Head Artisan Baker – Sourdough & Overnight Bread Production

Head Artisan Baker – Sourdough & Overnight Bread Production

Location: Charlotte, North Carolina
Salary: $60,000–$70,000 per year
Job Type: Full-time
Openings: 1

Great artisan bread requires more than following a recipe. It takes a deep understanding of fermentation, dough development, timing, and the craft behind every loaf. We're looking for an experienced artisan baker to lead overnight bread production, own sourdough quality, and build a bread program that delivers the same craftsmanship and consistency across restaurants and wholesale accounts.

This is an opportunity to take ownership of production, lead a baking team, and work closely with the Executive Pastry Chef to refine existing products and develop new ones.

WHAT YOU'LL GET

• $60,000–$70,000 annual salary
• A leadership position with ownership of the overnight bread program
• Opportunity to influence recipes, production systems, and new product development
• Direct collaboration with the Executive Pastry Chef
• The opportunity to bring artisan baking techniques into a growing, high-volume culinary operation
• Hands-on leadership and career development opportunities

WHAT YOU'LL DO

• Lead overnight production of sourdough breads, naturally leavened doughs, and long-fermented products.
• Oversee the complete baking process, from mixing and fermentation to shaping, proofing, baking, and packaging.
• Maintain bread quality and consistency across restaurant and wholesale orders.
• Monitor dough performance and fermentation, adjusting processes to achieve the right results.
• Lead, coach, and develop the overnight baking team while establishing clear production standards.
• Work with the Executive Pastry Chef to improve recipes, strengthen production systems, and introduce new breads.
• Manage production planning, preparation, ordering, cleanliness, and food safety.
• Increase production capacity without compromising the quality and craftsmanship of artisan bread.

WHAT YOU'LL NEED

• Deep experience in artisan breadmaking, particularly sourdough and naturally leavened doughs.
• Experience leading production in a high-volume bakery or complex restaurant operation.
• Strong technical knowledge of dough development, fermentation, mixing methods, and baking processes.
• Experience training and leading a production team.
• Ability to work a consistent overnight schedule.
• Strong attention to detail, personal accountability, and commitment to product quality.