Chef Tourier/Head Baker Position Available In Middlesex, Massachusetts

Chef Tourier/Head Baker Michette Somerville, MA 02145 We are looking for a skilled chef tourier to take charge of our laminated-dough program—croissants, pains au chocolat, danishes, puff-pastry lines and the seasonal specials our guests rave about. You’ll own the whole viennoiserie workflow: mixing, laminating, cutting, proofing, baking, R-&-D, and the early-morning rhythm that keeps the front counter stocked by opening. What you’ll do Create & update production schedules that balance overnight bulk ferments with morning sheeting so pastries hit the rack on time and at peak quality. Design new viennoiserie items and seasonal riffs, test them, cost them, and document clear formulas for the crew. Run daily lamination on our floor sheeter—maintaining ideal dough temperature, butter plasticity, and layer count for consistent flaky crumb. Lead, train, and coach a team of 4-6 bakers: station assignments, hands-on demos, feedback, and weekly skill refreshers. Monitor fermentation, proofing, and bake curves, tweaking time/temperature/humidity to suit weather and dough condition. Own inventory for the viennoiserie department: order flour, butter, inclusions; track usage; flag variances; minimize waste. Maintain impeccable food-safety and cleanliness, enforcing HAACP logs, daily deep-clean checklists, and equipment upkeep. Partner with FOH & pastry plating teams so counts, allergen notes, and last-minute pulls flow effortlessly during rush. Track food & labor cost KPIs; propose tweaks (batch size, process step, supplier) that protect margin without touching quality. Ready to laminate with the best and help shape Michette’s next generation of viennoiserie? Send your résumé, a short note about your favorite pastry project, and (if available) a portfolio of product photos. We can’t wait to meet you.

Job Type:

Full-time Pay:

$50,000.00 – $55,000.00 per year

Shift:

Night shift

Work Location:

In person