Head Baker

Head Baker — Somedays Artisan Bakery & Café, Jersey City NJ Job Type: Full-Time, Salaried Salary: $53,000– $56,000 per year (commensurate with experience) Reports to: Owner / Operator ABOUT SOMEDAYS Somedays Artisan Bakery & Café is a scratch bakery born in Astoria, Queens and growing across New York City, New Jersey and beyond. Everything we make is baked fresh daily from scratch — seed oil-free, butter-forward, hand-laminated with New Zealand butter, and built with intention.

Nothing is received frozen. We hold a standard most kitchens don't, and we're looking for a Head Baker who wants to own that standard. THE ROLE The Head Baker owns the entire scratch production program — from lamination to finishing — and is responsible for every item that goes in the case. This is the most technically demanding role in the building. You set the pace of the kitchen, you protect the recipe, and you are accountable for the quality, consistency, and timing of everything produced.

You lead by example: how you bake, how you hold the standard, and how you run the kitchen sets the tone for the entire back of house. WHAT YOU'LL OWN - Production & Bake Schedule — Own the daily bake schedule end to end. Ensure every product is produced on time, in the right quantity, and to Somedays spec — every open, every day. - Lamination & Craft — Execute and protect the hand-lamination process.

Own dough health, proofing, shaping, baking, and finishing across the full Viennoiserie and pastry lineup. - Recipe Adherence — Follow every Somedays recipe standard with precision — no improvisation. Recipe Standards cards always govern. Flag any deviation before it reaches the case. - Quality & Consistency — Define what 'correct' looks, tastes, and weighs like for every product, and hold the kitchen to it.

Nothing sub-standard goes in the case. - Food Safety & Sanitation — Maintain food safety and sanitation standards throughout every shift. Own the cleanliness and organization of the entire back of house. - Team Leadership — Direct Assistant Bakers and BOH team members. Train, coach, and hold the team to standard. Give feedback on the floor and keep production moving with urgency. - Inventory, Ordering & Budgeting — Work with the FOH Manager and Owner to set proper PAR levels, order accurately through Restoke, and budget responsibly.

Protect against quality-compromising substitutions, stockouts, and over-ordering. - Equipment & Communication — Monitor equipment condition and report concerns immediately. Communicate quality issues, shortages, and production risks to the Owner without delay. WHAT WE'RE LOOKING FOR - Proven scratch bakery or laminated-pastry production experience - Pride in craft — you would notice if the croissant wasn't perfect, and you'd fix it - Precision and discipline: you follow the recipe and hold others to it, without ego - Leadership presence — you raise the energy and standard of a kitchen rather than draining it - Reliability: you show up on time, prepared, every shift, and you set the pace - Coachable, calm under volume, and genuinely invested in doing things the right way - Ability to stand for extended periods, lift up to 50 lbs, and work early-morning shifts WHAT WE OFFER - Competitive salary of $53,000– $56,000 per year, commensurate with experience - Full ownership of a scratch production program at a brand that refuses to cut corners - A clear path within a growing franchise, plus access to Somedays corporate training and certification - A team that holds a real standard, values pride in craft, and leads from the kitchen out Somedays Artisan Bakery & Café is an equal opportunity employer.