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Artisan Bread Baker

Troubadour Bakery

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.

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the co-worker.