What are the responsibilities and job description for the Bakeshop Team Member position at Haymarket?
Bakeshop Team Member
Location: Haymarket Commissary – Main Street, Louisville, KY
Position Type: Full-Time / Hourly Non-Exempt
Schedule: 5:30 AM – 1:30 PM typical hours; requires open availability as weekly schedules may vary
Every unforgettable guest experience starts with the finest ingredients and true craftsmanship. As a Bakeshop Team Member at the Haymarket Commissary, you will play a vital role in bringing our artisan bread and pastry programs to life. Working with farm-driven, local, and organic ingredients, you will transform raw agricultural goods into world-class baked items that reflect the high standards of our brand.
If you are a detailed-oriented baker who loves a fast-paced environment, takes pride in technical precision, and wants to grow with a premier culinary team on Main Street, we want to hear from you!
What You'll Do
This is a hands-on, high-energy role where your dedication to "by-the-book" recipes keeps our kitchen running efficiently.
Bake and Create: Actively participate in both artisanal bread processes (mixing, shaping, proofing, baking) and delicate pastry creation.
Follow the Formula: Read and follow complex, structured recipes with high precision, accurately weighing materials and heritage grains to manage portions and reduce waste.
Operate Specialized Gear: Safely and efficiently run professional kitchen machinery, including large industrial ovens, proofers, mixers, and dough sheeters.
Collaborate with the Team: Foster a positive, helpful team culture centered on mutual accountability and shared kitchen responsibilities.
Support Seasonal Menus: Help the leadership team with research and development (R&D) for seasonal menu updates, smoothly blending fresh fruits and specialty grains from our partner farms into the baking line.
Maintain Quality and Cleanliness: Monitor product quality and freshness from the oven to storage, ensuring strict compliance with health, sanitation, and proper rotation guidelines.
Who We Are Looking For
Experienced: You have 1–2 years of professional experience in commercial artisan bread or pastry programs (or an equivalent mix of experience and professional culinary schooling).
Detail-Oriented: You take a careful, precise approach to your work, respecting fermentation windows, pastry preparation timelines, and exact presentation standards.
Flexible Team Player: You communicate clearly and politely, adapt easily to changing production volumes, and work smoothly across both bread and pastry disciplines.
Reliable: You show up on time, properly groomed, and ready to work all scheduled shifts with a positive, "can-do" attitude.
Educated: You hold a high school diploma or equivalent.
Physical & Environmental Requirements
Our bakeshop is demanding, active, and quality-driven. To succeed in this role, you must be able to:
Stand and walk quickly on your feet for prolonged periods (8–10 hours per day).
Perform frequent physical movements, including stooping, bending, twisting, and reaching during production.
Safely lift and carry up to 50 pounds at a time.
Use your hands skillfully for fine manipulation, single grasping, pushing, and pulling.
Work comfortably in changing kitchen temperatures, including cold walk-in freezers/refrigerators and hot zones near the industrial ovens.