Bread Baker at One Off Hospitality Group Ltd

Chicago, Illinois, United States -

Full Time

Start Date

Immediate

Expiry Date

05 May, 26

Salary

0.0

Posted On

04 Feb, 26

Experience

0 year(s) or above

Remote Job

Yes

Telecommute

Yes

Sponsor Visa

Skills

Bread Production, Communication, Team Spirit, Attention to Detail, Stress Management, Equipment Operation, Safety Guidelines, Recipe Following, Inventory Management, Professional Image, Time Management, Flexibility, Cleanliness, Customer Service, Problem Solving

Industry

Restaurants

Description

Description For almost 30 years, One Off Hospitality has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home. TITLE: BREAD BAKER REPORTS TO: HEAD BAKER FLSA: NON-EXEMPT POSITION SUMMARY: The bread baker assists in all stages of bread production. Bread bakers have stamina and the ability to perform at a high level with strong work ethic to ensure quality standards are met. Requirements Essential Duties & Responsibilities The essential functions include, but are not limited to the following: Maintains a cheerful, courteous disposition and a neat, clean and professional image Responsible for proper equipment use (observing the designated cleanliness, uniform standards, and verbal reminders during staff meetings) Reviews production schedules to determine the variety and quantity of goods to bake Assembles supplies and equipment needed for daily baking activities Completes production sheets and other records as required Has an awareness of menu costs and ensuring we watch food costs to meet goals Possess strong communication with the Head Baker as well as the purchasers to ensure the success of the bakery’s ordering, inventory, and equipment needs Adheres to safety guidelines, cleaning, and repairs to bakery and grounds Must follow recipes Promotes cooperative effort, a team spirit and good morale among employees Has a strong understanding of company background and company philosophy Maintains composure under pressure Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance Able to work a flexible schedule as business dictates Performs shift change and/or opening or closing duties Adheres to all company safety and sanitation policies and procedures Assists other team members as needed or when business needs dictates Minimum Qualifications (Education, Experience, Skills) High School Diploma or GED graduate Food Handler Certification required Ability to handle stress under pressure Willingness to maintain a clean, healthy, and safe working environment Ability to coordinate multiple activities with attention to detail Ability to work independently, with minimal supervision Physical Demands and Work Environment Ability to be flexible with job demands and open minded when being asked to complete tasks Ability to operate and use all equipment necessary to run the restaurant Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds Ability to work varied hours/days as business dictates Ability to stand for up to 8-10 hours a day Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws. This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Responsibilities

The bread baker assists in all stages of bread production and is responsible for maintaining quality standards. They must communicate effectively with the Head Baker and manage supplies and equipment for daily baking activities.