Bread Baker

Too Sweet Cakes Llc; Phoenix, Northern (AZ, KY); Hybrid; USD 30,000 - 33,000; Full time

Benefits offered by this job

Consistent hours

Supportive team

Growth opportunities

Job summary

Too Sweet Cakes is seeking a skilled Bread Baker to join our growing kitchen. You’ll produce a wide range of breads and doughs—from baguettes and focaccia to bagels and enriched loaves—using tested recipes and daily prep sheets.

This full-time, early-morning role offers 22–24 USD per hour DOE, consistent hours, and a collaborative team environment in a fast-growing bakery focused on high-quality product standards. Join us to contribute to our pastry offerings.

Qualifications

• 1–2 years of professional bread baking or dough production preferred.
• Food Handler Certificate required.
• Open availability and early morning starts expected.

Responsibilities

• Collaborate with Back of House Manager and team.
• Bread & dough production across a range of products.
• Shaping and portioning bread for consistency and presentation.
• Monitor fermentation, proofing, and timing for consistent results.
• Follow formulas, weights, and production procedures.
• Label and store doughs and finished breads with proper shelf life.
• Maintain a clean, organized workstation and proper equipment care.
• Track ingredient usage and report low inventory or equipment issues.
• Meet daily and weekly production goals across multiple products.

Skills

Bread baking

Time management

Attention to detail

Physical stamina

Team collaboration

Education

Food Handler Certificate

Tools

Mixers & sheeters

Deck ovens

Provers

Job description

Bread Baker Location: Too Sweet Cakes Anticipated Schedule: 4:00 AM – 12:30 PM or 6:00 AM – 2:30 PM, Sunday - Thursday Job Type: Full-time (30–40 hrs/week) Pay: $22.00 – $24.00/hr DOE

Join Our Growing Team!

At Too Sweet Cakes, we're looking for a skilled and passionate Bread Baker to join our kitchen crew. In this role, you'll be responsible for producing a wide variety of breads and doughs — from crusty baguettes and airy focaccia to hand-rolled bagels, enriched loaves, and the laminated and specialty doughs that form the foundation of our pastry offerings. If you take pride in your craft, love working with your hands, and thrive in a fast-paced production environment, this could be the perfect fit for you.

Job Responsibilities

• Collaborate: Communicate proactively with the Back of House Manager and fellow team members. Be open to giving and receiving feedback, and always work with a team-first mindset.
• Bread & Dough Production: Scale, mix, shape, proof, and bake a wide range of products including baguettes, focaccia, bagels, sourdough, enriched breads, ciabatta, and other artisan loaves, as well as laminated, cookie, tart, biscuit, and scone doughs — following standardized recipes and daily prep sheets.
• Shaping & Finishing: Hand-shape and portion bread products with consistency and care, ensuring proper structure, crust development, and presentation across every batch.
• Fermentation & Proofing: Monitor dough fermentation, bulk proofing, and final proof stages — adjusting timing and conditions as needed to achieve consistent results.
• Recipe Accuracy: Follow established formulas, weights, and production procedures to ensure consistency and quality across all products.
• Storage & Labeling: Properly label, store, and organize all doughs and finished breads with attention to shelf life, rotation standards, and production sequencing.
• Cleanliness & Organization: Maintain a clean, sanitary, and well‑organized workstation, including regular equipment cleaning and end‑of‑shift breakdown.
• Equipment Use: Safely and efficiently operate mixers, sheeters, deck ovens, proofers, and other relevant bakery equipment.
• Inventory Awareness: Track ingredient usage and communicate low inventory or equipment issues to the Back of House Manager in a timely manner.
• Time Management: Work with efficiency and purpose to meet daily and weekly production goals across multiple product types simultaneously.
• Quality Control: Maintain consistency in texture, weight, crust, crumb structure, and handling across all bread and dough products. Identify and address any issues with dough integrity or finished product quality before it moves forward.
• Other Duties: Perform additional production or cleaning tasks as assigned by the Back of House Manager based on business needs.

• Experience: 1–2 years of experience in professional bread baking or dough production preferred — experience with artisan breads, bagels, focaccia, or baguettes is a strong plus.
• Technical Skills: Solid understanding of dough behavior, fermentation, proofing, mixing methods, and how different bread types require different handling — experience with both yeasted and naturally leavened products preferred.
• Food Handler Certificate: Required.
• Passion for the Craft: Genuine enthusiasm for bread baking, high-quality production, and continuous learning within a bakery environment.
• Time Management: Excellent time management and the ability to juggle multiple products and production timelines simultaneously without sacrificing quality.
• Physical Requirements: Able to lift up to 25 lbs frequently and up to 50–75 lbs occasionally. Comfortable standing and working on your feet throughout a full shift.
• Attention to Detail: Strong attention to weights, measurements, dough consistency, and finished product quality.
• Schedule Flexibility: Open availability and flexibility to support production flow is a must — early morning starts are a regular part of this role.

• Full‑time position with consistent hours
• Supportive and collaborative team environment
• Opportunity to work at a fast‑growing bakery with high product standards

Website: www.toosweetcakes.com

Instagram: @toosweet_cakes