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Scale and mix bread doughs, shape buns and roll, and bake with a convection and steam deck oven; Make Sourdough mother Yeast and maintain it, Mix and bake Viennoiserie/Sheeted dough, including proofing/retarding doughs and baking of all Saraghina’s products; Push products consistently to the Front of House/Store at the same time daily; Ensure all products are produced to company standards, maintaining high quality control throughout the entire day; Utilize proper knowledge of the proofer/retardant system; Ensure all Viennoiserie/Sheeted products are proofed properly prior to being egg washed and baked; Conduct quality control with Viennoiserie and pull any product that may be deemed unsellable for various reasons; Ensure the Mise en Place for the following day is prepared; Make pre-ferments to avoid any over or under-fermented mother yeast; Work closely with Head Baker to better improve processes and efficiency; Assist Head Baker in holding employees to Saraghina’s standards and policies, including personal hygiene, uniforms, callouts, time off requests etc.; Ensure bakery space is spotless, neat and tidy before the team leaves for the day, including deep cleaning and restocking of ingredients, following the FIFO method; Maintain sanitation requirements and orderliness of all equipment and supplies by following NYDOH rules of food safety, ensuring corporate and OSHA safety standards are followed; and Train new teammates according to the company’s high standards of quality.Three (3) years of experience as a Lead Baker or Line Baker Scaling and Mixing bread doughs, shaping buns and roll, and baking with a convection and steam deck oven; Making Sourdough mother Yeast and maintaining it; Mixing and baking Viennoiserie/Sheeted dough, including proofing/retarding doughs and baking of all Saraghina’s products; Pushing products consistently to the Front of House/Store at the same time daily; Ensuring all products are produced to company standards, maintaining high quality control throughout the entire day; Utilizing proper knowledge of the proofer/retardant system; and Ensuring all Viennoiserie/Sheeted products are proofed properly prior to being egg washed and baked.

Minimum Salary: 52000 Maximum Salary: 52000 Salary Unit: Yearly