Head Baker

THORSDAY is a new Swedish-inspired bakery and coffee bar preparing to open in December 2026 in Park Slope, Brooklyn.

Our bakery will focus on freshly baked breads, pastries, and a selection of savory foods, including sandwiches and salads. We value quality ingredients, seasonal produce, traditional baking techniques, and consistent execution.

We're hiring an experienced Head Baker to establish and lead our bakery and kitchen operations from the beginning.

The Head Baker will oversee all aspects of bakery production and kitchen operations, including recipe development, production planning, quality control, inventory, food costs, sanitation, and staff leadership.

This is a hands-on leadership position requiring strong technical baking skills, sound operational judgment, and the ability to establish efficient systems for a new independent bakery.

You'll work closely with ownership and front-of-house management to ensure consistent quality, smooth daily operations, and a well-organized kitchen.

The role includes responsibility for bread and pastry production as well as oversight of a small savory food program.

Bakery and food production

• Lead and participate in daily production of breads, pastries, and other baked goods.
• Oversee preparation of light savory foods, including sandwiches and salads.
• Develop, test, document, and refine recipes, including seasonal offerings.
• Establish production schedules, prep lists, and workflows based on daily demand.
• Maintain consistent standards for flavor, appearance, portioning, and quality.
• Apply strong technical knowledge of enriched doughs, fermentation, bread-making, and pastry production.
• Establish production systems that maintain quality and efficiency as the business grows.

Kitchen leadership

• Lead by example, working alongside the bakery team in daily production.
• Train, supervise, and support bakery and kitchen staff.
• Develop staff schedules and establish clear performance expectations.
• Maintain effective communication between the kitchen, ownership, and front-of-house staff.
• Establish a professional, respectful, organized, and accountable working environment.
• Support hiring and training as the bakery team develops.

Operations and costs

• Manage ingredient purchasing, inventory, and vendor relationships.
• Establish and maintain relationships with local suppliers, farms, and mills, including Brooklyn Granary & Mill.
• Monitor food costs, recipe yields, portioning, and waste.
• Maintain accurate recipes, production records, ordering systems, and inventory levels.
• Help establish pricing and profitability targets for bakery and food items.
• Identify opportunities to improve workflow, efficiency, and consistency.

Food safety and organization

• Maintain a clean, safe, sanitary, and well-organized bakery and kitchen.
• Ensure compliance with NYC Department of Health food safety and sanitation requirements.
• Establish and maintain procedures for proper food handling, storage, labeling, allergens, and cleaning.
• Maintain daily inspection readiness and ensure staff follow established food safety procedures.

• Minimum five years of management or leadership experience as a Head Baker, Lead Baker, Chef, or in a comparable professional bakery or kitchen leadership position.
• Strong technical knowledge of bread-making, enriched doughs, fermentation, pastry production, and professional baking techniques.
• Professional experience in a bakery, restaurant, café, or production kitchen.
• Demonstrated ability to lead, train, and supervise kitchen staff.
• Experience with production planning, recipe development, costing, inventory management, and ordering.
• Strong understanding of NYC food safety and sanitation requirements.
• Valid NYC Food Protection Certificate, or ability to obtain one before beginning work.
• Strong organizational skills, attention to detail, and commitment to consistency.
• Effective communication skills and the ability to work collaboratively with ownership and front-of-house staff.
• Proficiency with Google Workspace.
• Ability to work independently, make sound decisions, and adapt to the changing needs of a new business.

• Culinary school education or equivalent professional training.
• Experience in a high-volume bakery or Michelin-rated kitchen.
• Familiarity with Swedish or Scandinavian baking traditions.
• Knowledge of seasonal ingredients, local grains, and produce.
• Familiarity with local farms, grain mills, and farmers markets.
• Experience establishing or opening a new bakery or kitchen operation.
• Comfort representing the bakery at community events, in the media, or in other public-facing settings.

• Full-time, salaried position, generally five days per week.
• Early morning shifts, beginning approximately 5 a.m.
• Flexibility to work a variable schedule based on production and business needs, including possible additional days during the opening period.
• Ability to stand for extended periods and lift 50 pounds or more, with or without reasonable accommodation.
• Availability to work weekends and holidays as required by the bakery's operating schedule.

• Annual salary: 70,000–75,000, commensurate with experience.
• Health insurance.
• Paid time off.
• Employee meals and discounts.

You'll have the opportunity to establish a bakery program from the ground up in a brand-new, fully equipped professional kitchen.

The kitchen features new production equipment, including a double combi oven, a 46-inch foldable sheeter, and professional baking tools.

As our first Head Baker, you'll help shape the menu, establish production standards, develop supplier relationships, and build the systems and team responsible for daily operations.

We're looking for an experienced baker and kitchen leader who takes pride in their craft, values consistency, and wants to help build a successful independent neighborhood bakery.

Equal opportunity employer

THORSDAY is an equal opportunity employer. We value a diverse team and encourage all qualified candidates to apply.