The Position
As Lead Baker you will be quick, diligent, and willing to learn and improve with a professional and creative team. You will be required to keep strict standards with regard to food quality, health, and safety in addition to taking initiative, enhancing their skills and leading others.
The Lead Baker is responsible for supervising the daily bakery operations of their assigned store location. They are responsible for scheduling and leading productive and organized shifts for the bakery team. As a leader, they will set a standard of excellence, flexibility, efficiency, and positivity.
In addition, a successful candidate will be quick, diligent, and willing to learn and improve with a professional team. They will keep strict standards with regard to food safety and quality. They will report jointly to the store’s General Manager and the Executive Chefs.
Responsibilities
- Bakery Schedule - Develop, manage, and publish bakery schedules two weeks in advance, ensuring alignment with labor-cost targets. Work with the Executive Chef and General Manager in solving scheduling issues when necessary.
- Training - develop and execute training for bakery employees with support from Executive Pastry Chef.
- Team Supervision - Supervise the life cycle of all bakery team members, with the support of Executive Chef and General Manager, including discipline, terminations, and promotions.
- Hiring - Conduct interviews and make hiring decisions for open bakery job positions with support of the Executive Chefs and General Manager.
- Ordering and Inventory Management - Supervise the store’s bakery inventory and place orders accurately, both with Honeycart and vendor partners, when necessary. Minimize product waste and keep accurate waste logs.
- Catering- Effectively and efficiently execute catering by managing Honeycart orders. Keep in constant contact with the Executive Pastry Chef and the Central Kitchen with any needs.
- Operational Efficiency - Organize and execute bakery task lists and ensure accurate and efficient operations of order production.
- Theory and Approach - Identify and improve new systems, structures, and approaches to support bakery operations with the assistance of the Executive Chefs.
- Product Quality - In conjunction with the Executive Chefs & Culinary Director oversee the preparation and presentation of safe and excellent product.
- Sanitation and Cleanliness - Ensure strict adherence to all sanitation and food safety standards, as specified by the Culinary Director and state regulations.
- Bakery Maintenance - Support the Executive Chefs and General Managers in solving maintenance issues as they arise
Requirements
- Knowledge of health and safety rules in a kitchen
- Manual dexterity: able to operate cutting tools and kitchen utensils
- A team player with good communication skills
- Patient with an ability to stay positive under pressure
- Must be able to lift 50+ pounds and stand for long periods
- High school diploma or equivalent is desirable; Training from a culinary school will be an asset
- Obtain/Bring Food Handlers Certification
- Flexible weekend availability required.
