Job Description
JOB TITLE: Head Baker
REPORTING TO: General Manager
DEPARTMENT: Culinary
CLASSIFICATION: Non-Exempt
DESCRIPTION OF DUTIES:
The Head Baker leads the culinary operation and is charged with running a clean and efficient kitchen to ensure the highest quality baked goods are produced.
RESPONSIBILITIES
Operations:
Runs the kitchen in accordance with the Excellent Log and ensures adherence to weekly/monthly production schedule
Ensures quality standards are compliant and that SOPs and recipes are followed 100% of the time
Oversees purchasing, receiving and food storage
Ensures case is full every morning and back up product supply is ready to meet business needs
Ensures proper safety procedures are being followed
Maintains a clean and sanitary environment in accordance with the Excellence Log and health department standards
People:
Ensures culinary training to foster team member development and succession planning. Ensures that checklists and training trackers are followed and completed
Provides constant feedback both in the moment and through more formalized tools including the 30-day and annual performance reviews and cupcake chats
Financial:
Ensures that cost of good percentages are achieved and in line with company objectives
Builds efficient Culinary labor schedules that are consistent with sales forecasts
Drives the financial performance of the bakery by ensuring production and labor schedules are managed, pars developed and adjusted in conjunction with business needs, product is being used wisely to ensure low to no waste
LEADERSHIP ATTRIBUTES
Lives and models the mission, values and goals
Creates a fun, lively and celebratory environment that is free of harassment and hostility
Possesses and demonstrates a One team, One goal philosophy
Leads by example and demonstrates the standards of being a good team member
Works in an organized, deliberate and fast pace manner
Possesses a small business owner mentality and thrives in an entrepreneurial environment
Remains calm and objective and presents fact-based case during emotional discussions
Sets specific, challenging and achievable objectives and action plans based on thorough analysis and views them as commitments to be achieved
QUALIFICATIONS
Associate degree in Culinary, Baking or Pastry Arts preferred
Two years of previous managerial or supervisory experience within the SusieCakes organization
Track record of leading and developing teams through clearly articulating expectations and holding team accountable
Possesses an eye for detail and can execute standards accordingly
Ability to read and analyze a P&L and uses the tool to effectively drive the business
High attention to detail
Ability to manage with minimal supervision
Exposure to financial controls and accountabilities
Ability to work in multiple regional locations
Ability to work in cross functional roles as needed (front-of house & back-of-house)
Ability to adapt to a flexible schedule according to business needs
Ability to transport product and make deliveries when needed
Must have reliable transportation and valid drivers license
PHYSICAL REQUIREMENTS
Frequent walking, kneeling, bending and reaching overhead
Able to stand for extended periods of time
Must be able to lift, move and carry up to 75 pounds
CERTIFICATIONS
ServSafe Manager Food Handler Certification
Employment Type: Full-Time
Job Tags
Full time, Flexible hours, Day shift,