Baker

Baker – Sourdough & Bagel Production

Bagels by Kneady | Los Angeles, CA
Position: Baker / Bagel Maker
Employment: Full-Time or Part-Time
Schedule: Early mornings, weekends, and holidays as needed

Bagels by Kneady is focused on producing handcrafted sourdough bagels using traditional techniques, long fermentation, and high-quality ingredients. Our bagels are hand rolled, slow fermented, boiled, and baked fresh throughout the day in a high-temperature stone deck oven.

We are looking for an experienced Baker / Bagel Maker who understands fermentation, dough development, and consistent production and wants to help us continue improving our bagel program.

• Prepare sourdough bagel dough according to established recipes and production schedules.
• Maintain, feed, and monitor sourdough starter and levain.
• Understand and manage bulk fermentation, proofing, cold fermentation, and dough temperature .
• Mix dough to proper development and consistency.
• Scale, portion, and hand roll bagels to established specifications.
• Monitor bagels throughout a long cold-fermentation process.
• Evaluate dough based on feel, temperature, fermentation activity, and readiness rather than relying only on a timer.
• Boil and bake bagels while maintaining consistent size, shape, crust, color, blistering, and texture.
• Work with high-temperature and stone deck ovens.
• Prepare specialty bagels and seasonal flavors.
• Produce schmears and other bakery items as needed.
• Follow daily production pars and minimize waste.
• Maintain a clean, organized, and food-safe bakery workspace.
• Properly label, date, rotate, and store ingredients and finished products.
• Communicate production issues and make appropriate adjustments for temperature, fermentation, and environmental conditions.

Strong preference will be given to candidates with professional experience working with sourdough, naturally leavened dough, or bagel production.

Ideal candidates will have:

• 1+ years of professional baking experience preferred.
• Experience with sourdough starter and natural fermentation .
• Bagel-making experience strongly preferred.
• Understanding of baker's percentages, hydration, dough temperature, and fermentation.
• Experience using commercial mixers and bakery equipment.
• Ability to recognize properly fermented and proofed dough.
• Strong attention to consistency and detail.
• Ability to follow recipes accurately while understanding how dough may need to be adjusted from day to day.
• Ability to work independently during early-morning production.
• Strong organizational and time-management skills.
• Ability to lift 50 lbs and work on your feet for an extended shift.
• California Food Handler Card required or ability to obtain one.

We're looking for more than someone who can simply follow a recipe.

The right baker understands that sourdough is alive and changes with temperature, time, and environment . You should be comfortable evaluating dough, troubleshooting fermentation, and communicating when something doesn't look or feel right.

We want someone who takes pride in producing a great bagel every day and is interested in growing with the concept as Bagels by Kneady expands.

This is an opportunity to become an important part of a growing artisan bagel concept. As we grow, there will be opportunities for experienced team members to take on additional production, training, and leadership responsibilities.

To Apply:
Please submit your resume along with a brief description of your experience with sourdough, bread, bagels, or naturally fermented doughs .