Bakery Shift Lead — Early-Morning Pastry Team Leader

Workstream; Atlanta (GA); On-site; USD 32,000 - 42,000; Full time

Benefits offered by this job

Delivery shifts with own vehicle

Job summary

FiNCA, a queer-owned bakery in Atlanta, GA, is seeking an energetic baker to join our small team producing from-scratch pastries for our Old Fourth Ward location, Side Saddle Wine Saloon, and catering clients.

You'll start at 5am, work weekends and some holidays, and collaborate with front-of-house teammates while maintaining high standards of cleanliness and food safety in a fast-paced production environment.

Qualifications

• Has baking experience, home or professional.
• Basic baking skills: measuring, mise en place, baking.
• Must be clean, organized, and able to perform regular cleaning.
• Must obtain ServSafe Food Handler certification within 60 days.
• Flexible weekends, early mornings, and some holidays.
• Strong communication with coworkers and management.
• Excellent attention to detail in fast-paced production.
• Team player who can work independently.

Responsibilities

• Follow recipes for from-scratch pastries in bulk quantities, bake to FiNCA quality standards.
• Open the store by baking pastries and preparing breakfast sandwiches.
• Communicate openly and work well in a team.
• Complete production and prep lists while managing time and production flow.
• Maintain a clean, sanitary workspace and complete cleaning duties.
• Follow food safety standards, portion, label, store, and rotate products.
• Assist with delivering pastries to Side Saddle Wine Saloon and catering clients.
• Paid delivery shifts may be offered if you own a vehicle.

Skills

Baking experience

Clean and organized

Effective communication

Time management

Education

ServSafe Food Handler certification

Job description

FiNCA, a queer-owned bakery in Atlanta, GA, is seeking an energetic baker to join our small team producing from-scratch pastries for our Old Fourth Ward location, Side Saddle Wine Saloon, and catering clients.

You'll start at 5am, work weekends and some holidays, and collaborate with front-of-house teammates while maintaining high standards of cleanliness and food safety in a fast-paced production environment.