Executive Pastry Chef

About Us

Tiny Boxwoods Commissary supports the pastry, bakery, dessert, and ice cream operations for Tiny Boxwoods Restaurants and Tiny’s Milk & Cookies. Known for exceptional quality, hospitality, and craftsmanship, we create products that are made from scratch and enjoyed across our family of brands every day.

The Executive Pastry Chef is responsible for the overall leadership, management, and performance of our pastry production facility. This role oversees all pastry, bakery, cookie, dessert, ice cream, and specialty product production while ensuring consistency, quality, food safety, operational efficiency, and team development.

The Executive Pastry Chef leads a multi‑shift operation that runs day and night and serves as the primary leader for production planning, labor management, inventory control, product innovation, and quality assurance across all supported locations. This individual will work closely with executive leadership to drive operational excellence while maintaining the standards and culture that define the Tiny Boxwoods and Milk & Cookies brands.

• Lead, coach, and develop a team of 40+ production employees across multiple shifts.
• Recruit, hire, train, and retain high-performing team members.
• Supervise managers, supervisors, lead bakers, decorators, and production staff.
• Conduct performance evaluations and provide ongoing coaching and development.
• Partner with Human Resources on employee relations, performance management, disciplinary actions, and staffing initiatives.
• Create a culture of accountability, teamwork, continuous improvement, and excellence.
• Develop future leaders through training and succession planning.

• Oversee all daily bakery, pastry, dessert, cookie, savory prep, and ice cream production.
• Manage production planning and forecasting to support all restaurant and retail locations.
• Ensure proper staffing and production coverage across day, evening, and overnight operations.
• Develop efficient workflows and production schedules.
• Maintain consistent product quality, presentation, and recipe adherence across all locations.
• Monitor production efficiencies and implement process improvements.
• Ensure timely fulfillment and distribution of products to all locations.

• Maintain the highest standards of product quality, consistency, and presentation.
• Ensure all products meet brand specifications and guest expectations.
• Lead recipe development, testing, implementation, and documentation.
• Collaborate with leadership on menu enhancements, seasonal offerings, and new product launches.
• Stay informed of industry trends and opportunities for innovation.

• Assist executive leadership with labor planning, production forecasting, and operational budgeting initiatives.
• Monitor labor usage, productivity, food costs, inventory levels, waste, and production yields.
• Provide operational recommendations to improve efficiencies, reduce waste, and support profitability goals.
• Review production performance metrics and identify opportunities for continuous improvement.
• Partner with leadership on purchasing strategies and inventory management to support operational objectives.
• Contribute to annual business planning, growth initiatives, and new location support as requested.

• Oversee purchasing, ordering, receiving, and inventory management.
• Establish and maintain strong vendor relationships.
• Ensure appropriate inventory levels while minimizing waste and shortages.
• Conduct inventory reviews and maintain accurate records.

• Ensure compliance with all local, state, and federal food safety regulations.
• Maintain the highest standards of sanitation, cleanliness, and workplace safety.
• Ensure team members maintain required food safety certifications.
• Conduct routine inspections and audits to verify compliance.
• Promote a safe working environment and proper use of equipment.

• Maintain production schedules, inventory reports, labor reports, and operational documentation.
• Lead production meetings and communicate…