Lead Baker

Lead Baker
Bewick All-Day Café

Position Summary

The Lead Baker is responsible for one of the most visible and beloved parts of the Bewick experience — the bakery and soft-serve ice cream programs. This role owns the early morning rhythm of the kitchen, producing a scratch-made bakery case that is full, fresh, and beautiful before the doors open at 8am every day. The soft serve machine will be up and running before lunch and the baker will use their creativity to craft fun flavor combinations and get creative with toppings for sundaes. Bewick will expand to dinner and this is an opportunity to show off plated dessert skills or to create craveable cakes and pies. The Lead Baker is a skilled and disciplined craftsperson who takes deep pride in consistency, quality, and the quiet satisfaction of a case full of things worth eating. This is an early morning leadership role that requires independence, reliability, and a genuine passion for baking done right.

Reports To: Chef / Owner

Performance Metrics

• Bakery program execution and consistency
• Opening kitchen procedures and early morning prep
• Recipe accuracy and scratch baking standards
• Bakery inventory management and ordering
• Seasonal menu development contributions
• Training and supervision of baking staff
• Kitchen cleanliness and food safety compliance

Responsibilities

Opening the Kitchen & Early Morning Prep

Your Role:

• Arrive early enough to have the bakery case fully stocked and the kitchen ready for service before doors open at 8am — every single day.
• Execute all opening kitchen procedures thoroughly and consistently, including equipment checks, temperature logs, and workspace setup.
• Work independently and with focus during the early morning hours, managing your own time and production schedule to ensure everything is ready when the café opens.
• Communicate any equipment issues, supply shortages, or production concerns to the Chef/Owner promptly so they can be addressed without impacting service.
• Set the tone for the kitchen day — a clean, organized, well-prepped kitchen at opening makes everything that follows easier for the entire team.

Success Looks Like:

• The bakery case is full, fresh, and beautiful at 8am every morning without exception.
• Opening procedures are completed thoroughly and consistently, every shift.
• Equipment issues and supply needs are flagged early — never discovered mid-service.
• The kitchen is organized and ready for the full team when they arrive.

Scratch Baking & Recipe Consistency

Your Role:

• Execute Bewick's full bakery program from scratch — including cardamom buns, Swedish saffron buns, savory buns, sweet and savory scones, muffins, cookies, and any other items on the current bakery menu.
• Follow Nicole's recipes with precision and consistency, producing items that look and taste the same every single time regardless of volume or time pressure.
• Maintain a deep understanding of every item in the bakery program — ingredients, allergens, preparation method, and what makes each one special — so you can train others and speak to the food with genuine knowledge and pride.
• Hold yourself and your team to an uncompromising standard of quality — if something isn't right, it doesn't go in the case.
• Participate in tastings and quality checks with the Chef/Owner, receiving and acting on feedback with openness and professionalism.

Success Looks Like:

• Every item in the bakery case is consistent, perfectly proofed, and something the whole team is proud to sell.
• Recipes are followed precisely and any questions or inconsistencies are raised with the Chef/Owner promptly.
• Nothing substandard ever makes it into the case — quality control is your responsibility and you take it seriously.
• You can speak knowledgeably and enthusiastically about every item you make.

Bakery Inventory & Ordering

Your Role:

• Monitor bakery inventory daily — dry goods, dairy, eggs, specialty ingredients, and packaging — ensuring you always have what you need to execute the full bakery program without interruption.
• Communicate inventory needs to the Chef/Owner in a timely manner, building ordering requests that anticipate upcoming volume rather than reacting to shortages. <