Head Production Bread Baker

POSITION TITLE: Head Production Bread Baker non-exempt

DEPARTMENT: Food and Beverage

STATUS: Non-exempt (hourly)

REPORTS TO: Executive Pastry Chef/Production Manager

Summary:

1. A Head Production Bread Baker works under the Executive Pastry Chef/Production Manager, ensuring that the night Production runs smoothly.

2. Expected to prepare and bake our three standard breads on a nightly basis according to the pre-established recipes.

3. Expected to prepare and bake baguettes, rolls and specialty breads when instructed to do so.

4. Supervise and provide guidance to production bakers during the shift and report to Executive Pastry Chef/Production Manager should an issue arise.

Essential Functions:

1. Maintain sourdough starter

2. Mix, shape, and bake: Sourdough, Multigrain and Peasant bread loaves. Shape and bake baguettes and rolls.

3. Organize baked product for delivery to food service locations.

4. Clean workspace. Put away inventory/deliveries pertaining to your position (such as flour, salt, yeast, grains).

5. Communicate with Executive pastry chef/ Production Manager regarding machine maintenance and product ordering.

6. Provide supervision for production bakers.

7. Follow sets schedules and specific job duties.

8. Treat each Team member with care, dignity, fairness, respect and recognition in a “Beyond the Best” Manner.

9. Display and encourage teamwork in the department.

10. Communicate on a consistent basis with manager. Keep them abreast of all department activities.

11. Adhere to all policies and procedures as set forth by each Director of Food and Beverage.

12. Ensures all Team members must follow Recipe Book and Guidelines

13. Responsible for maintaining cleanliness, safety and sanitation standards in accordance with department policies and the Department of Health.

14. Ensure that kitchens and equipment are in good working order to ensure a clean and hazard-free work area. If kitchen and equipment are not in good working order, notify a supervisor immediately.

Minimum Qualifications:

1. Must manage time effectively with minimum supervision.

2. Ability to communicate effectively with co-workers and management.

3. Certificate/License: ServSafe Certification.

4. Requires adherence to all company and department policies and procedures as well as all the “Beyond the Best” Practices.

5. Must be able to take constructive criticism and be willing to always improve.

6. Must demonstrate sound judgment and maturity in his or her decision-making ability, even when dealing with difficult situations.

7. Must have at least two years’ experience with commercial bread production.

Food Safety/Sanitation/HACCP/OSHA Guidelines:

Must ensure and comply with safety and hazard-free work environment according to the Department of Health and OSHA regulations.

Physical Requirements:

The physical qualifications listed are general requirements for the position. The actual exertion levels and frequency of the use can and does function on the individual task being performed.

1. Must be capable of lifting at least 50-lbs, push 150 to 250 lbs. on a rolling dolley in/out of walk-in and freezer with temperatures of - 10 degrees to 105 degrees.

2. Requires the physical ability to stand for long periods of time, walk frequently, bend, squat or reach to a height of 6 feet.

3. Requires normal, corrected vision range and absence of color blindness. Requires the ability to distinguish letters or symbols.

4. Requires eye/hand coordination. Requires normal sense of smell, taste, touch and sound. Requires regular and predictable attendance. Requires good verbal communication skills.

Work Conditions:

Work is typically in an area that may be unusually hot, cold, and noisy. Work may be performed in small areas with a 3-foot access. Task performed from a non-sitting position. Team members will be required to stand, walk, lift, reach, push, pull, grasp and navigate through wet slippery surfaces safely. These tasks include the maintenance and care of an assigned area. Work entails chemical usage. Constant contact with staff.

Important Notices:

This position is not limited to just those duties listed in this job description. Duties and responsibilities can be changed, expanded, reduced or delegated by management to meet the business needs of the property.

devita.hancock.hospitality+candidate+jv66wy36@mail.manatal.com

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