Specifications include, but are not limited to: Conduct year round research and development of recipes, concepts and new offerings with scalable formulas and implementation of each product including: Breakfast pastries (Danish, muffins, brioches and puff pastry items, and more) Savory pastry items (including quiches, pies, turnovers, etc) All creams and custards, sauces and toppings made by the gelato department production team. Cookies. Bars (including granola, newton, chocolates, fruits, nuts, protein, keto, gluten free, vegan types) Pound cakes (including vegetable, fruit, chocolate and nut types, coffee cakes, bundt cakes, etc) Pastry desserts (tarts, cakes, mini pastries, etc) Chocolate confections (truffles, pannings, bars, candies, snackings, and more)