Head Baker

Head Baker - il Buco Bakery, il Buco Alimentari & Vineria, iL Buco Commissary 

The Head Baker develops and plans menus, establishes recipes and food purchase specifications, coordinates, executes, supervises and evaluates all the food production activities with particular attention to a customer satisfaction-focused operation.  The Head Baker will train and assist the Baking Team  in the management of the strategic and day-to-day operations.  The Head Baker maintains the highest professional food quality and sanitation standards.

This is a hybrid location role where two days per week you may be required to work at our Hamptons commissary site during the busy season, staff housing will be provided, additional days at the commissary may be required for quality control. Our primary space is located in Manhattan. 

Responsibilities and duties include but are not limited to the below:

• Lead creator of the bakery program, responsible for establishing the brand within il Buco Family and leading the vision of the concept in tandem with owner, Donna Lennard
• Manage the overall operations of the bakery department within il Buco Alimentari and il Buco Bakery
• Must be a self starter, taking ownership and initiative to drive the program
• Work with Head Bakers to develop seasonal menu changes and holiday items in accordance with a menu calendar
• Maintain and develop training procedures and train bakery staff
• Serve as a reference point for the bakery team for questions on recipes, food specifics, and food quality
• Ensure the facility meets Suffolk County Dept. of Ags & Markets and NYC DOH compliance
• Coach and hold teams accountable for health code regulations
• Manage the kitchen facility by following up on all maintenance on equipment in the kitchen and holding team to task for maintaining a clean and organized workspaces
• Works with Director of Operations & Accounting team to manage labor & food cost to meet financial goals
• Build bakery teams, including interviewing and hiring, performance improvement, and disciplinary action
• Monitor and uphold food quality and presentation 
• Create and maintain all recipe books
• Create and maintain all costing sheets
• Manage and track food waste
• Hold teams to task in maintaining an orderly kitchen, including storage, labeling, proper preparation procedures, and all safety protocols
• Creates and maintains SOPs for all of the processes and procedures
• Perform regular performance reviews of staff
• Oversee the scheduling of all bakery staff, including dishwasher, porters and delivery drivers
• Determines production schedule
• Maintains production list and daily/weekly pars
• Maintains Vendor Contact List; and oversees selection of vendors
• Creates/maintains Tasks & Standard lists for kitchen staff
• Coordinates with HR to ensure pleasant work environment
• And under the requirements it should have the ability to work nights, weekends, and holidays as business levels necessitate

Marketing/Sales:

• Point of contact for wholesale clients; disseminates requests/info to appropriate departments
• Coordinates with Marketing Dept. to create, maintain, and update a “look book” or menu with photos, descriptions, and prices of wholesale items to distribute to external (non-il buco family) clients
• Coordinates with Marketing Dept. to maintain and update website and other front-facing sales items as necessary
• Creates and maintains active/potential customer lists 

Required Qualifications

• Minimum Five years of Pastry Chef or Head Baking experience in a high volume, upscale to fine dining restaurant
• Valid Food Handler’s Certification for Suffolk County and NYC Department of Health
• Team-focused mindset and empathetic approach to collaboration
• Effective style of management, promoting a team atmosphere
• A positive and enthusiastic attitude, as well as a desire to learn, grow, and develop 
• Excellent communication, organizational, and interpersonal skills
• Ability to remain calm under pressure
• Willing to accept guidance in a positive manner and implement the direction in a way that is productive for both you and the team
• Ability to demonstrate quick thinking and adaptability in a constantly changing environment

Physical Demands

• The physical demands for this position are seeing, hearing, speaking, reaching, frequently lifting up to 25 pounds, occasionally lifting up to 50 pounds, sitting, standing, for 4 to 8 hours, bending, and moving intermittently during working hours. These physical requirements may be accomplished with or without reasonable accommodations.

The duties of this position may change from time to time. Il Buco reserves the right to add or delete duties and responsibilities at the discretion of il Buco or its managers. This job description is intended to describe the general level of work being performed. It is not intended to be all-inclusive.

Il Buco is proud to be an Equal Opportunity Employer.  We do not discriminate on the basis of race, color, creed, religion, gender (including gender identity or expression), pregnancy, childbirth or related medical conditions, sexual orientation, marital status, domestic violence, sexual violence or stalking victim status, ancestry, national origin, alienage or citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, or other protected status.