Production Dough Baker

Too Sweet Cakes•Phoenix, AZ

10d•$19 - $20

About The Position

At Too Sweet Cakes, we’re looking for a detail-oriented and skilled Production Dough Baker to join our kitchen crew. In this role, you'll focus on scaling, mixing, and preparing a variety of doughs that serve as the foundation of our pastry offerings. If you take pride in precision, love working with your hands, and thrive in a fast-paced production environment, this could be the perfect fit for you.

Requirements

Experience: 1–2 years of experience in professional baking or dough production preferred, but not required.
Technical Skills: Strong understanding of dough behavior, mixing methods, and fermentation standards is a plus.
Food Handler Certificate : Food Handlers Certificate required.
Passion for Baking : Enthusiasm for crafting high-quality pastry foundations and learning bakery systems.
Time Management: Excellent time management and the ability to follow through on production goals.
Physical Requirements : Able to lift up to 25 lbs frequently and up to 50–75 lbs occasionally.
Attention to Detail: Strong attention to weights, measurements, and dough consistency.
Schedule Flexibility: Open availability and flexibility to support production flow is a MUST.

Nice To Haves

Experience: 1–2 years of experience in professional baking or dough production preferred, but not required.
Technical Skills: Strong understanding of dough behavior, mixing methods, and fermentation standards is a plus.

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.
Dough Production: Scale, mix, and prepare doughs including laminated, cookie, tart, biscuit, and scone doughs, following standardized recipes and daily prep sheets.
Recipe Accuracy : Follow established formulas, weights, and production procedures to ensure consistency and quality.
Storage & Labeling : Properly label, store, and organize doughs with attention to shelf life and rotation standards.
Cleanliness & Organization: Maintain a clean, sanitary, and well-organized workstation, including regular equipment cleaning.
Equipment Use: Safely and efficiently operate mixers, sheeters, and other relevant bakery equipment.
Inventory Awareness: Track ingredient usage and communicate low inventory or equipment issues in a timely manner.
Time Management: Work with efficiency and purpose to meet daily and weekly dough production goals.
Quality Control: Maintain consistency in texture, weight, and handling of dough. Identify and address any issues with dough integrity.
Other Duties: Perform additional production or cleaning tasks as assigned by the Back of House Manager based on business needs.