Baker - NY

About The Role Reports to: Head Baker / Bakery Manager / GM The Baker will work closely with the Head Baker and with fellow bakers. The baker role will perform various duties and procedures within the location. They must execute various duties to the highest level to ensure quality standards are reached and maintained. They are the team member closest to the preparation of all baked goods and should display keen attention to detail and consistency. Key Responsibilities Production & Quality Be part of the daily bakery operations, ensuring production meets demand while maintaining the highest quality standards. With guidance from the Head Baker, help maintain operational standards and quality control of all bakery products. Execute dough mixing, fermentation, shaping, proofing, and baking with attention to detail and timing. Assist in maintaining Health, Safety and Cleaning standards in the bakery. Provide additional support to the Head Baker or Front of House Lead/Manager as required. Work closely with the Head Baker and team to support smooth production flow. Assist in the development of new bakery products. Run the preparation of all breads, viennoiserie, and pastries, ensuring adherence to recipes, processes, and brand guidelines. Participate on product development and testing, together with the team and Head Baker. Ensure consistency in product standards across all shifts. Assist the team on managing inventory of raw materials and monitor ingredient quality. Maintain a clean, organised, and food-safe workstation at all times. Required Skills & Experience Previous experience in an artisan or sourdough-focused bakery preferred. Solid understanding of fermentation, dough handling, and baking fundamentals. Ability to follow recipes precisely while working efficiently under time constraints. Strong attention to detail and consistency. Physical ability to work early hours, lift heavy loads, and stand for extended periods. Team-oriented mindset with a strong work ethic. Desirable Qualifications Experience with sourdough, laminated doughs and naturally leavened breads. Culinary or baking education. Interest in learning, product development, and continuous improvement. #J-18808-Ljbffr La Cabra