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Executive Chef
Mamie Colette
202 S State St, Newtown, PA 18940, United States
Mamie Colette hiring Executive Chef in Newtown, PA

Mamie Colette hiring Executive Chef in Newtown, PA

Mamie ColetteMore Info

Full Time • Salary (Based on Experience)
Expired: Jun 16, 2024

Sorry, this job expired on Jun 16, 2024. Below are other jobs that may be of interest to you.

Required Years of Experience

3 years


Job Details
Opening: Full-time Head Bread Baker
L’Annexe de Mamie Colette is an artisan bakery located in Titusville, NJ, USA, specializing in French bread, crepes, pastries and viennoiseries. Our sister bakery, Mamie Colette, was voted best bakery in Bucks County on the 2023 Bucks Happening Lists. Our breads are sold in both retail locations, as well as wholesale to local businesses. Our mission is to bring happiness to our customers and team members, and serve our community, while offering a superior experience with quality products, and choice.
We have an opening for a Head Bread Baker. Responsibilities include the following:
a. Culinary Expertise: Creating and executing French bread recipes.
b. Menu Development: Contributing to the design and the update of the bread menu.
c. Team Leadership: Managing and mentoring a team of bakers, including hiring, training, and scheduling.
d. Quality Control: Ensuring that all breads meet high standards of taste, presentation, and consistency.
e. Ingredient Sourcing: Managing inventory and coordinating with Business Manager who places orders for the bakery.
f. Laboratory Management: Overseeing bread laboratory operations, including equipment maintenance, cleanliness, and compliance with health and safety regulations.
g. Cost Control: Managing the bread department's budget, controlling costs, and optimizing profitability.
h. Creative Innovation: Keeping up with culinary trends and experimenting with new flavors and techniques to keep the bread offerings fresh and exciting.
i. Customer Interaction: Collaborating with front-of-house staff to provide exceptional customer service, understand customer feedback and accommodate special dietary requests when possible and sensible for the business.
j. Compliance: Ensuring that the bakery department adhere to food safety, sanitation, and hygiene standards.
k. Problem Solving: Resolving any laboratory-related issues or challenges that may arise during daily operations.

l. Customer Feedback: Soliciting and analyzing customer feedback to make improvements and adjustments to the bread offering.
m. Such other duties as are customarily performed by one holding such position in other similar businesses or enterprises as that engaged in by Employer or such other and unrelated services and duties as may be assigned to you from time to time by Employer.
About you:
- bread baking (from scratch) experience (mandatory)
- willing to start the day at 3am, work on weekends and some holidays - passion for baking
- organized and self sufficient
- takes initiatives
- a tendency to be a perfectionist
- language required: English
Salary based on experience

Compensation Details

Compensation: Salary (Based on Experience)

Benefits & Perks: Health Insurance, Dental Insurance, Vision Insurance, Paid Time Off


Required Skills

Bread Making

Quality Control

Ingredient Sourcing

Laboratory Management

Cost Control

Creative Innovation

Compliance

Problem Solving

Bread Baking

Organizational Skills

Initiative

Perfectionism

Language: English

Read more

View Job Description

Open Jobs From Mamie Colette


Bakery Sous Chef
Full Time • Salary (Based on Experience)
Require min. 0-1 years of experience

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French, Breads

Bakery / Patisserie, Cafe

Mamie Colette is an artisan bakery specializing in French viennoiserie. We prioritize quality and health. Our products are made from scratch, fresh every day and do not contain added preservatives. Our flour is non-GMO, never bleached and never bromated.

Our mission is to bring happiness to our customers and team members, and serve our community, while offering a superior experience with quality products, and choice.

The term "viennoiserie" is a French word that refers to fine baked goods such as croissants, danishes, pains au chocolat and brioches that are the ‘bridge’ between bread and pastries (pâtisseries).

An artisan viennoiserie baker is a type of baker who specializes in producing high-quality, hand-made croissants / danishes using traditional techniques and ingredients. The term "artisan" is used to distinguish such bakers from those who use mass-produced dough or finished viennoiseries.

Artisan viennoiserie bakers place a strong emphasis on using high-quality ingredients, such as butter, flour, and yeast, and on following traditional techniques for laminating the dough, shaping the croissants, and baking them to perfection. The goal is to produce croissants that are flaky, buttery, and full of flavor, with a crispy exterior and a soft, tender interior.

Artisan viennoiserie bakers take pride in the authenticity and character of their products. By producing croissants by hand, using traditional techniques and ingredients, artisan viennoiserie bakers are able to create a unique and satisfying experience.

Open Jobs From Mamie Colette
Bakery Sous Chef