Duties & Responsibilities:

Assist with the daily production of artisan breads, pastries, desserts, and specialty baked goods.
Prepare and execute a variety of breads and doughs while maintaining consistency in quality, flavor, texture, and appearance.
Demonstrate strong knowledge of mixing, shaping, proofing, fermentation, baking temperatures, and dough development.
Work with naturally leavened and yeasted doughs and understand proper fermentation techniques and timing.
Support the Corporate Pastry Chef with recipe execution, testing, development, and production.
Follow established recipes, preparation methods, portioning, and presentation standards.
Maintain consistent quality across high-volume production.
Monitor proofing, baking, cooling, storage, and handling to ensure products meet Falsetto Hospitality standards.
Assist with pastry and dessert preparation as needed.
Properly operate and maintain mixers, ovens, proofers, sheeters, and other bakery equipment.
Maintain an organized, clean, and sanitary work environment.
Follow all food safety, sanitation, and Department of Health requirements.
Assist with inventory management, product rotation, ordering, and minimizing waste.
Properly label, date, store, and rotate ingredients and finished products.
Communicate effectively with the pastry team, chefs, and restaurant operations teams.
Assist with training and supporting bakery team members when needed.
Maintain a professional attitude and contribute to a positive, collaborative kitchen environment.
Perform additional duties as assigned by culinary leadership.

Qualifications:
2+ years of professional bakery, pastry, or bread production experience preferred.
Strong hands-on experience with artisan bread and dough production required.
Knowledge of fermentation, proofing, hydration, shaping, scoring, and baking techniques.
Experience with sourdough and naturally leavened breads is highly preferred.
Working knowledge of pastry and dessert production.
Ability to follow recipes accurately and maintain consistency at scale.
Strong attention to detail and commitment to quality.
Excellent organization and time-management skills.
Ability to work independently as well as part of a team.
Comfortable working in a fast-paced, high-volume production environment.
Culinary or pastry degree is a plus but not required with equivalent professional experience.
Must have flexible availability, including early mornings, weekends, and holidays as needed.

Physical Requirements:
Ability to stand for extended periods.
Ability to lift and carry up to 50 pounds.
Ability to work around ovens, mixers, proofers, and other commercial bakery equipment.
Ability to perform repetitive tasks associated with mixing, shaping, portioning, and production.