Baker

Common House•Chattanooga, TN

35d•Onsite

About The Position

Common House is seeking a passionate and skilled Baker to join our culinary team at Common House Chattanooga. The Baker plays a crucial role in producing high-quality breads, pastries, and desserts that enhance the dining experience for members across all Common House food and beverage outlets. This position focuses on executing daily baking operations with precision, creativity, and consistency. The Baker will collaborate with the Chef de Cuisine and Sous Chef to develop seasonal baked goods, maintain proper inventory levels, and ensure the highest standards of quality, presentation, and food safety.

Requirements

2–4 years of professional baking or pastry experience.
Strong understanding of baking techniques, pastry production, and ingredient functions.
ServSafe or equivalent Food Safety certification (or willingness to obtain).
Experience in a restaurant, hotel, or club setting preferred.
Excellent time management and organizational skills.
Ability to work early mornings, weekends, and holidays as needed.
Ability to stand for extended periods, bend, lift up to 50 pounds, and perform repetitive hand and arm movements.

Responsibilities

Prepare and bake a variety of breads, pastries, desserts, and other baked goods according to established recipes and standards.
Assist in developing new recipes and seasonal menu items that reflect the Common House brand and culinary vision.
Maintain consistency in flavor, texture, and presentation across all baked products.
Manage proofing, mixing, and baking schedules to ensure timely production for service.
Accurately scale, measure, and record recipes to maintain consistency and minimize waste.
Ensure cleanliness, organization, and sanitation of all bakery and prep areas.
Maintain equipment in good working order and assist in scheduling preventative maintenance.
Adhere to all local Health Department regulations and internal food safety standards.
Properly label, store, and rotate products to maintain freshness and quality.
Work closely with the culinary and service teams to coordinate production needs for daily service, events, and special programs.
Communicate effectively with kitchen leadership to align on production priorities and timelines.
Support the kitchen team during service as needed.
Assist with inventory control, ordering, and receiving of baking supplies.
Monitor ingredient levels and communicate needs to the Chef de Cuisine or Sous Chef.
Contribute to cost control by minimizing waste and optimizing ingredient use.