Order from the Café for Take Out or Delivery

Head Baker


Responsible for all bakery functions including food purchasing and preparation, maintenance of quality standards, sanitation and cleanliness; hiring, training and development of employees in methods of baking, preparation, display, packaging, cost control, and sanitation and cleanliness. Serve as a supplier for all outlets at Ginger and Baker, including high production volumes of pie, bread and baked goods for the restaurants, events and coffee shop; as well as providing seasonal specialties and fulfilling guests’ requests and special orders. Establish a culture in the bakery that consistently demonstrates the values of Ginger and Baker, building a positive and cooperative working relationship with all other kitchens and front of house staff.

Essential Functions


Recruit, hire, train, develop and assess all personnel in the bakery operation; promoting a work environment that is consistent with the mission, brand and values of Ginger and Baker.

Maintain high standards in sanitation practices, baking methods and procedures. Train and evaluate all personnel according to these standards.

Schedule, supervise and coordinate all activities of the bakery team to deliver product through-out the business, meet timelines and deliver high quality products.

Manage labor to deliver product on schedule while monitoring labor costs and productivity.


All operations related to procuring, handling and preparing food must be conducted with the highest standards and in compliance all with food safety standards.

Plan and establish budgets, food cost targets and tracking procedures for all items in the bakery.

Ensure orders are placed in a timely manner, product is received and inspected for accurate quality and quantity, preparations and handling are conducted according to specifications and quality products are delivered.

Maintain cleaning and maintenance schedules to assure compliance with all requirements and expectations; monitoring the work of each shift and assuring the bakery is adhering to the cleanliness and quality standards of Ginger and Baker. This includes floors, hoods, equipment, containers, surfaces and tools used in the bakery.

Maintain quality control over all recipes, all instructions and all execution of bakery items, presentation to the guest and respond to feedback from staff/guests as appropriate.

Work with Executive Chef, other Culinary Staff and FOH managers to plan seasonal menus, coordinate delivery of product and coordinate staffing and support as needed.

Set PARS, quality metrics, waste logs, inventory targets, and other measures to ensure proper functioning of the bakery.

Maintain a working Operations Manual for the Bakery so that all maintenance schedules, cleaning schedules, management functions (ordering, inventory, price comparisons, costing, quality checks, etc.) recipes and instructions are all located in the bakery and could be executed by any staff member as needed.

Prepare and cook bakery items as needed, demonstrate techniques and standards to staff, and research new ideas and opportunities consistent with the brand and goals of the business.

Calm under pressure, able to multi-task and handle many competing demands.

Able to interact positively and with creativity with future clients, our guests and employees.

Creative, resourceful and helpful.

A great brand ambassador for future bakers, future employees, the community and on behalf of the business.


Operate as a leader in the business, alongside other Chefs and FOH managers to lead the organization consistent with the goals, standards and values of Ginger and Baker.

Attend all management meetings including Chef meetings, weekly management meetings and event planning meetings.

Work cooperatively with all other kitchens to ensure delivery of bakery items to serve the restaurants, events, coffee shop, market, grab and go and other revenue producing outlets.

Demonstrate the values and behaviors consistent with the culture of Ginger and Baker.

Execute Management responsibilities on-time and with high quality including performance reviews for staff; productivity, quality and cleanliness reports for the bakery; reviews of health standards and execution of such standards in the bakery; team meetings with bakery staff to ensure proper communication and inclusion into the overall business objectives; planning and communicating with other management staff and written and verbal communications to ensure that the bakery is working productively and positively with all aspects of the

Preferred Education and Experience

4+ years pastry/baking experience with high altitude baking in a high-volume bakery production setting.

Graduate of Pastry/Baking program.

Working knowledge of all varieties of doughs, breads and pastries, including but not limited to: Pies, quick breads, yeasted doughs, laminated doughs, naturally fermented breads, crackers, and cakes.

Experienced in recipe development and baker’s percentages.

Experienced in decorating and designing pastries and desserts.

Proven track record of developing staff.

A strong progressive career path showing growth and success.

Certificates, Licenses, Registrations

Must have ServSafe Manager certification.

Working Conditions

The physical demands and work environment described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is regularly required to stand; walk; use hands to handle, or feel; reach with hands and arms; and talk or hear. The employee frequently is required to taste or smell. The employee is occasionally required to sit and stoop, kneel, crouch, or crawl. The employee must regularly lift and/or move up to 50 pounds with assistance.

While performing the duties of this job, the employee is frequently exposed to wet and/or humid conditions, fumes or airborne particles, toxic or caustic chemicals, and extreme heat. The employee is occasionally exposed to risk of electrical shock and vibration. The noise level in the work environment is usually loud.

Ability to speak and understand English.