Head Baker for Barn Baked Goods & Company Desserts Position Available In Grafton, New Hampshire

Head Baker for Barn Baked Goods & Company Desserts 3.5 3.5 out of 5 stars 1116 US Route 3, Holderness, NH 03245 We’re hiring a Head Commissary Baker to oversee production of all signature desserts for The Barn at The Inn, a premier event and wedding venue, as well as supporting dessert production across the entire restaurant group. This is a hands-on, high-accountability baking position focused on everything from tiered naked cakes and cupcakes to miniature dessert embellishments, pie bars, trifle stations, and chef-led cannoli carts. This role requires a baker who can balance precision and creativity while executing high-volume bakes to spec. Your work directly represents The Barn’s elevated guest experience at weddings, corporate events, and private functions — and is a key contributor to brand standards across all outlets. Scope of Dessert Responsibilities As the lead baker, you will be responsible for producing and finishing desserts from the following categories: Signature Cakes & Cupcakes Tiered wedding cakes, including naked and simply frosted styles (6″, 8″, and two-tier starting formats) Custom cake flavor offerings: Vanilla, Chocolate, Espresso, Almond, Coconut, Red Velvet, Maple, Carrot, Apple Cider, Lemon , etc.

Buttercream and specialty frostings:

Vanilla, Chocolate, Maple, Lemon, Peanut Butter, Cream Cheese Fillings:

Raspberry, Apricot, Lemon Curd, Espresso, Strawberry Mini and full-size cupcakes (minimum batch volumes of 50-75 per flavor) Dessert Bars & Embellishments Mini dessert embellishments: Truffles, Whoopie Pies, Cheesecake Trifles, Parfaits, Turtles, Pretzel Rods, Barks, Mousse Bites Full dessert embellishment presentations for plated events or passed dessert service Donut carts, ice cream à la mode pie bars, and Italian cookie bars Cheesecake stations, build-your-own sundae bars, and root beer float setups The Barn Exclusive Features Create-Your-Own Cannoli Carts (chef-manned) Seasonal rotating pies: Strawberry Rhubarb, Blueberry, Coconut Cream, Apple, Pecan, Fruits of the Forest, etc. Assorted brownies, dessert bars, cookies, and chocolate-dipped strawberries Key Responsibilities Lead all dessert and bakery production with a focus on quality, consistency, and elegance Follow scaling, mixing, baking, frosting, and finishing procedures for every dessert format Ensure accurate yields for large batch production across multiple units and outlets Coordinate with culinary and event teams for weekly forecasts, timelines, and flavor selections Package and label desserts per catering specs with attention to detail and presentation Maintain ingredient and batch logs, shelf life, and rotation standards Occasionally assist with broader commissary prep, especially during holiday production surges Required Skills & Experience 2+ years of professional baking experience with a portfolio that includes tiered cakes and high-volume pastry work Comfortable handling wedding cake assembly, stacking, and transport prep Strong finishing skills including piping, clean frosting, decorating, and garnishing Able to execute consistently across large-scale batch production Proficient with mixers, convection ovens, bakery tools, and pastry bag/piping techniques Time-efficient, organized, and calm under pressure in deadline-driven environments Adaptable and collaborative, willing to step in on other commissary production needs when necessary Ideal Candidate Qualities Deep respect for scratch-made quality and consistency Loves the artistic side of bakery production but knows how to deliver at scale Strong communication skills to interact with sales, culinary, and events teams Pride in seeing desserts featured at weddings, plated dinners, and guest-facing events Organized, reliable, and solution-oriented in a team setting Position Scope This is a lead bakery and dessert production role, focused on The Barn’s elevated event desserts and company-wide baked goods. While the priority is high-quality bakery output — especially wedding-tiered cakes, cupcakes, and embellishment sets — the role also includes shared responsibility for general commissary support. You may occasionally be called on to assist in other production areas depending on volume, seasonality, or coverage needs.

Job Type:

Full-time Pay:

$22.00 – $28.00 per hour Expected hours: 35 – 45 per week

Benefits:

401(k) matching Opportunities for advancement

Schedule:

Day shift Monday to Friday Morning shift Weekends as needed

Work Location:

In person