Summary

The Head Baker contributes to La Colombe by leading the production of baguettes, sourdoughs, challah, and more for our Flagship Cafe in Fishtown its commissary operation, and by providing managerial support to the Pastry department. This includes but is not limited to working early morning hours (4:30am) in a fast-paced, high-volume environment, as well as leading a team with the tools at hand, to ensure efficient cost management, and a return on investments. This role also contributes to growth in market share by providing consistent and excellent baked items for guests, setting La Colombe apart from mass-produced baked offerings.  

Responsibilities

  Bread Production (Mixing, Shaping, Baking):  Use commercial bread mixers to mix a variety of doughs, including but not limited to long-fermentation sourdough, high-hydration baguettes, and enriched bread doughs Use various methods of pre-fermentation (levain, pate fermente, poolish) as recipes dictate  Hand-shape boules, baguettes, buns, and braided loaves in an efficient, consistent manner  Bake a variety of breads, with careful attention to the different times and temperatures required for each particular type, using a deck oven (baguettes, sourdough, focaccia) and convection ovens (braided loaves, buns) Quality Control:  Ensure that our offerings are consistent and excellent by closely monitoring each phase of the bread production process, and by directing hourly bakers to do the same  Maintain high standards for pastry production as well, through both personal involvement and direction of the Pastry Production Lead and hourly pastry cooks Leadership and Direction:  Assume responsibility for all facets of the Bakery including: staffing, scheduling, production, menu development, inventory and ordering, and fiscal stewardship  Collaborate with bread and pastry employees to develop seasonal items, specials, etc. when appropriate  Work closely with Chefs and Café Managers to support FOH/BOH integration  Handle kitchen equipment repair and maintenance calls, in conjunction with other BOH managers when necessary  When necessary, take disciplinary action based on La Colombe rules and applicable laws Cost Management: Calculate food costs and manage the purchase of supplies, equipment, and ingredients for the bakery  Schedule the bakery department staff to ensure that all prep and service tasks can be done efficiently and successfully, keeping an eye on OT and PTO as needed Safety, Cleanliness, and Sanitary Food-Handling:  Maintain clean, sanitized workstations and equipment, including but not limited to bread mixers, prep tables, shaping benches, ovens, deck oven loader, and small wares  Ensure that the bakery team completes all daily cleaning tasks. Schedule department-wide deep cleans as needed  Execute all tasks in a safe manner  

Requirements

  At least 4 years of mixing, shaping, and baking in a high-volume artisan bakery At least 2 years of management experience in a high-volume artisan bakery Ability to work with efficiency and positivity in a fast-paced environment Excellent verbal communication skills Ability to lead a team and work effectively with other chefs and managers Ability to stand for extended periods of time Ability to lift up to 50 lbs. frequently ServSafe Certification a plus

 

About Us

La Colombe is a leading coffee roaster in pursuit of excellent coffee for all since its inception in 1994. Through ethical trade with growers, advocating for equity, and empowering their communities, La Colombe continues to be a pioneer and raises the standards for outstanding quality coffee. The brand is known for providing beloved signature blends, exceptional single-origin coffees, and the world's first-ever textured canned cold latte. La Colombe operates 32 cafés across Philadelphia, New York, Chicago, Boston, Los Angeles, Austin, and Washington, D.C. La Colombe's celebrated coffees are also available in cafés, hotels, restaurants and retailers worldwide.  In 2023, La Colombe was acquired by Chobani, a next-generation food and beverage company on a mission to make nutritious food accessible to all.   For more information on La Colombe, visit www.lacolombe.com.   Chobani is an equal opportunity employer. Chobani will not discriminate against any applicant for employment on any basis including, but not limited to race, color, religion, sex, sexual orientation, gender identity, national origin, age, disability, military and/or veteran status, marital status, predisposing genetic characteristics and genetic information, or any other classification protected by federal, state, and local laws.    Compensation Range: $65,000.00 - $65,000.00, plus bonus.