Culinary Leader

Culinary Baker & Cook side, be able to read , write English, be able to follow instructions along with read a recipe or formula.

Experience is a plus

• Open to receive directions training roles
• Assist with training others and new staff
• Give & take constructive oral and written performance
• Assist with your own development and other staff development
• Self supervising being conscience of performance and completing work and tasks
• Assist with measurable and consistent improvements in food quality
• Lead departmental huddles (meetings)
• Proficient with spreadsheet files
• Attend and participate in weekly bakery / cafe meeting and bi-monthly bakehouse manager meeting
• Actively participates in all aspects of culinary and production:
• • Mixing dough
  • Hand-shaping dough
  • Proper proofing of breads
  • Loading and unloading the ovens
  • Culinary Cooking

• Works with staff and personal physical safety in mind
• Dedicated to following all food safety rules and good manufacturing practices
• Completes basic orientation training within 90 days of hire, manager training within 1 year of hire
• Attends and participates in The California BakeHouse events and activities
• Actively engages all staff daily
• Model & teach direct communication
• Is a model of great service
• Make production-related decisions
• Constantly strive to help assure the highest bread/culinary quality imaginable
• Work on business and department annual goals

Culinary Leadership side, be able to read , write English, be able to follow instructions along with read a recipe or formula.

Experience is a plus

• Open to receive directions training roles
• Assist with training others and new staff
• Give & take constructive oral and written performance
• Assist with your own development and other staff development
• Self supervising being conscience of performance and completing work and tasks
• Assist with measurable and consistent improvements in food quality
• Lead departmental huddles (meetings)
• Proficient with spreadsheet files
• Attend and participate in weekly bakery / cafe meeting and bi-monthly bakehouse manager meeting
• Actively participates in all aspects of culinary and production:
• • Mixing dough
  • Hand-shaping dough
  • Proper proofing of breads
  • Loading and unloading the ovens
  • Culinary Cooking
• Works with staff and personal physical safety in mind
• Dedicated to following all food safety rules and good manufacturing practices
• Completes basic orientation training within 90 days of hire, manager training within 1 year of hire
• Attends and participates in The California BakeHouse events and activities
• Actively engages all staff daily
• Model & teach direct communication
• Is a model of great service
• Make production-related decisions
• Constantly strive to help assure the highest bread/culinary quality imaginable
• Work on business and department annual goals

Manager

FUNCTIONS:

· Run daily operations including but not limited to; managing staff schedules and station assignments, preparing prep lists and instruction for the team, quality checking product during all stages of preparation, and general oversight of production as prescribed by owner.

· Implement recipes / processes per Chef/Owner.

· Oversee ongoing bakery cafe metrics of work.

· Set and maintain a very high standard of food quality in preparation and execution.

· Teach, train and communicate while giving support to the culinary team as needed.

· Display professionalism by conducting oneself with responsibility, integrity, accountability, and excellence.

· Hold team members accountable on a fair and consistent basis.

· Support and foster a caring work environment.

· Be willing to undertake additional duties and responsibilities of work outside the normal daily/weekly routine but within the overall scope of the position.

EDUCATION AND EXPERIENCE:

· Minimum of 5 years of culinary, bakery, pastry experience, all or any combination.

· Experience with baked goods such as breads, pastries, cakes, cookies a plus.

· Culinary school or apprenticeship a plus

· Proven experience managing a team.

· Experience and proven track record working for quality oriented product, restaurants or bakeries.

OTHER MINIMUM QUALIFICATIONS:

· Ability to use applications like Excel and Word.

· Ability to establish and maintain an effective working relationship with management, and staff

ADDITIONAL REQUIREMENTS:

· Passionate approach to streamline operational procedures and increase productivity.

· Ability to organize recipe and keep high quality records of the process.

· Excellent communication and administration skills

· Applies best industry best practices.

· Must possess a wealth of experience and in-depth knowledge of up-to-date culinary trends.

· Must demonstrate culinary creativity.

· Emphasis on creative thinking, problem solving, and consistently well executed food product.

· Must be aware of market trends and latest developments in international cuisine and pastry.

· Knowledge of all kitchen equipment and its operation.