Head Baker | Chicago

Head Baker

Reporting to the Executive / Regional Chef, the Head Baker will oversee, develop, and execute the full Bakery & Pastry program for the restaurant. This individual will recruit, supervise, and develop team members to produce the highest quality Bakery and Pastry items for guests, while fostering a positive and stable working environment for the staff. The Head Baker is responsible for controlling costs to deliver optimal food cost results for the operation.

$/yr - $/yr

• Creates and completes menu and recipe development for Bakery / Pastry items in collaboration with ownership or senior culinary leadership
• Responsible for all Bakery / Pastry recipes, costing, photography, procedures, and ensuring 100% adherence to recipes and presentations
• Prepares Bakery / Pastry menu item descriptions
• Oversees daily purchasing and cost controls for the Bakery / Pastry Department
• Responsible for all training and development of Bakery / Pastry staff
• Tracks daily departmental sales and performance metrics
• Ensures that all Bakery / Pastry items meet required standards for baking/cooking times, presentation, yield, shelf life, and quality
• Organizes and labels stock appropriately
• Completes and assigns daily staff responsibilities
• Schedules Bakery / Pastry staff according to business needs
• Assumes full responsibility for the quality of all Bakery / Pastry products served
• Promotes strong collaboration with front-of-house staff
• Oversees care and maintenance of kitchen equipment in the Bakery / Pastry Department
• Upholds all safety and sanitation regulations
• Performs job functions while ensuring all policies, procedures, and standards are followed
• Performs additional duties as assigned

To perform this role successfully, an individual must be able to execute each essential duty satisfactorily. The requirements listed below represent the knowledge, skills, and abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

Graduate of a recognized culinary school and a minimum of five years of related experience preferred; or an equivalent combination of education and experience.

• Thorough knowledge of pastry and baking preparation techniques, including production of dough, breads, buns, cakes, pastries, pie crusts, and pies
• Strong understanding of sanitation and food-handling procedures
• Commitment to excellence, high standards, and sound judgment with the ability to make timely decisions
• Adaptability and flexibility within a dynamic, fast-paced environment
• Strong attention to detail and organizational skills

Mid-Senior level

Full-time

Management

Restaurants