Bakery Sous Chef

We are seeking an experienced and motivated Sous Chef Baker to join our Commissary Production Kitchen team. This role supports the Chef Baker in overseeing daily bakery operations, with a primary focus on artisan bread production, fermentation management, and team supervision.

The ideal candidate is a hands-on bakery professional with extensive experience in artisan bread production, advanced knowledge of fermentation techniques, and proven team management skills. The candidate must be comfortable leading daily production, supervising bakery staff, and assuming full operational responsibilities in the Chef Baker's absence.

Responsibilities

• Support the Chef Baker in overseeing daily bakery operations and assume leadership responsibilities in their absence.

• Lead hands-on production of artisan breads, including sourdough and naturally fermented breads.

• Oversee dough preparation, starter maintenance, fermentation, proofing, shaping, and baking processes.

• Manage production schedules and ensure consistent product quality, accuracy, and timely output.

• Lead, train, and supervise bakery staff, ensuring efficient workflow, accountability, and productivity.

• Coordinate production priorities and communicate effectively with other culinary teams.

• Ensure compliance with food safety, hygiene, and sanitation standards, including applicable NYC Department of Health regulations.

• Monitor ingredient usage, product quality, and proper storage procedures.

• Maintain an organized, clean, and efficient work environment.

Competencies & Qualifications

• At least 5 years of professional experience in artisan bread production, preferably in a high-volume production kitchen, fine-dining restaurant, or artisan bakery.

• Extensive hands-on knowledge of artisan bread production and fermentation methods, particularly sourdough and natural fermentation.

• Strong understanding of fermentation management, including starter maintenance, dough development, bulk fermentation, proofing, and baking.

• Demonstrated experience supervising, training, and managing bakery teams.

• Professional experience in a U.S. bakery, commissary, or high-volume production kitchen is strongly preferred.

• Experience with lamination techniques, including croissants and viennoiserie production, is a plus.

• Ability to independently lead bakery operations in the Chef Baker's absence while maintaining high production standards, efficiency, and consistency.