Position Title: Artisan Bread Baker Reports To: Executive Pastry Chef and Executive Chef Basic Function: Produce high quality artisan bread and bread products as well as other bread related baked goods from scratch. Other essential Functions: Perform baking responsibilities in a safe and quality manner while following systems in place. Perform all steps in the baking process including but not limited to; set-up, measuring, scaling, mixing, proofing, finishing, baking, clean up. Develop and maintain bread starters and sourdough bases. Maintain a safe and sanitary work environment. Ensure proper handling and labeling of food products in accordance with State Health Code guidelines. Responsible for recipe creation and development of breads and other baked goods as well as following pre-established recipes and guidelines. Establish and maintain a positive, professional relationship with co-workers and management through effective, accurate, timely and reliable communication and action. Follow and comply with all guidelines of safety, grooming, company policy and procedures as established in the employee handbook. Qualifications and Education: High school diploma or equivalent Culinary degree in baking preferred Minimum of four years experience in baking, at least two years directly with bread in a hotel or similar high volume environment Ability to read and communicate in the English language Ability to read, understand and utilize recipes that are developed for scratch baking Ability to prepare, test and taste bread products for quality and consistency. A passion and love of food must be evident and innovative; ‘out-of-the-box’ thinking are essential Physical Requirements: Must be able to work up to a 10-hour shift while standing or walking to perform essential functions of the job. Will be required to lift up to fifty pounds during the course of a workday. Must be able to push or pull up to 150 pounds during the duration of a shift. Will require bending, stooping, and standing for long periods of time. Will work with ovens at high temperatures and within the walk-in cooler and freezer during a shift.