We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

COMMISSARY BAKERY MANAGER JOB DESCRIPTION

Job Overview 

The Bakery Manager draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Bakery Manager supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. 

Management Responsibilities:

• Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery 

• Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment 

• Responsible for taking regular inventory, ordering products, and responsibly managing food products to minimize waste

• Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff

• Keep work schedules, cleaning schedules, and production lists up to date and easy to access 

• Able to confront personnel issues immediately, managing all aspects of Progressive Discipline

• Ensures compliance with production, safety, sanitation, and quality standards  

• Able to be flexible with schedule and work holidays if required.

Skills, Experience, and Certifications 

• Minimum two years of study at an accredited culinary program or comparable work experience

• Supervisory experience in high-volume baking

• Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance 

• ServSafe Certification required; compliant with all health department standards

• Fluent verbal and written communication

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. 

COMMISSARY PASTRY CHEF JOB DESCRIPTION

Job Overview 

The Pastry Chef draws on culinary expertise and experience to produce a wide variety of desserts and baked goods. The Pastry Chef supervises a team responsible for daily preparation of all baked goods and pastries for restaurant locations and catering events. This Chef is also responsible for recipe development for new pastry items and desserts for seasonal menus. They support production as needed, and actively train and redirect associates to assure excellence of prepared items. 

Management Responsibilities:

• Oversees production of all bakery items required for restaurants and events and capable of working all stations in the bakery 

• Responsible for creating new recipes and working closely with the culinary team on menu development

• Leads and motivates bakery team members, rallying the team during heavy shifts, resolving conflicts, keeping a positive and productive environment 

• Responsible for taking regular inventory, ordering products, and responsibly managing food product to minimize waste

• Basic computer skills; able to develop proficiency in Craftable, Schedulfly, Google Drive, Toast, and other systems required to manage staff

• Keep work schedules, cleaning schedules, and production lists up to date and easy to access 

• Able to confront personnel issues immediately, managing all aspects of Progressive Discipline

• Ensures compliance with production, safety, sanitation, and quality standards  

• Able to be flexible with schedule and work holidays if required.

Skills, Experience, and Certifications 

• Minimum two years of study at an accredited culinary program or comparable work experience

• Supervisory experience in high-volume baking

• Thorough knowledge of professional kitchen equipment function, troubleshooting, and routine maintenance 

• ServSafe Certification required; compliant with all health department standards

• Fluent verbal and written communication

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.

We are looking for high energy line cooks with flexible schedules who are able to work long hours and have high volume kitchen experience. 1+ years of experience in high volume kitchens preferred. Good attitude and the ability to work well with others is key.

COMMISSARY COOK JOB DESCRIPTION

Reports directly to: Commissary Manager

Job Overview

Commissary food production is at the heart of the Bailey’s multi-restaurant business. The Commissary Cook must be clean, thorough, self-motivated and capable of executing large batch cooking efficiently and exactly to standard.

Experience/Knowledge:

• Professional cooking and knife-handling skills; able to use standard kitchen equipment, such as stove, oven, flat top, and fryer
• Have at least 1 year cooking experience in an upscale or corporate environment
• Compliant with all required health department and safety certifications, including currently valid ServSafe certification and Hepatitis A vaccination
• Ability to read and understand kitchen terminology

We are a group of St. Louis restaurants with respect for people, food, drink, and our beloved city. We depend on character and creativity to make nearly everything we serve by hand, from scratch, and always in a memorable setting. Our restaurants are not just great places to eat and drink, they are great places for individuals to work and thrive in diverse, challenging, and open-minded environments. We believe that we can only do well by being good to each other and by looking outside of ourselves.