The Head Baker is responsible for operating the bread section of the bakehouse while working closely with the Sous Chef and General Manager. Responsible to uphold high quality breads with the recipes and presentations in order to maintain quality standards and consistency of product. Also assist in production and maintenance of par levels of pastry and dessert with proper rotation of products and maintain highest cleanliness and hygiene standard in the pastry and bakery section.
Duties & Responsibilities
- Responsibilities include preparing quality pastry items such as breakfast items, desserts, cookies, cakes, breads, creams, simple syrups, amenities, and special request items
- Maintain complete knowledge of correct use of equipment; use equipment and tools only as intended, properly and safely
- Check production schedule
- Establish priority items for the day
- Inform a manager of any supplies that need to be requisitioned
- Prepare all menu items following recipes and yield guides, according to departmental standards
- Inform Corporate Executive Pastry Chef of any foreseeable shortages before items run out
- Inform the pastry manager of any 86’d items throughout the day
- Maintain proper storage procedures as specified by Health Department and Common Bond requirements
- Minimize waste
- Maintain a clean and sanitary work environment
- Assist with receiving order and rotation of raw ingredients and back stock levels
- Train staff to standard performance levels
- Help ensure cleanliness of all kitchen production and storage areas are maintained
- Knowledge of all production in pastry kitchen
- Assist the Corporate Executive Pastry Chef in development of seasonal offerings and forecasting
- Additional duties as assigned
Qualifications
- Maintain uphold the standard of a professional restaurant image, including kitchen cleanliness, proper uniforms, and appearance standards
- Strong technical knowledge of bakery processes, ingredients, and product applications.
- A Food Handler’s Card & Food Manager’s Certificate where required by local and state health code regulations
- Must always be able to work an 8-hour shift standing up
- Ability to lift up to 50 lbs.
Required Knowledge, Skills & Abilities
- Creativity, culinary aptitude and a passion for working with food
- Ability to learn quickly
- Ability to understand and carry out oral & written instructions and request clarification if needed
- Ability to work as part of a team and cultivate a culture of teamwork
- Ability to build and maintain relationships
- Ability to work varied shifts, including weekends and holidays
- Able to lead and mentor a team
Reports to: General Manager
FLSA Status: Hourly/ Non-exempt
Work schedule
- 8 hour shift
- Weekend availability
- Monday to Friday
- Holidays
- Day shift
- Night shift
Benefits
- Health insurance
- Employee discount
- Paid training
- Dental insurance
- Vision insurance
- Paid time off