Job Description

Job Description

Pastry Supervisor\n

$22-25/hr Health & Wellness Benefits (FTE), Retirement Benefits (FTE), Paid Time Off (FTE), Discounted Staff Meals

STATUS: Regular, Exempt

DEPARTMENT: Culinary

SUPERVISOR: Chef de Cuisine

We Lead With Intention
Pearl & Law Hospitality, founded by Biplaw Rai and Nyacko Pearl Perry, is the home of Comfort Kitchen—recognized as Best New Restaurant by both Boston Magazine and The Boston Globe, named one of the Top 50 Restaurants in America by The New York Times, and nominated for Best New Restaurant by the James Beard Foundation.

Our restaurants are rooted in creating deeply intentional dining experiences that bring people home to themselves and to one another. We honor the roots, stories, and daily life that shape our food, our team, and our spaces.

SUMMARY
The Pastry Supervisor oversees daily pastry production and dessert execution, ensuring consistency, quality, and craftsmanship across all pastry items served at Ama. This role leads pastry preparation, organizes schedules, manages inventory and ordering for pastry ingredients, and supports pastry cooks in developing skills and maintaining standards.

The Pastry Supervisor works closely with the Chef de Cuisine and culinary leadership to execute the restaurant’s dessert vision with precision and creativity, while maintaining the highest standards of sanitation, organization, and kitchen professionalism.

GENERAL EXPECTATIONS

• Lead with integrity, professionalism, and a deep commitment to Ama’s mission, culture, and values.

• Uphold and reinforce Pearl & Law’s culinary philosophy through consistent execution, attention to detail, and high standards.

• Maintain a supportive, inclusive, and growth-oriented pastry environment.

• Communicate clearly and respectfully with chefs, cooks, stewards, and FOH teams.

• Set the tone for organization, cleanliness, and excellence in all pastry operations.

• Participate actively in menu development, seasonal offerings, specials, and dessert innovation.

• Represent Ama with professionalism when interacting with vendors, partners, and guests.

• Approach challenges with accountability, flexibility, and a solutions-oriented mindset.

DUTIES & RESPONSIBILITIES

Pastry Production & Execution

• Oversee daily pastry prep, ensuring all mise en place is completed on time and to standard.

• Prepare all desserts, pastries, baked goods, sauces, garnishes, and components according to recipes and specifications.

• Ensure consistency in flavor, texture, presentation, and portioning across all pastry items.

• Maintain accurate, up-to-date recipe books, production sheets, and par levels.

• Execute plating during service as needed, ensuring speed and precision.

Leadership & Training

• Lead, train, and mentor pastry cooks, prep cooks, and cross-trained culinary staff.

• Assign tasks, manage daily prep lists, and ensure productivity and efficiency.

• Provide feedback and coaching to support the growth and development of pastry team members.

• Assist in onboarding new pastry staff.

Quality, Safety & Sanitation

• Maintain immaculate cleanliness of pastry workstations, equipment, storage areas, and tools.

• Uphold food safety and sanitation protocols in compliance with health regulations and Ama standards.

• Ensure proper labeling, dating, storage, and rotation of all pastry items (FIFO).

• Monitor equipment performance and report repairs or maintenance needs immediately.

Inventory, Ordering & Systems

• Manage pastry ingredients and supplies; maintain par levels for daily and weekly needs.

• Conduct inventory and communicate purchasing needs directly to the Chef de Cuisine.

• Organize pastry storage areas (walk-in, freezer, dry storage) for maximum efficiency.

• Maintain pastry budgets and cost controls as directed.

Collaboration & Menu Development

• Work with the Chef de Cuisine on seasonal dessert menus, specials, and creative concepts.

• Test new recipes, plating ideas, and production systems as needed.

• Coordinate with FOH managers on dessert descriptions, allergy awareness, and staff training.

Physical Requirements

• Lift and transport items over 40 lbs.

• Stand for extended periods (8–10 hours), bend, reach, and work in hot and cold environments.

• Work nights, weekends, and holidays as required.

QUALIFICATIONS

• 2–4 years of pastry experience in a chef-driven, high-volume, or fine dining restaurant.

• Prior experience in a supervisory or lead pastry role strongly preferred.

• Strong pastry fundamentals: baking, doughs, custards, creams, frozen desserts, sauces, chocolate, and plated desserts.

• Excellent time management, multitasking, and organizational skills.

• Ability to lead a team while maintaining a calm, composed presence in a fast-paced environment.

• Alignment with Ama’s values of equity, sustainability, community, and hospitality.

COMPENSATION & BENEFITS

Salary / Hourly Rate
$22.00 – $25.00 per hour (or equivalent salary), based on experience and paid according to payroll schedule.

Health & Wellness
Pearl & Law Hospitality covers 75% of medical, dental, and vision insurance premiums.

Retirement
Eligibility to participate in the Comfort Kitchen 401(k) Retirement Plan with employee contributions and potential employer matching.

Paid Time Off

• One (1) week (40 hours) of paid sick time per year.

Additional Benefits

• Discounted staff meals during work shifts.

• Participation in hospitality events, collaborations, and industry partnerships.

COMMENTS
This job description outlines the core responsibilities and expectations of the Pastry Supervisor but is not exhaustive. Duties may evolve based on the needs of Ama and its leadership team. Regular attendance and scheduling flexibility—including nights, weekends, and holidays—are essential.

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