Lead Baker

Cotto is seeking a skilled and passionate Artisan Baker & Pasta Maker to join our culinary team. This unique role is ideal for a craft-focused professional with experience in artisan bread production, fresh pasta making, and gelato production. The successful candidate will be responsible for producing all house-made breads, fresh pastas, and gelatos while upholding the highest standards of quality, consistency, and craftsmanship.

We are looking for someone who takes pride in traditional techniques, understands fermentation and dough development, and has experience producing hand-rolled pasta and small-batch products from scratch. This position requires strong organizational skills, attention to detail, and the ability to manage multiple production schedules in a fast-paced environment.

• Produce all house-made artisan breads, including mixing, fermentation, shaping, proofing, and baking.
• Prepare all fresh pasta offerings, including hand-rolled and hand-cut pasta varieties using traditional techniques.
• Produce all house-made gelato and frozen dessert offerings, ensuring consistency in flavor, texture, and presentation.
• Maintain production schedules to ensure fresh products are available daily.
• Follow established recipes while contributing ideas for seasonal breads, pastas, desserts, and specialty offerings.
• Manage inventory of bakery, pasta, and gelato ingredients, assisting with ordering and minimizing waste.
• Maintain the highest standards of food safety, sanitation, and product quality.
• Ensure all workstations, equipment, and production areas remain clean, organized, and properly maintained.
• Collaborate with the kitchen team to support menu execution and service needs.
• Assist with training and mentoring team members in baking and pasta-making techniques as needed.

• Proven experience as an Artisan Baker, Pasta Maker, Pastry Cook, or similar production-focused culinary role.
• Strong knowledge of bread baking, fermentation, dough handling, and artisan baking techniques.
• Experience producing fresh pasta from scratch, including hand-rolled and hand-cut pasta.
• Experience making gelato or other frozen desserts preferred.
• Understanding of ingredient functionality, recipe development, and production planning.
• Strong knowledge of food safety regulations and sanitation practices.
• Ability to work independently and manage multiple production responsibilities simultaneously.
• Excellent organizational skills and attention to detail.
• Ability to lift up to 50 pounds and stand for extended periods.
• Flexible availability, including early mornings, weekends, and holidays.
• Passion for craftsmanship, quality ingredients, and traditional Italian culinary techniques.

• Experience in an artisan bakery, Italian restaurant, or fine dining environment.
• Familiarity with naturally leavened breads and long fermentation processes.
• Experience developing seasonal products and specialty offerings.
• Formal culinary or baking education is a plus.