Company description

Floriole began as a stand at Chicago’s famed Green City Market, where for nearly 5 years we sold our rustic, French pastries in a 10-by-10 tent. We dreamed then of having our own brick-and-mortar space, and that dream came true in 2010 when we opened our beautiful cafe and bakery in Chicago’s Lincoln Park neighborhood.
Expanding on our market pastry offerings, our menu now includes breads, sandwiches, salads—and, of course, more pastries. We remain committed to using the best ingredients available. Most produce, meats, dairy and cheeses are sourced directly from sustainable farms in the Midwest. We use organic flour and sugar, Valrhona chocolate, European-style butter and cage-free eggs.
We are forever grateful to the Green City Market for giving us a place to sell our pastries, to Kitchen Chicago for providing our first kitchen space, to our amazing staff for making everything possible, and to our customers who share in our love for honest food and make it a pleasure to go to work each day.

Job description

Job Title: Head Baker

Job Description:

The Head Baker will guide the team of bakers by modeling successful behaviors and ensuring compliance of Floriole systems and procedures in the kitchen. The Head Baker will be expected to plan and oversee execution of daily production, contribute to daily production, coach team members daily on performance, and measure and document team member performance. The Head Baker will ensure the quality of Floriole food and the production of the proper quantities- working closely with the management team to build and execute strategies around big picture goals. The ideal candidate will demonstrate the following skills to empower the team of bakers to support Floriole’s continued success and growth: strong leadership, organization and project management, creative problem-solving, and interpersonal communication.

Main Duties & Responsibilities:

• 50% on-the-floor leadership, 50% administrative
• Understands & upholds Floriole's mission statement & guiding principles
• Proficiency in all stations: Baker 1, Baker 2, Prep, Bread Mixer
• Analyze historical sales data, current inventory, and existing templates to produce product pars and production plans for the bakers.
• Models, trains, and coaches new and existing team members on recipes for all food items made in the cafe, systems and processes, sanitation and food safety, and other kitchen aspects. Creates and oversees training plans for all team members.
• Conducts bi-monthly check-ins and yearly performance reviews to ensure continued growth and excellence for the team of bakers.
• Follows and ensures compliance of Floriole systems and procedures, and works with the management team to improve these systems as necessary.
• Measures and documents team member performance and compliance.
• Holds team members accountable for job/station responsibilities.
• Facilitates the accurate ordering, receiving, labeling, storing, and FIFO-ing of all product inventory and communicates and follows up with vendors when necessary.
• Works with GM and FOH Lead to plan holiday menus and execute holiday production and pick-up strategy.
• Oversees quality control and takes necessary corrective steps to maintain product standards.
• Oversees R+D. Develops and updates existing recipes as necessary and facilitates and encourages the R+D process with the team of bakers.
• Ensures kitchen & workspaces are neat, clean and sanitary and ensures compliance with sanitation regulations and requirements.
• Leads and participates actively in team meetings and events, and solicits active participation from the team.
• Must be able to lift 50 pounds, go up and down stairs and work standing for long periods of time.

Job Details:

• Full-Time Position
• Weekends and Holidays are a must.
• Shifts are scheduled between 6am - 3pm (subject to change)
• Salaried. Varies based on experience. $55,000-60,000
• Potential bonuses
• Eligible for health insurance after 60 days (50% employer contribution).
• Up to 80 hours combined sick and PTO accrued annually

The Success Patterns for this position are: 

• Results- and data-driven; detail-oriented.
• Exceptionally organized and can self-manage many ongoing, complex projects simultaneously.
• Strong communication skills with a collaborative attitude.
• Strong problem-solving skills with demonstrated flexibility and adaptability.
• Experience working in a kitchen. Minimum of 2 years.
• Kitchen leadership experience.
• IL Food Handler Certificate required.
• Food Safety Manager City of Chicago Certificate preferred.
• Food Safety Allergen Certificate preferred

Compensation

this position is: salaried, $50,000 - $75,000

Application instructions

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Deadline

no deadline