Baker

Pasona N A, Inc.; New York (NY); On-site; USD 33,000 - 44,000; Full time

Benefits offered by this job

Health insurance

Paid Time Off (PTO)

Job summary

Pasona N A, Inc. in Brooklyn, NY is hiring full-time Bakers to join the opening team of a new café and bakery. You will prepare and bake breads and baked goods from start to finish, with a focus on quality, consistency, and craftsmanship.

The concept blends Japanese food culture, fermentation, and health-conscious ingredients. Experience with fermentation and high-hydration dough is a plus, and Japanese language skills are not required.

Qualifications

• 2+ years of professional bakery experience preferred.
• Experience with fermentation, dough shaping, and oven operation.
• Sourdough, high-hydration dough, or viennoiserie experience is a plus.
• Strong attention to quality and consistency.
• Ability to work early-morning and/or afternoon shifts, including weekends.

Responsibilities

• Prepare, mix, ferment, shape, and bake dough according to recipes.
• Maintain sourdough starters and levain.
• Produce breads, bagels, croissants, viennoiserie, and sandwich breads.
• Manage oven temperature, steam, and baking quality.
• Assist with recipe testing using high-hydration doughs, koji, and other fermented ingredients.
• Monitor quality, inventory, and ingredient usage.
• Maintain food safety, sanitation, and allergen standards.

Skills

Bakery operations

Fermentation

Dough shaping

Oven operation

Quality control

Job description

Baker – Full-Time | Brooklyn, NY

Pay: $24–$32/hour, based on experience

*Junior: $24–$26/Mid-Level: $27–$29/Lead: $30–$32

Schedule: Full-time, 5 days/week, including weekdays and weekends

Shifts: 4:00 AM–1:00 PM / 12:00 PM–9:00 PM

Benefits: Health insurance, Paid Time Off (PTO)

About the Role

A Japanese company is hiring full-time Bakers to join the opening team of a new café and bakery in Brooklyn.

You will be responsible for preparing and baking breads and baked goods from start to finish, with a focus on quality, consistency, and craftsmanship.

The concept is inspired by Japanese food culture, fermentation, and health-conscious ingredients. Interest in Japanese food or culture is a plus, but Japanese language skills are not required.

Responsibilities

• Prepare, mix, ferment, shape, and bake dough according to recipes


• Maintain sourdough starters and levain


• Produce breads, bagels, croissants, viennoiserie, and sandwich breads


• Manage oven temperature, steam, and baking quality


• Assist with recipe testing using high-hydration doughs, koji, and other fermented ingredients


• Monitor quality, inventory, and ingredient usage


• Maintain food safety, sanitation, and allergen standards

Qualifications

• 2+ years of professional bakery experience preferred


• Experience with fermentation, dough shaping, and oven operation


• Sourdough, high-hydration dough, or viennoiserie experience is a plus


• Strong attention to quality and consistency


• Ability to work early-morning and/or afternoon shifts, including weekends

Compensation

$24–$32/hour