Head Baker
Frenchette Bakery focuses on local grown wheat and naturally leavened breads, laminated viennoiserie.. As we open a NEW location in New York City, we are seeking an experienced and passionate Head Baker to lead daily production, uphold our standards of excellence, and help build and mentor a growing team.
The Head Baker is responsible for overseeing all bread production at our new location, ensuring consistency, quality, and efficiency while honoring Frenchette Bakery’s craftsmanship and values. This role combines hands-on baking with leadership, organization, and collaboration across departments.
Key ResponsibilitiesLead daily bread production, including naturally leavened breads and specialty items
Maintain consistency and quality across all baked goods
Manage and train a team of bakers, fostering a positive, professional kitchen culture
Oversee fermentation schedules, mixing, shaping, baking, and production flow
Collaborate with ownership and culinary leadership on menu development and seasonal items
Ensure proper use, care, and maintenance of bakery equipment
Manage ordering, inventory, and ingredient quality control
Uphold food safety, sanitation, and workplace safety standards
Assist with opening procedures, workflow setup, and scaling production for a new location
Minimum 3–5 years of professional baking experience, with leadership or supervisory experience
Strong knowledge of sourdough fermentation, bread production, and traditional baking techniques
Experience working in high-volume, quality-driven bakeries.
Ability to lead, train, and motivate a team
Strong organizational and time-management skills
Comfort working early mornings, weekends, and holidays as required
Passion for craft, consistency, and continuous improvement
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