Baker

Description

Job Title: Baker 

Reports To: Pastry Chef / Executive Pastry Chef / Chef de Cuisine
Department: Back of House – Pastry/Bakery
Employment Type: Hourly, Non-Exempt

About José Andrés Group

José Andrés Group (JAG) is a hospitality company led by Chef José Andrés, known for outstanding guest experiences, innovation, and a values-driven culture. Our teams bring world-class food and warm hospitality to life across acclaimed concepts worldwide.

Position Summary

Bakers produce high-quality breads and baked goods that meet JAG standards for flavor, texture, and presentation. You’ll mix and ferment doughs, scale and shape, proof and bake, and finish products for service and retail. The role requires precision, pace, and excellent organization—especially during early-morning production—while upholding rigorous food safety and cleanliness.

Requirements

Key Responsibilities

Production & Standards

• Execute daily/weekly production plans and pars for breads, rolls, viennoiserie, focaccia/flatbreads, and baked components for service.
• Mix, bulk-ferment, fold, scale, shape, proof, and bake to spec; monitor dough development (time, temperature, hydration).
• Finish products (scoring, seeding, glazing, butter/syrup application) and document bake curves and yields.

Quality Control

• Calibrate for flavor, crust/crumb, and bake color; adjust fermentation, hydration, or oven settings within guidelines.
• Maintain recipe accuracy (metric/imperial), portion consistency, and presentation standards; record any spec variances.

Station Readiness & Sanitation

• Set and maintain pars; label/date all products; practice FIFO and track hold times/shelf life.
• “Clean as you go” and complete opening/closing and scheduled deep cleans; maintain organized walk-ins,  freezers, and dry storage.
• Adhere to DOH/HACCP: cooling logs, hot/cold holding, allergen and cross-contact controls, and PPE/chemical safety.

Equipment & Facilities

• Safely operate spiral/planetary mixers, sheeters, proofers/retarders, deck/combi ovens, slicers, and scales/thermometers.
• Perform basic maintenance (gasket checks, stone brushing, tool calibration); tag out unsafe equipment and submit/track work orders.

Inventory, Receiving & Waste Control

• Assist with receiving (quality, temperatures) and proper storage by zone; maintain accurate yields and waste logs.
• Minimize waste via smart batch sizing, day-old repurposing within guidelines, and donation/compost programs as directed.

Collaboration & Service Support

• Coordinate pull times with Pastry/Savory leadership and FOH for breakfast/brunch and service bread needs.
• Support events/PDR with product to BEO specs and timelines; assist with menu rollouts and tastings.

Required Qualifications

• 1–2+ years professional baking/bread experience (restaurant, bakery, or hotel) or culinary/pastry program equivalent.
• Strong fundamentals in mixing methods, fermentation control, scaling/shaping, proofing, and bake management.
• Knowledge of food safety and sanitation; valid Food Handler certification (or ability to obtain).
• Organized, punctual, and calm under pressure; clear communicator and team player.
• Comfort with early-morning shifts; schedule flexibility (weekends/holidays).

Working Conditions & Physical Requirements

• PM production environment; stand/walk for extended periods (up to 8+ hours).
• Must be available nights, weekends, and holidays.  
• Lift/carry/push/pull up to 35–50 lbs. (flour/sugar bags, sheet trays, equipment).
• Frequent exposure to heat, steam,  refrigeration, and cleaning chemicals; repetitive motions; slip-resistant footwear required.

In Return, We Offer You

• Competitive hourly pay with opportunities for cross-training and advancement
• Eligible health & wellness benefits (for qualifying positions)
• Employee dining and partner discounts
• Growth in a values-driven, award-winning hospitality group

Equal Opportunity Employer

José Andrés Group is an Equal Opportunity Employer and participates in the federal E-Verify Program.

Hourly: $22.00-$25.00/hour