Great Northern Food Hall - Viennoiserie Production Manager

New York, NY | GNFH - BoH | Full-time


Great Northern Food Hall:

Founded by Claus Meyer, The Great Northern Food Hall sits in the heart of New York – Grand Central Terminal. Along with the Agern, The Great Northern Food Hall is known for its seven foodservice establishments: The Bar, Grain Bar, Great Northern Deli, Danish Dogs, Meyer’s Bageri, Brownsville Roasters, and Open Rye. Serving freshly baked pastries & bread, sandwiches & soups, piping hot coffee & expertly crafted espresso drinks, and both hot & cold prepared items all adhering to the new Nordic cuisine philosophy.

Located in Grand Central Terminal our company is searching for a Viennoiserie Production Manager who, working in tandem with the Bakery Sous and Head Baker, builds and drives a team towards success, and who also has an interest in mixing, shaping, baking, and working with laminated dough. Responsibilities include planning, directing and supervising the preparation and production of baked goods, as well as focusing on overall bakery operations and leading a team in accordance with NYS Dept of Health standards.


Benefits Include:

  • Full Health, Dental, and Vision Insurance
  • A great work/life balance with plenty of Paid Time Off
  • Paid Volunteering Time Off 
  • 401(k) Matching
  • College Tuition Reduction Program through a partnership with Monroe College
  • Discount program for movies, concerts, car rentals, Broadway shows, and many more 


Essential Duties and Responsibilities:

  • Produces high quality artisan viennoiserie and bread products from scratch.
  • Prepares and finishes baked good offerings according to the recipes, following departmental standards - time, recipe, portion size, appearance and quality.
  • Must maintain knowledge of bakery menu items and ingredients.
  • Is responsible for compliance with all regulatory requirements, including but not limited to OSHA, Health, Sanitation, and ServSafe standards
  • Participates in team communication and development to elevate the knowledge base of our salaried and hourly staff and inspires them to provide delicious food and great guest service within the context of our organizational culture.
  • Measures, mixes, and shapes dough according to the specifications of the recipes.
  • Is responsible for compliance with all regulatory requirements, including but not limited to OSHA, Health, Sanitation, and ServSafe standards.
  • Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation. Develops, implements and adheres to all sanitation guidelines. Is responsible for an “A” rating from the Health Department
  • Trains all bakery staff in proper procedures, baking methods and sanitation of all
  • Ability to exercise independent judgment.
  • Performs all other related and compatible duties as assigned.


Skills and Qualifications:

  • An Associate Degree or Vocational Certification in Culinary Arts and a minimum of three (3) years of progressive experience as a baker in a high-volume artisanal bakery.
  • Ability to work in a fast-paced environment and through respectful communication, ensure smooth service to colleagues and guests.