The Head Baker is responsible for all day-to-day baking operations and maintaining an organized and efficient process for regular operations. This is an hourly position, requiring up to 40 hours of work per week, Tuesdays through Saturdays, with other days and overtime only as needed.

To be successful in this role, the Head Baker should have excellent communication skills, time management skills, organizational skills, customer service skills, knowledge of baking and what the industry is doing/serving, and a motivation to keep responsible areas clean and presentable.

• Execute daily bakery production (i.e., sourdough loaves, bagels, pastries) and weekly production (i.e., brioche, savory and sweet tarts, desserts) based on weekly sales forecast, ensuring we have stock but also keeping waste to a minimum and working with the owner to forecast demand and set baking production each week.
   
• Assist counter staff in entering finished baked goods inventory into POS upon production
   
• Discard any bread or pastry that does not meet our high-quality standards
   
• Execute large custom orders related to events and catering jobs
   
• Execute occasional pre-order specialties (i.e. Thanksgiving pies)
   
• Try new recipes and tweak them as needed, without fear of failure
   
• Keep Inventory for baking-related ingredients and compile timely purchase orders for scheduled shopping trips and vendor deliveries

• Cost out offerings to ensure margins are correct

• Comply with health and safety regulations

• Keep responsible areas clean and presentable

• Wash bakery utensils and dishes

• Notice if equipment operates improperly and report any maintenance needs

• When possible, provide support to counter staff

• Attend scheduled staff meetings

• Weekly one-on-one with the owner on Tuesdays

• Set a positive tone and strong work ethic, leading by example and contributing positively to a shared sense of mission, responsibility, and esprit de corps among the staff