Job Description

Bakery Chef – Radio Bakery

The Bakery Chef is a leader who oversees the daily operations of a single Radio Bakery location. They are tasked with the responsibility to execute the baking program and uphold the quality and consistency of the offerings. They are accountable for all aspects of the financial health of the business and the overall quality of food, staff, and hospitality. They work closely with the General Manager and Managing Partners, and oversee the management team and the hourly staff to ensure that the highest standards are upheld in the aforementioned areas. The successful Bakery Chef possesses solid leadership skills, the ability to manage change, excellent written and verbal communication skills, quick action/follow through as well as a deep understanding of how to drive the P&L statement. 

Reports to: Managing Partners, General Manager

Direct Reports : Manager, Sous Chef, Radio Bakery Hourly Staff

Key Relationship:

Partners, General Manager, Director of Operations Cook Out Food & Drink, Radio Bakery Accounting, Sous Chefs

FLSA Classification : Exempt

Team, Leadership, Culture

• Promote a culture of curiosity, kindness and respect amongst the staff as a whole. 
• Lead, educate and inspire the team to prepare baked goods that reflects Radio Bakery’s style.
• Train, engage and educate counter team in Radio Bakery food and philosophy. 
• Work with the General Manager, managing partners, Human Resources, and accounting to establish appropriate staffing pars; oversee interviews, selection, and hiring of all team members.
• Work with ownership to establish a talent pipeline through succession planning.
• Along with the managers, responsible for all staffing and performance:
  • Determining and enforcing hiring and training practices for all management and staff based on Radio Bakery standards.
  • Continual development of managers and hourly staff by establishing performance expectations, providing ongoing feedback, and presenting regular performance reviews.
  • Identifying and leading development of future leaders (i.e. sous chefs, managers, bakers).
  • Setting expectations for the BOH management team to direct staff and enforce food standards.
  • Oversee all disciplinary actions and terminations with managing partners.
  • Ensure schedules are completed properly and in line with the needs of the business and budgets each week.
• Ensure Radio Bakery Employee Handbook is adhered to at all times and document any incidents where necessary.
• Complete accident or incident reports promptly in the event that a guest or employee is injured.

Financial

• Along with the General Manager and managing partners, the Bakery Chef is responsible for making operational and financial decisions to maintain the health of the business.
• Target areas of excess cost and wastage working with management team to maximize profitability through targeted, organized approach.
• Oversee ordering, purchase order management and/or inventory for all supply categories and work to maintain within budget and food costs.
• Ensure proper team member coverage per the needs of business while maintaining target labor costs.

Food Safety and Planning

• Lead the team in compliance with the entire Health Department code to ensure an “A” letter grade on all sanitary inspections.
• Enforce sanitary practices for food handling and general cleanliness.
• Promote and practice safe work habits through training, education and day-to-day management.

Operational

• Assist managing partners in the planning and development of menus and recipes, ensuring the correct and consistent preparation and presentation of all food items.
• All menu items must be tasted by the General Manager or a managing partner.
• All recipes must be documented appropriately in the Radio Bakery sharepoint and up to date.
• Oversee all areas of service including but not limited to:
  • Food preparation
  • Food service
  • Special projects
• Develop, direct, and implement full kitchen operations and management in line with company policy.
• Oversee the daily operations of the kitchen, including: daily decision making, scheduling, training and planning while upholding standards, product quality and cleanliness.
• Conduct regular management meetings.
• Email weekly kitchen notes to BOH hourly staff.
• Responsible for the maintenance and inventory of all supplies 
• Manage hourly employees in their daily responsibilities, providing clear, effective direction.
• Monitor daily time clock ins/outs for accuracy; address time clock abuse (clocking in early or late) via clear management; ensure all staff are compliant with required break times during their shift.

• Responsible for interviewing potential candidates, onboarding, training, and scheduling.
• Manage and update the POS, and all other internal and external software.
• Mantain the organization of the sharepoint.
• Work with the General Manager and managing partners to maintain social media and photography for the business.

Essential Functions

• The ability to speak, understand, read, and write in English.
• The ability to comprehend and follow written and verbal direction.
• The ability to work independently or as part of a team.
• Organized approach to projects.
• Able to take and give direction.
• Able to approach their work with a sense of ownership and work with a sense of urgency.
• Able to work nights, weekends and holidays, and variable schedule, per the needs of the business.
• Ability to perform essential job functions under pressure, maintain professionalism when working under stress.
• Proven ability to effectively manage and mentor managers.
• Self-motivated, detail oriented, and results driven.
• Able to demonstrate quick thinking and adaptability in a constantly changing environment.
• Demonstrate positive leadership characteristics, which inspire team members to meet and exceed standards.
• Polished personal presentation; grooming meets Company standards, as outlined by Employee Handbook.
• Communicates information effectively and efficiently.
• Ability to utilize traditional computer programs such as Gmail, Microsoft Office (Word, Excel, Outlook, and Power Point), POS software, and any additional systems; ability to accurately input information using a moderately complex computer system.
• Must have considerable skills in math and algebraic equations using percentages.
• Participate in community events and ensure corporate social responsibility goals of Company are met.
• Ensure that all staff are compliant with Company policies and procedures, as well as city, state, and federal laws.
• Maintains knowledge by attending educational workshops, reviewing professional publications, establishing personal networks, benchmarking state-of-the-art practices, and participating in professional societies.

*NOTE: This job description is not intended to be all-inclusive. Employee may perform other related duties as negotiated to meet the ongoing needs of Radio.

Qualifications:

5+ years of restaurant management experience

Excellent food and beverage knowledge

Multi-tasking, Problem solving and delegation

Initiative and follow through

Excellent verbal and written communication

Attention to detail

Understanding of Microsoft Office Suite (Excel, Word, Outlook, Power Point)

Understanding of restaurant POS systems 

Education : Preferred Bachelor’s Degree or Certification in Hospitality-related field or equivalent expertise gained from time on the job

Physical:

Ability to stand for extended periods of time

Ability to bend/climb stairs as necessary

Ability to lift/push 50+ lbs.

Meets grooming standards as outlined by employee guidelines

Ability to perform essential job responsibilities and maintain professionalism under pressure

Attends mandatory meetings, including team meetings, leadership meetings, etc.

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