Artisan Bread Baker

Posted: January 15, 2014

Title: Artisan Baker
Department: Troubadour Bakery
Reports to: Bakery General 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 quickly.
  • 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 breads.
  • Ability to accurately assess the effect of changes in the environment on the production schedule and take appropriate action.
  • Ability to shape and score dough to allow for maximum volume and “eye appeal.”
  • Ability to make and work with laminated dough.
  • Ability to “multitask” within a baking cycle.

SUMMARY OF EXPERIENCE

  • 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.

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