Artisanal Bakery Chef

About the Role

We’re seeking a passionate Artisanal Bakery Chef to lead daily bread and viennoiserie production—think long-fermented sourdoughs, laminated pastries, enriched doughs, and seasonal specialties. You’ll own the craft from starter care to final bake, ensuring consistency, creativity, and quality at scale.

What You’ll Do

• Lead daily mixing, shaping, proofing, baking, and finishing of breads and pastries.
• Maintain sourdough starters, preferments, and production schedules.
• Develop/standardize recipes (hydration, fermentation times, baker’s %), with clear SOPs.
• Manage inventory: order flour, dairy, chocolate, fruit, and specialty items.
• Uphold food safety, hygiene, and allergen protocols (HACCP).
• Train and mentor junior bakers; set station checklists and quality controls.
• Collaborate with Café/Restaurant teams on seasonal menus and display standards.
• Monitor yields, waste, and COGS; suggest improvements for efficiency.

What You’ll Bring

• 3–5+ years in artisanal bread/pastry production; hotel or boutique bakery experience preferred.
• Strong command of fermentation, lamination, temperature control, and oven management (deck/steam).
• Ability to scale recipes, meet high-volume deadlines, and maintain consistency.
• Eye for presentation and a calm, coaching leadership style.
• Food Safety Certification (Level 2/3 or local equivalent). Culinary/Pastry qualification is a plus.

Shift & Work Environment

• Early-morning shifts; weekends/holidays as needed.
• Fast-paced, hands-on bakery with a quality-first culture.

What We Offer

• Competitive salary: [Range or “DOE”] + performance incentives.
• Meals on duty, uniform, and laundry.
• Health insurance, paid time off, and training/certifications.
• Growth opportunities within [Brand/Group].