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Campo Lead Bread Baker

position overview

This person plays a lead role in bread production as well as assisting in other pastry production and development - managing the development and inventory of all breads and rolls for all F&B and retail outlets. In addition to technical baking experience, the ideal candidate is self-motivated and able to work independently. The head baker is responsible for training assistant baker in techniques and procedures.  They lead and oversee the assistant baker. 

Position type: Full-time, exempt

Duties & Responsibilities

  • Daily preparation of bread, rolls, doughs, croissants, chocolate croissant, cookies, muffins, scones and specials for the restaurant, events and retail outlets
  • Follow recipes with precision and accuracy to maintain consistency
  • Monitor inventory and par levels for goods in use
  • Communicate product needs with Culinary Buying and Sourcing Manager
  • Work with Head Pastry Chef and Culinary Director to cost out items and properly price items
  • Ensure quality and presentation standards for all finished bread products
  • Works with M&M on development of Farm foods as associated with grains and breads
  • Works with Retail Managers regarding bread and pastry offerings as well as any holiday specials
  • Works with Culinary Leadership team to help develop new products for menu

Essential Job Functions

  • Clean food preparation areas, facilities or equipment.
  • Inspect facilities, equipment or supplies to ensure conformance to standards
  • Evaluate quality of food ingredients or prepared foods
  • Adjust temperature controls of ovens or other heating equipment
  • Load materials into production equipment
  • Operate cooking, baking, or other food preparation equipment
  • Measure ingredients or substances to be used in production processes
  • Determine food production methods
  • Apply protective or decorative finishes to workpieces or products
  • Improve processes and efficiency for breads and products
  • Trains and oversees assistant baker

Requirements

  • Must be able sit, stand, bend, squat, reach and walk 8 to 10 hours a day
  • Able to grasp, lift, carry up to 50 lbs. in short intervals throughout the day
  • Must be willing and have the ability to work a varied schedule to include evenings, weekends and holidays

Required skills

  • Dough Making / Portioning
  • Inventory
  • Strong work ethic and positive attitude
  • Dependable
  • Willingness to learn
  • Bread making
  • Time Management
  • Lamination
  • Recipe/product development and improvement

This job description is not an exclusive or exhaustive list of all job functions that an employee in this position may be asked to perform from time to time.

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