Bread Baker

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

Location: Troubadour Golf & Field Club, set outside of Nashville, TN.

Position: Bread Baker, Full Time. Starting Pay: $25-$28 per hour, based on experience.

Schedule: Wednesday to Sunday, including holidays and events. Hours from 4:00 AM to 12:00 PM (subject to change).

Key Responsibilities

• Produce a wide variety of high-quality breads, rolls, doughs, and baked goods from scratch according to established recipes and production schedules.
• Prepare, mix, ferment, shape, proof, and bake artisan breads while maintaining consistency in quality and presentation.
• Demonstrate expertise in producing:
• Quick Breads
• Laminated Doughs
• Gluten‑Free Breads
• Focaccia
• Ciabatta
• Wheat Breads
• Milk Bread
• Burger Buns
• Pizza Dough
• Specialty artisan and seasonal breads
• Maintain appropriate fermentation schedules and adjust production based on environmental conditions.
• Ensure all bakery items meet the Club's standards for quality, appearance, texture, and flavor.
• Assist in developing new bread offerings and seasonal specialty items.
• Manage daily production to support multiple dining outlets, banquets, and member events.
• Monitor ingredient inventory and communicate ordering needs.
• Maintain a clean, organized, and sanitary bakery in accordance with all food safety and sanitation standards.
• Safely operate and maintain bakery equipment.
• Collaborate with the Executive Pastry Chef, Executive Chef, and culinary leadership to support departmental goals.

Qualifications

• Minimum of 3 years of professional experience in high‑volume bread production in a bakery, luxury hotel, resort, restaurant, or private club.
• Demonstrated experience producing a wide variety of artisan breads, specialty doughs, and laminated products from scratch.
• Culinary degree preferred, but not required.
• Strong understanding of fermentation, hydration, dough development, proofing, baking techniques, and ingredient functionality.
• Experience working with commercial bakery equipment and production schedules.
• Ability to prioritize multiple projects while maintaining exceptional quality and consistency.
• Strong organizational skills and attention to detail.
• Flexible availability, including early mornings, weekends, holidays, and special events.

Physical Requirements

• Ability to stand and walk for extended periods.
• Frequently lift and carry up to 50 pounds.
• Ability to work in a fast‑paced commercial kitchen environment with exposure to heat, flour dust, and bakery equipment.
• Ability to bend, reach, stoop, push, pull, and perform repetitive tasks throughout the workday.

Benefits

• Competitive Pay or Wage Range (only based on state/region laws)
• Medical, Dental, and Vision Benefits (Full‑Time Year‑Round Only)
• 401k Contribution (Full‑Time Year‑Round Only)
• Paid Time Off and Paid Holidays (Full‑Time Year‑Round Only)
• Employee Meals, Referral Incentives, and Recognition Programs
• Holiday Pay
• Professional development and upward mobility opportunities
• Work‑Family Culture