Baker, Manufacturing ​/ Production

25-35 hours a week depending on your schedule

Produce high-quality laminated pastries (croissants/danish) and cakes from start to finish, including dough lamination, baking, cake assembly, frosting, and decoration—while maintaining speed, consistency, and food-safety standards.

• Mix and prepare doughs; manage fermentation and proofing.
• Sheet and laminate dough (butter block prep, turns, thickness control).
• Shape, proof, bake, and finish croissants/danish to spec (size, color, flake, honeycomb).
• Maintain production schedule, par levels, and next-day prep.
• Cakes
• Bake cake layers; prepare fillings, syrups, frostings (buttercream/ganache, etc.).
• Assemble, frost, and decorate cakes with clean, consistent finishes.
• Execute custom orders: writing, simple designs, piping, and basic troubleshooting.
• Portion, label, and package cakes/slices for display.
• Quality + operations
• Follow recipes and shop standards; weigh ingredients accurately.
• Keep work area clean and organized; label/date (FIFO).
• Track production counts, waste, and any quality issues.
• Communicate needs (inventory, equipment, timing) to manager/owner.

• Proven experience with laminated dough (croissants/danish) and cake production/decorating
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• Comfortable with sheeter/roller use (or strong experience hand-laminating).
• Strong time management (can run multiple bakes and cake tasks in one shift).
• Ability to lift 50 lbs, stand for long periods, and work early mornings/weekends.
• Food safety mindset (Serv Safe preferred).

• Cakes: smooth finishes, clean edges, consistent portioning, on-time custom orders.
• Reliable attendance, speed without sacrificing quality, clean station habits.
• Experience with entremets, mousse cakes, or advanced piping.