry certifications, but the Pastry Manager has a broader managerial scope.

What is a pastry manager?

Pastry Managers are professionals responsible for overseeing the production and presentation of baked goods and desserts in bakeries, restaurants, hotels, or catering establishments. They manage pastry staff, coordinate schedules, develop new recipes, and ensure the quality and consistency of all pastry items. Additionally, Pastry Managers handle inventory, order supplies, uphold food safety standards, and may be involved in training or hiring team members. Their role is crucial in delivering high-quality desserts that meet customer expectations and business goals.

What are the key skills and qualifications needed to thrive as a pastry manager, and why are they important?

To thrive as a Pastry Manager, you need expertise in pastry techniques, recipe development, kitchen management, and typically a culinary degree or relevant certification. Familiarity with commercial baking equipment, inventory systems, and food safety standards is essential. Leadership, creativity, and effective communication are crucial soft skills for guiding teams and designing innovative desserts. These skills ensure efficient operations, product quality, and a positive work environment in a fast-paced culinary setting.
What are the most commonly searched types of Pastry jobs in Michigan? The most popular types of Pastry jobs in Michigan are:
What are popular job titles related to Pastry Manager jobs in Michigan? For Pastry Manager jobs in Michigan, the most frequently searched job titles are:
What job categories do people searching Pastry Manager jobs in Michigan look for? The top searched job categories for Pastry Manager jobs in Michigan are:
What cities in Michigan are hiring for Pastry Manager jobs? Cities in Michigan with the most Pastry Manager job openings:
Pastry Manager jobs near you
Infographic showing various Pastry Manager job openings in Michigan as of August 2026, with employment types broken down into 1% As Needed, 84% Full Time, 12% Part Time, 1% Temporary, and 2% Contract. Highlights an 93% Physical, 2% Hybrid, and 5% Remote job distribution.

SER Sous Chef FT- Pastry

Saginaw Chippewa Indian Tribe

Mount Pleasant, MI • On-site

$21.73/hr

Full-time

Posted 12 days ago

Job description

OPEN TO THE PUBLIC
SHIFT: VARIES
SCHEDULE: VARIES
FULL TIME
WAGE: $21.73
POSTED DATES: 06/03/2026- OUF
Eligible Employer for Public Student Loan Forgiveness as a U.S. federal, state, local or tribal government
Under the supervision of the SECR Food & Beverage Chef, assure that guests of the Soaring Eagle Casino & Resort receive the highest quality levels of food when dining in our restaurants. Supervise the Culinary Shift Supervisor and culinary line staff to ensure that all food is prepared at the highest standards of quality.
Essential Duties and Responsibilities:
  • Ensure strict levels of control in regards to HACCP, quality, safety, recipe adherence, prep and pull, production lists, and training.
  • Maintain all sanitation rules and regulations.
  • Supervise area personnel.
  • Assist Department Chef with departmental reports, paperwork, recording of attendance, timekeeping, and dealing with employee issues.
  • Estimate food cost where applicable, be familiar with inventory, and ordering procedures.
  • Direct the assignment of personnel where applicable.
  • Investigate and resolve food quality and service complaints if needed.
  • Insure all food preparation and methodology is in keeping with classical culinary standards.
  • Oversee Culinary Shift Supervisor in assisting Department Chef and Manager in all aspects of internal inventory control (counts, ordering, proper rotation of products, cooler cleanliness and maintenance).
  • Schedule Culinary Shift Supervisor and oversee schedule for line employees for the outlet.
  • Ensure that all foods are prepared with the highest of standards of taste and presentation and never compromise quality.
  • Provide excellent customer service for all internal and external customers of the operations at all times. Provide solutions for customer concerns and continually focus on customer service as our top priority.
  • Must maintain strict confidentiality and present a positive, professional demeanor and image at all times.
  • The above duties and responsibilities are not an all-inclusive list but rather a general representation of the duties and responsibilities associated with this position. The duties and responsibilities will be subject to change based on organizational needs and/or deemed necessary by the supervisor.

Contacts/Purpose of Contacts:
  • Contact with associates to offer guidance in daily duties.
  • Contact with the SECR Executive Sous Chef and other managerial staff to ensure our guests are receiving the best service possible.

Minimum Qualifications:
  • High School Diploma or GED.
  • Must be at least 18 years of age.
  • Three years kitchen experience in a quality operation specializing in food production. One year in a supervisory capacity.
  • Must have ability to comprehend house training and pass by 65% standardized written culinary competency test and by 70% product I.D. and cooking practical test.
  • Must be able to obtain and maintain a gaming license to meet the employment eligibility requirements as they pertain to the position.

Desired Qualifications:
  • Culinary degree from an ACF (American Culinary Federation) accredited school.

License, Certification, or Special Requirements:
  • Must be able to pass ServSafe certification.
  • Native American preference shall apply to all positions.

Knowledge, Skills, and Abilities:
  • Knowledge of food preparation methods and techniques.
  • Knowledge of operation of food preparation equipment and machinery.
  • Knowledge of operation of holding ovens and baking ovens.
  • Knowledge of the proper use and maintenance of major kitchen equipment including stoves, ovens, refrigeration units, slivers, knives, and dish machines.
  • Knowledge of inventory control.
  • Skill in supervising and managing assigned staff.
  • Skill in overseeing the preparation and quality of food.
  • Ability to work in a busy, fast paced work environment and to perform in a professional appearance and manner.
  • Ability to work well under pressure.
  • Ability to communicate effectively both verbally and in writing.
  • Ability to interact and maintain good working relationships with individuals of varying social and cultural backgrounds.
  • Ability to maintain confidentiality.
  • Ability to work independently and meet strict time lines.
  • Ability to make solid decisions and exercise independent judgment.

Physical Demands:
  • Frequent use of hands, wrists, fingers associated with the preparation and cooking of food.
  • Required to stand for extended periods of time.
  • Frequent bending, stooping, reaching, and walking required.
  • Normal auditory, visual acuity, and verbal communications skills.
  • Occasionally lift and/or move up to 50 pounds.

Work Environment:
  • Commercial production kitchen environment.
  • Frequent walking and standing in a smoking environment and contact with the general public. Constant visual stimulation via neon lights on slot machines, repeatedly changing machine video screens, static or flashing signs throughout the casino and constant machine and crowd noise.
  • Exposure to heat, flame, steam and noise in a kitchen environment.
  • Use of kitchen equipment such as stoves, ovens, boilers, fryers grills, and cutlery.
  • Will work under high volume stressful situations.
  • Extended hours and irregular shifts may be required.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws. For further information, please review the Know Your Rights notice from the Department of Labor.

Apply