Artisan Bread Baker

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