Head Baker

Bastion-Hospitality; Houston (TX); On-site; USD 65,000 - 95,000; Full time

Job summary

Bastion-Hospitality in Houston is seeking a Head Baker to lead daily bread production, supervise pastry staff, and ensure quality, portioning, and consistency across all outlets.

You will partner with the Executive Chef to maintain clean, organized kitchens, manage inventory and labor costs, train team members, and uphold safety and sanitation standards while driving guest satisfaction.

Responsibilities

• Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction.
• Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors.
• Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service.
• Manage and develop direct reports towards individual growth and quality standards of excellence.
• Work in support of the Executive Chef to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards.
• Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
• Daily production for all bread items (including mixing, shaping and baking) for all food and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)
• Maintain the recipe books by ensuring all recipes are
• Create recipe cost cards for new menu
• Organize daily mise en place inventory to create daily production list for all
• Coordinate on purchasing needs daily with Pastry Sous Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies.
• Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
• Review all labor schedules and ensure that that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
• Review all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets
• Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held.
• Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread/pastry production
• Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner

Job description

TheHead Bakeris responsible for the daily preparation, production and finishing of all breads that are served. This role often has several duties that revolve around overseeing the overall running of the pastry kitchen, cleanliness and organization and labor cost management.

YOUR RESPONSIBILITIES

• Embodies the standards of Restaurant Brand by displaying professionalism in all forms of communication.
• Work to ensure continuous development in quality of guest experience, service, operational efficiency, employee retention and satisfaction.
• Work as a member of the leadership team to achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.
• Ensure consistent, thorough, and timely communication to subordinates, peers, managers, customer and vendors.
• Works to recruit, train, and manage pastry and baking staff to ensure consistent delivery of our concepts’ product and service within the standards of budget, policies, procedures, food quality and guest service.
• Manage and develop direct reports towards individual growth and quality standards of excellence.
• Work in support of the Executive Chef to ensure that all food and products are consistently prepared and served according to the restaurants portioning, cooking and serving standards.
• Know, follow and implement all policies and procedures regarding personal and administer prompt, fair and consistent corrective action for any and all violations of company policies, rules, standards and procedures.
• Daily production for all bread items (including mixing, shaping and baking) for all food and beverage outlets including daily and seasonal specials, as well as items for retail bakery where applicable (including packaging)
• Maintain the recipe books by ensuring all recipes are
• Create recipe cost cards for new menu
• Organize daily mise en place inventory to create daily production list for all
• Coordinate on purchasing needs daily with Pastry Sous Chefs. Verify all deliveries for proper quality and quantities. Take proper action to rectify any issues to assure the restaurants/bakery have appropriate ingredients and supplies.
• Ensure that all equipment and the overall environment are kept clean and in excellent working condition through personal inspection and by following the properties preventative maintenance programs.
• Review all labor schedules and ensure that that all positions are staffed and as labor cost objectives are met. Modify staffing configurations based upon increases or decreases in sales volumes.
• Review all inventories on a daily, weekly and monthly basis in accordance to restaurant policies and prepare and maintain all relevant financial and inventory reports; review and analyze sales to ensure stock rotation and that profitability remains within targets
• Where applicable, work with FOH RETAIL team: Daily quality check of food items, assist with daily set-up, keep sales team informed on menu description & changes, and ensure par levels of menu items are held.
• Where applicable: Assists Sales Associates if needed and engages with guests interested in learning about our bread/pastry production
• Management of organization of kitchen, including organization and cleanliness of dried storage, walk-ins, and dairy fridge
• Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance
• Prepare all required paperwork, including forms, reports and schedules in an organized and timely manner

TEAM EXPECTATIONS

• Understand and perform to the company's Mission Statement and Core
• Maintain a clean and sanitary work Keep all areas clean and organized at all times.
• Be part of a Work together and be attentive to each other’s needs on a daily

basis.

• Maintain a gracious, pleasant and friendly attitude, while contributing to a teamwork-based work environment; assisting fellow team members as situations arise.
• Embodies the standards of the Restaurant Brand by displaying professionalism in all forms of communication.
• Attend all meetings
• Take pride in your appearance while adhering to the Dress & Appearance
• Work in a safe manner and abide by Workplace Health & Safety standards and Food and Safety Hygiene standards.
• Adhere to the company policies regarding accident and incident reporting
• All other duties assigned.

Compensation: To be discussed