BAKER

Responsibilities

• Prepare and produce laminated doughs including croissants and seasonal specials
• Mix, laminate, shape, proof, bake, and finish pastries
• Assist in pastry station prep
• Monitor fermentation, proofing, and baking to ensure consistent quality
• Follow production schedules and communicate inventory needs
• Maintain a clean, organized, and food-safe workstation
• Accurately scale recipes and maintain product consistency
• Assist with recipe development and seasonal menu items
• Work efficiently while maintaining attention to detail
• Help maintain a positive, respectful, and collaborative kitchen environment

Qualifications

• 1-2 years of professional bakery or pastry experience preferred, but not required
• Understanding of fermentation, proofing, and baking techniques
• Ability to work independently and prioritize
• Comfortable lifting up to 50 pounds and standing for extended periods
• Availability for early morning, weekend, and holiday shifts
• Strong organizational skills, quality control, and attention to detail
• Great time management skills
• Excellent communication with bake team/FOH/management
• Adaptable to varying needs of production
• Strong independent worker as well as with a team
• Good work ethic
• Ability to maintain a clean and organized work environment
• Compliant with health and safety standards
• Sense of urgency and ability to deliver for service on time
• Reliable attendance and punctuality
• Food handlers license required