Maureen Hobby

Organized and adaptable operations professional with 10+ years of experience coordinating fast-paced workflows, managing inventory and purchasing, training team members, maintaining quality standards, and solving day-to-day operational problems. Experienced in creating Excel-based costing and inventory systems and balancing multiple priorities with accuracy and efficiency. Brings a strong record of ownership, communication, resourcefulness, and independent execution to remote operations, administrative support, customer experience, and coordinator roles.

Bread Baker at Bread & Friends (2024-05 – 2025-07)

• Coordinated daily production across six product varieties while maintaining quality, timing, and workflow standards.
• Managed daily milling of 100–300 pounds of fresh grain and organized production needs around changing volume.
• Handled ordering of produce, dairy, dry goods, and paper supplies, helping maintain reliable inventory levels.
• Contributed to new product and flavor development outside the standardized menu, demonstrating initiative and creative problem-solving.
• Balanced multiple time-sensitive responsibilities in a high-volume environment with strong attention to detail.

Head Baker at Belleville (2022-11 – 2024-05)

• Oversaw weekly production planning, inventory pars, workflow, and quality standards.
• Trained and guided new team members, communicating procedures and expectations clearly.
• Managed purchasing and ordering across multiple supply categories for the production facility.
• Identified production needs, prioritized work, and adjusted plans to keep operations on schedule.
• Developed new products and processes while maintaining consistency across established operations.

Pastry Chef at Evo Kitchen & Bar (2019-02 – 2022-12)

• Built and managed a complete pastry program, taking ownership of planning, organization, execution, and continuous improvement.
• Created Excel spreadsheets for product costing and developed inventory organization systems to improve tracking and workflow.
• Managed ordering, inventory, and organization of dry storage, produce, and operational supplies.
• Trained new team members and supported consistent execution of procedures and quality expectations.
• Adapted to changing business needs during the pandemic by taking on projects outside normal responsibilities.

Pastry Chef at L'Espalier (2016-06 – 2018-01)

• Led a team of six, delegated daily responsibilities, monitored completion, and maintained efficient workflows under tight deadlines.
• Planned and coordinated a large, frequently changing portfolio of products and special-event requirements.
• Maintained high quality and consistency while managing simultaneous priorities in a demanding environment.

Assistant Pastry Chef / Pastry Cook at L'Espalier (2013-07 – 2016-06)

• Managed ordering, organization, and inventory for dairy, dry goods, and specialty ingredients.
• Helped standardize recipes and procedures to support consistency and quality control.
• Coordinated multiple production and service responsibilities simultaneously while meeting strict deadlines.
• Maintained organized systems and efficient workstations to support fast, accurate execution.

Pastry Intern at Menton (2012-11 – 2013-06)

• Organized daily production priorities and completed time-sensitive assignments accurately and efficiently.
• Supported a collaborative team environment while maintaining organization and quality standards.

Bachelor of Science in Baking & Pastry Arts – Johnson & Wales University (2012)