Head Baker

Frenchette Bakery focuses on local grown wheat and naturally leavened breads, laminated viennoiserie.. As we open a NEW location in New York City, we are seeking an experienced and passionate Head Baker to lead daily production, uphold our standards of excellence, and help build and mentor a growing team.

The Head Baker is responsible for overseeing all bread production at our new location, ensuring consistency, quality, and efficiency while honoring Frenchette Bakery’s craftsmanship and values. This role combines hands-on baking with leadership, organization, and collaboration across departments.

Key Responsibilities

• Lead daily bread production, including naturally leavened breads and specialty items

• Maintain consistency and quality across all baked goods

• Manage and train a team of bakers, fostering a positive, professional kitchen culture

• Oversee fermentation schedules, mixing, shaping, baking, and production flow

• Collaborate with ownership and culinary leadership on menu development and seasonal items

• Ensure proper use, care, and maintenance of bakery equipment

• Manage ordering, inventory, and ingredient quality control

• Uphold food safety, sanitation, and workplace safety standards

• Assist with opening procedures, workflow setup, and scaling production for a new location

Qualifications

• Minimum 3–5 years of professional baking experience, with leadership or supervisory experience

• Strong knowledge of sourdough fermentation, bread production, and traditional baking techniques

• Experience working in high-volume, quality-driven bakeries.

• Ability to lead, train, and motivate a team

• Strong organizational and time-management skills

• Comfort working early mornings, weekends, and holidays as required

• Passion for craft, consistency, and continuous improvement

Please send a letter of intent to [email protected]