Lead Baker

Job DetailsJob Location: Wasatch Peaks Ranch - Main - Morgan, UT 84050Position Type: Full TimeEducation Level: Not SpecifiedTravel Percentage: NoneJob Shift: AnyJob Category: OtherPosition Summary The Lead Baker is responsible for overseeing the daily bakery operation and producing high-quality breads, baked goods, pastries, desserts, and specialty items for Wasatch Peaks Ranch’s restaurants and food & beverage outlets. This position plays a key role in maintaining consistency, quality, and presentation while supporting the culinary team with fresh, scratch-made products. The Lead Baker will work closely with the Tavern Chef and Executive Chef, and food and beverage leadership to plan production, develop new products, fulfill special requests, and ensure all bakery needs are met across the property. The ideal candidate is organized, creative, detail-oriented, and passionate about high-quality baking. QualificationsEssential Responsibilities Lead the daily production and operation of the bakery. Produce a variety of scratch-made breads, rolls, sandwich buns, pastries, desserts, and specialty baked goods. Provide bakery products for the Market, Tavern, Oaks Lodge, Range House, and other food & beverage outlets as needed. Maintain consistent quality, flavor, texture, portion size, and presentation across all products. Develop and execute daily and weekly production schedules based on outlet needs, events, reservations, and anticipated business levels. Work with culinary leadership to plan production levels and minimize waste while ensuring adequate product availability. Prepare specialty breads, desserts, and baked goods for member events, private functions, tournaments, and special requests. Assist with recipe development, testing, costing, and implementation of new bakery products. Train, mentor, and support other bakery team members in proper baking techniques, recipes, food safety, sanitation, and production standards. Ensure proper labeling, dating, storage, rotation, and organization of all bakery products and ingredients. Maintain a clean, organized, and efficient bakery workspace. Follow all food safety, sanitation, and workplace safety standards. Monitor inventory levels and communicate ordering needs to culinary leadership. Help manage food cost by controlling portions, production levels, waste, and ingredient usage. Work efficiently to complete production within scheduled hours and help reduce unnecessary overtime. Collaborate with chefs and front-of-house leadership to accommodate changing member needs and special requests. Support the culinary team during high-volume periods and special events as needed. Perform other duties as assigned by culinary leadership. Required Qualifications 2+ years of professional baking experience in a restaurant, hotel, resort, private club, bakery, or similar environment. Strong knowledge of bread production, fermentation, dough handling, pastry techniques, and baking fundamentals. Experience producing scratch-made breads and baked goods at a professional level. Strong organizational and time-management skills. Ability to manage multiple production priorities while maintaining quality and consistency. Ability to work independently while also functioning as a strong member of a culinary team. Strong attention to detail and commitment to quality. Knowledge of proper food safety and sanitation practices. Ability to lift and carry bakery ingredients and equipment and stand for extended periods. Preferred Qualifications Culinary or baking/pastry education or equivalent professional experience. Experience in a luxury hotel, resort, private club, or fine-dining environment. Experience with high-volume production and multi-outlet operations. Experience developing recipes and standardizing production. Experience training and leading other bakery employees. Food handlers Leadership Expectations The Lead Baker is expected to lead by example and contribute to a positive, professional, and collaborative kitchen culture. This position should demonstrate strong communication, accountability, organization, and pride in the products being produced. The Lead Baker should also help identify opportunities to improve bakery operations, increase efficiency, reduce waste and overtime, and elevate the quality of the products offered to members. Success in This Role Consistent, high-quality bakery products across all outlets. Reliable production that meets the needs of the operation. Efficient use of labor and ingredients. Reduced bakery waste and unnecessary overtime. Strong organization and cleanliness of the bakery. Positive collaboration with the culinary and Food & beverage teams. Ability to successfully execute special events and member requests. Continued development and improvement of the bakery program. #J-18808-Ljbffr