lead baker, Princi Kitchen

Starbucks USA

Job Description


Job Description - lead baker, Princi Kitchen (200003199)

: US-IL-Chicago-Princi Kitchen Chicago - PKCHI 

Starbucks Princi Kitchen - Manufacturing and Distribution

Now Baking - Baker Lead - Princi Kitchen
From the beginning, Starbucks set out to be a different kind of company. One that celebrates coffee, it’s rich tradition, and a feeling of connection.  Continuing our quest in 2016, we announced a partnership with Princi, a renowned boutique bakery and café founded by Rocco Princi in 1986. Known for its artisan breads created from traditional family recipes, Princi’s six locations have become beloved experiences for customers across Milan and London. 
Through the shared values for handcrafted experiences, Starbucks will expand standalone Princi specialty stores and begin including fresh baking in Starbucks Roasteries and Reserve stores, with the first opening in New York City in 2018. 
The Princi Kitchen Lead Baker role will have a unique and exciting opportunity to open our kitchen and help to create and refine how we bring Princi to life in our stores.  The candidate for this role must have an unwavering focus on baking production and quality.  He/she will be responsible for supervising baking partners (Starbucks name for employees) and assisting with the preparation of baked goods.  This candidate will support the management of inventory, training, labor and equipment maintenance per need of the kitchen. 


As the Baker Lead, Princi Kitchen, you’ll be able to apply your past culinary leadership experience to: 
Food Production Leadership 
  • Supervises and prepares bread, croissant, brioche, pizza & focaccia dough, laminated breads, rolls, muffins, and potentially cookies, pies, cakes, doughnuts, cookies and other pastries, including icings and frostings, according to established recipes. 

  • Supports and performs cutting and weighing of dough into uniform portions with knife or divider, molds dough into loaves or other shapes, and places in pans; proofs dough and bakes in oven using peel; inspects product for quality during and after baking and adjusts processes as required. 

  • Supports receipt of ingredients and other supplies from main kitchen and/or pantry as required for daily operations. 

  • Works closely with other kitchen leaders and staff to ensure effective production of items 

Planning & Prioritizing 
  • Reviews production schedules to determine variety and quantity of goods to bake and to assemble supplies and equipment needed for daily baking activities. 

  • Completes production sheets and other records as required. 

Coaching Performance & Development 
  • May support hiring activities and supervision of baking team when management team is not present 

  • Supports the development of partners through meaningful coaching conversations informed by observed performance 

Culture & Effective Communication  
  • Set inspirational tone for partners by role modeling Starbucks Mission and Values along with the Princi vision 

Summary of Experiences 
  • Superior performer who represents the Starbucks Mission Statement in daily work. 

  • Demonstrated agility in dealing with ambiguity associated with working in a fast paced, highly visible, and changing environment 

  • Able to organize and deploy work across people 

  • Excellent coach and role model of Starbucks & Princi culture and values.  

  • Demonstrates strong abilities as a team player and leader.   

  • Ability to build strong relationships and engage across differing cultures and societies  

  • Demonstrated baking and pastry expertise (4 years) 

  • Supervisory experience (2 years) 

  • Current local health and safety certifications 

  • Training experience 

Starbucks and its brands are an equal opportunity employer of all qualified individuals, including minorities, women, veterans and individuals with disabilities. Starbucks will consider for employment qualified applicants with criminal histories in a manner consistent with all federal, state, and local ordinances.

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