AM Baker

Company Description: Cafe Yaya is the second concept from the team behind Galit, a Middle Eastern Restaurant in the Lincoln Park neighborhood in Chicago. Cafe Yaya is owned and operated by Chef Zachary Engel and Andrés Clavero. The "all day cafe" includes a robust pastry program led by Pastry Chef Mary Eder-McClure that includes breakfast pastries, fresh breads, and bistro desserts as well as desserts for our upstairs event space. The restaurant is a space for community: hospitality professionals, guests and suppliers will come together and celebrate food and drink in a respectful, friendly, and caring manner. The menu focuses on a seasonal and localized approach to approachable cafe dishes from the sidewalk bistros of Paris and the Mediterranean.

Overview: The AM Baker’s role will be to arrive at 4am to bake off the morning pastries such as vienoisserie, brioche, challah, cookies, muffins etc., decorate the finished items, and help with production after the bake. Ideally we are looking for a candidate that has a passion for breakfast pastries, breads and viennoiserie. Preparation and execution of doughs, breads, pastries, and recipes to a high standard is required in conjunction with maintaining cleanliness and safety protocols. The AM baker is required to set up, maintain, and execute menu items as directed by the Pastry Chef, Executive Chef and the Sous Chefs. Above all, the AM Baker must do all to contribute to a positive work environment as set forth by the culture and values of Cafe Yaya.

Essential Job Functions:

Food

• Set up, execute, check and maintain menu items in the pastry/bread department as directed by the Chefs in a timely manner and before the beginning of each service
• Communicate promptly and regularly with the Chefs of any product needs related to the breads, dishes or components of the pastry department or on the plating station
• Follow the Chefs’ directions to manage all aspects of the pastry department
• Use proper rotation, first in first out, checking for quality, preventing food waste
• Perform correct cooking techniques specific to your station to the highest standard
• Lead the staff in following the standards for food handling according to the Chefs’ specifications

Health & Safety

• Contribute to the general cleanliness of the kitchen and the equipment therein
• Observe good sanitation practices and safety procedures at all times
• Assist the Chefs, from time to time, in managing these practices

Employee Relations

• Cultivate and maintain professional relationships with all other employees through a positive and team-driven work effort
• Contribute on a regular basis to employee-led educational forums
• Communicate clearly and professionally with other employees regarding station setup and mise en place and assist the Chefs in managing these practices

Other Requirements

• Understand how to use, operate, and care for all kitchen equipment.
• Check out with the supervising chef at the end of each shift to communicate any issues or needs the chef needs to be aware of
• Arrive as scheduled for shifts and all meetings
• Daily duties may also include but are not limited to unpacking and stocking kitchen deliveries, as well as assigned cleaning duties.
• Maintain uniform cleanliness and proper attire at all times without exception

Experience / Skills:

• High school diploma encouraged
• Exemplary knife-skills
• Excellent knowledge of cooking terms, techniques, and recipes
• 1-3 years kitchen or bakery experience preferred
• Ability to speak Spanish is preferred
• Ability to lift and carry up to 50 lbs.
• Serve Safe Food Handlers Certificate required
• Ability to read and interpret documents such as safety rules, operating and maintenance instructions, procedure manuals, and recipes. Ability to write routine reports and correspondence. Ability to speak effectively before groups of customers or fellow employees.
• Ability to solve practical problems and deal with a variety of concrete variables in situations where only limited standardization exists. Ability to interpret a variety of instructions furnished in written, oral, diagram, or schedule form.
• While performing the duties of this job, the employee is regularly required to stand, walk, use hands to finger, handle, or feel objects, tools, or controls; stoop, kneel, crouch, or crawl, talk, and hear. The employee frequently is required to sit, reach with hands and arms. The employee is occasionally required to climb or balance.