Fresh Baguette
Fresh Baguette; Head Baker; Germantown, MD
The Head Baker is responsible for overseeing all different production operations in all departments of the Bakery. The Head Baker manages all teams with the help of the Sous-Chef Baker to ensure high quality production. In this position the Head Baker prepares and shares the weekly schedule for the Bakery Team. They operate and manage the Bakery department, working collaboratively with other departments. They monitor and order ingredients to avoid last minutes shortages. Food Safety and Sanitation duties include: ensure compliance with food safety and sanitation regulations; implement and enforce proper hygiene practices, including ingredient handling, storage, and disposal; and maintain cleanliness and organization in the bakery area. They follow and apply labor targets and optimize workflow for maximum efficiency. They assist the Training Manager in training new and current team members in their positions. The Head Baker will coordinate product calendar with the Executive Head Baker and the Product Manager, and coordinate with Chief Operations Officer and Product Manager for product launch (processes and quality control). They will help Executive Production Chef to solve quality issues. They will collect audit reports on quality, food safety, and efficiency and implement corrective action accordingly. They will oversee the maintenance and proper functioning of bakery equipment, such as ovens, mixers, proofers, sheeters, and baking utensils. They will coordinate repairs and maintenance activities as needed to ensure uninterrupted bakery operations. The Head Baker will coordinate with Executive-Chef for production training, and create training content with Executive-Chef, create scripts, coordinate video shooting, create in person training plan. They are in charge of training everyone on "floor team level" skills and Food Safety. They will maintain the certification process align with training plan and maintain a "skills map" up to date (who is trained on what). They will organize and coordinate team member performance reviews with the Executive Chef. The Head Baker is accountable for: ensuring all customer orders are filled up to Fresh Baguette quality standards, stimulate revenue increase by creating and making the most marketable products, operating with the company target of cost of goods and cost of labor, and well-being and loyalty of team members. Head Baker will supervise 12 to 20 employees within the Bakery Department, consisting of one assistant manager and the remainder being bakers. Within the Bakery Department there are three teams: dough mixing, bread shaping, and bread baking. The Head Baker will almost exclusively work from Germantown location, with only occasional travel to other retail locations for employee training. Must have previous experience in the management of a team of at least ten (10) people in a bakery setting. Must have a minimum of eight (8) years of experience in wholesale production operations in a bakery. Must have a professional certificate in bakery field. Must be capable of lifting heavy equipment (up to 50 lbs) and work in varying environmental conditions. Must have three (3) years of experience with liquid sourdough and long fermentation. Must have five (5) years of experience reflecting ability to create new bread recipes and three (3) years of experience integrating new bread recipes into largescale production. Salary range from $81,245 to $100,000.
The Head Baker is responsible for overseeing all different production operations in all departments of the Bakery. The Head Baker manages all teams with the help of the Sous-Chef Baker to ensure high quality production. In this position the Head Baker prepares and shares the weekly schedule for the Bakery Team. They operate and manage the Bakery department, working collaboratively with other departments. They monitor and order ingredients to avoid last minutes shortages. Food Safety and Sanitation duties include: ensure compliance with food safety and sanitation regulations; implement and enforce proper hygiene practices, including ingredient handling, storage, and disposal; and maintain cleanliness and organization in the bakery area. They follow and apply labor targets and optimize workflow for maximum efficiency. They assist the Training Manager in training new and current team members in their positions. The Head Baker will coordinate product calendar with the Executive Head Baker and the Product Manager, and coordinate with Chief Operations Officer and Product Manager for product launch (processes and quality control). They will help Executive Production Chef to solve quality issues. They will collect audit reports on quality, food safety, and efficiency and implement corrective action accordingly. They will oversee the maintenance and proper functioning of bakery equipment, such as ovens, mixers, proofers, sheeters, and baking utensils. They will coordinate repairs and maintenance activities as needed to ensure uninterrupted bakery operations. The Head Baker will coordinate with Executive-Chef for production training, and create training content with Executive-Chef, create scripts, coordinate video shooting, create in person training plan. They are in charge of training everyone on "floor team level" skills and Food Safety. They will maintain the certification process align with training plan and maintain a "skills map" up to date (who is trained on what). They will organize and coordinate team member performance reviews with the Executive Chef. The Head Baker is accountable for: ensuring all customer orders are filled up to Fresh Baguette quality standards, stimulate revenue increase by creating and making the most marketable products, operating with the company target of cost of goods and cost of labor, and well-being and loyalty of team members. Head Baker will supervise 12 to 20 employees within the Bakery Department, consisting of one assistant manager and the remainder being bakers. Within the Bakery Department there are three teams: dough mixing, bread shaping, and bread baking. The Head Baker will almost exclusively work from Germantown location, with only occasional travel to other retail locations for employee training. Must have previous experience in the management of a team of at least ten (10) people in a bakery setting. Must have a minimum of eight (8) years of experience in wholesale production operations in a bakery. Must have a professional certificate in bakery field. Must be capable of lifting heavy equipment (up to 50 lbs) and work in varying environmental conditions. Must have three (3) years of experience with liquid sourdough and long fermentation. Must have five (5) years of experience reflecting ability to create new bread recipes and three (3) years of experience integrating new bread recipes into largescale production. Salary range from $81,245 to $100,000.