Caitlin Sanders

Experience

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  DBGB

  Nov 2011 - Sept 2013

  Pastry Sous Chef

  Employed as Executive Pastry Sous Chef. Responsibilities include scheduling staff, ordering and receiving, weekly and monthly inventory, management of up to 6 people, scheduling all production that took place. Was in charge of creating specials and changing the prixe fixe menu weekly and also assisted the chef in creating new menu items as well. Created and maintained good relationships with purveyors and created a new cheese program and training schedule for the staff and restaurant. Responsible for day to day decisions and management of pastry department due to executive chef’s off-site obligations at a sister restaurant. Held, maintained and exceeded the standards that Daniel Boulud and the Dinex Group set for me and the restaurant. Show less

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  Bottega Louie Restaurant, Gourmet Market & Patisserie

  Apr 2013 - Oct 2013

  Executive Pastry Sous Chef

  Employed as Pastry Sous Chef. Responsible for scheduling production, managing a staff of up to 25 people per night, daily inventory, quality control checks, creating new ways to organize the production schedule, assisted Chef and upper management in lowering labor and food cost, helped to develop new ideas for company expansion. Was responsible for all day to day production and scheduling, worked side by side with the AM sous chef to ensure that we always had enough products in stock. Gained extensive experience in company expansion and day to day trouble shooting. Gained extensive experience in managing and executing large scale production. Show less

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  Baker & Spice

  Aug 2014 - Aug 2015

  Head Baker

  Employed as head baker. Responsible for all daily and holiday production, over seeing the day to day, upholding very high quality standards. Gained experience in tarts, lamination, bread, morning bake, and large scale holiday production. Learned the in and out's of running a small mom&pop bakery. Trained all new staff to bakery standards and an above average proficiency rate. Made sure all orders were tracked, made and filled. Helped to manage a production staff of 8.

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  New Seasons Market

  Aug 2015 - Oct 2016

  Bakery Manager

  Employed as bakery manager. Responsible for 3 departments (beverage, pastry and bakery). Managed and responsible for a full service barista bar, full service pastry case, and a full production bread bakery that produced 7-10 kinds of bread daily, often between 3-500 loaves a day. Employed 15 staff and managed our labor hours, hiring & firing, labor percent, time clock issues and all pto requests. In charge of a monthly department wide inventory, reporting on sales, money on shelves, margin, variance issues and back stock. Took many classes to learn things such as how to read a statement of operations, department contributions, labor percentages, managing margin, HR basics and more. Personally fully trained on every station within the department. Gained extensive retail knowledge, including but not limited to building sales displays, noticing and reacting to customer purchase trends, adjusting our needs as a department based on the needs of the store as a whole, planning 3 months out for holidays, working with 20+ vendors on a daily basis. Completely re-organized our cleaning structure and successfully got the highest ODA score in years under my management. Departments combined grossed between $70-80,000 monthly. Gained experience managing 3 departments in 2 very different locations at the same time. Gained hiring experience in a high turnover setting and gained extensive experience dealing with last minute plans and decisions due to a high number of call outs on a weekly basis. Show less

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  Huxley Wallace Collective

  Nov 2016 - Feb 2017

  Executive Pastry Chef

  Employed as the Executive Pastry Chef for the restaurant collective. Created a small bread program, including but not limited to daily focaccia and starting a sourdough production. Started the set-up of a commissary based production system with weekly ordering and deliveries. Was in charge of all ordering and weekly inventory for the pastry department. Coordinated with numerous chefs from numerous restaurants to create items specifically for them and their menus. Helped to facilitate and initiate the “building” of the pastry department, including deciding costing out what equipment would be needed, what kind of staffing was need and general logistics of starting a program. Show less

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  Self-emplyed

  Feb 2017 - now

  Pastry Chef
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  Modernist Cuisine

  Apr 2017 - now

  • Marketing and PR Specialist

    Jan 2019 - now

  • Culinary Assistant

    Apr 2017 - now