Baker

*Job Title: * Baker *Reports to: *District Production Manager/Regional Food & Beverage Manager *Here at Paris Baguette, we are part of a talented, diverse, highly competitive team—a collection of genuine individuals united by a desire to have fun and a passion to succeed.
Each Team Member is * *a part of the driving force of our world-class product and exemplary service.
We emulate our *CORE VALUES of Integrity- We are honest and stay true to our foundation; Innovation- We welcome change and eagerly pursue challenges; Integration- We value diversity and actively work together.
*Pride in our work, our quality products, and excellent service are non-negotiables for each member of our team.
* *If you are someone who wants to be a part of this, then we are looking for you to join us! * *OUR EXPECTATIONS *The Lead Baker must have strong culinary knowledge as well as technical and customer service skills.
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.
*KNOWLEDGE & RESPONSIBILITIES: * * Leads in baking and preparing food as necessary.
* Ensures that product quality, freshness and presentation meets 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.
* Fosters a team work environment.
* 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.
* Participates in team and regional meetings as scheduled.
* 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 and a minimum of three years’ kitchen management experience in high-volume retail, bakery, hospitality, or restaurant venue is required.
Experience preparing catered events and presenting foods for special events desirable.
Relevant experience or equivalent combination of education and experience is also acceptable.
Current ServSafe certification required.
ServSafe instructor certification or ability to be certified preferred.
Job Types: Full-time, Part-time Pay: From $20.
00 per hour Expected hours: No less than 30 per week Benefits: * 401(k) * Dental insurance * Health insurance * Paid time off * Vision insurance Restaurant type: * Bakery * Café Schedule: * 8 hour shift * Holidays * Weekends as needed Work Location: In person