Bread Baker

As the Bread Sous Chef, your responsible for setting the tone for their entire team wheather it's the bread team, croissant and production/bake off. This is a critical leadership role that bridges the gap between hands-on production and management and lead by example with a focus on quality. You will work directly under the Executive Chef to ensure our team runs smoothly. 

Key Responsibilities

• Opening Leadership:   You are the first line of leadership on-site. You must ensure all staff arrive on time, are at their designated stations, and are adhering to company rules and safety regulations from the moment the lights turn on.
• Production Oversight:   Manage the daily production flow to ensure everything happens on schedule. You will oversee the line bakers and lamination team, ensuring the daily "oven-to-delivery" timeline is met without compromise.
• Quality Control:   Maintain rigorous standards for our various product. You will monitor proofing conditions, bake temperatures, and final product appearance to ensure we meet the expectations of our high-end wholesale clients.
• Team Accountability:   Foster a professional kitchen culture. You are responsible for real-time coaching, station cleanliness, and ensuring the team follows established SOPs and HACCP protocols.
• Operational Support:   Assist the Executive Chef in tracking inventory, documenting recipe refinements, and managing daily production sheets to minimize waste and maximize efficiency.

What We Are Looking For

• Experience:  4-5 years of experience in a high-volume pastry environment (wholesale bakery, luxury hotel, or upscale restaurant). Previous experience as a Lead Baker or Shift Supervisor is highly preferred.
• Technical Expertise:   Advanced knowledge of laminated doughs, croissant production, and artisan pastry techniques.
• Leadership Skills:   Proven ability to motivate a team and hold staff accountable in a fast-paced, high-pressure environment.
• Reliability:   As the Opening Chef,   punctuality is non-negotiable.   You must be prepared to   lead with energy and focus.
• Physical Requirements:   Ability to stand for long periods, work in a high-volume production facility, and   lift up to 30-50 lbs.

Preferred Qualifications

• Formal culinary or pastry arts training.
• Familiarity with high-volume wholesale workflows.
• Knowledge of food safety systems (HACCP).

Job Type: Full-time

Benefits:

• Dental insurance
• Health insurance
• Paid time off
• Vision insurance

Education:

• Bachelor's (Preferred)

Experience:

• Pastry and Bread making: 8 years (Required)

Language:

• Spanish (Preferred)

License/Certification:

• HACCP Certification (Required)

Ability to Commute:

• Los Angeles, CA 90061 (Required)

Ability to Relocate:

• Los Angeles, CA 90061: Relocate before starting work (Required)

Work Location: In person