Lead Baker

Department: Back of House (BOH) Reports To: Soux Chef > Executive Chef Location: Cala Scottsdale Pay: $18.00 + /hour Benefits Employee discounts Opportunity for advancement Training & development Position Summary The Lead Baker is responsible for producing high-quality breads and baked goods from scratch while overseeing daily bakery operations. This role requires a deep understanding of dough development, fermentation, mixing techniques, baking methods, production planning, inventory management, and food safety standards. The Lead Baker serves as the bakery expert and ensures consistency, quality, and efficiency across all bakery production. Essential Duties & Responsibilities Bread & Bakery Production Prepare and bake breads and baked goods from scratch using established recipes and production standards. Manage all stages of bread production, including scaling, mixing, fermentation, shaping, proofing, and baking. Maintain and cultivate starters and preferments as needed. Monitor and adjust production processes based on environmental conditions and operational needs. Ensure all products meet company standards for quality, consistency, appearance, and flavor. Develop and test new recipes and bakery offerings when requested. Bakery Operations Develop and maintain daily, weekly, and seasonal production schedules. Forecast production needs based on sales trends and business demands. Monitor inventory levels and order bakery ingredients and supplies as needed. Minimize waste through proper planning, production controls, and inventory management. Maintain bakery equipment and coordinate preventative maintenance and repairs. Ensure bakery workspaces remain clean, organized, and efficient. Leadership & Training Train, mentor, and support bakery and kitchen team members on proper techniques and procedures. Lead by example through professionalism, accountability, and attention to detail. Assist with staffing, scheduling, and labor management. Conduct regular quality checks throughout production. Foster a positive and collaborative team environment. Food Safety & Compliance Follow and enforce all food safety, sanitation, and workplace safety standards. Ensure compliance with local health department regulations and company policies. Maintain proper product labeling, storage, rotation, and handling procedures. Adhere to all HACCP and food safety programs. Qualifications Required Minimum 3 years of professional baking experience. Proven experience producing breads and baked goods from scratch. Strong understanding of: Fermentation and dough development Baker's percentages and recipe scaling Production planning and execution Ingredient functionality and quality standards Ability to lift and carry up to 50 pounds. Ability to stand for extended periods. Availability to work early mornings, weekends, and holidays as needed. Preferred Culinary or Baking & Pastry degree. Previous leadership or supervisory experience. Experience in high-volume restaurant, bakery, or production environments. Experience developing recipes and production systems. Key Competencies Advanced baking knowledge Strong organizational skills Production planning and forecasting Leadership and team development Attention to detail Quality control Time management Problem-solving Communication skills Physical Requirements Frequent lifting of up to 50 pounds. Ability to work around ovens, mixers, and other bakery equipment. Ability to stand, bend, reach, and perform repetitive motions throughout the shift. Success in This Role A successful Lead Baker consistently delivers high-quality products, maintains efficient bakery operations, leads and develops team members, minimizes waste, and upholds the highest standards of quality, consistency, and food safety. They take pride in their craft and contribute to the overall success of the culinary program through strong execution and leadership. #J-18808-Ljbffr