Artisan Bread Baker

Colectivo Coffee; Milwaukee (WI); On-site; USD 19,000 - 25,000; Full time

Job summary

Colectivo Coffee in Milwaukee seeks an Artisan Bread Baker to develop and produce artisan breads and laminated pastries in alignment with Troubadour Bakery's mission and values.

You will follow established formulas, operate lamination and baking equipment, and ensure products meet quality standards while maintaining safe, sanitary bakery conditions.

Qualifications

• 3+ years of industry experience shaping, scoring and baking European-style breads.
• Experience with sourdough, levain, poolish, sponges, and rye starters preferred.
• 2+ years creating laminated dough and viennoiserie preferred.

Responsibilities

• Ensure bakery areas and equipment are safe and sanitary; follow cleaning procedures.
• Accurately follow formulas and safely utilize mixing, lamination and baking equipment.
• Precisely scale, shape and score loaves; assure finished products meet quality standards.
• Mix, mould, prepare, and bake pastry shells as required.
• Maintain inventory; recommend replenishment orders and rotate stock.
• Organize ingredient storage and all supplies and equipment.
• Work in accordance with federal, state, and local safety requirements.

Skills

Bread shaping

Dough handling

Lamination

Food safety

Teamwork

Education

Culinary school degree

Job 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 quick
• 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 breadsAbility to accurately assess the effect of changes in the environment of 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