The Bake Captain is responsible for leading the bake team by training, delegating, overseeing, and participating in the following tasks. A Bake Captain is responsible for:

• Safely operating, understanding, and maintaining all baking equipment (deck oven, rack oven)
• Verifying daily inventory of bread and pastry for baking
• Baking bread, pastry, and pizza per daily pars and to quality standards
• Checking inventory of pizza toppings and communicating accordingly when items are nearing out of stock.
• Meeting quality standards in a timely manner (i.e. all bread and pastry available by open and baked to quality standards)
• Assisting the Front of House (FOH) team as needed with set up, sales, entering inventory or customer service, etc.  
• Cleaning, organizing, and maintaining the bake station.
• Communication with the FOH staff regarding the day’s product
• Communicating relevant information to the other Station Captains, Shift Leads, or the Manager on duty.
• Workflow efficiency, especially during high volume bake shifts (i.e. Friday nights)
• Training new hires and assistants on the oven stations (a Bake Captain’s success depends on their ability to transfer relevant knowledge and quality standards to next-in-line assistants) 

You can view or print the Bake Captain Checklist here.