The Baker Sous Chef is responsible for supervising and coordinating bread, pastry, and baked goods production at the Event Center. This role works closely with the Event Center Executive Pastry Chef to assist with daily culinary and administrative tasks, including training, coaching, and fostering the development of the baking team.

The Baker Sous Chef will oversee the production of French and American-style breads, croissants, laminated dough, and other baked goods, ensuring quality and creativity in all offerings. The ideal candidate will have a deep understanding of doughs, fermentation, proofing, shaping techniques, and advanced baking methods.

Key Responsibilities: 

• Supervise and coordinate bread, pastry, and baked goods production operations, ensuring quality and consistency across all items.
• Collaborate with the Event Center Executive Pastry Chef and team to train and supervise kitchen and utility personnel, upholding the WEC Culture of distinct and sophisticated offerings.
• Oversee product receiving to ensure quality and quantity standards are met.
• Maintain cleanliness, organization, and stocking of both kitchen and storage areas, ensuring proper par levels are maintained.
• Assist with food purchasing and ordering.
• Ensure all daily prep, production, and cleaning tasks are completed in accordance with established standards.
• Inspire and motivate the baker team to continuously improve their skills and culinary offerings.
• Demonstrate creativity in product development, contributing new ideas to enhance the bakery's offerings.
• Maintain the highest level of security and safety standards for both guests and associates.
• Exhibit excellent communication skills, fostering a positive and collaborative work environment.
• Provide friendly guest service, always maintaining a positive attitude and professional conduct.
• Demonstrate proactive leadership, supporting the team in achieving daily goals and maintaining high morale.
• Ensure all safety and health regulations, including ServeSafe certification, are upheld.

This job description in no way states or implies that these are the only duties to be performed by the associate occupying this position. Associates will be required to perform any other job-related duties assigned by their supervisor.  This document does not create an employment contract, implied or otherwise, other than an "at will" employment relationship. 

Physical Requirements:

The physical demands outlined below are essential for successfully performing the core functions of the Baker Sous Chef role. Reasonable accommodation may be provided for individuals with disabilities to perform these essential duties.

• Lifting & Carrying: Must be able to lift, push, pull, and carry up to 50 lbs.
• Standing & Walking: Must be able to stand and/or walk continuously for up to 8 hours.
• Physical Movement: Must be able to reach with arms and hands, climb or balance, and stoop, kneel, crouch, or crawl as needed.
• Manual Dexterity: Regular use of hands and fingers for handling, feeling, or manipulating objects.
• Vision: Requires close vision abilities to perform detailed work.
• Communication: Must be able to talk and hear clearly for effective communication with team members and guests.

These physical demands are critical to ensuring the success of the associate in this role and maintaining a safe and efficient work environment.

 Qualifications, Education, Experience, Skills, and Abilities:

• 4 to 6 years of progressive culinary experience in a high-volume, high-quality bakery or restaurant setting.
• Expertise in advanced baking techniques, with a deep understanding of dough preparation, shaping, lamination, fermentation, proofing, and baking.
• Proven leadership skills with a focus on training and development.
• Strong organizational and time management skills, with the ability to handle multiple tasks and deadlines efficiently.
• Ability to work independently, while also contributing to a team-oriented environment.
• Proactive in Outlook, Excel, Word and purchasing software.
• Excellent communication skills, both with the team and with guests.
• ServeSafe certification or equivalent.
• Ability to lift and carry up to 50 lbs.
• Positive attitude and professional appearance, with a commitment to maintaining high standards of guest service.

The World Equestrian Center is managed by Columbus Hospitality Management, a company committed to providing quality service and memorable guest experiences in a positive and welcoming work environment. We are focused on supporting the needs of our team through our commitment to the family/work life balance and by providing development opportunities.

 We are proud to be a Drug Free Workplace/EOE. All applicants will be required to submit to a background check prior to employment.