Bread Baker

Bread Baker

Location: Too Sweet Cakes Anticipated Schedule: 4:00 AM – 12:30 PM or 6:00 AM – 2:30 PM, Sunday - Thursday Job Type: Full-time (30–40 hrs/week) Pay: $22.00 – $24.00/hr DOE

Join Our Growing Team!

At Too Sweet Cakes, we're looking for a skilled and passionate Bread Baker to join our kitchen crew. In this role, you'll be responsible for producing a wide variety of breads and doughs — from crusty baguettes and airy focaccia to hand-rolled bagels, enriched loaves, and the laminated and specialty doughs that form the foundation of our pastry offerings. If you take pride in your craft, love working with your hands, and thrive in a fast-paced production environment, this could be the perfect fit for you.

Job Responsibilities

• Collaborate: Communicate proactively with the Back of House Manager and fellow team members. Be open to giving and receiving feedback, and always work with a team-first mindset.
• Bread & Dough Production: Scale, mix, shape, proof, and bake a wide range of products including baguettes, focaccia, bagels, sourdough, enriched breads, ciabatta, and other artisan loaves, as well as laminated, cookie, tart, biscuit, and scone doughs — following standardized recipes and daily prep sheets.
• Shaping & Finishing: Hand-shape and portion bread products with consistency and care, ensuring proper structure, crust development, and presentation across every batch.
• Fermentation & Proofing: Monitor dough fermentation, bulk proofing, and final proof stages — adjusting timing and conditions as needed to achieve consistent results.
• Recipe Accuracy: Follow established formulas, weights, and production procedures to ensure consistency and quality across all products.
• Storage & Labeling: Properly label, store, and organize all doughs and finished breads with attention to shelf life, rotation standards, and production sequencing.
• Cleanliness & Organization: Maintain a clean, sanitary, and well-organized workstation, including regular equipment cleaning and end-of-shift breakdown.
• Equipment Use: Safely and efficiently operate mixers, sheeters, deck ovens, proofers, and other relevant bakery equipment.
• Inventory Awareness: Track ingredient usage and communicate low inventory or equipment issues to the Back of House Manager in a timely manner.
• Time Management: Work with efficiency and purpose to meet daily and weekly production goals across multiple product types simultaneously.
• Quality Control: Maintain consistency in texture, weight, crust, crumb structure, and handling across all bread and dough products. Identify and address any issues with dough integrity or finished product quality before it moves forward.
• Other Duties: Perform additional production or cleaning tasks as assigned by the Back of House Manager based on business needs.