Baker

JOB DESCRIPTIONS: 

High-Volume Viennoiserie & Pastry Production
Sourdough Bread Baker

Compensation:

$20.00 – $22.00 / hour (Based on experience; NYS Pay Transparency Compliant)

Employment Type:

Full-Time / Non-Exempt (Eligible for Overtime)

Job Summary

We are seeking experienced, detail-oriented, and high-energy Pastry Cooks and Bread Bakers to join our culinary team.

Pastry/Baker: This position is heavily focused on scratch pastry production within a high-volume environment. The ideal candidate possesses strong baseline experience with lamination techniques (including croissants and danishes) alongside a firm foundation in Viennoiserie and classic pastry techniques.
Bread Baker: This position is focused on scratch baked sourdough bread production including boules, loaves, baguettes, focaccia, bagels etc with a firm foundation in bread baking tecniques

Both roles will be responsible for executing high-standard recipes consistently, managing precise production schedules, and maintaining strict compliance with New York State food safety and department regulations.

Key Responsibilities & Duties

• Pastry/ Bread Production & Execution: Scale, mix, shape, bake, and finish a wide array of high-quality classic pastries, breads, and specialty desserts according to strict brand specifications.
• Lamination & Viennoiserie: Execute precise lamination cycles, temperature controls, and rolling techniques for laminated doughs. Oversee proofing and baking metrics 
• High-Volume Workflow Management: Manage daily large-scale production lists efficiently. Prioritize tasks to meet tight service deadlines without sacrificing execution quality.
• Station Maintenance & Food Safety: Maintain a clean, organized, and deeply sanitized production station. Label, date, and properly rotate all raw ingredients and sub-recipes according to FIFO (First-In, First-Out) standards.
• Equipment Operation: Safely and expertly operate high-volume commercial bakery gear, including commercial dough sheeters, planetary mixers, ovens, and proofer boxes.

Qualifications & Skills

• Experience: Minimum of 2–4 years of pastry production experience, specifically inside a high-volume bakery, pastry commissary, or upscale multi-unit hospitality operation.
• Technical Mastery: Prior hands-on experience with dough lamination processes is required. Deep familiarity with classical French or international pastry techniques and Viennoiserie structures is highly preferred.
• Precision & Math: Exceptional ability to follow weight-based recipes and scale formulas accurately. Basic baker's percentage math proficiency is expected.
• Pace & Stamina: Ability to maintain speed, focus, and clean mechanics while working under strict timelines in a high-intensity production environment.

Legal, Licensing & Compliance Requirements

• Food Protection Credentials: Must possess a valid New York City Food Protection Certificate or an ANSI-accredited New York State Food Handlers License upon hire. This certification must be actively maintained throughout employment.
• NYS Wage Theft Prevention Act (Section 195): In compliance with NYS Labor Law, the selected candidate will receive a written notice of pay rate, overtime eligibility, and regular payday structures prior to beginning work.
• NYS Pay Transparency Compliance: The stated range of $20.00 – $22.00 represents the good faith hourly range for this position. Individual offers are determined based on technical audition, tenure, and volume background.
• NYS Paid Sick Leave Law: This position accrues job-protected paid sick leave at a rate of 1 hour for every 30 hours worked
• NYS Overtime Mandates: This position is categorized as non-exempt. Any hours worked in excess of 40 hours during a single designated workweek will be compensated at the statutory premium rate of 1.5x the regular base rate.

Physical Demands & Work Environment

• Ability to remain in a standing position, walking, and moving actively for extended shifts lasting 8 hours.
• Regularly lifting, carrying, and maneuvering production items, ingredient bags, and dough tubs weighing up to 50 pounds.
• Comfort working in environments with fluctuating operational temperatures, including proximity to hot deck/rack ovens as well as entering large walk-in freezers and proofing chambers.
• Repetitive hand, wrist, and arm motions required for rolling, cutting, shaping, and detailed pastry scoring.
• Early mornings and weekend availability a must