Baker

Retail Bakers of America; Virginia (MN); On-site; USD 52,000 - 70,000; Full time

Benefits offered by this job

Health insurance

Paid time off

401(k)

On-the-job training

Education allowance

Advancement potential

Flexible schedules

Uniforms

Meals daily

Referral bonuses

Competitive pay

Job summary

Patty O's Café & Bakery in Washington, VA seeks a skilled Baker to assist the Head Baker and Bakery Sous chef in all facets of bakery operations. You will manage rotating breads daily, understand timelines, flavor combinations, and production expectations.

The ideal candidate has 3+ years bakery experience (fine dining/Michelin level preferred), associates in Culinary Arts, ServSafe within six months, and a passion for teaching others.

Qualifications

• Minimum 3 years bakery experience, preferably at a fine-dining or Michelin level.
• Associates Degree in Culinary Arts.
• ServSafe certification within six months of full time employment.
• Strong knowledge and ability in all fundamental baking and pastry technique and preparations.

Responsibilities

• Demonstrates excellent knife skills and applies bakery techniques.
• Assist in ensuring standards and policies for a safe workplace.
• Organize and update recipes and product standards.
• Manage projects assigned by management.
• Maintain clean and sanitary work environment per Virginia Health regulations.
• Monitor bread quality and consistency.
• Communicate timelines and adjust bakery orders as needed.
• Wrap, label and rotate breads daily.

Skills

Knife skills

Bakery techniques

Time management

Team training

Product consistency

Education

Associates Degree in Culinary Arts

ServSafe certification within six months

Job description

Located in the picturesque town of Washington, Virginia.

30 minutes from Culpeper, Front Royal, and Warrenton, Virginia
40 minutes from Gainesville and Stephen City, Virginia
Just a bit over an hour from Reston, Loudoun County, Virginia and Washington, DC.

Patty O's Café & Bakery is one of the restaurants by Patrick O'Connell, the award-winning chef and proprietor of The Inn at Little Washington. Open since in the fall of 2021, Patty O's features American classics inspired by Chef O'Connell's childhood, as well as, magical dream-like murals, incredible handcrafted cocktails, wine, beer, and a grab and go bakery of delightful French inspired pastries; there is be something for everyone. Why join our team:

Why join our team:

We offer:

• Health, vision and dental insurance (full time employees)
• Paid time off (Full time employees)
• 401(k) retirement plan with match
• On-the-job training
• Employee education allowance
• Advancement potential
• Flexible schedules
• Employee appreciation events
• Complimentary uniforms
• Delicious “family” meals daily prepared by the chefs
• Referral bonuses
• Competitive pay

www.theinnatlittlewashington.com

The Baker is responsible for assisting the Head Baker and the Bakery Souschef in all facets of the bakery operation. The individual must channel alldecisions through the Head Baker and Bakery Sous chef. This individual canmanage a rotating selection of breads on a daily and seasonal basis. Thisposition requires an overall understanding of timelines, product needs, flavorcombinations, and the expectations for each bread product produced.

ESSENTIALFUNCTIONS

• Demonstratesexcellent knife skills. A firm grasp on baking and pastry skills andtechniques, in addition to expert knowledge and safe operation of all kitchenequipment.
• Assistsin ensuring standards and policies are available for team members to create andmaintain a safe workplace environment.
• Organizationand consistent updates of all recipes and standards for product preparation andexecution.
• Effectivelymanage all projects assigned by management.
• Upholdsthe implemented standards and policies for maintaining a clean and sanitarywork environment according to Virginia State Health regulations.
• Daily analysis of stations and products to ensureall standards are met.
• Monitor and improve consistency of bread quality.
• Following guidance anddirection from management effectively, efficiently, and appropriately.
• Checks and communicatestimelines regarding the production list for the day.
• Assess dry goods for scalingkits and properly mises bread production kits out daily.
• Facilitates delivery of breadto the correct kitchens around property in a timely manner.
• Can communicate with sous chefsin all kitchens regarding bakery orders and necessary adjustments.
• Organizing the speed rack in anefficient manner for delivery.
• Ensuing all bread is warmed tothe correct temperature for delivery outside of the bakery.
• Wrapping, consolidating,labeling, and rotating breads daily.
• Fifo finished bread products onthe speed rack.
• Other duties, as assigned.

Qualifications

Required

• Minimum 3 years bakery experience, preferably at a fine-dining or Michelinlevel.
• Associates Degree in Culinary Arts.
• Servsafe certification within six months of full time employment.
• Strong knowledge and ability in all fundamental baking and pastrytechnique and preparations
• Ability to judge and adjust food items to meet the specific criteria ofthe menu and uphold the standards of the bakery.
• Ability to train, coach, and mentor all staff members.
• Positive attitude and welcoming demeanor; approachability for culinaryteam members.
• Eagerness to continue to improve and grow bakery operations.
• Ability to prioritize, organizeand follow through to meet deadlines and production schedules.
• Expertise in product identification and use.

Desirable

• Minimumof 5 years professional experience cooking, preferably at a Michelin level.
• Managementand leadership experience in a fine dining bakery setting.
• Strong background ininternational baking and pastry techniques.
• Servsafemanager certified.

Skills

• Strong communication and record keeping skills.
• Ability to mix, fold, divide, and shape breads.
• Desire to teach and learn on the job, sharingknowledge and guiding staff to work as productively and efficiently as possible.
• Ability to problem solve and react quickly to anyissues which arise during a shift.
• Ability and willingness to identify and takeimmediate corrective action when problems or opportunities arise.
• Develop specific goals and plans to prioritize, systematize, andaccomplish the work.
• Strictly adhere to recipes and standards for product preparation andproduction.
• A growing sense of Chef Patrick’s culinary visionand perspective on food with a developing palette.

PHYSICAL DEMANDS

• Ability to lift 50lbs.
• Ability to standfor long periods of time (8-10 hours consistently).
• Requires exposureto hot pans, sharp knives, open flames, and temperatures ranging from hot tocold.
• Availability andunderstanding that the position often requires hours in excess of a standardworkweek (40-50 hours).

The Inn at Little Washington is an equal opportunity employer that is committed to diversity and inclusion in the workplace. We prohibit discrimination and harassment of any kind based on race, color, sex, religion, sexual orientation, national origin, disability, genetic information, pregnancy, or any other protected characteristic as outlined by federal, state, or local laws