Lead Baker

Position Overview

As our Head Baker & Kitchen Supervisor, you hold the keys to our entire back-of-house operation and lead our signature food program. You’ll oversee authentic NYC-style bagel production, flatbreads, house-made spreads, and all-day prep while running a clean, efficient, and well-organized kitchen. Built on our Universal Cross-Training philosophy, you won't just manage from afar—you’ll work shoulder-to-shoulder with your BOH team, teaching proper techniques and ensuring every item leaving the line meets our quality standards. If you take pride in baking craft, love leading by example, and want to build a supportive kitchen environment, this lead role is for you!

Key Responsibilities

• Lead Baking & Production: Oversee and execute daily dough portioning, shaping, kettle-boiling, deck-oven baking, flatbreads, and signature spreads to exact recipe standards.
• Manage Kitchen Operations: Direct daily prep schedules, delegate tasks to assistant cooks/prep staff, and keep line ticket times moving smoothly during breakfast and lunch rushes.
• Inventory & Ordering: Track ingredient usage, manage supplier deliveries (flour, dairy, produce), and conduct regular stock counts to minimize waste and keep the kitchen fully supplied.
• Uphold Health & Safety Standards: Enforce NYS food safety regulations, daily temperature logging, proper labeling/rotation (FIFO), and rigorous sanitation routines.
• Train & Mentor BOH Staff: Guide, onboard, and cross-train kitchen team members, fostering a positive, zero-ego working atmosphere.
• Collaborate with FOH: Maintain clear, positive communication with front-of-house leads to coordinate food flow and product availability throughout the day.

Qualifications & Experience

• Kitchen Leadership Experience: 2–3 years of commercial baking, prep kitchen, or line cook leadership experience required.
• Baking & Prep Mastery: Solid understanding of dough fermentation, kettle boiling, deck oven baking, and batch prep workflow.
• Food Safety Certification: ServSafe Manager certification (or willingness to obtain upon hire) required.
• Leadership Style: Supportive, patient, and hands-on—you take pride in teaching others and maintaining high team morale.
• Physical Requirements: Ability to comfortably lift up to 50 lbs (flour bags, dough batches), work safely around hot deck ovens, and lead actively on your feet throughout shifts.

Pay: $18.25 - $20.00 per hour

Benefits:

• Flexible schedule
• Food provided

Work Location: In person

Salary : $18 - $20