Schedule: Availability to work within opening hours (including weekends and holidays)
The Lead Baker will supervise and participate in the preparation of baked goods such as bread, rolls and pastries; decorate cakes and other baked goods as needed to support the café, restaurant, and banquet facility. This position will order, receive and store goods; operate equipment such as fryers, mixers, sheeters and ovens; inspect baking ingredients for spoilage; take inventory and maintain records. The Lead Baker will work with the Director of Operations and the Chair of the Hospitality Department to develop and implement a student internship program that is closely aligned with the culinary and baking program, restaurant and café. This position will supervise a minimum of two (2) student interns. The position is also responsible for maintaining the highest food quality and hygienic standards throughout the bakery/café.
For three decades, Columbus State Community College has been among the nation's top destinations for an education in hospitality management and culinary arts. We've propelled graduates to extraordinary careers in restaurants, hotels, resorts, community health programs, and nearly every corner of the hospitality, tourism, and food and nutrition industries.
The hospitality management and culinary arts industries are booming nationwide with an expected job growth of more than 13% by 2024. For central Ohio, that is more than 43,000 new hospitality jobs in the coming years, 13,000 of which will emerge in Columbus.
Columbus State's culinary arts program is ranked among the nation's top 20 culinary programs. Our hospitality programs are led by a nationally recognized chef in residence, and our graduates are sought for jobs in Columbus and around the globe.
The new 80,000-square-foot Mitchell Hall facility will feature new teaching kitchens with state-of-the-art equipment, student-run restaurants, a teaching amphitheater, an event hall and conference center space, and a culinary education garden. Our students will be directly engaged with all areas in Mitchell Hall while working toward two-year Associate of Applied Science (A.A.S.) degrees or certificate programs. A.A.S. degrees include Culinary Apprenticeship; Baking and Pastry Arts; Hotel, Tourism, and Event Management; and Nutrition and Dietetics. Some of our certificate programs available include Baking; Culinary; Dietary Manager; and Mixology.
Columbus, Ohio is also home to The Ohio State University and more than 30 other colleges and universities as well as the headquarters of multiple Fortune 500 companies. Columbus is one of America's fastest-growing cities, offering a wealth of cultural experiences, dining, entertainment, shopping opportunities, and more. That's why Central Ohio residents find living here so fulfilling, both professionally and personally.
Collaborate with culinary preceptors, faculty, and other staff. Collaborate with Executive Chef and Director of Operation in menu development. Responsible for staff development and training programs to teach baking skills to employees. Plans and assigns work for baking staff and student workers; trains and disciplines employees under their supervision as needed.
Prepares baked goods by assembling utensils and ingredients; weighing and measuring ingredients; rolling, cutting and shaping dough for rolls, bread and pastries; filling molds and pans with prepared food; placing and removing trays and pans from oven; mixing fillings, icing, glazes and other toppings and ingredients for bread, rolls, pastries and other baked goods. Decorates cakes and other baked goods with icing, and adds fillings to various pastries. Evaluate food for quality, appearance and taste through observation and tasting.
INVENTORY & EQUIPMENT OPERATION
Inspects baking ingredients such as flour, sugar and shortening to detect spoilage. Calculates quantity of food to be ordered and served by conferring with staff, checking inventory, reviewing menus, and authorizing changes in menu and portions in order to keep supplies of ingredients and baked goods at adequate levels
Operates equipment such as bread slicers, large and small mixers, and fryolators according to standard procedures. Cuts, bags, wraps baked goods and places food in carts or trucks for delivery to other locations.
FACILITIES & FISCAL MANAGEMENT
Prepares requisition for purchasing food supplies and equipment. Maintains records of food received, prepared, shipped, consumed, left over and wasted in order to maintain accurate control of inventory. Prepares reports as required.
Maintain a clean kitchen and abide by all state food safety and sanitation laws. Performs related duties such as cleaning and/or sterilizing equipment and work areas. Performs related duties such as conferring with repairmen about malfunctioning equipment.
Knowledge, Skills and Abilities:
Knowledge of: participative management and supervisory practices, current bakery industry trends, technology and equipment; public institution purchasing principles, procedures, regulations, and standards; local, state and federal food sanitation regulations; finance and accounting, budgeting and cost control procedures; planning, standard methods and techniques used in baking; scheduling and logistics; basic sales techniques; computers, software, including cloud applications, to include Microsoft Office applications (Work, Excel, Outlook, PowerPoint); operational knowledge of food service equipment and maintenance requirements; materials, ingredients and supplies used in baking.
Skill in: verbal and written communications; maintaining good public relations; customer service; conflict resolution; general typing; application of job software programs; solving organizational problems; time management and organization; problem-solving under pressure; pastry and/or cake decorating.
Ability to: develop and maintain effective working relationships with associates, vendors, students, telephone users and general public; maintain confidential and sensitive information; think creatively to find solutions for business problems; perform complex tasks and prioritize multiple projects; gather, interpret and analyze statistical data and generate reports; read and interpret weights and measures tables; calculate percentages, ratios and proportions; prepare financial and operational reports, statements, and/or projections; investigate and analyze information and draw conclusions; develop, plan and implement goals.
Minimum five (5) year experience with hands-on baking; Minimum three (3) years in a leadership role in a bakery. Must become ACF certified within 12 months if not already. State Motor Vehicle Operator's License or demonstrable ability to gain access to work site(s).
Preferred Qualifications: Current ServSafe Certification; American Culinary Federation CWPC or CEPC certification.
Additional Information: The intent is that this position will begin June 17th.
Internal Number: req2449_1555339940
About Columbus State Community College
Columbus State Community College has been meeting the diverse educational needs of the Central Ohio community for more than 50 years. The college is proud to be an important contributor to the growth and progress of the region and to serve as the front door to higher education in Central Ohio. From the first graduating class in 1965 through this year, 50,000 students have earned associate degrees in 50-plus technical fields and academic transfer programs. Columbus State also offers Associate of Arts and Associate of Science degree programs whose coursework fulfills the freshman and sophomore year requirements for bachelor’s degree programs offered by four-year colleges and universities throughout the state. Specific transfer agreements with more than 40 colleges and universities are in place at Columbus State, and new direct-to degree partnership programs are being developed all the time. Columbus State now has two campuses serving Central Ohio educational needs. The Columbus Campus is located on 85 acres in downtown Columbus. The 108-acre, full-service Delaware Campus welcomed its first students in 2010. Additionally, Columbus State offers classes at nine convenient regional learning centers throughout Central Ohio.