Baker

Job Description:

The Executive Chef – Bread is responsible overseeing the menu design and production for the bread (boulangerie) department (which includes breads and sandwiches for the boulangerie), and all aspects food production including quality assurance, cost control, employee relations and related tasks as it pertains to the operation of the bread department. This position is full-time and salary-based.

PB Boulangerie Bistro is an artisanal French Bakery and Bistro in South Wellfleet, Cape Cod, Massachusetts, founded by Michelin Starred Executive Chef and owner, Philippe Rispoli. PB proudly offers customers with a variety of authentic French patisserie, viennoiserie, sandwiches and breads at the Boulangerie. Working in connection with Executive Chef Rispoli, the Executive Chef-Bread is responsible for all aspects of producing for and operating the bread department for the boulangerie component of PB Boulangerie Bistro, as well as producing bread for the Bistro.

Essential Duties:

Boulangerie Operations:

§ Maintain the level of standards established by Executive Chef/Owner Philippe Rispoli

§ Manage all aspects of bread and sandwich production and operation

§ Responsible for all aspects of food production including but not limited to quality assurance, cost control, employee training, employee relations and all related tasks

§ Have solid English communication skills

§ Must be able to nurture and maintain a team environment, including front of house and back of house staff

§ Oversee bread and sandwich menu design, including seasonal items (a seasonal bread and sandwich are expected for each of the four seasons over the course of the year), holiday menus and special event menus.

§ Consult with the Executive Chef in order to create and provide breads for the Bistro

§ Handle all ordering and inventorying of food products and packaging needed for the bread department.

§ In conjunction with the General Manager and Executive Pastry Chef, help in overseeing the performance of the Boulangerie Front of House, including providing descriptions of the products, training the Front of House Boulangerie staff on the products, how to package the products, and how to store the products.

§ Training the Boulangerie staff.

§ Projecting for daily Boulangerie bread and sandwich demand.

§ Ensuring that there is adequate product in the Boulangerie throughout the day.

§ In conjunction with the General Manager and Executive Pastry Chef, ensuring that the Boulangerie is fully stocked and open promptly at 7am each morning that it is open.

§ Keeping the bread preparation stations, all related coolers and freezers clean and organized.

§ Monitoring dates of all Boulangerie products to ensure that everything is fresh and has not expired.

§ Working together with the Executive Pastry Chef to share staff and personnel between the two departments. At times, the Executive Chef-Bread may also need to oversee the Pastry Department when the Executive Pastry Chef is on vacation. Having a good working relationship with the Executive Pastry Chef is a key aspect of this position as the two departments – together – manage all the bakery production. It is expected that the Executive Chef-Bread and Executive Pastry Chef will have an excellent working relationship, including assisting each other as needed.

Profitability and Cost Control

§ Develop wholesale and retail pricing for breads and sandwiches

§ Maintain budgeted labor costs and control overtime

§ Maintain budgeted food costs and control waste

§ Oversee food production for all Bread items

§ Assist chefs with tracking food costs, as requested

§ Purchase small wares as needed

§ Purchase packaging needed for breads and sandwiches

Employees

§ Hiring, managing and firing all back of house bread department staff.

§ Participate in recruiting and interviewing potential employees

§ Preparing the schedule for all back of bread department staff and monitoring overtime throughout each week

§ Conduct training as needed to ensure customer satisfaction and/or maintain profitability

§ Conduct periodic meetings and staff reviews to increase communication and set forth expectations

§ Process hiring information, introduce employee manual, properly orient new employees

§ Recognize the importance of employee morale and help to maintain it

§ Professionally deal with any conflicts involving back-of- house staff

§ Handle discipline as needed

Maintenance

§ Monitor periodic maintenance schedule for all bread equipment

§ Conduct regular sanitation inspection

§ Work with cooks to maintain kitchen equipment

§ Monitor appearance of bread department including: coolers, ovens and storerooms and take corrective action

§ Monitor and maintain Health Department standards

Other Duties

§ Special projects as directed by Chef/Owner

§ External products and merchandising

Competencies & Qualifications:

§ Five to Ten years of experience in high-volume bread operation environment, with at least one year of management experience

§ Superior knowledge of mixing, shaping and baking different breads.

§ Ability to multi-task and work under pressure in a high-volume, fast-paced environment

§ Must work overnight hours so that all bread is on the shelf when the boulangerie opens at 7am.

§ Ability to interact positively with supervisor, management, coworkers, members, and the public to promote a team effort and maintain a positive and professional approach

§ Must possess culinary creativity

§ Safe-Serv Certified

§ Ability to produce a high volume of work in a timely manner, which is accurate, complete, and of high quality

§ Ability to calculate figures and amounts such as discounts, proportions, percentages

§ Actively practice food safety procedures

§ Ability to lead, train, and motivate team

§ Organizational skills

§ Effective time management

§ Solid English communication skills required; French language skills a plus

E2 Visa and Housing available for the right applicant!