Lead Baker

With a projected 1,000 cafes in the United States by 2030, Paris Baguette is one of the fastest-growing neighborhood bakery cafés in the world. Paris Baguette’s mission is to bring expertly crafted baked and brewed goods through a warm and welcoming bakery café experience that delivers joy to everyone.

At Paris Baguette, we serve up graciousness and are happy to put the needs of others first. We are attentive and accommodating to our guests and to each other. We mix in a little love, comfort and compassion into our work every step of the way. We work diligently with a dedication to quality at our core, taking ownership of our actions and decisions. We hold ourselves accountable to our word. We face challenges head on, and when the bar is set high, we have the conviction to clear it with confidence. We pour our heart into everything we do.

It is why pastries to us are not just a product, they are our passion. And why our bakers, cakers, sandwich team members and baristas go further every day to perfect their craft, serving up freshly-baked breads, delicious coffee and cakes more than worthy of their pedestals.

If you are someone who has heart, wants to spread joy and is ready to rise to the occasion, we are looking for you to join our growing team!

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WHAT WE ARE HUNGRY FOR

The Lead Baker is responsible for quality food production, budget management, controlling food and labor costs to meet budget, managing and maintaining café and catering menus and maintaining safety and sanitation standards. The ideal candidate will help to achieve our mission to bring expertly crafted baked goods to our guests through a warm and welcoming bakery café experience that delivers joy to everyone.

KNOWLEDGE AND RESPONSIBILITIES

 Leads in baking and preparing food as necessary.

 Ensures that product quality, freshness and presentation meet company standards for bake, cake, sandwich and beverage

 Adheres to and embraces company Food & Beverage mandated menu and purchasing programs.

 Maintains budgeted revenue, cost of goods, labor, supplies and operating cash flow relating to food operations.

Reviews monthly profit and loss statements and acts on all variances.

 Plans, supervises and executes all catering functions in conjunction with the operations and sales staff.

 Estimates food consumption and makes purchases as appropriate from the company-specified food program.

 Recruits, hires and retains best in class work force with the assistance of the management team and regional management team.

 Addresses and resolves disciplinary issues as appropriate.

 Supervises all kitchen staff members and oversees the preparation, portioning, merchandising and storage of all food.

 Maintains kitchen and storage facilities in sanitary condition.

 Schedules staff efficiently to accommodate varying business volumes.

 Facilitates and manages all kitchen equipment maintenance as well as local Department of Health (DOH) regulations by implementing and conducting Sanitation Audits and Cleaning Schedules. Reports critical issues to District Manager.

 Develops monthly action items to address any issues (including spoilage, margin, quality of product, etc).

 Interacts with client/customers on a daily/weekly basis.

 Proactively ensures that a clean, safe environment is maintained at all times.

 Must be able to coordinate staff and resources in a high-volume environment.

 Must become certified in specified food safety program within 30 days of employment.

 Ability to work varying shifts, weekends and holidays, as well as, extended workdays to support business needs.

 Other duties may be assigned.

WHAT YOU NEED TO HAVE

 Associate degree or culinary degree, preferred

 Minimum of three years kitchen management experience in high-volume retail, bakery, hospitality, or restaurant venue, required

 Experience preparing catered events and presenting foods for special events is desirable

 Current ServSafe certification, ServSafe instructor certificate, or ability to become certified preferred

 Thorough working knowledge of food production systems; experience utilizing word processing, spreadsheets, inventory, internet and related PC based systems.

 Flexible, adaptive, upbeat, open and visible management style, with a successful record of accomplishment of managing senior operations leaders across a large geographically decentralized portfolio.

 Passion for people! Dynamic and engaged leader who has a passion for empowering, inspiring, motivating & developing team members.

 Exceptional organizational and communication skills with the ability to effectively balance priorities and deliver results in a fast-paced, ever-changing, and highly entrepreneurial environment.

 Feedback is a gift! Ability to provide construction feedback and recognition to every member of the organization, to ensure we have an open and transparent culture of high performance standards.

 High emotional intelligence with the ability to work with, and manage diverse teams by being highly empathetic, intuitive, self-motivated and driven.

 Teams Win! Has to be a team player who fosters a collaborative and engaged teamwork environment.

 Being a Brand Ambassador, with an excellent knowledge of and commitment to Paris Baguette’s Mission, Vision,

Brand Values and Culture.

Job Type: Part-time

Pay: From $20.00 per hour

Expected hours: No more than 32 per week

Benefits:

• Employee discount
• Flexible schedule

Compensation Package:

• Hourly pay

Schedule:

• Day shift
• Evening shift
• Morning shift
• Night shift

Ability to Commute:

• San Diego, CA 92111 (Required)

Ability to Relocate:

• San Diego, CA 92111: Relocate before starting work (Preferred)

Work Location: In person

Salary : $20