HEAD BAKER

Job Summary

Responsible for overseeing all aspects of the bakery operations, including production, quality control, staff supervision, and menu development. Involves managing a team of bakers, ensuring that baked goods are prepared to the highest standards of quality, consistency, and freshness

Key Responsibilities

1. Plan and organize daily production schedules to meet customer demand and maintain optimal inventory levels of baked goods.

2. Supervise the preparation and baking of bread, and other baked items, ensuring adherence to recipes, portion sizes, and quality standards.

3. Monitor baking times, temperatures, and ingredient proportions to achieve desired results and consistency in product quality.

4. Inspect finished baked goods for quality, appearance, and taste, ensuring that they meet company standards for freshness, texture, and flavor.

5. Implement quality control procedures to maintain consistency in product quality and address any issues or discrepancies promptly.

6. Train, and supervise a team of bakers providing guidance, feedback, and performance evaluations as needed.

7. Schedule staff shifts, allocate tasks, and monitor productivity to ensure efficient use of labor resources and timely completion of production tasks.

8. Foster a positive work environment conducive to teamwork, creativity, and professional growth.

9. Collaborate with the Executive Chef to develop and refine menu offerings, incorporating seasonal ingredients, trends, and customer preferences.

10. Experiment with new recipes, techniques, and flavor combinations to introduce innovative and exciting baked goods to the menu.

11. Monitor inventory levels of baking ingredients, supplies, and finished products, and coordinate with suppliers or purchasing department to replenish stock as needed.

12. Implement inventory control measures to minimize waste, spoilage, and shrinkage, and maximize profitability.

13. Maintain accurate records of inventory transactions, including receipts, deliveries, and usage.

14. Ensure compliance with food safety and sanitation regulations, including proper handling, storage, and labeling of ingredients and finished products.

15. Maintain cleanliness and organization in the bakery kitchen, including equipment, utensils, and work surfaces, and ensure that cleaning schedules are followed.

16. Train staff on food safety protocols, hygiene practices, and equipment operation to minimize the risk of accidents or injuries.

17. At least quarterly meetings with each restaurant's with Executive Chef to discuss menu and operations improvements.

18. Sending weekly Rota’s Schedule.

19. Maintain records of attendance.

20. Performs other duties assigned.

Qualification, Experience & Knowledge

• Certificate in culinary arts, pastry-making, baking, or relevant field.
• 10 years proven experience as a Head Baker.
• Strong leadership and management skills, with the ability to inspire and motivate a team.
• Excellent baking and pastry skills, with a thorough understanding of baking techniques, ingredients, and recipe development.
• Creative flair and passion for innovation in baking, with a track record of introducing new and exciting baked goods to the menu.
• Knowledge of food safety and sanitation regulations, and experience implementing and enforcing hygiene standards in a commercial kitchen environment.
• Strong organizational and problem-solving abilities, with the ability to prioritize tasks, meet deadlines, and adapt to changing priorities.
• Excellent communication and interpersonal skills, with the ability to work effectively with staff, management, suppliers, and customers.
• Experience with cost and labor management.
• Understanding of useful computer programs (MS Office, restaurant management software, POS).
• Willingness to work flexible hours, including evenings, weekends, and holidays.

Job Type: Full-time

Work Location: Remote