Baker

Lodge Bread Company; Culver City (CA); On-site; USD 38,000 - 54,000; Full time

Benefits offered by this job

Training & development

Job summary

The Lodge Bread Company is seeking a dedicated Baker to prepare breads from scratch in our Culver City commissary, supplying multiple cafés and events.

You will follow recipes, manage fermentation timelines, and collaborate with a team to ensure consistent quality, on-time production, and strict food-safety standards. Weekend and early-morning shifts are required.

Qualifications

• 1–2 years of professional bakery experience preferred.
• Experience in a high-volume or commissary environment is a plus.
• Familiarity with artisan bread techniques, preferments, and fermentation.
• Strong attention to detail and consistency.
• Ability to lift up to 50 pounds and stand for extended periods.

Responsibilities

• Prepare and bake a range of artisanal bread and baked goods.
• Mix, shape, proof, and bake according to recipes and production plans.
• Scale ingredients with precise measurements and follow fermentation timelines.
• Maintain a clean, organized workstation and sanitize equipment.
• Coordinate with commissary team to ensure timely fulfillment.
• Pack and organize baked goods for delivery to café locations.
• Adhere to food safety, hygiene, and sanitation practices.

Tools

Commercial mixers and ovens

Dough dividers and sheeters

Proofers and fermentation cabinets

Digital scales and thermometers

Industrial dishwashers and sanitation equipment

Blades, scrapers, and shaping tools

Job description

Benefits

• Training & development

Job Summary

The Baker is responsible for preparing a variety of baked goods from scratch, including breads, rolls, doughs, and other bakery products in accordance with company recipes, quality standards, and production schedules. This position plays a key role in ensuring that bakery items are made consistently, efficiently, and with care in a commissary setting that supplies multiple café locations and events.

Key Responsibilities

Production

• Prepare and bake a range of artisanal bread and other baked goods such as sourdough loaves, baguettes, sandwich breads, buns, and rolls.
• Mix, shape, proof, and bake products according to standardized recipes and daily production plans.
• Scale ingredients using precise measurements and follow fermentation timelines.
• Ensure consistency in quality, size, and appearance of all baked goods.

Workstation & Equipment

• Maintain a clean and organized workstation at all times.
• Operate and maintain commercial baking equipment, including mixers, proofers, ovens, and dough dividers.
• Clean and sanitize tools, equipment, and bakery surfaces according to health and safety standards.

Inventory & Communication

• Monitor ingredient levels and communicate shortages or maintenance needs to the Head Baker or Kitchen Manager.
• Label, date, and store ingredients and finished goods appropriately.
• Assist in tracking and minimizing food waste.

Team & Operations

• Coordinate with other members of the commissary team to ensure smooth production flow and timely fulfillment of orders.
• Assist with packing and organizing baked goods for delivery to café locations.
• Adhere to all food safety, hygiene, and sanitation practices.
• Support a positive, respectful, and collaborative work environment.
• Attend scheduled staff meetings and contribute ideas for improvement.
• Perform other related duties as assigned by management.

Qualifications

• 1–2 years of professional bakery experience preferred; experience in a high-volume or commissary environment is a plus.
• Familiarity with artisan bread techniques, preferments (e.g., levain), and fermentation principles.
• Strong attention to detail and consistency.
• Ability to work independently and as part of a team in a fast-paced environment.
• Willingness to work early mornings, weekends, and holidays as needed.
• Ability to lift up to 50 pounds and stand for extended periods of time.

Tools & Equipment Used

• Commercial mixers and ovens
• Dough dividers and sheeters
• Proofers and fermentation cabinets
• Digital scales and thermometers
• Industrial dishwashers and sanitation equipment
• Blades, scrapers, and shaping tools

Working Conditions and Expectations

• Work schedule requires weekends, holidays, and late evenings.
• Shifts will range from 9 – 12 hours.
• Work schedule may require weekends and holidays, early mornings and late evenings.
• Be physically able to lift, reach, bend and stoop.
• Repetitive motion such as shaping, kneading, scoring for long periods of time with minimal breaks.
• Familiarity with using kitchen equipment such as mixers, proofers, ovens, etc.
• Ability to work quickly, efficiently, and accurately in a high-volume, fast-paced environment.
• Strong attention to detail and organizational skills.
• Follow safety and sanitation rules and laws at all times.
• Create, maintain a positive, safe and productive working environment.