Baker

• Job Description Position Overview The Baker position plays a key role in supporting daily pastry production for Revolution Roasters, crafting high-quality baked goods and seasonal offerings for multiple cafe locations.

This position calls for precision, consistency, and creativity to help sustain the quality of our highly respected pastry program. As part of our talented pastry team, the Baker contributes to a collaborative kitchen environment alongside our commissary and kitchen teams to create an amazing scratch made experience for our guests. The Baker will assist in creating everything from laminated doughs to seasonal garnishes, hands on at every step of our pastry process. This is a great opportunity for someone who takes pride in their work, values growth, and wants to be part of a passionate team shaping one of North County's standout pastry programs.

Status:

Full-time, Non-Exempt Reports to: Executive Pastry Chef Core Responsibilities Production & Quality Execute daily production of pastries, laminated doughs, cookies, cakes, and seasonal items according to recipes and standards Ensure all products meet established quality, flavor, and presentation standards Follow precise scaling, baking, and decorating procedures Assist with prep lists, par adjustments, and daily organization of production Maintain consistency across all batches and locations Organization & Sanitation Maintain a clean, organized workstation and storage areas Follow all food safety and sanitation guidelines, including labeling and dating procedures Support daily cleaning and maintenance of pastry kitchen equipment Participate in weekly deep cleans and inventory Collaboration & Communication Communicate effectively with pastry team, café managers, and commissary leadership regarding product needs, shortages, or quality concerns Support smooth handoffs between shifts and departments Contribute ideas for menu improvement or process efficiencies when appropriate Growth & Development Participate in seasonal menu changes under the direction of the Executive Pastry Chef Demonstrate curiosity and commitment to professional development Build toward increased responsibility within the pastry program (lamination, R D, or leadership tasks as skills grow) Key Results Areas Product Quality & Consistency

• All baked goods meet Revolution Roasters' standards for taste, texture, and presentation. Efficiency & Organization
• Daily production completed on schedule with minimal waste or error. Reliability and Dependability
• Shows up on time and completes tasks towards meeting team goals and pars. Builds trustworthy relationships with team members. Teamwork & Communication
• Reliable communication with pastry and commissary teams; positive and a professional attitude maintained. Cleanliness & Compliance
• All food safety and sanitation protocols followed; workspace maintained in excellent condition. Professional Growth
• Demonstrates ongoing improvement in skills, organization, and efficiency; readiness for expanded responsibility.

Qualifications 1-2 years of professional pastry experience Lamination experience preferred Strong attention to detail and consistency in execution Ability to multitask and maintain focus in a fast-paced kitchen Reliable, punctual, and self-motivated Able to lift 50 lbs and stand for long periods Familiarity with food safety and sanitation best practices Collaborative spirit and willingness to learn Schedule & Availability Requirements Full-time (approximately 40 hours/week) Early morning (3am-4am) availability required Available to work weekends and holidays Reliable transportation to and from bakery location Compensation & Benefits Competitive hourly wage (based on experience) plus tips Matching 401(k) program Discounts on drinks, meals, and merchandise Opportunities for advancement within the pastry department and broader company