Head Baker

Reports to: Chef de Cuisine / General Manager

Classification: Full-Time, Exempt

Department: Bakery / Production

SUMMARY

The Head Baker leads all aspects of the bread and viennoiserie program while supporting the broader pastry and dessert offerings. This role oversees production, recipe development, team training, and quality control—ensuring baked goods consistently reflect the brand’s culinary identity. The ideal candidate brings technical mastery, creative vision, and a passion for mentoring, all while upholding food safety and operational efficiency.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Production Leadership                                                                                                                                           

• Lead the daily production of breads, viennoiserie, and specialty baked goods, ensuring a consistently high standard of quality and execution.
• Implement and maintain production schedules that align with business needs, optimizing output while minimizing waste.
• Monitor and adjust baking processes to account for variables such as temperature, humidity, and ingredient variations.
• Uphold standards for visual presentation, texture, and flavor to deliver a cohesive product line that meets brand expectations.

Recipe Development & Innovation

• Maintain and improve existing recipes, ensuring consistency while incorporating seasonal ingredients and evolving customer preferences.
• Collaborate with culinary leadership to develop new products and limited-time offerings that align with brand identity and culinary direction.
• Conduct product testing and tasting sessions to evaluate new recipes and solicit team feedback.

Team Management

• Recruit, train, and supervise bakery staff, cultivating a culture of teamwork, accountability, and continuous improvement.
• Provide hands-on coaching to develop staff skills in technique, efficiency, and professionalism.
• Conduct regular performance reviews and provide clear, actionable feedback and growth opportunities.
• Ensure appropriate staffing levels and manage scheduling to meet production demands.

Operational Excellence

• Oversee inventory management, including ordering, receiving, and proper storage of ingredients and supplies.
• Maintain strong vendor relationships and track ingredient usage to reduce waste and ensure freshness.
• Enforce health department regulations and internal safety protocols, maintaining a clean and organized work environment at all times.
• Monitor food cost and labor metrics, identifying opportunities to increase efficiency and profitability without compromising quality.

Cross-Department Collaboration  

• Work closely with the pastry, savory, and front-of-house teams to ensure coordinated service and consistent guest experiences.
• Support special events, catering orders, and seasonal activations with creative input and execution support.
• Communicate effectively with other departments to anticipate needs, resolve issues, and maintain operational flow.

QUALIFICATIONS

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

EDUCATION

Degree or certificate in Pastry Arts, Baking & Pastry, or Culinary Arts preferred; equivalent professional experience also considered.

EXPERIENCE and SKILLS

• Minimum 7 years of professional baking experience, including 4 years in a leadership role.
• Deep knowledge of artisanal bread techniques, laminated doughs, and pastry fundamentals.
• Proven ability to lead, train, and inspire a team in a high-volume, fast-paced environment.
• Strong organizational, time management, and communication skills.
• Proficiency in recipe scaling, documentation, and the use of commercial bakery equipment.
• Experience with bakery management systems and inventory tools.
• ServSafe or equivalent food safety certification required.
• Creative mindset with a respect for tradition, technique, and evolving guest preferences.
• Passion for hospitality, product excellence, and delivering a standout guest experience.

WORK ENVIRONMENT

This position operates in a fast-paced, high-volume bakery and pastry kitchen environment. It requires hands-on engagement in back-of-house operations, including laminated dough production, chocolate work, bread and dessert preparation, and ingredient handling in storage areas. Team members may be exposed to varying conditions, such as high heat from ovens, steamers, and proofers, cold temperatures in refrigerators and freezers, and elevated noise levels from mixers and baking equipment. Work schedules may include early mornings, weekends, and holidays to support daily production, seasonal menu changes, and special events.

PHYSICAL DEMANDS

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.

• Standing and walking for extended periods, navigating kitchen and related areas, and occasionally bending, reaching, or stooping.
• Lifting and carrying items such as food supplies, kitchen stock, and equipment weighing up to 30 pounds on a regular basis and occasionally up to 50 pounds.
• Frequent handling of cookware, utensils, and hot or cold food and drink items, requiring good hand–eye coordination and attention to safety.
• Exposure to fluctuating temperatures, including hot kitchens and refrigerated storage areas, as well as elevated noise levels during peak service periods.
• Specific vision abilities required include close and distance vision, color recognition (for food and drink presentation and safety), and the ability to focus on dynamic, fast-paced settings.

Note: This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for their job. Duties, responsibilities, and activities may change at any time with or without notice.