85 Bread jobs in the United States

We are seeking a skilled Baker / Dough Maker to join our team. You will be responsible for preparing and baking bread for our high volume restaurant.

Responsibilities:

- Measure and mix ingredients to prepare dough following specific recipes

- Cut, form, and shape dough to form bread; also seed and score bread

- Operate and maintain kitchen equipment such as mixers, and ovens

- Monitor dough fermentation process to ensure quality and consistency

- Adhere to food safety standards and regulations

- Assist in inventory management of ingredients and supplies

Skills:

- Experience in food production or culinary arts

- Knowledge of dough and baking techniques

- Proficiency in using kitchen tools such as knives and dough cutters

- Understanding of food safety practices

- Ability to work efficiently in a fast-paced environment

This position offers the opportunity to work in a dynamic kitchen environment where creativity and precision are valued. If you have a passion for baking and love bread like we do, we would love to hear from you!

You must be able to work early mornings (5 AM start) and must be able to work weekends and some holidays. This position can be full-time or part-time.

Chef Thomas Keller's Bouchon Bakery   is seeking enthusiastic and talented individuals to join our culinary brigade as  Bread Baker . In this role, in conjunction with the Chefs, you will oversee assigned areas of production and service, and uphold our standards of food quality, cleanliness, and teamwork. 

Located in Yountville, California, alongside Kellers Bouchon Bistro and just down the road from The French Laundry, Bouchon Bakery offers a delightful fusion of French boulangerie traditions and American influences, showcasing a variety of artisanal bread, pastries, and sandwiches made fresh daily. Initially established to supply fresh bread to its affiliated restaurants, Bouchon Bakery has since evolved into a beloved central community, attracting both locals and visitors with its inviting atmosphere and delicious offerings.

Responsibilities:

• Supervise Team: Oversee Commis during preparation and service, updating the Head Baker and Assistant Head Baker on progress.
• Work Prioritization: Coordinate daily schedules with fellow Bakers/Chef de Parties and delegate tasks to commis and externs for efficient workflow.
• Maintain Cleanliness: Ensure a clean, sanitary, and safe work environment, keeping all areas organized.
• Inventory Management: Ensure all necessary items are available at the start of the shift, communicating needs and discrepancies promptly.
• Quality Assurance: Consistently prepare and serve food according to the restaurant's recipes, portioning, cooking, and serving standards.

• Experience : 3 years of kitchen experience.
• Certifications:   Candidates must possess a valid State Health Certificate, preferably HACCP Training.
• Attention to Detail : Strong organizational skills and impeccable cleanliness standards.
• Interpersonal Skills : Excellent communication skills and the ability to work well in a team.
• Adaptability : Ability to thrive in a dynamic, high-demand environment. Flexibility to handle changing demands and priorities with grace.
• Desire for Excellence : A deep enthusiasm for food, beverage, and hospitality, with a particular focus on pastry. Desire to work with top-tier equipment, ingredients, and talented professionals.

Chef Keller’s collection of restaurants is founded on a culture of mentorship and provides a solid foundation of skills to support the culinary profession. We are proud to offer:

• Opportunities for growth and advancement
• 401K with no waiting periods and the opportunity to receive up to 4.0% of your earnings as matching contributions
• Competitive health insurance options, with employer contributions toward your premium based on the plan you choose
• Voluntary plans such as vision, life and AD&D insurance, accident, hospitalization, critical illness plans, pet insurance and long-term disability insurance.
• Daily family meal
• Scholarship programs
• Peer mentorship program
• Employee discounts at Chef Thomas Keller’s casual properties
• Gym membership discount

Who we are:

With more than 10 properties and 800 employees, the Thomas Keller Restaurant Group (TKRG) has grown from one restaurant to a large family of businesses.

TKRG proudly represents The French Laundry, Per Se, The Surf Club Restaurant, Bouchon Bistro, Bouchon Bakery, Ad Hoc and RO Restaurant & Lounge. The properties and people Chef Keller inspires are known for setting new standards in cuisine, service and employment experiences. Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the hospitality profession. As we have expanded over time, the expectations that set apart our restaurants have not changed: ensuring that every guest feels special, and every guest experience is exceptional. A guest can walk into The French Laundry or one of the Bouchon Bakeries and have the most enjoyable, unique and memorable experience. A chef will find the same blue aprons and green tape in each of our kitchens—symbols of a common striving for excellence. Outside the kitchens, every action we take must reflect the generosity, nurturing and finesse within. As members of the TKRG family, we have the responsibility to ensure this consistency. Beyond it all is a mission, perhaps summed up best by Chef Keller himself. “To make people happy, one guest at a time,” he says. “That is what cooking is all about.”

We are an Equal Opportunity Employer that is committed to inclusion and diversity. We take affirmative action to ensure equal opportunity for all applicants without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, disability, veteran status, or other legally protected characteristics.

*Company contribution depends on your plan selection. Benefit offerings are subject to change over time.

Veda Bakery is seeking to contract a part time experienced bread baker to prepare bread doughs

Thursday: 4pm - 10pm 
Friday: 4pm - 10pm 

Qualifications:

A genuine passion and knowledge for Bread doughs - Brioche, Croissant and Sourdough

• Must be a self starter 

• Dependable and hard-working

• Must be meticulously clean and aware of all food safety standards (NYC Food Handler's License is a plus).

• Must be available Thursday and Friday

Responsibilities:

• Should have experience in bread baking in a professional bakery setting

• Should be available on Thursdays and Fridays, 4pm - 11:30pm

• Quality checks of products

• Attend certain outside events and programs

Compensation: $25 per hour

If interested, please contact

For almost 30 years,  One Off Hospitality   has developed and operated some of Chicago’s most beloved places to eat and drink. More importantly, we’re a group of people – chefs, hospitality veterans, managers and creators – who believe in the power of treating our guests like family and our restaurants like home.

TITLE:  BREAD BAKER

REPORTS TO:  HEAD BAKER

FLSA:  NON-EXEMPT

POSITION SUMMARY:  The bread baker assists in all stages of bread production. Bread bakers have stamina and the ability to perform at a high level with strong work ethic to ensure quality standards are met.

Essential Duties & Responsibilities

The essential functions include, but are not limited to the following:

• Maintains a cheerful, courteous disposition and a neat, clean and professional image
• Responsible for proper equipment use (observing the designated cleanliness, uniform standards, and verbal reminders during staff meetings)
• Reviews production schedules to determine the variety and quantity of goods to bake
• Assembles supplies and equipment needed for daily baking activities
• Completes production sheets and other records as required
• Has an awareness of menu costs and ensuring we watch food costs to meet goals
• Possess strong communication with the Head Baker as well as the purchasers to ensure the success of the bakery’s ordering, inventory, and equipment needs
• Adheres to safety guidelines, cleaning, and repairs to bakery and grounds
• Must follow recipes
• Promotes cooperative effort, a team spirit and good morale among employees
• Has a strong understanding of company background and company philosophy
• Maintains composure under pressure
• Keeps immediate supervisor promptly and fully informed of all problems or unusual matters of significance
• Able to work a flexible schedule as business dictates
• Performs shift change and/or opening or closing duties
• Adheres to all company safety and sanitation policies and procedures
• Assists other team members as needed or when business needs dictates

Minimum Qualifications (Education, Experience, Skills)

• High School Diploma or GED graduate
• Food Handler Certification required
• Ability to handle stress under pressure
• Willingness to maintain a clean, healthy, and safe working environment
• Ability to coordinate multiple activities with attention to detail
• Ability to work independently, with minimal supervision

Physical Demands and Work Environment

• Ability to be flexible with job demands and open minded when being asked to complete tasks
• Ability to operate and use all equipment necessary to run the restaurant
• Ability to move or handle equipment throughout the restaurant generally weighing 0-50 pounds
• Ability to work varied hours/days as business dictates
• Ability to stand for up to 8-10 hours a day
• Must be able to tolerate potential allergens: peanut products, egg, dairy, gluten, soy, seafood and shellfish

One Off Hospitality provides equal employment opportunities to all employees and applicants for employment and prohibits discrimination and harassment of any type without regard to race, color, religion, age, sex, national origin, disability status, genetics, protected veteran status, sexual orientation, gender identity or expression, or any other characteristic protected by federal, state or local laws.

This policy applies to all terms and conditions of employment, including recruiting, hiring, placement, promotion, termination, layoff, recall, transfer, leaves of absence, compensation and training.

Brooklyn-based She Wolf Bakery works exclusively with local, organic grains and specializes in naturally fermented doughs. We are currently  seeking 2 bakers, one Full-time and one Part-Time, to join our 3am staff!The 3am staff works 10 hours/day, from 3am-1pm.

We offer:

• Competitive wages
• Subsidized medical, dental, and vision insurance at 90 days
• Access to our 401k plan starting at hire
• Industry leading paid time off plans + paid parental leave
• Discounts across our group of businesses
• Access to our Employee Emergency Assistance Fund

We’re looking for someone with a passion for naturally leavened bread and experience in a professional kitchen setting. The ideal candidate will have worked for at least one year in pastry or baking, be dedicated to their craft, possesses strong communication skills, and respect both the people and ingredients with which they work. This position will require you to work weekends and some holidays. We don’t bake overnight, our shifts begin at 4 AM and currently all full-time bakers work a four day workweek (four 10 hour days).

She Wolf Bakery is part of The Marlow Collective, a group of Brooklyn food businesses including the restaurants Diner, Marlow & Sons, Roman's, and Achilles Heel, the butcher and grocery shop Marlow & Daughters, Stranger Wines & Spirits, and Marlow Events. As part of our mission of sustainability on all fronts, we are committed to providing the best possible work environment for our employees, to sourcing seasonally, locally and organically and building unique and lasting partnerships with our farmers and producers, and to creating outstanding food and experiences that highlights these connections. This position is an opportunity to grow your career and learn with us in a dynamic, values-driven company.

While performing the duties of the job, a Baker is regularly required to stand and walk; reach with hands and arms; talk and hear; climb, balance, stoop, kneel, and crouch. They must regularly lift and/or move up to 50 pounds.

The Marlow Collective wage band for this position is set at $18.50- $2.50
Bakers begin at 19/hr or 20/hr depending on experience.
After a 90-day introductory period, all bakers receive a review of their performance and pay. 

We’re looking for experienced, passionate and creative bread bakers to join the team at Thea! 

Thea is the new Fort Greene project from Chef Tomer Blechman of Miss Ada, Nili and Theodora. The bakery is a continuation of the work we are doing at Theodora, centered around warm hospitality, fresh baked bread and pastries, house-made provisions and a creative sandwich program. 

We’re looking for bread bakers who are looking to be on a collaborative, high-energy team. We look for candidates with a positive attitude and effective communication skills. 

The ideal candidate has:

-Experience with mixing dough- specifically working with sourdough, enriched dough, focaccia, etc. 

-Experience shaping, proofing, and baking bread

-Experience baking in a deck oven is a plus

-Ability to accurately measure large quantities of product 

-Ability to work mornings/weekends 

-Ability to multitask 

The role:
- full time with weekend shifts
- morning scheduling (schedules will vary, but generally 4 am to 12 pm)
- joining an existing team with bread baking experience

Benefits:

• Health Insurance for Full Time Employees
• Paid Time Off
• Commuter Benefits
• Opportunity to be part of a growing company

Physical Requirements:

• Be able to stand for extended periods of time (over 7 hours)
• Be able to lift and carry 50 pounds steadily 
• Be comfortable bending, sitting, walking extended distances including up and down flights of stairs, and moving. 
• Be comfortable walking up and down stairs frequently, including while carrying large containers

Thea is an equal opportunity employer. Thea does not discriminate on the basis of race, color, creed, religion, gender, gender identity or expression (including transgender status), sexual orientation, marital status, veteran status, national origin, ancestry, age, disability, genetic information, citizenship status or any other characteristic protected by applicable federal, state or local law.

Please include your resume and a brief cover letter in order to be considered for this role.

Join an energetic and passionate team to produce artisanal breads sold all over the New England region and beyond. Everything, bar mixing and slicing, is done by hand, from portioning to shaping, to finally baking. There are possibilities of cross training within the bread team, so you may have the possibility of learning how to do each stage of the process, from mixing doughs, to shaping some of our iconic loaves, to baking them off. We bake roughly 10,000 loaves each day, with our biggest portion of that being sourdough based.

Full time

4:00am - 12:00pm

8:00am-4:00pm

Part Time

4:00am - 8:00am

12:00pm - 4:00pm

Our Company is growing and we provide opportunity for professional growth. We offer competitive compensation, benefits such as health, dental, and vision insurances, as well as a 401K and an amazing team to work with!

Weekends are preferred. Experience is a bonus, but not required!

Please direct any further questions to

• Must be able to lift 50lbs
• Able to work with a variety of people
• Must have a reliable source of transportation

Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.

Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.

In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.

With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.

Join an energetic and passionate team to produce artisanal breads sold all over the New England region and beyond. Everything, bar mixing and slicing, is done by hand, from portioning to shaping, to finally baking. There are possibilities of cross training within the bread team, so you may have the possibility of learning how to do each stage of the process, from mixing doughs, to shaping some of our iconic loaves, to baking them off. We bake roughly 10,000 loaves each day, with our biggest portion of that being sourdough based.

Full time

4:00am - 12:00pm

8:00am-4:00pm

Part Time

4:00am - 8:00am

12:00pm - 4:00pm

Our Company is growing and we provide opportunity for professional growth. We offer competitive compensation, benefits such as health, dental, and vision insurances, as well as a 401K and an amazing team to work with!

Weekends are preferred. Experience is a bonus, but not required!

Please direct any further questions to

• Must be able to lift 50lbs
• Able to work with a variety of people
• Must have a reliable source of transportation

Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, Do you remember how we talked about starting a bread business? Well, Im ready. John thought hard for at least one day before he called Stu back and said, Lets do it.

Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.

In the end, the bakerys home was designed to be many businesses fit into one space. There is, of course, the kitchens about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that caf patrons are able to look in on the operation. The caf is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a caf, a takeout lunch spot, and a coffee shop all under one roof.

With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the Slow Rise breads in your neighborhood market and come have lunch by the Nashoba Brook.

La Cabra NYC is looking for a driven candidate to join our baking team   focused on sourdough and viennoiserie in the East Village, Manhattan.   With a roster of quality-focused wholesale coffee clients around the world, a reputation for our quality light-roast coffees, three retail locations in NYC, eight locations abroad and more international retail development underway, La Cabra aims to always serve and deliver the best quality possible, while also growing enough to offer lots of opportunity to our employees. Here in NYC, we will be opening a new bakery in the first half of 2026 and expanding our bread program.

Being a baker at La Cabra is about more than just baking. It’s about creating a memorable experience for every guest through the quality of and care put into the items we make. Key areas of focus in this position will include following complex and specific recipes, baking for our cafes, baking for wholesale clients, and working in an open guest-facing bakery. The successful candidate will have a positive can-do attitude, strong interpersonal skills, highly structured working habits, and the desire to work and grow with a dedicated team of bakers.

Bakery Expertise

• Work alongside the bakery team to efficiently weigh, mix, portion, shape, proof, and bake-off multiple types of bread, croissants and pastries.
• Use a variety of industrial kitchen tools and equipment such as: convection/deck ovens, stand mixers, proofers, electric scales, etc.
• Create a motivated and positive bakery environment.
• Has experience with sourdough and other varieties of bread.

Maintenance & Cleanliness

• Maintain high levels of cleanliness, and organization of assigned work areas.
• Clean and care for all equipment to ensure peak performance.
• Follow all NYC Department of Health guidelines to maintain a safe and compliant environment.

Physical Requirements

• Able to be on feet the majority of the work day, able to support the body for long periods without getting tired.
• Ability to use hands for complex tasks, control and feel the dough, bread, and other objects.
• Must be able to lift, push, pull and carry heavy objects (up to 50 lbs).
• Make fast, simple repeated movements of fingers, hands and wrists. React quickly using hands, fingers and feet.

Scheduling Needs:

• Availability to work full time (40 hours/week)
• Availability to work weekends and holidays
• Availability to work at 4am

• Must be based in NYC

Compensation:

• Salary: 70k-80k
• Health, dental and vision insurance  
• Paid vacation and sick time off

• Has prior baking experience with sourdough and other varieties of bread
• Has experience managing a small team
• Has completed a pastry arts degree, training or certificate
• Ability to stay engaged, focused, and efficient in a high volume setting.
• Strong attention to detail and cleanliness
• A valid NYC Food Handler’s Permit (or willingness to obtain one).
• Ability to remain on your feet for extended periods.

About La Cabra:

Since 2013 La Cabra has roasted and served the highest quality, light roast, specialty coffees to our guests in Denmark, as well as wholesale clients around the world. In that time, with many awards, our coffee has become known around the world as some of the best you can find. Our bakery in Aarhus, Denmark has operated for more than five years and has just recently moved to a larger production and retail space. Our local customers have come to appreciate the unique combination of truly special coffees, alongside excellent sourdough bread and pastries. 

We invite you to learn more by taking a look at our website and following us on Instagram | @lacabracoffee, @lacabrabakery