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Pastry Manager Jobs in Oregon (NOW HIRING)

MINA Group

Pastry Chef

Portland, OR · On-site

$70K - $80K/yr

You understand both the artistic and business sides of pastry operations and are equally comfortable developing new menu items, managing food costs, and supporting banquet and hotel operations. What ...

Saint Honore Bakery

PM Pastry Cook

Portland, OR

$18.50 - $22.50/hr

... manage production schedules and meet deadlines - Demonstrate expertise in techniques such as ... or pastry shop - Knowledge of various baking techniques and ingredients - Strong attention to ...

Compass Group

Pastry Cook

Portland, OR

$28.55/hr

Maintains good working relationships with coworkers, customers, administrators and managers. * Performs job safely while maintaining a clean, safe work environment. * Performs other duties as ...

Compass Group

Pastry Cook

Portland, OR · On-site

$28.55/hr

Maintains good working relationships with coworkers, customers, administrators and managers. * Performs job safely while maintaining a clean, safe work environment. * Performs other duties as ...

Compass Group

Pastry Cook

Portland, OR · On-site

$28.55/hr

Maintains good working relationships with coworkers, customers, administrators and managers. * Performs job safely while maintaining a clean, safe work environment. * Performs other duties as ...

Marriott

Pastry Cook II

Portland, OR · On-site

$18.50 - $22.50/hr

Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure ...

Marriott International

Pastry Cook II

Portland, OR · On-site

$18.50 - $22.50/hr

Check and ensure correct temperatures of kitchen appliances and food, and report issues to management. Wash and disinfect kitchen area; set-up and break-down work station; and follow and ensure ...

Too Sweet Cakes

Afternoon Baker

Lake Oswego, OR · On-site

$13.25 - $17.50/hr

Perform additional tasks as assigned by the Back of House Manager based on the business's needs. Requirements * Experience : 1-2 years of baking or pastry experience is preferred but not required.

Too Sweet Cakes

Afternoon Baker

Lake Oswego, OR · On-site

$13.25 - $17.50/hr

Perform additional tasks as assigned by the Back of House Manager based on the business's needs. Requirements * Experience : 1-2 years of baking or pastry experience is preferred but not required.

Too Sweet Cakes

Afternoon Baker

Lake Oswego, OR

$13.25 - $17.50/hr

Perform additional tasks as assigned by the Back of House Manager based on the business's needs. Requirements * Experience : 1-2 years of baking or pastry experience is preferred but not required.

Fred Meyer

BAKERY/LEAD CAKE DECORATOR

Portland, OR · On-site

$12.25 - $15.75/hr

Communicates with Bakery Manager on any needs for cake area. * Responsible for keeping track of inventory pertaining to cake or pastry including product needs to produce or fill, supplies, kits ...

M&W Markets

Deli Clerk

Redmond, OR · On-site

$14.75 - $18.25/hr

They will ice pastries, decorate cakes; fill displays while also assisting customers with purchases and any other tasks assigned by management. Deli clerks are responsible for maintaining a clean ...

M&W Markets

Deli Clerk

Nyssa, OR · On-site

$12.75 - $15.50/hr

They will ice pastries, decorate cakes; fill displays while also assisting customers with purchases and any other tasks assigned by management. Deli clerks are responsible for maintaining a clean ...

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Pastry Manager information

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 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 are the most commonly searched types of Pastry jobs in Oregon?

The most popular types of Pastry jobs in Oregon are:

What are popular job titles related to Pastry Manager jobs in Oregon?

For Pastry Manager jobs in Oregon, the most frequently searched job titles are:

What job categories do people searching Pastry Manager jobs in Oregon look for?

The top searched job categories for Pastry Manager jobs in Oregon are:

What cities in Oregon are hiring for Pastry Manager jobs?

Cities in Oregon with the most Pastry Manager job openings:

Pastry Manager jobs near you

Commissary Pastry Baker 1- Fremont

Grand Central Bakery

Portland, OR • On-site

$22.39/hr

Part-time

Posted 5 days ago

Grand Central Bakery rating

6.8

Company rating: 6.8 out of 10

Based on 7 frontline employees who took The Breakroom Quiz

7th of 48 rated bakeries

Job description

Job Summary: The Commissary Pastry Baker 1 is responsible for producing large quantities of high quality, delicious, and consistent product produced in an efficient manner, often on mechanized equipment. This facility produces frozen pastries for all Grand Central cafes and wholesale customers. This position requires attention to detail, a desire to continually improve upon one's skills as a production baker, and an ability to work cooperatively in a production level team environment. This is the first of three Commissary Pastry Baker levels.
Compensation: $22.39/hour
  • Part-time role
  • Non-exempt, overtime eligible

Supervision: The Commissary Pastry Baker 1 is managed by the Pastry Manager as well as accountable to the Pastry Baker Leads.
Schedule Requirements: Grand Central Bakery operates 7 days a week/365 days a year. Schedule flexibility and the ability to work weekends is required.
Competencies:
Positive Impact
Informal Communication
Team Player
High Standards
Initiative
Change Agility
Results Orientation
Drive and Energy
Functional Responsibilities:
• Is adept at the following stations/tasks:
o Spiral Mixer
o Paddle Mixer
o Finishing Pastry
o Sheeter
o Scaling
o Bench
• Understands use of all equipment used in Commissary Pastry
• Takes an active role in the quality control of all products
• Meets quality and pace expectations
• Communicates critical information to the Pastry Baker Lead or Pastry Production Manager in a timely manner including:
o Equipment issues
o Supply concerns
o Maintenance or cleaning needs
o Accurate counts of product and shortages due to culling
o Quality control insights and trends
• Must have a basic understanding of seasonality and rotating pastry specials
• Uses checklists and training documents to produce accurate results at every step of the baking process.
• Is aware of and can communicate final product goals.
• Understands the financial goals of the department and the impact of lost product.
• Follows all food safety requirements including GMP, HAACP, and food defense at all times.
Foundational Responsibilities:
  • Knows and acts in accordance with the mission, vision, and values of Grand Central Bakery in all parts of their job.
  • Works collaboratively with a team. Communicates respectfully and professionally with teammates.
  • Delivers excellent customer service - follows the 3 steps to great service at all times.
  • Maintains competencies and demonstrate continuous application of these skills throughout the period of employment.
  • Is committed to creating an anti-racist organization by actively opposing racism and promoting racial tolerance. Supports a culturally inclusive environment through the language and conduct of mutual respect and critical self-reflection.
  • Knows and demonstrates efficient, correct and safe work and procedures.
  • Follows all safety requirements, safety training, and instructions.
  • Notifies manager if they ever become aware of a potential hazard in the workplace.
  • Promptly reports all injuries, big or small, that are sustained while at work.

Knowledge, Skills, Abilities:
  • Must be at least 18 years old
  • Working knowledge of and ability to speak and understand basic English required
  • Maintains a valid Food Handler's Card at all times and follows health department guidelines at all times.
  • Must demonstrate regular attendance by coming to work on scheduled working days and being on time. May be required to work a variety of days and shifts to meeting business need including weekends and holidays.
  • HS diploma/GED preferred
  • Basic math skills required
  • Prior professional pastry experience or completion of a pastry program preferred
  • Bilingual English/Spanish, Preferred
  • Preferred experience with Mechanized Production Equipment

Tools and Equipment Used:
• Mixers
• Bowl lifts
• Knives
• Pastry racks
• Sheeter
• Cookie depositor
• Various baking equipment
• Dough Divider
• Dough Rounder
• Scale
Physical Requirements:
S: Seldom (1-10%) O: Occasional (10-30%) F: Frequent (30%-70%) C: Constant (Over 70%) N/A: Not Applicable
Sitting
N/A
Standing
C
Walking
F
Driving
N/A
Hearing
C
Seeing
C
Lifting
F - 50 lbs.
Carrying
F - 30 lbs.
Talking
F
ClimbingStairs/ Ladders
O
Bending/ Twisting at waist
F
Kneeling/Squatting
O
Crouching/Kneeling
O
Crawling
S
Reaching above shoulder
F
Repetitive Arm/ Hand Motion
C
Handling/ Grasping
C
Fine Finger Manipulation
C
Pushing/Pulling
F - 50 lbs.
Foot controls/Driving
N/A
Environmental Conditions:
• This position works in a building containing a bakery and is constantly exposed to wheat flour dust and other grain dusts (rye, corn, oat).
  • Standing for 100% of the shift worked.
  • Walking up to the equivalent of two miles per shift.

It is understood that this does not constitute an exhaustive list of the duties and responsibilities of the Commissary Pastry Baker 1 position but is offered as a general guideline of minimum essential expectations involved in this position.
Grand Central Bakery ignited a bread revolution in 1989 by introducing rustic artisan loaves to Northwest tables. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities. A Certified B Corporation, Grand Central Bakery is part of a global movement of organizations using business as a force for good.
Grand Central Bakery's Pastry Production Kitchen has an opening to join a great production team. We are mission driven, with industry leading benefits and hours - flexible days and no overnight shifts. Values are at the heart of our company and sustainability touches everything we do - from where we buy ingredients to how we care for our employees and invest in our communities.

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