Artisan Baker

Who We Are

CORE: is a highly curated members-only club spanning the top four floors of 711 Fifth Avenue, home to six distinct culinary offerings — a flagship restaurant, a sushi kitchen, a wraparound terrace, a speakeasy, a culinary lab hosting guest chefs from around the world, and private dining and meeting rooms. Our culinary team, steeped in Michelin-starred pedigree, celebrates ethically farmed, impeccably sourced ingredients across every space.

At CORE: where we were named Top 100 Global Most Loved Workplaces list, published in The Economist. W e curate a global community of unlike-minded individuals united by their courage to defy definitions. Our members and Partners are relentlessly curious world builders, change makers, visionaries, leaders, and agents of transformation, who come from a range of thirteen distinct industries. As a community, we are committed to our collective performance, powered by dynamic engagement and exchange.

What We Are Looking For

We are seeking an accomplished Artisan Baker , deeply fluent in the craft of bread, fermentation, and fine baking, to shape and steward the daily bread program at CORE:. Working closely with the Executive Chef and Pastry Chef, the Artisan Baker will take ownership of artisan breads, savory baked goods, laminated pastries, breakfast pastries, and seasonal creations across our culinary experiences.

This is a hands on role for someone who understands that exceptional baking lives in the details. From the care of a levain to the texture of a crumb, every element requires precision, patience, instinct, and consistency. The Artisan Baker will bring technical expertise and creativity to the program while ensuring everything produced reflects the quality and thoughtful hospitality that define the CORE: experience.

Responsibilities

• Lead the daily rhythm of CORE:’s artisan bread and baking program

• Produce sourdough, rustic breads, baguettes, ciabatta, focaccia, rolls, and specialty service breads

• Create grissini, breadsticks, crackers, crisps, and other savory baked accompaniments

• Produce croissants, pain au chocolat, Danish pastries, brioche, and other laminated and breakfast pastries

• Maintain and nurture sourdough starters, biga, levain, and other natural fermentation processes

• Safeguard consistency across dough development, hydration, fermentation, shaping, proofing, baking, cooling, storage, texture, flavor, and presentation

• Adjust formulas and fermentation schedules thoughtfully based on temperature, humidity, flour, seasonality, and production needs

• Develop signature and seasonal breads and baked goods that complement CORE: menus, private dining, events, and Member experiences

• Plan daily and weekly production according to reservations, events, programming, and anticipated volume

• Maintain thoughtful inventory, labeling, storage, rotation, organization, and care of baking equipment

• Partner seamlessly with the Executive Chef, Pastry Chef, Culinary Partners, and Events Partners to support service and special experiences

• Maintain an impeccably clean, organized, efficient, and professional baking environment

• Uphold uncompromising standards of quality, food safety, sanitation, and consistency

• Bring creativity, curiosity, and pride in craft to the continued evolution of CORE:’s baking program

Minimum Qualifications

• 4+ years of professional baking experience, with fine dining, luxury hospitality, high end restaurant, or private members’ community experience strongly preferred

• Distinguished expertise in artisan breads, sourdough, natural fermentation, focaccia, grissini, crackers, rolls, and savory baking

• Strong command of laminated doughs, croissants, brioche, and breakfast pastries

• Deep understanding of fermentation, hydration, proofing, dough development, temperature, humidity, and ingredient functionality

• Ability to independently own and execute a daily production program with consistency and precision

• Strong organizational, time management, communication, and problem solving skills

• Exceptional attention to detail and an uncompromising commitment to quality

• Creativity and experience developing seasonal or signature baked products

• Knowledge of European baking traditions, particularly French and Italian techniques, strongly preferred

• Ability to safely lift and handle bags of flour and other ingredients and remain on your feet for extended periods

• Flexible availability, with early mornings essential, including holidays, special events, and private dinners as needed

• Above all, a genuine passion for the craft of baking and a desire to continuously refine, learn, and elevate

What We Offer

Competitive compensation, meaningful growth and training opportunities, a culture of respect and inspired teamwork, and a modern, playful, inventive environment. Benefits include health/dental/vision, basic life, STD/LTD, transit benefits, PTO, paid holidays, personal days, 401(k), family meal, and much more.

CORE: is proud to be an equal opportunity, affirmative action employer. Celebrating diversity is essential to who we are. All employment decisions are based on qualifications, merit, and business need.