Baker
Location: Forest Hill, Toronto
Type: Full-time, in person
Reports to: Owner / Bakery Manager
The Role: MUST HAVE SOUR DOUGH EXPERIENCE
We are hiring a Baker for back of house. This is an intense, hands on role at the heart of our operation. You will own the daily bake, the quality of what leaves our ovens, and the systems that keep production running smoothly. You will set the pace, the bar, and the tone.
This is not a role for someone looking to learn the basics. We are only accepting applications from fully qualified candidates with proven, professional experience.
What You Will Do
Production and quality
- Lead daily bread and viennoiserie production from start to finish
- Own and manage our sourdough program, including levain maintenance, hydration, shaping, scoring, and bake
- Produce traditional French viennoiserie at a high standard (croissants, pain au chocolat, laminated doughs)
- Manage timing, sequencing, and oven loads across early morning production
- Maintain consistency in every product, every day
- Oversee quality control and reject anything that does not meet our standards
Back of house leadership
- Run the back of house day to day
- Build and manage the baking team schedule, including coverage for weekends, holidays, and time off
- Lead, train, and hold the baking team accountable
- Be vocal on the floor, give clear direction, and communicate constantly with your team and with management
- Set the standard through your own work ethic and presence
Operations
- Manage ingredient and supply ordering, par levels, and inventory
- Build relationships with suppliers and stay on top of pricing and quality
- Track waste, yields, and production numbers
- Keep the bakery clean, organized, and compliant with all health and safety standards
- Work closely with ownership and management on new products, specials, and collaborations
What You Need
Experience and training
- Minimum 3 years of professional baking experience in a high volume or high standard bakery
- Formal culinary or baking school background (diploma or certificate from a recognized program)
- All required Ontario certifications and licences to work as a professional chef or baker, including a valid Food Handler Certification
- Prior leadership experience running a kitchen, bakery, or production team
Technical skills
- Strong French pastry and viennoiserie background, including laminated doughs
- Proven sourdough skills, including levain management and naturally leavened breads
- Solid understanding of fermentation, hydration, dough development, and bake science
- Ability to bake by feel and adjust on the fly to temperature, humidity, and flour behaviour
- Comfortable scaling recipes and working from formulas in baker's percentage
Leadership and communication
- A vocal, present, hands on team leader
- Clear communicator with your team, with management, and with suppliers
- Organized and dependable with scheduling, ordering, and follow through
- Able to give direction, correct mistakes, and hold a team to a high standard without losing the room
Work ethic and physical demands
- Able to work full time on a bakery schedule, including very early mornings, weekends, and holidays
- Comfortable with long hours on your feet in a hot, fast paced production environment
- Able to lift heavy loads repeatedly (flour bags, dough tubs, sheet pans, racks)
- High attention to detail, strong sense of urgency, and pride in your work
What We Offer
- A serious craft environment where quality comes first
- A respected boulangerie with a loyal customer base
- The opportunity to shape the bake program and grow with the business
- Competitive compensation based on experience
How to Apply
Send your resume, a short note on your background, and references to (email). Please include the breads and pastries you are strongest in, where you trained, and any teams you have led.
Only qualified applicants will be contacted.
Pay: $20.00-$25.00 per hour
Work Location: In person
