Executive Bread Chef / Head Baker

About Us

Aya Pastry is located in West Town Chicago. We celebrate the best of seasonal ingredients, offering creative takes on signature breads, celebratory cakes, whimsical sweets, and breakfast pastries. Our bakery produces baked goods in large volume for both wholesale and retail customers. Recently, Aya Pastry was awarded "Best New Baked Good Empire" at the 2021 Eater Awards.

Who You Are?

We are seeking professionals dedicated to their craft, thoughtful in their actions, and passionate about the hospitality industry. You must be a motivated self-starter with a hunger for learning and growing. You are precise in your work and respectful of bakery equipment. Enjoyment of your work is evident to your colleagues and guests.

What You Will Do

• The Morning Head Baker:
• Supervise the entire bread production process, from mixing to baking and packaging.
• Daily production of items such as viennoiserie, bread, croissants, and cookies.
• Maintain quality standards for taste, texture, appearance, and freshness.
• Adjust production schedules to meet customer demand while minimizing waste.
• 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.
• Maintain strict quality control procedures to ensure consistent product quality.
• Conduct regular inspections and tastings to identify and address deviations from quality standards.
• Oversee the inventory of ingredients and supplies required for bread production.
• Place orders for ingredients and manage stock levels to prevent shortages or overstocking.
• Ensure all bakery equipment is in good working condition and coordinate with maintenance for repairs and maintenance as needed.
• 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.
• 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, including at least 2 years of 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.
• 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 50 lbs.
• Flexible availability, including weekends and holidays.