Baker
$49,920–$66,560 year
On-siteNew York City, New York, United States or New York, United States
Job Summary
Conduct dough preparation and fermentation management using standardized recipes with precise temperature and humidity control. Feed, monitor, and maintain sourdough starters while hand-shaping croissants, bagels, and loaves. Operate ovens by adjusting steam, time, and temperature to judge bake color and doneness. Assist with recipe trials for high-hydration doughs and fermented ingredients like koji, and inspect finished goods for quality. Track inventory for flours and yeasts, log non-conforming batches, and maintain workstation sanitation. Work a two-shift system including early morning shifts from 4:00 AM to 1:00 PM and late shifts from 12:00 PM to 9:00 PM. Join a craft café focused on fermentation traditions in Williamsburg, Brooklyn.
Required Qualifications
- 2+ years of hands-on baking experience in an artisanal or scratch bakery
- Ability to work early morning shifts starting at 4:00 AM
Desired Qualifications
- Sourdough experience preferred
- NYC Food Protection Certificate preferred
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