Full-Time
Bread Baker
Updated on 8/19/2026
Too Sweet Cakes
Compensation Overview
$22 - $24/hr
Phoenix, AZ, USA
In Person
Category
 Operations & Logistics (1) |
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Requirements
- One to two years of professional bread baking or dough production experience is preferred, with experience in artisan breads, bagels, focaccia, or baguettes strongly preferred.
- A solid understanding of dough behavior, fermentation, proofing, mixing methods, and the handling requirements of different bread types is required; experience with both yeasted and naturally leavened products is preferred.
- A Food Handler Certificate is required.
- The ability to lift up to 25 pounds frequently and up to 50–75 pounds occasionally is required.
- The ability to stand and work on one's feet throughout a full shift is required.
- Open availability and flexibility to support production flow, including regular early-morning starts, is required.
- Strong attention to weights, measurements, dough consistency, and finished-product quality is required.
- The ability to manage multiple products and production timelines simultaneously without sacrificing quality is required.
Responsibilities
- Collaborate with the Back of House Manager and fellow team members, communicating proactively and giving and receiving feedback.
- Scale, mix, shape, proof, and bake baguettes, focaccia, bagels, sourdough, enriched breads, ciabatta, other artisan loaves, and laminated, cookie, tart, biscuit, and scone doughs according to standardized recipes and daily prep sheets.
- Hand-shape and portion bread products consistently, ensuring proper structure, crust development, and presentation across every batch.
- Monitor dough fermentation, bulk proofing, and final proof stages, adjusting timing and conditions as needed.
- Follow established formulas, weights, and production procedures to maintain product consistency and quality.
- Label, store, and organize doughs and finished breads according to shelf-life, rotation, and production-sequencing standards.
- Maintain a clean, sanitary, and organized workstation, including equipment cleaning and end-of-shift breakdown.
- Safely and efficiently operate mixers, sheeters, deck ovens, proofers, and other bakery equipment.
- Track ingredient usage and report low inventory or equipment issues to the Back of House Manager.
- Work efficiently to meet daily and weekly production goals across multiple product types.
- Maintain consistency in texture, weight, crust, crumb structure, and handling, and address dough-integrity or finished-product-quality issues before products move forward.
- Perform additional production or cleaning tasks assigned by the Back of House Manager based on business needs.
Desired Qualifications
- Genuine enthusiasm for bread baking, high-quality production, and continuous learning in a bakery environment.