Essential Qualifications & Experience:

 

• Proven Baking Experience: Minimum of 1-2 years of experience as a baker, pastry assistant, or similar high-volume food production role.

• Recipe Adherence and Precision: The ability to accurately read, scale, and follow recipes consistently to ensure uniform product quality.

• Food Safety Certification: Must possess a current Food Handler's License or be able to obtain one immediately upon hiring. In-depth knowledge of HACCP and proper sanitation practices is critical.

• Familiarity with Equipment: Proficiency in safely operating commercial kitchen equipment, including large mixers, convection ovens, scales, and proofers.

 

Key Skills and Traits:

 

• Reliability & Punctuality: Since the baker often works alone during early morning hours, punctuality and a strong, independent work ethic are non-negotiable.

• Physical Stamina: The physical ability to stand for long shifts (8+ hours) and lift heavy ingredients (e.g., 50 lb bags of flour).

• Attention to Detail: Meticulousness is needed for both accurate measurements (baking is a science) and the visual presentation of finished pastries.

• Organization and Inventory: Strong organizational skills to maintain a clean workspace and manage inventory (FIFO method) to minimize waste and ensure ingredients are always stocked.

• Creativity (Plus): While execution is key, some ability to develop or modify recipes for seasonal offerings.