Summary
The Head Baker contributes to La Colombe by leading the production of baguettes, sourdoughs, challah, and more for our Flagship Cafe in Fishtown its commissary operation, and by providing managerial support to the Pastry department. This includes but is not limited to working early morning hours (4:30am) in a fast-paced, high-volume environment, as well as leading a team with the tools at hand, to ensure efficient cost management, and a return on investments. This role also contributes to growth in market share by providing consistent and excellent baked items for guests, setting La Colombe apart from mass-produced baked offerings. Responsibilities
Bread Production (Mixing, Shaping, Baking): Use commercial bread mixers to mix a variety of doughs, including but not limited to long-fermentation sourdough, high-hydration baguettes, and enriched bread doughs Use various methods of pre-fermentation (levain, pate fermente, poolish) as recipes dictate Hand-shape boules, baguettes, buns, and braided loaves in an efficient, consistent manner Bake a variety of breads, with careful attention to the different times and temperatures required for each particular type, using a deck oven (baguettes, sourdough, focaccia) and convection ovens (braided loaves, buns) Quality Control: Ensure that our offerings are consistent and excellent by closely monitoring each phase of the bread production process, and by directing hourly bakers to do the same Maintain high standards for pastry production as well, through both personal involvement and direction of the Pastry Production Lead and hourly pastry cooks Leadership and Direction: Assume responsibility for all facets of the Bakery including: staffing, scheduling, production, menu development, inventory and ordering, and fiscal stewardship Collaborate with bread and pastry employees to develop seasonal items, specials, etc. when appropriate Work closely with Chefs and Caf Managers to support FOH/BOH integration Handle kitchen equipment repair and maintenance calls, in conjunction with other BOH managers when necessary When necessary, take disciplinary action based on La Colombe rules and applicable laws Cost Management: Calculate food costs and manage the purchase of supplies, equipment, and ingredients for the bakery Schedule the bakery department staff to ensure that all prep and service tasks can be done efficiently and successfully, keeping an eye on OT and PTO as needed Safety, Cleanliness, and Sanitary Food-Handling: Maintain clean, sanitized workstations and equipment, including but not limited to bread mixers, prep tables, shaping benches, ovens, deck oven loader, and small wares Ensure that the bakery team completes all daily cleaning tasks. Schedule department-wide deep cleans as needed Execute all tasks in a safe manner Requirements
At least 4 years of mixing, shaping, and baking in a high-volume artisan bakery At least 2 years of management experience in a high-volume artisan bakery Ability to work with efficiency and positivity in a fast-paced environment Excellent verbal communication skills Ability to lead a team and work effectively with other chefs and managers Ability to stand for extended periods of time Ability to lift up to 50 lbs. frequently ServSafe Certification a plus Compensation Range: $55,200.00 - $82,800.00, plus bonus.
