Lead Bread Baker

About the Role We are looking for a highly skilled Bread Baker to take charge of our artisanal bread program. You will own the daily workflow for our naturally leavened sourdough, classic baguettes, and seasonal specialty loaves—handling everything from mixing and shaping to baking and R&D. Key Responsibilities Production: Execute daily mixing, shaping, and baking of our core sourdough, baguettes, and specialty inclusion loaves (such as our feta and prune batches). Process Control: Monitor bulk fermentation and proofing curves, actively adjusting hydration and times to suit shifting weather and dough conditions. Equipment & Workflow: Efficiently operate and maintain commercial bakery equipment, including Hobart mixers and Panimatic systems, to ensure a smooth early-morning production rhythm. R&D: Develop, test, and precisely cost new bread formulas, documenting scalable procedures for the team. Inventory & Cleanliness: Manage flour and ingredient inventory to minimize waste, while strictly enforcing daily deep-clean checklists and food-safety standards. Qualifications Proven professional experience dedicated exclusively to artisanal bread production, high-hydration doughs, and natural leavening. Deep technical understanding of dough rheology, fermentation science, and commercial oven management. Ability to perform precise recipe scaling, costing, and inventory tracking. Job Type: Full-time Pay: $50,000.00 - $55,000.00 per year Shift: Night shift Work Location: In person