About Laurel Bakery
Laurel is the flagship bakery project of Redwood Hospitality, a Brooklyn-based hospitality group behind Michelin-starred Oxalis, Place des Fêtes, Cafe Mado, and Golden Ratio. Our mission is to establish Laurel as a cornerstone for artisanal baked goods in Brooklyn, producing breads, pastries, and viennoiserie for our own retail cafe, for Redwood’s other concepts, and for wholesale partners across the city.
We are seeking a skilled, experienced, and inspiring Head Baker to lead Laurel’s baking operations. This role is equal parts creative, operational, and managerial, balancing recipe development with team leadership, production rigor, and sound business judgment.
Position Details
Title: Head Baker
Compensation: $70,000 - $85,000 (commensurate with experience)
Benefits: Health, dental, and vision insurance; paid time off; commuter benefits; potential performance bonuses; Redwood Hospitality dining discounts.
Location: Brooklyn, NY
Core Responsibilities
Leadership & Team Development
Recruit, train, and mentor bakers, pastry cooks, and support staff.
Build a positive, professional, and collaborative bakery culture that reflects Redwood values.
Lead daily production meetings; set clear expectations for standards, timelines, and team responsibilities.
Develop training programs to ensure consistency in bread, pastry, and viennoiserie techniques.
Schedule and manage staff hours in line with labor budgets and production needs.
Production & Quality Control
Oversee daily production of breads, viennoiserie, and pastries for retail, wholesale, and internal outlets.
Ensure products meet consistent standards of flavor, texture, and appearance.
Establish and enforce strict quality control measures—spot checks, tasting protocols, and feedback loops.
Manage dough mixing, shaping, proofing, baking, and finishing processes with precision.
Implement best-in-class food safety, sanitation, and Department of Health standards.
Menu Innovation & Development
Create and refine recipes aligned with Laurel Bakery’s identity—emphasizing craft, seasonality, and excellence.
Develop seasonal offerings and limited runs that complement wholesale and retail strategies.
Collaborate with Redwood chefs and beverage teams to support cross-venue menus and special projects.
Research industry trends and techniques to keep Laurel’s program innovative and competitive.
Operations & Administration
Manage ordering, inventory, and vendor relationships to ensure high-quality ingredients and cost efficiency.
Track food and labor costs; implement strategies to reduce waste and increase yield.
Ensure labor targets are met and production schedules are adjusted to reflect seasonal trends in business and pars.
Collaborate with the Director of Operations and finance team to meet financial targets and reporting requirements.
Oversee equipment maintenance; troubleshoot issues and coordinate repairs with vendors.
Maintain production schedules and par sheets that balance efficiency with quality.
Wholesale & Retail Coordination
Partner with the Store Manager and Redwood leadership to fulfill daily orders and large wholesale accounts.
Ensure wholesale deliveries meet volume, timing, and quality standards.
Support retail operations by aligning production with café demand and seasonal traffic.
Participate in planning growth strategies for wholesale expansion.
Health, Safety & Compliance
Enforce compliance with NYC DOH regulations, including allergen protocols and labeling requirements.
Ensure all staff follow sanitation SOPs, including cleaning, equipment handling, and end-of-day protocols.
Conduct regular inspections and lead preparation for surprise DOH visits.
Promote a safety-first culture in handling heavy equipment and lifting up to 50 lbs.
