Artisan Bread Baker - High-Volume, Early Mornings

Troubadour Golf and Field Club; Nashville (TN); On-site; USD 34,440 - 38,572; Full time

Benefits offered by this job

Medical, Dental, and Vision Benefits (

401k Contribution

Paid Time Off and Holidays

Employee meals and recognition

Job summary

Troubadour Golf & Field Club, located just outside Nashville, TN, is seeking a Bread Baker for a full-time role. The starting pay is $25-$28 per hour, with shifts from 4:00 AM to 12:00 PM, Wednesday through Sunday, including holidays and events.

The role requires producing a wide variety of breads from scratch, managing fermentation, and ensuring top quality for multiple dining outlets and member events. A minimum of 3 years in high-volume bread production is preferred.

Qualifications

• Minimum of 3 years of professional bread production experience in high‑volume settings.
• Experience producing artisan breads, laminated products, and specialty doughs from scratch.
• Culinary degree preferred but not required.

Responsibilities

• Produce a wide variety of breads, rolls, doughs, and baked goods from scratch per recipes and schedules.
• Prepare, mix, ferment, shape, proof, and bake artisan breads with consistent quality and presentation.
• Maintain fermentation schedules and adjust production based on environment.
• Ensure bakery items meet quality, appearance, texture, and flavor standards.
• Collaborate with culinary leadership to support club goals and events.
• Monitor inventory and communicate ordering needs.
• Maintain a clean, sanitary bakery per food safety standards.
• Operate and maintain bakery equipment.

Skills

Bread production

Fermentation

Laminated doughs

Specialty doughs

Artisan breads

Attention to detail

Education

Culinary degree preferred

Tools

Commercial bakery equipment

Job description

Troubadour Golf & Field Club, located just outside Nashville, TN, is seeking a Bread Baker for a full-time role. The starting pay is $25-$28 per hour, with shifts from 4:00 AM to 12:00 PM, Wednesday through Sunday, including holidays and events.

The role requires producing a wide variety of breads from scratch, managing fermentation, and ensuring top quality for multiple dining outlets and member events. A minimum of 3 years in high-volume bread production is preferred.