About the role
Description Title : Artisan Bread Baker Department : Troubadour Bakery Reports to : Bread and Bakery Manager Status : Full-Time Exempt : Non-Exempt POSITION SUMMARY The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while following in Troubadour’s mission, goals and values. SPECIFIC RESPONSIBILITIES Ensure that all bakery areas and equipment are safe and sanitary in accordance with food handling procedures; keep area clean throughout shift and follow cleaning procedures at end of shift. Accurately follow formulas in the preparation of all dough correctly and safely utilize all mixing, lamination and baking equipment. Precisely scale, shape and score loaves. Assure finished baked products meet quality standards. Mix, mould, prepare, and bake pastry shells as required. Maintain correct inventory, recommend replenishment orders and properly store, date and rotate inventory items. Organize ingredient storage and all supplies and equipment. Works in accordance with all federal, state, and local safe production facility requirements.
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES
Ability to develop and maintain effective working relationships
Strong interpersonal skills
Ability to understand and carefully and accurately carry out oral and/or written instructions and to request clarification when needed
Ability to learn quickly
Perform physical activities in a variety of environmental conditions that require moderate to maximum strength lifting and handling of materials weighing up to 55 lbs
Familiarity with the safe operation of all bakery equipment
Ability to accurately measure ingredients
Ability to accurately judge proofing time required by different breads
Ability to accurately assess the effect of changes in the environment on the production schedule and take appropriate action
Ability to shape and score dough to allow for maximum volume
Ability to make and work with laminated dough
Ability to multitask within a baking cycle
Requirements
3+ year’s industry experience shaping, scoring and baking European style breads. Culinary school degree desirable but not required
Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and rye starters preferred
Minimum 2 years creating and baking laminated dough and viennoiserie preferred