Description:
Title: Artisan Baker
Department: Troubadour Bakery
Reports to: Bakery General Manager
Status: Full-Time
Exempt: Non-Exempt
POSITION SUMMARY
The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while following
in Troubadour's mission, goals and values.
SPECIFIC RESPONSIBILITIES
? Ensure that all bakery areas and equipment are safe and sanitary in accordance with food
handling procedures; keep area clean throughout shift and follow cleaning procedures at end of
shift
? Accurately follow formulas in the preparation of all dough correctly and safely utilize all mixing,
lamination and baking equipment
? Precisely scale, shape and score loaves. Assure finished baked products meet quality standards.
? Mix, mould, prepare, and bake pastry shells as required
? Maintain correct inventory, recommend replenishment orders and properly store, date and rotate
inventory items
? Organize ingredient storage and all supplies and equipment
? Works in accordance with all federal, state, and local safe production facility requirements
REQUIRED KNOWLEDGE, SKILLS, and ABILITIES
? Ability to develop and maintain effective working relationships
? Strong interpersonal skills
? Ability to understand and carefully and accurately carry out oral and/or written instructions and to
request clarification when needed
? Ability to learn quickly
? Perform physical activities in a variety of environmental conditions that require moderate to
maximum strength lifting and handling of materials weighing up to 55 lbs
? Familiarity with the safe operation of all bakery equipment
? Ability to accurately measure ingredients
? Ability to accurately judge proofing time required by different breads
? Ability to accurately assess the effect of changes in the environment on the production schedule
and take appropriate action
? Ability to shape and score dough to allow for maximum volume
? Ability to make and work with laminated dough
? Ability to multitask within a baking cycle
Requirements:
.SUMMARY OF EXPERIENCE
? 3+ year's industry experience shaping, scoring and baking European style breads. Culinary
school degree desirable but not required
? Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and rye
starters preferred
? Minimum 2 years creating and baking laminated dough and viennoiserie preferred
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