Lead Baker

We are a lamination-focused bakery and café looking for a skilled Lead Baker to run our production kitchen. You'll be first in the building each morning, own the production schedule, and set the standard for quality across every croissant, danish, and viennoiserie item we make. This is a hands-on leadership role with real influence over menu development and day-to-day operations.Responsibilities

• Open and lead the kitchen; execute the daily production schedule from start to service
• Supervise and mentor a team of 2–5 bakers and pastry cooks
• Produce all laminated doughs (croissants, pains au chocolat, danishes, kouign-amann, puff pastry) on time and to spec
• Build and manage the weekly production schedule based on sales data and par levels
• Scale recipes for weekends, holidays, and special orders
• Conduct daily quality checks at every stage: lamination, proofing, baking, and finishing
• Manage inventory, conduct counts, and place weekly supplier orders
• Monitor waste and assist with food costing
• Collaborate on seasonal menu development and new product R&D
• Maintain a clean, safe kitchen in compliance with all food safety and sanitation regulations

• 3+ years of professional baking experience with a strong focus on laminated dough and viennoiserie
• Experience leading or mentoring a production kitchen team
• Deep understanding of fermentation, butter lamination, proofing, and baking science
• Ability to build and manage a production schedule under time pressure
• Food handler's certification (NYC food handlers card a must)
• Reliable with early-morning availability (4:00 AM start or earlier)

• Culinary or pastry school training, or equivalent apprenticeship
• Experience with ordering, inventory, and basic food costing
• Familiarity with café operations and front-of-house integration