Description:
Title: Artisan Bread Baker
Department: Troubadour Bakery
Reports to: Bread and Bakery 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
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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.
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Accurately follow formulas in the preparation of all dough correctly and safely utilize all mixing, lamination and baking equipment.
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Precisely scale, shape and score loaves. Assure finished baked products meet quality standards.
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Mix, mould, prepare, and bake pastry shells as required.
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Maintain correct inventory, recommend replenishment orders and properly store, date and rotate inventory items.
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Organize ingredient storage and all supplies and equipment.
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Works in accordance with all federal, state, and local safe production facility requirements.
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES
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Ability to develop and maintain effective working relationships
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Strong interpersonal skills
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Ability to understand and carefully and accurately carry out oral and/or written instructions and to request clarification when needed
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Ability to learn quickly
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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
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Familiarity with the safe operation of all bakery equipment
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Ability to accurately measure ingredients
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Ability to accurately judge proofing time required by different breads
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Ability to accurately assess the effect of changes in the environment on the production schedule and take appropriate action
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Ability to shape and score dough to allow for maximum volume
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Ability to make and work with laminated dough
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Ability to multitask within a baking cycle
Requirements:
- 3+ year’s industry experience shaping, scoring and baking European style breads. Culinary school degree desirable but not required
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Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and rye starters preferred
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Minimum 2 years creating and baking laminated dough and viennoiserie preferred
