Head Baker

Aspasia; Carmel (IN); On-site; USD 35,000 - 55,000; Full time

Job summary

Join a dynamic team at a state-of-the-art bakery where creativity meets culinary excellence! As the Head Baker, you will lead the pastry and bakery operations, crafting delicious and visually stunning baked goods. This role is perfect for someone passionate about baking, especially gluten-free options, and eager to create new desserts that delight customers. You will oversee daily operations, ensure compliance with health standards, and mentor a team of bakers in a supportive environment. If you thrive in a fast-paced kitchen and have a knack for leadership, this opportunity is for you!

Qualifications

• 3+ years in culinary or related fields, or 2-year degree in Culinary Arts.
• 4+ years of high-volume baking experience required.

Responsibilities

• Manage daily operations of the bakery section and ensure quality standards.
• Prepare a variety of baked goods and maintain kitchen cleanliness.
• Train new bakers and enforce safety and sanitation practices.

Skills

Baking

Gluten-free baking

Leadership

Communication

Time management

Attention to detail

Self-discipline

Teamwork

Education

High School diploma

2-year degree in Culinary Arts

Job description

Aspasia Coffee and Bake Shop

Summary

Are you looking to work in a state-of-the-art kitchen with brand new equipment and cutting-edge technology? Our Production Kitchen will amaze you!

The Head Baker at Aspasia Coffee and Bake Shop oversees and coordinates the planning, organization, training, and leadership of all “Back of the House” operations at the restaurant.

Essential Duties and Responsibilities

1. Manages all day-to-day operations of the pastry and bakery section of the kitchen.
2. Prepare a wide variety of goods such as cakes, cookies, breads, and more following Aspasia’s recipes.
3. Measure, mix and prepare raw materials according to company specifications and recipe.
4. Able to produce all gluten-free baked goods including, but not limited to artisan breads, rolls, muffins, croissants, cakes, cookies.
5. Prepare and serve items in accordance with established portion and presentation standards.
6. Control all food specifications: taste, appearance, presentation, portion control and quality.
7. Create new and exciting desserts and engage the interest of customers.
8. Ensure excellent quality throughout dessert offerings.
9. Follow proper handling and right temperature of all food products.
10. Enforce sanitary practices for food handling, general cleanliness, and maintenance of the kitchen.
11. Ensure compliance with operational standards, health department regulations and all federal/state/local laws.
12. Comply with all applicable health and sanitation procedures adhering to safe working practices.
13. Always follow and enforce company policies and procedures.
14. Decorate pastries and desserts using different types of icings, toppings, and ensure food presentation will be beautiful and exciting.
15. Checks the quality of raw and cooked food products to ensure that standards are met.
16. Assists in determining how food should be presented and creates decorative food displays.
17. Monitor stocks for baking ingredients such as flour, sugar, etc. and make appropriate orders within budget.
18. Maintain cleanliness and organization in all work areas.
19. Operate and sanitize all equipment in a safe and proper manner.
20. Report all equipment problems and maintenance issues, known safety hazards or unsafe practices and procedures immediately.
21. Oversee training of new bakers.
22. Attend all employee meetings and bring suggestions for improvement.
23. Ensure a safe working environment to reduce the risk of injury and accident.
24. Must possess a positive attitude and have the ability to work with a variety of people and in cooperation with co-workers efficiently and effectively.
25. Ensure compliance with all applicable laws and regulations.
26. Encourage and build mutual trust, respect, and cooperation among team members.
27. Serve as a role model to demonstrate appropriate behaviors.
28. Guide and motivate bakers to work more efficiently.
29. Ensure culinary standards and responsibilities are met by the team.

Qualification

1. High School diploma, with 3 years’ experience in the culinary food and beverage, or related professional area or, 2 year degree in Culinary Arts, Hotel and Restaurant Management, or related major.
2. Minimum of 4 years of experience in baking or Bakery Chef Experience with high volume food production.
3. Knowledgeable of different types of bakery goods.
4. Knowledgeable in gluten-free baking.
5. Sound understanding of food allergies and foodborne illnesses.
6. Must possess self-discipline, initiative, leadership ability and outgoing nature.
7. Exceptional communication skills.
8. Self-starter, ability to work independently and as part of a team.
9. Enthusiasm, energy, and positive attitude with a desire to learn and develop.
10. Follow direction.
11. Outstanding upkeep of hygiene.
12. Able to stand and work for long periods of time.
13. Excellent organizational and time management skills.
14. Detail oriented.
15. Be extremely reliable and punctual.
16. Teachable, open to new ideas and change.
17. Able to communicate clearly, both written and oral.
18. The ability to work a variety of shifts including days, afternoons, evenings, weekends, and holidays.
19. Manager ServSafe Certification Required.

Supervision

The employee performs work under the supervision of the Production Kitchen Manager.

Work environment and Physical Demands

1. Work with hot, cold, and potentially hazardous equipment.
2. May be required to work in very warm or cold conditions for an extended period of time.
3. While performing the duties of this job, the employee is regularly required to stand; use hands to finger, handle, or feel; reach with hands and arms; talk or hear and taste or smell.
4. The employee must frequently lift and/or move up to 50 pounds and occasionally lift and/or move up to 50 pounds.