Bakery Sous

Bakery Sous Fort Collins, CO Job Details $21 - $25 an hour 1 day ago Benefits AD&D insurance Health insurance Dental insurance Paid time off Vision insurance Life insurance Qualifications Bakery Budget management Maintaining an organized workspace Food safety management Quality assurance within food and beverage industry Operations management ServSafe Budget control Staff scheduling Arbitration Production inventory management Managing hospitality teams Mid-level Performance management 3 years High school diploma or GED Sanitation procedures Hiring Culinary Arts Kitchen cost control Production planning Decision making Kitchen staff training Baked goods Forecasting Recruiting Interviewing Materials management in food and beverage Food ordering Clean workspace maintenance Kitchen staff scheduling Production scheduling Leadership Team motivation (leadership skill) Communication skills Staffing management Safety protocol implementation Hotel experience Overseeing training Customer complaint resolution Time management Kitchen organization Full Job Description Located in an historic 100-year-old grain mill, Ginger and Baker is home to two restaurants, a coffee shop, teaching kitchen, event spaces and a retail market. It's become a community gathering place for dining, shopping, learning, celebrating and enjoying a great slice of homemade pie. Ginger and Baker features authentic Colorado cuisine and is proud to partner with local farmers, ranchers, food artisans and craftspeople to showcase the innovative, hardworking spirit that makes Northern Colorado so unique. We are committed to the highest quality guest service and dining experience; requiring commitment, dedication and skill from our 100+ team members. SUMMARY The Assistant Head Baker is a member of the Ginger and Baker management team, working in concert with the Bakery Production Manager to effectively manage all bakery operations. This includes hiring, staffing, training, scheduling, appraising, disciplining and terminating as required, all bakery staff. This is a hands-on role that requires demonstration of techniques and recipe adherence, daily training and quality checks, interaction with Coffee Shop to plan "in-day" production, and communication with Café and Cache Chefs to determine daily production for each restaurant, ensure the entire building has the product it needs for service. The Assistant head baker is responsible for management of labor costs, performance and production goals within the department while on-duty.

J OB DESCRIPTION

Interview, hire, train, schedule, coach, appraise and terminate bakery staff, as required Manage shifts and staff including but not limited to daily decision making, service quality, production quality and cleanliness. Must have a comprehensive understanding of bakery menu; descriptions, methods, ingredients, allergens. Make schedule changes based on business volume, budget requirements, and staff skills and needs, including altering shifts, hours and headcount. Direct the production of consistent-quality products for a variety of bakery items according to recipes and techniques within production timelines. Consistently and accurately demonstrate and teach techniques to read recipes, scale ingredients, evaluate products and mise en place on a daily basis. Must understand basic and advanced methods/techniques; doughs, pies, cookies, lamination, creaming, custards, meringues, and bread baking. Maintain a safe, clean and organized work environment with the understanding of pars, inventory and basic ordering within the operation. Communicate in a clear, open, honest, and timely manner. Check pars for shift use, determine necessary preparation, freezer pull and display-case set up. Note any out-of-stock items or possible shortages. Keep the bakery stocked and clean at all times. Work with Production Manager to suggest and test seasonal menu items, plan for alterations in food ordering, taking inventory, direct production of individual products, forecasting, setting and managing PARS on a daily basis, communicate with Purchasing Manager to ensure adequate raw materials as needed. Propose and gain alignment on plans and actions to correct any food quality or cost problems, control food waste, loss and usage per goals and budgets. Keeps spoilage/waste to a minimum by producing and utilizing proper quantities and rotating products, create utilization options for turning leftovers and overruns into usable products Operate, maintain and properly clean scales, mixers, ovens, tilt skillets, sheeter, induction burners, food processors, slicer, and other bakery equipment. Maintain bakery staff compliance with attendance rules and be available to work shifts to fill gaps and maintain production quantities Perform any other job-related duties as assigned.

EDUCATION AND EXPERIENCE

Two (2yrs) Upscale and/or hotel or high-volume experience preferred. Pastry/Baking degree is a plus

CERTIFICATES, LICENSES, REGISTRATIONS

Must have ServSafe/County required certifications. Pass certification within 90 days of employment

SCHEDULE

This is not a Monday through Friday job. It requires a flexible schedule that includes days, nights, weekends, and holidays. There are always going to be days when you won't be able to leave right at your scheduled time.

RESPONSIBILITIES TO SAFETY

Protect the safety of self, team members and Ginger and Baker Guests at all times. Promptly report any incidents and/or potentially harmful equipment or situations to the immediate supervisor. Report/document safety-related accidents and incidents at once to immediate supervisor and appropriate department(s), following documented procedures. Follow all company and department safety policies and procedures as required. Operate equipment in a safe manner that will not lead to injury of yourself or others.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

PHYSICAL DEMANDS & WORK ENVIRONMENT

While performing the duties of this job, the employee is regularly required to stand; walk; go up and down stairs; use hands to finger, handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds. While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud.

DISCRETION/ INDEPENDENT JUDGEMENT

This position does represent the company in handling complaints, arbitrating disputes or resolving grievances. As a Manager, you will be expected to work with Team Members.

OTHER DUTIES

Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities and activities may change at any time with or without notice.

BENEFITS

Paid Time Off Accrual for full time employees Sick leave provided by the

Healthy Families and Workplaces Act Medical Coverage:

60% of employee premium coverage paid

Voluntary Dental and Vision Plans Company-paid Life Insurance Accidental Death and Dismemberment Coverage Available Required Education:

High school diploma or equivalent; culinary degree or certification preferred

Required Experience:

Minimum of 3 years experience working in a professional bakery or culinary environment Proven track record of managing kitchen staff and operations efficiently Experience in preparing a variety of baked goods, pastries, and desserts

Required Skills and Abilities:

Strong knowledge of baking techniques and pastry arts Ability to follow and develop recipes accurately Excellent organizational and time management skills Ability to work in a fast-paced environment and handle multiple tasks simultaneously Strong leadership skills with the ability to train and motivate kitchen staff Attention to detail and commitment to maintaining high-quality standards Excellent communication skills and ability to work collaboratively with team members