Artisan Baker - Milwaukee Wisconsin

Company: COLECTIVO COFFEE ROASTERS
Location: Milwaukee, Wisconsin
Posted On: 01/27/2025

Description:Title: Artisan BakerDepartment: Troubadour BakeryReports to: Bakery General ManagerStatus: Full-TimeExempt: Non-Exempt
POSITION SUMMARY
The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while followingin Troubadour's mission, goals and values.
SPECIFIC RESPONSIBILITIES? Ensure that all bakery areas and equipment are safe and sanitary in accordance with foodhandling procedures; keep area clean throughout shift and follow cleaning procedures at end ofshift? 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 rotateinventory 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 torequest clarification when needed? Ability to learn quickly? Perform physical activities in a variety of environmental conditions that require moderate tomaximum 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 scheduleand 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 cycleRequirements:.SUMMARY OF EXPERIENCE? 3+ year's industry experience shaping, scoring and baking European style breads. Culinaryschool degree desirable but not required? Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and ryestarters preferred? Minimum 2 years creating and baking laminated dough and viennoiserie preferred




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