Head Baker

Head Baker

Somedays Bakery & Café is a scratch bakery born in Astoria, Queens and growing across New York City and beyond. Everything we make is baked fresh daily from scratch — seed oil-free, butter-forward, hand-laminated with New Zealand butter, and built with intention. Nothing is received frozen. We hold a standard most kitchens don't, and we're looking for a Head Baker who wants to own that standard.

The Head Baker owns the entire scratch production program — from lamination to finishing — and is responsible for every item that goes in the case. This is the most technically demanding role in the building. You set the pace of the kitchen, you protect the recipe, and you are accountable for the quality, consistency, and timing of everything produced. You lead by example: how you bake, how you hold the standard, and how you run the kitchen sets the tone for the entire back of house.

We're looking for someone who has proven scratch bakery or laminated-pastry production experience. You would notice if the croissant wasn't perfect, and you'd fix it. You follow the recipe and hold others to it, without ego. You raise the energy and standard of a kitchen rather than draining it. You show up on time, prepared, every shift, and you set the pace. You are coachable, calm under volume, and genuinely invested in doing things the right way. Ability to stand for extended periods, lift up to 50 lbs, and work early-morning shifts.

We offer a competitive salary of $70,000 – $80,000, commensurate with experience. Full ownership of a scratch production program at a brand that refuses to cut corners. A clear path within a growing franchise, plus access to Somedays corporate training and certification. A team that holds a real standard, values pride in craft, and leads from the kitchen out.