Bread Baker

Discovery Land Company•Nashville, TN

4d•Onsite

About The Position

Troubadour Golf & Field Club is seeking a Bread Baker to join the Culinary Department. This is a full-time position with a starting pay of $25-$28 per hour, based on experience. The schedule is subject to change and typically includes Wednesday-Sunday, encompassing holidays and events, with hours from 4:00 AM to 12:00 PM. The role involves producing a wide variety of high-quality breads, rolls, doughs, and baked goods from scratch, ensuring consistency in quality and presentation. Responsibilities include managing daily production for multiple dining outlets, banquets, and member events, monitoring ingredient inventory, maintaining a clean and sanitary bakery, and safely operating bakery equipment. The Bread Baker will collaborate with the Executive Pastry Chef, Executive Chef, and culinary leadership to support departmental goals.

Requirements

Minimum of 3 years of professional experience in high-volume bread production in a bakery, luxury hotel, resort, restaurant, or private club.
Demonstrated experience producing a wide variety of artisan breads, specialty doughs, and laminated products from scratch.
Strong understanding of fermentation, hydration, dough development, proofing, baking techniques, and ingredient functionality.
Experience working with commercial bakery equipment and production schedules.
Ability to prioritize multiple projects while maintaining exceptional quality and consistency.
Strong organizational skills and attention to detail.
Flexible availability, including early mornings, weekends, holidays, and special events.

Nice To Haves

Culinary degree preferred, but not required.

Responsibilities

Produce a wide variety of high-quality breads, rolls, doughs, and baked goods from scratch according to established recipes and production schedules.
Prepare, mix, ferment, shape, proof, and bake artisan breads while maintaining consistency in quality and presentation.
Demonstrate expertise in producing: Quick Breads, Laminated Doughs, Gluten-Free Breads, Focaccia, Ciabatta, Wheat Breads, Milk Bread, Burger Buns, Pizza Dough, and Specialty artisan and seasonal breads.
Maintain appropriate fermentation schedules and adjust production based on environmental conditions.
Ensure all bakery items meet the Club's standards for quality, appearance, texture, and flavor.
Assist in developing new bread offerings and seasonal specialty items.
Manage daily production to support multiple dining outlets, banquets, and member events.
Monitor ingredient inventory and communicate ordering needs.
Maintain a clean, organized, and sanitary bakery in accordance with all food safety and sanitation standards.
Safely operate and maintain bakery equipment.
Collaborate with the Executive Pastry Chef, Executive Chef, and culinary leadership to support departmental goals.