About Us: Located in West Town Chicago, Aya Pastry celebrates the best of seasonal ingredients, with products crafted with precision and love. Aya Pastry offers a creative take on signature breads along with celebratory cakes, whimsical sweets, and breakfast pastries. The expansive bakery produces baked goods in large volume for our wholesale and retail customers.
Aya Pastry recently received the "Best New Baked Good Empire" title for the 2021 Eater Awards. Come on by to join our amazing team!
Who You Are? We are looking for professionals that are dedicated to their craft, are thoughtful in their actions, and very passionate and knowledgeable about the hospitality industry. It is important to be a motivated self-starter, and to possess a hunger for learning and growing. You are serious about precision and are calculated in your efficiencies. Must be proficient and respect the bakery equipment, work in a neat and organized manner. You enjoy your work, and it shows to your fellow teammates and guests alike.
What You Will Do: The Morning Head Baker is responsible for carrying out operations and production that take place in the kitchen including but not limited to the morning bake, scaling recipes, mixing, portioning and baking according to recipes. The ideal candidate will be passionate about baking, high quality, customer satisfaction and safety of the workplace, as well as have a positive attitude, flexibility, and clear communication. Start time is 3 am
Bread Production: Supervise the entire bread production process, from mixing to baking and packaging. Daily production for items, including but not limited to viennoiserie, bread, croissant, cookies. Ensure that all bread products meet the established quality standards, including taste, texture, appearance, and freshness. Adjust production schedules as needed to meet customer demand while minimizing waste. Team Management: Open the bakery at 3AM with the early morning team. Lead, train, and motivate a team of bakers and production staff. Schedule and assign tasks to bakery staff to ensure a smooth workflow. Monitor staff performance, provide feedback, and address any performance issues. Quality Control: Maintain and enforce strict quality control procedures to ensure consistent product quality. Conduct regular inspections and tastings to identify and address any deviations from quality standards. Inventory Management: Oversee the inventory of ingredients and supplies required for bread production. Place orders for ingredients, and manage stock levels to prevent shortages or overstocking. Equipment Maintenance: Ensure that all bakery equipment is in good working condition and coordinate with maintenance for repairs and maintenance as needed. Health and Safety: Adhere to health and safety regulations, and enforce safe practices in the bakery. Train staff in safety protocols and maintain a clean and sanitary work environment. Record Keeping: Maintain production records, including ingredient usage, batch recipes, and production schedules. What You Need to Bring to the Table: A genuine passion and knowledge for food and pastries Minimum 3 years' experience in a restaurant or bakery with a focus on bread and viennoiserie, with at least 2 years of having managerial responsibilities Proficiency in bread-making techniques and a strong understanding of dough handling. Proficiency in viennoiserie techniques and ability to troubleshoot problems as they arise. Ability to work as a team and independently. Strong Communication skills. Sociable and friendly to staff and guests. We believe personality is your biggest asset. Attention to detail and a commitment to maintaining high-quality standards. Ability to work in a fast-paced environment and adapt to changing production needs. Knowledge of health and safety regulations in a bakery setting. Knowledge of how to work with a dough sheeter Dependable and hard-working Able to lift, push, and pull up to 50lbs. Flexible availability, including weekends and holidays is required.
