Bread Baker

Too Sweet Cakes•Phoenix, AZ

3d•$22 - $24•Onsite

About The Position

At Too Sweet Cakes, we're looking for a skilled and passionate Bread Baker to join our kitchen crew. In this role, you'll be responsible for producing a wide variety of breads and doughs — from crusty baguettes and airy focaccia to hand-rolled bagels, enriched loaves, and the laminated and specialty doughs that form the foundation of our pastry offerings. If you take pride in your craft, love working with your hands, and thrive in a fast-paced production environment, this could be the perfect fit for you.

Requirements

1–2 years of experience in professional bread baking or dough production preferred — experience with artisan breads, bagels, focaccia, or baguettes is a strong plus.
Solid understanding of dough behavior, fermentation, proofing, mixing methods, and how different bread types require different handling — experience with both yeasted and naturally leavened products preferred.
Food Handler Certificate: Required.
Genuine enthusiasm for bread baking, high-quality production, and continuous learning within a bakery environment.
Excellent time management and the ability to juggle multiple products and production timelines simultaneously without sacrificing quality.
Able to lift up to 25 lbs frequently and up to 50–75 lbs occasionally. Comfortable standing and working on your feet throughout a full shift.
Strong attention to weights, measurements, dough consistency, and finished product quality.
Open availability and flexibility to support production flow is a must — early morning starts are a regular part of this role.

Nice To Haves

Experience with artisan breads, bagels, focaccia, or baguettes is a strong plus.
Experience with both yeasted and naturally leavened products preferred.

Responsibilities

Collaborate: Communicate proactively with the Back of House Manager and fellow team members. Be open to giving and receiving feedback, and always work with a team-first mindset.
Bread & Dough Production: Scale, mix, shape, proof, and bake a wide range of products including baguettes, focaccia, bagels, sourdough, enriched breads, ciabatta, and other artisan loaves, as well as laminated, cookie, tart, biscuit, and scone doughs — following standardized recipes and daily prep sheets.
Shaping & Finishing: Hand-shape and portion bread products with consistency and care, ensuring proper structure, crust development, and presentation across every batch.
Fermentation & Proofing: Monitor dough fermentation, bulk proofing, and final proof stages — adjusting timing and conditions as needed to achieve consistent results.
Recipe Accuracy: Follow established formulas, weights, and production procedures to ensure consistency and quality across all products.
Storage & Labeling: Properly label, store, and organize all doughs and finished breads with attention to shelf life, rotation standards, and production sequencing.
Cleanliness & Organization: Maintain a clean, sanitary, and well-organized workstation, including regular equipment cleaning and end-of-shift breakdown.
Equipment Use: Safely and efficiently operate mixers, sheeters, deck ovens, proofers, and other relevant bakery equipment.
Inventory Awareness: Track ingredient usage and communicate low inventory or equipment issues to the Back of House Manager in a timely manner.
Time Management: Work with efficiency and purpose to meet daily and weekly production goals across multiple product types simultaneously.
Quality Control: Maintain consistency in texture, weight, crust, crumb structure, and handling across all bread and dough products. Identify and address any issues with dough integrity or finished product quality before it moves forward.
Other Duties: Perform additional production or cleaning tasks as assigned by the Back of House Manager based on business needs.