Head Chef, Bakery Production & Training

Renée’s French Bakery, a French-style bakery and café located in The Villages, Florida, is seeking an experienced and highly

skilled Head Chef, Bakery Production & Training with extensive professional experience in traditional French culinary

practices, bakery and savory production, menu and recipe development, production organization, and employee training to

join its team.

Renée’s French Bakery produces and sells a wide range of authentic French-inspired baked goods, pastries, and savory items

prepared according to traditional and modern French recipes and techniques. The Bakery’s offerings include breads,

baguettes, brioches, viennoiseries, quiches, savory tarts, pastries, cakes, snacking items, and other specialties reflecting French

artisanal bakery and culinary traditions. As part of its continued development and planned expansion, the Company is also

expanding its Breakfast and Lunch offerings to include sweet and savory breakfast items, sandwiches, salads, soups, prepared

dishes, and other culinary offerings combining its bakery products with traditional French culinary preparation and

techniques.

The Head Chef, Bakery Production & Training will direct and participate in the preparation, cooking, baking, and presentation

of the bakery, Breakfast, Lunch, and savory offerings, applying traditional French culinary and bakery techniques and

ensuring the quality, consistency, and authenticity of all products. The position will develop, test, and refine new recipes and

menu offerings; supervise and coordinate kitchen and production staff; establish production procedures; organize production

schedules and workflows; oversee inventory and raw materials; monitor food costs, product yields, waste, food safety, and

sanitation; and adapt production methods to support increased volumes and future locations. A central responsibility will be

training and transferring French culinary and bakery know-how to new and existing employees through hands-on instruction,

training materials, recipe sheets, and operating guidelines, while preparing future production teams to consistently reproduce

Renée’s French Bakery’s specialized methods, products, French culinary identity, and artisanal standards as the Company

expands to additional Company-operated and franchised locations.

Required Skills, Education & Experience:

Formal training, certification, or degree in baking, pastry making, or culinary arts, preferably obtained in France or

through a French culinary training system, required;

Minimum of 5 years of experience in professional French culinary and food production environments, preferably in

French bakeries, pastry shops, or restaurant environments, including 2 years of experience in a supervisory or

managerial role overseeing kitchen or production teams;

Prior managerial culinary experience in the United States, particularly in Breakfast and Lunch operations, with Food

Manager certification, is a significant plus;

Extensive knowledge of traditional and classical French culinary and baking techniques and French professional

standards;

Ability to develop and adapt recipes and product offerings while respecting French culinary standards, production

techniques, and customer expectations;

Solid experience managing production operations, including inventory control, stock rotation, ordering, and cost

monitoring;

Must have experience managing and guiding kitchen employees and implementing production procedures and work

methodologies;

Strong organizational skills and ability to manage multiple production tasks in a fast-paced environment;

Impeccable culinary and production standards and clean work habits with great attention to detail;

Professional demeanor with the ability to work collaboratively with management and the production team. Ability to

work a flexible schedule;

Ability to communicate effectively in a kitchen environment. Bilingual (French/English) preferred.

Contact:

Please mail resume to: Renee’s French Bakery - .