Job Description

The Head Baker is a crucial position within any bakery or culinary establishment, responsible for overseeing the entire baking operation and ensuring the production of high-quality baked goods. This role requires a combination of creativity, technical expertise, and strong leadership skills to craft a diverse array of breads, pastries, and desserts that satisfy customer expectations. The Head Baker will lead the baking team, manage the baking process from start to finish, and ensure that all products adhere to the establishment's quality standards. Additionally, the Head Baker will be responsible for inventory management, maintaining a clean and safe work environment, and implementing innovative baking techniques, including the art of sourdough making, to enhance the menu offerings.
Responsibilities: * Develop and innovate new recipes, including sourdough and other artisan breads.

• Supervise and mentor baking staff to ensure consistent quality and efficiency.
• Manage inventory levels and place orders for necessary supplies and ingredients.
• Ensure compliance with health and safety regulations in the kitchen.
• Monitor baking processes and make adjustments to maintain product quality.
• Collaborate with the culinary team to design seasonal and special menus.
• Maintain cleanliness and organization in the baking area, following sanitation protocols.
• Conduct regular quality checks on all baked items to ensure standards are met.
• Implement cost-effective measures to optimize production and reduce waste.
• Stay informed about industry trends and incorporate new techniques into the baking process.

Preferred Candidate: * Proven experience as a Head Baker or in a similar leadership role within a bakery.

• Strong knowledge of various baking techniques, especially sourdough preparation.
• Excellent leadership and team-building skills.
• Creative flair with a passion for baking and culinary arts.
• Ability to thrive in a fast-paced environment and meet tight deadlines.
• Meticulous attention to detail and a commitment to quality.
• Flexibility to work various shifts, including weekends and holidays.
• Thorough understanding of food safety regulations and best practices.
• Willingness to adapt recipes for dietary restrictions and preferences.