Job Description

DUTIES AND RESPONSIBILITIES

• Understands, executes, and upholds all GMP standards of the Bakery.
• Clearly set forth job expectations to staff members keeping product quality and maintaining a sense of urgency.
• Supervise and train all assigned duties on bakery shifts, mixing, shaping, proofing, baking of bread, viennoiserie and pastry, packing and cleaning of bakery.
• Maintain neat and clean production bakery to ensure all protocols are followed, local BOH sanitary standards are met, and bakery equipment is working properly.
• Assist with the receiving of orders and checking products against the invoice (let the on-shift Production Manager know of any shorts/ wrong items ASAP).
• Place and put orders away, rotate and date old stock and keeps storeroom organized and cleanly.
• Accurately record all conversations had with employees when a procedure or policy has been violated or performance needs improvement, using our progressive discipline process, with support and involvement from the Production Manager(s).
• Participate in the hiring, training, and ongoing development of bakery staff members.
• Create a positive work environment for your staff, deal with issues promptly.

– Ensure staff arrive on time and are in proper PPE for their shift.

– Assign daily workstations and manage breaks.

– Be adaptable to changes in shift schedules and new products.

– Develop and cross train all team members, utilizing training documents and postings.

– Check out staff members against their daily worksheets and cleaning tasks.

• Use company Logbook to communicate daily shift notes, special holiday information, as well as personnel notes.
• Communicate information to the Head Baker and/or Production Manager(s) including staff issues, product shortages, and needs of equipment or building repairs.
• Remains adaptable to changes in shift schedules and new products and helps maintain starters over holidays, the bakery runs 24 hours a day 7 days a week.
• All other duties assigned by the Head Baker or Production Manager(s).

QUALIFICATIONS

• Minimum of two (2) years’ experience working in an Artisan Bakery.
• Minimum of one (1) year in a managerial role; preferably in an Artisan Bakery.
• Basic math skills and an understanding of baker’s math.
• Must have a working cell phone and be able to respond to calls, texts, and emails in a timely manner.
• Must have knowledge and current certificates of Food Safety Manager Guidelines.
• Must have a clear understanding of the proper way to mix, shape, proof and bake various breads, viennoiserie and pastry.
• Must have knowledge of bakery equipment including, but not limited to, stone mills, spiral mixers, planetary mixers, hydraulic dividers, baguette molders, reversible sheeters, deck and rack ovens etc.
• Demonstrates strong verbal and written communication skills.
• Possess leadership knowledge, skills, and abilities including but not limited to the following, initiative, team building, results oriented, planning, organization, and technical proficiencies in food service and food safety.