Lead Baker

Position Summary

The Lead Baker is responsible for overseeing the daily bakery operation and producing high-quality breads, baked goods, pastries, desserts, and specialty items for Wasatch Peaks Ranch’s restaurants and food & beverage outlets. This position plays a key role in maintaining consistency, quality, and presentation while supporting the culinary team with fresh, scratch-made products.

The Lead Baker is responsible for overseeing the daily bakery operation and producing high-quality breads, baked goods, pastries, desserts, and specialty items for Wasatch Peaks Ranch’s restaurants and food & beverage outlets. This position plays a key role in maintaining consistency, quality, and presentation while supporting the culinary team with fresh, scratch-made products.

The Lead Baker will work closely with the Tavern Chef and Executive Chef, and food and beverage leadership to plan production, develop new products, fulfill special requests, and ensure all bakery needs are met across the property. The ideal candidate is organized, creative, detail-oriented, and passionate about high-quality baking.

• Lead the daily production and operation of the bakery.
• Produce a variety of scratch-made breads, rolls, sandwich buns, pastries, desserts, and specialty baked goods.
• Provide bakery products for the Market, Tavern, Oaks Lodge, Range House, and other food & beverage outlets as needed.
• Maintain consistent quality, flavor, texture, portion size, and presentation across all products.
• Develop and execute daily and weekly production schedules based on outlet needs, events, reservations, and anticipated business levels.
• Work with culinary leadership to plan production levels and minimize waste while ensuring adequate product availability.
• Prepare specialty breads, desserts, and baked goods for member events, private functions, tournaments, and special requests.
• Assist with recipe development, testing, costing, and implementation of new bakery products.
• Train, mentor, and support other bakery team members in proper baking techniques, recipes, food safety, sanitation, and production standards.
• Ensure proper labeling, dating, storage, rotation, and organization of all bakery products and ingredients.
• Maintain a clean, organized, and efficient bakery workspace.
• Follow all food safety, sanitation, and workplace safety standards.
• Monitor inventory levels and communicate ordering needs to culinary leadership.
• Help manage food cost by controlling portions, production levels, waste, and ingredient usage.
• Work efficiently to complete production within scheduled hours and help reduce unnecessary overtime.
• Collaborate with chefs and front-of-house leadership to accommodate changing member needs and special requests.
• Support the culinary team during high-volume periods and special events as needed.
• Perform other duties as assigned by culinary leadership.

• 2+ years of professional baking experience in a restaurant, hotel, resort, private club, bakery, or similar environment.
• Strong knowledge of bread production, fermentation, dough handling, pastry techniques, and baking fundamentals.
• Experience producing scratch-made breads and baked goods at a professional level.
• Strong organizational and time-management skills.
• Ability to manage multiple production priorities while maintaining quality and consistency.
• Ability to work independently while also functioning as a strong member of a culinary team.
• Strong attention to detail and commitment to quality.
• Knowledge of proper food safety and sanitation practices.
• Ability to work early mornings, weekends, holidays, and varying schedules based on business needs.
• Ability to lift and carry bakery ingredients and equipment…