Baker/Chef Position Available In New York, New York

Baker/Chef 3.4 3.4 out of 5 stars New York, NY 10023 About Rosetta Bakery Rosetta Bakery was founded with a mission to be the official ambassador of the Italian art of baking. We bring together centuries of Italian culinary tradition, high-quality ingredients imported exclusively from Italy, and time-honored baking techniques to deliver a truly authentic experience to our customers. At Rosetta, quality is not just a standard—it’s a philosophy that drives every product we create and every interaction we have. We specialize in the production of authentic Italian breads, focaccia, pizza, and baguette-style loaves , all handcrafted daily with precision, passion, and pride. Our Manhattan location is currently looking for a Bakery Chef who embodies these values and has the skill and leadership to bring them to life through exceptional baked goods. Position Summary The Bakery Chef will oversee and lead the entire baking production process. This includes managing a team of bakers, ensuring consistency and quality across all baked items, maintaining proper production scheduling, and implementing best practices in safety, sanitation, and efficiency. The ideal candidate is an experienced artisan baker with a deep understanding of fermentation, dough development, shaping, and baking—especially in the production of bread, focaccia, pizza, and baguette. Key Responsibilities Oversee daily production of artisan baked goods including Italian breads, focaccia, pizza doughs, and baguettes. Ensure adherence to authentic Italian baking methods and maintain product consistency. Direct, train, and supervise a team of bakers and support staff. Manage dough preparation, mixing, fermentation schedules, shaping, proofing, and baking processes. Monitor oven performance, temperature control, and baking conditions to ensure optimal results. Maintain a high standard of quality control in taste, texture, and presentation. Implement and enforce food safety, hygiene, and sanitation standards in compliance with health regulations. Manage inventory and ordering of raw materials including flour, yeast, oils, and specialty ingredients from Italy. Reduce waste and control costs while maintaining production efficiency. Collaborate with management on menu innovation and seasonal product development. Troubleshoot production issues and resolve operational challenges proactively. Lead by example with strong work ethic, integrity, and commitment to excellence. Qualifications Minimum 10 years of experience in professional artisan baking, with a focus on bread, focaccia, pizza, and baguette. Certification or formal training in culinary arts, baking, or an equivalent apprenticeship. Deep knowledge of fermentation (sourdough, biga, poolish), dough hydration, and Italian baking traditions. Hands-on experience with deck ovens, mixers, proofing equipment, and dough shaping tools. Proven leadership skills with the ability to train, motivate, and oversee a team in a fast-paced environment. Strong organizational skills and attention to detail. Fluent in English ; proficiency in Italian is a plus. Must be legally authorized to work in the United States . Please Note ➡ Only candidates with hands-on experience in the production of bread, focaccia, pizza, and baguette will be considered. ➡This is not a pastry-focused position. This role strictly requires expertise in bread and savory baking.

Job Types:

Full-time, Part-time Pay:

$80,000.00 per year

Benefits:

Dental insurance Employee discount Health insurance Paid time off Vision insurance

Schedule:

8 hour shift Evenings as needed Every weekend Holidays Morning shift

Overtime Work Location:

In person