Description :
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 requiredMaintain correct inventory, recommend replenishment orders and properly store, date and rotateinventory items
Organize ingredient storage and all supplies and equipmentWorks in accordance with all federal, state, and local safe production facility requirementsREQUIRED KNOWLEDGE, SKILLS, and ABILITIES
Ability to develop and maintain effective working relationshipsStrong interpersonal skillsAbility to understand and carefully and accurately carry out oral and / or written instructions and torequest clarification when needed
Ability to learn quicklyPerform physical activities in a variety of environmental conditions that require moderate tomaximum strength lifting and handling of materials weighing up to 55 lbs
Familiarity with the safe operation of all bakery equipmentAbility to accurately measure ingredientsAbility to accurately judge proofing time required by different breadsAbility to accurately assess the effect of changes in the environment on the production scheduleand take appropriate action
Ability to shape and score dough to allow for maximum volumeAbility to make and work with laminated doughAbility to multitask within a baking cycleRequirements :
SUMMARY OF EXPERIENCE3 year's industry experience shaping, scoring and baking European style breads. Culinaryschool degree desirable but not required
Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and ryestarters preferred
Minimum 2 years creating and baking laminated dough and viennoiserie preferredPI4a9a0304a815-31181-36502124
