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Experienced Baker / Bread Baker
We are an Asian bakery located in Midtown Manhattan, specializing in soft buns, laminated pastries, and other bakery products.
We are currently looking for an experienced full-time baker to join our production team.
Location
Midtown Manhattan
39th Street & 6th Avenue, New York, NY
39th Street & 6th Avenue, New York, NY
Schedule
- Full-time position
- 7:30 AM – 3:30 PM
- Must be available to work at least 5 days per week
Experience Required
- Minimum 3 years of professional bakery experience
- Experience working in a commercial bakery, bread shop, pastry shop, or high-volume production kitchen preferred
- Must be comfortable working independently and as part of a production team
Main Responsibilities
Candidates should have experience in one or more of the following areas:
- Dough mixing and preparation
- Dough fermentation and proofing
- Bread shaping and forming
- Laminating dough / operating a dough sheeter
- Croissant and laminated pastry production
- Cake preparation and production
- Oven operation and baking
- Following recipes, production schedules, and quality standards
- Maintaining a clean and organized workstation
- Monitoring product consistency, appearance, and baking quality
Qualifications
- 3+ years of professional baking experience required
- Strong understanding of dough, fermentation, proofing, shaping, and baking
- Experience with European-style bread or Asian bakery products is highly preferred
- Able to work efficiently in a fast-paced bakery environment
- Reliable, punctual, responsible, and detail-oriented
- Able to stand for extended periods and perform physical bakery work
- Good teamwork and communication skills
What We Are Looking For
We are looking for someone who is experienced, dependable, and takes pride in producing consistent, high-quality bakery products.
This is a full-time, long-term position. We are looking for candidates who want to grow with our bakery team.
Please apply with your resume and a brief description of your previous bakery experience.
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