Baker - Team Lead

$22.68 / hour

The Team Lead of Bakery Productions is responsible for ensuring employees are being sent on their breaks and lunches in accordance with company policy.  Working with the Executive Pastry Chef, Lead Baker’s communicate production needs with bakery team and delegate tasks accordingly to efficiently and consistently deliver quality baked goods.  Lead baker’s will be able to adapt products made in the bakery upon request by outlets, chefs and food and beverage personal. 

• Oversee daily operations of multiple catering locations or venues to ensure consistent quality, efficiency, and guest satisfaction
• Lead, train, and supervise catering supervisors, leads, and front-line team members, fostering a positive and productive work environment
• Coordinate staffing schedules and labor plans to meet business needs while maintaining labor cost targets
• Ensure all food and beverage offerings meet company standards for presentation, temperature, and quality
• Collaborate with culinary and events teams to execute large-scale catered functions, VIP events, and seasonal activations
• Monitor inventory levels, manage ordering, and control waste to meet food cost goals
• Maintain compliance with health, safety, and sanitation regulations, including internal audits and health department standards
• Provide hands-on support during peak service times, ensuring smooth operations and timely service
• Conduct regular walkthroughs and inspections to uphold cleanliness, safety, and guest-ready standards always
• Address guest concerns promptly and professionally, ensuring positive experiences and resolution of issues
• Work closely with other departments (e.g., culinary, events, facilities, HR) to coordinate logistics and support overall business success
• Champion company culture, values, and service standards throughout all catering operation

Education  

High School Diploma or GED                                                                   

Experience        

3 - 5 Years Related Experience                                    

Minimum Age

At Least 18 Years of Age                                             

• Understanding of generally accepted industry standards as they relate to the preparation of bakery items, sweets, cakes, cookies, and related food items.
• Strong understanding of cost controls, labor management, and health department regulationsis required. 
• Thorough knowledge of bakery ingredients and all related products.
• Ability to understand and follow bakery and pastry recipes and production guidelines.
• Ability to effectively operate equipment associated with the operation of a large volume production bakery, including mixers, rack ovens, dough cutters, proofer boxes, dough dividers, and work benches.
• Ability to work nights, weekends and holiday periods to meet business needs.
• Ability to pass a background check, if 18 years of age or older, which may include, but is not limited to, credit, criminal, DMV, previous employment, education and personal references, per Company policy, unless prohibited by federal, state, or provincial law.

    Certifications:

    California Food Handlers Card