Description Title: Artisan Bread Baker Department: Troubadour Bakery Reports to: Bread and Bakery 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 • 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