Head Baker

Great Northern Food Hall:

Founded by Claus Meyer, The Great Northern Food Hall sits in the heart of New York – Grand Central Terminal. Along with the Agern, The Great Northern Food Hall is known for its seven foodservice establishments: The Bar, Grain Bar, Great Northern Deli, Danish Dogs, Meyer’s Bageri, Brownsville Roasters, and Open Rye. Serving freshly baked pastries & bread, sandwiches & soups, piping hot coffee & expertly crafted espresso drinks, and both hot & cold prepared items all adhering to the new Nordic cuisine philosophy.

Located in Grand Central Terminal our company is searching for a Head Baker who has an interest both overseeing all bakery production, as well as in mixing, shaping, baking, and working with laminated dough. Responsibilities include planning, directing and supervising the preparation and production of breads and baked goods, as well as focusing on overall bakery operations and leading a team in accordance with NYS Dept of Health standards.

Benefits Include:

• Full Health, Dental, and Vision Insurance
• A great work/life balance with plenty of Paid Time Off
• Paid Volunteering Time Off 
• 401(k) Matching
• College Tuition Reduction Program through a partnership with Monroe College
• Discount program for movies, concerts, car rentals, Broadway shows, and many more

Essential Duties and Responsibilities:

• Produces high quality artisan bread and bread products from scratch.
• Prepares and finishes baked good offerings according to the recipes, following departmental standards - time, recipe, portion size, appearance and quality.
• Must maintain knowledge of bakery menu items and ingredients.
• Is responsible for compliance with all regulatory requirements, including but not limited to OSHA, Health, Sanitation, and ServSafe standards
• Participates in team communication and development to elevate the knowledge base of our salaried and hourly staff and inspires them to provide delicious food and great guest service within the context of our organizational culture.
• Measures, mixes, and shapes dough according to the specifications of the recipes.
• Monitors all aspects of food service on a daily basis in assigned area to ensure quality, sanitary preparation and presentation. Develops, implements and adheres to all sanitation guidelines. Is responsible for an “A” rating from the Health Department
• Oversees the setting up, cleaning, stocking and maintaining of all pastry areas of the kitchen according to company/departmental standards of time, levels, order and appearance.
• Collaborates closely with the Executive Chef and Pastry Sous Chef with recipe development and service of new breads, baked goods and pastries
• Trains all bakery staff in proper procedures, baking methods and sanitation of all
• Maintains accurate recipes and works closely with purchasing to keep all systems up to date. Orders supplies as needed. Properly edits payroll for accurate processing of paychecks for pastry employees
• Must meet or exceed our triple bottom lines of financials, employee development, and product integrity.
• Implements, adheres to and monitors all departmental and company policies and procedures as well as local, state & federal laws - including but not limited to standards of conduct, attendance, appearance, cash handling, confidentiality, safety, service and sanitation.
• Ability to exercise independent judgment.
• Performs all other related and compatible duties as assigned.

Skills and Qualifications:

• Working during weekends, holidays and peak business periods are required, including working any shift/day designated by the department.
• Proficiency with Microsoft Office (Outlook, Excel, PowerPoint, etc.) applications is required.
• Must be Food Handler/Food Protection-certified within 6 months of employment.
• An Associate's Degree or Vocational Certification in Baking and Pastry Arts preferred. A minimum of five (5) years of relevant experience in a leadership position and a leadership position in a comparable bakery preferred.