JOB SUMMARY
The Back of House Baker's Supervisor DIHP is a temporary seasonal position, primarily mobile in nature, supporting the Chef de Cuisine in all baking operations, administrative tasks, scheduling, and people management responsibilities. This role is responsible for overseeing all baking production and baked goods handling-from execution through final delivery. Responsibilities include training and supervising BOH baking staff, managing daily baking operations, overseeing inventory and ingredient flow, implementing kitchen systems and protocols, and collaborating with front-of-house operations. Work shifts take place at the Desert International Horse Park.
REPORTING RELATIONSHIPS Chef de Cuisine, Sous Chef, DOO, COO, Owner DUTIES & ESSENTIAL JOB FUNCTIONS - Ensures proper storage, labeling, and handling of baked goods in full compliance with local, state, and federal regulations, including Health Department, Department of Labor, and sanitation standards
- Maintains the highest standards of hygiene in all baking and prep areas through established cleaning and maintenance schedules
- Oversees daily baking prep and supervises baking staff
- Manages all BOH baking staff to ensure safety, efficiency, and compliance with California Health Code standards
- Trains all baking staff in baking techniques, recipe execution, equipment use, and sanitation, fostering a collaborative and educational work environment
- Coordinates with HR regarding any performance or disciplinary actions involving baking staff
- Cultivates a positive and inclusive workplace where baking team members can share ideas and grow in their roles
- Collaborates with FOH operations and service teams to ensure seamless delivery and presentation of baked items
- Reviews and approves all baked menu items prior to service and addresses any quality control issues
- Implements environmentally friendly practices in the baking process
- Acts as lead baker during events and special functions as needed
- Participates in onboarding and training of new baking team members, ensuring they are familiar with existing workflows and kitchen standards
OTHER FUNCTIONS AND RESPONSIBILITIES - Maintains high standards of cleanliness and organization in the kitchen
- Works cohesively with the CDC and general manager
- Perform other duties as assigned by the Owner and COO, DOO, CDC, Sous Chefs
- Represent the company positively in all marketing opportunities.
- Encourage and maintain a positive and safe work culture and work environment
- Drives to local vendors when necessary to procure product
- Implementation of systems to maintain a smooth-running kitchen from food in to food out
- Implementation of systems to ensure successful completion of all events
The employer reserves the right to change or add duties to this position as long as the changes and/or additions are consistent with the overall job purpose. Management will discuss and explain any changes to the employee in advance.
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