Pastry Chef- Manager

Pastry Chef
- Manager at Latino Memphis

Location:

Memphis, Tennessee, 38105

Hours:

Full-Time

Contact:
Caitlyn Jenuwine

Category:
Hospitality & Tourism

Posted:
Jan 8, 2026

Pastry Chef - Our Sous Chef Manager supports the Executive Chef in delivering culinary excellence and efficient kitchen operations. Responsible for producing high-quality desserts and baked goods across multiple restaurant outlets. Oversees daily pastry operations, retail baking, and catering. Duties include supervising pastry staff, developing new items, maintaining consistency and inventory, and ensuring sanitation and safety standards.

• Responsible for the campus-wide food service operations; ensure customer satisfaction and lead execution of daily operations & campus events.
• Assist in all departmental administrative and supervisory functions and assume full responsibility for departmental performance.
• Implement and manage retail programs to ensure compliance with St. Jude’s food service standards.
• Collaborate with key stakeholders (e.g., senior leadership, customers, other teams) to deliver outstanding service levels and guest experience.
• Ensure proper financial controls are in place to manage costs, revenues, and retail sales mix.
• Engage in hiring, performance management, and other people processes.
• Plan ongoing training and skill-building programs for own team; identify and address team strengths/skill gaps through appropriate interventions.
• Menu innovation and development.
• Concept execution for new venues:
  Village Hub, Clinical Deli, Coffee Shop.
• Production oversight and quality control, including inventory and cost management.
• Leadership and staff development of the pastry and baking team.
• Department leadership – integrating and supporting the Sous-Chef culinary team, understanding logistics and food service outlet organization and production scheme.
• Perform other duties as assigned to meet the department’s and the institution’s goals and objectives.
• Maintain regular and predictable attendance.

• 5+ years of progressively responsible food service experience.
• (People Managers only) 2+ years of experience managing people as direct reports, preferred.
• Experience leading projects/processes end-to-end, including resource planning and management, and communication and collaboration with internal cross-functional teams and external partners preferred.
• Experience developing and implementing department-wide process improvement initiatives.
• Some experience presenting in team meetings and/or to senior management.
• Proven performance in earlier role.
• (LC: SERVSAFE) Serve Safe Manager or other ANSI-approved Manager Certification required within six (6) months of hire date.
• Employee must maintain an active license during employment.

• High School diploma/GED required.
• Associate’s Degree in Culinary Arts, Hospitality Management, or other relevant degree, or an equivalent certification through the American Culinary Federation (ACF) is preferred.

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