Head Baker and Manager The Boy & The Bear - Coffee Roastery - 4.0 South Pasadena, CA Job Details Full-time $75,000 - $85,000 a year 1 hour ago Benefits Store discount Health insurance Dental insurance 401(k) Paid time off Vision insurance Employee discount Qualifications Bakery experience Team supervision Fermentation (food) Team development Team management Production planning Recruiting Dough preparation Process management Full Job Description Manager Head Baker - Viennoiserie The Boy & The Bear is building its own in-house bakery program to support all 8 of our cafés, seven days a week. We are looking for a Head Baker, someone who lives fully inside the craft of croissants, laminated doughs, and danishes. The Head Baker is responsible for the complete leadership of The Boy & The Bear bakery program. This position oversees production, staffing, product development, financial performance, inventory, purchasing, quality assurance, and operational execution. The role exists to build and maintain one of the finest artisan bakery programs in the specialty coffee industry. This is a 100% hands-on, production-driven role. No office. No remote work. You are in the kitchen, every day, leading production with your own hands. This is the person our entire bakery program depends on. _____________________________________________

Salary Pay:

$75,000 to $85,000 Annually + Quarterly performance bonus capped at 15% of your base Salary.

Status:

Full Time Non Exempt Location:

1020 El Centro St, South Pasadena, CA 91030

Benefits:

Health insurance Vision & Dental 401K Sick PTO Paid Vacations Employee Discounts _____________________________________________

ROLE MINDSET

The Head Baker leads with professionalism, consistency, technical excellence, and accountability. Every decision should strengthen product quality, operational discipline, and team development while supporting sustainable financial performance. At The Boy & The Bear, our approach to coffee is rooted in care + intention, professional discipline, and deep respect for craft. This bakery role carries that same philosophy. As the Head Baker,, you bring the same values, mindset, and mission into the baking world that we bring into coffee:

Bake With Purpose:

You understand that every detail matters: climate conditions, fermentation process, the quality of raw materials, the same way every step of our coffee sourcing, roasting, and brewing matters. You follow structure, technique, and recipe standards while bringing intentional, seasonal creativity to the menu. Nothing is rushed nor accidental. Everything is deliberate, thoughtful, and executed with pride for the product. Respect for the

Process:

You honor the early, quiet hours because this is the time where your craft lives. The work is physical, technical, and demanding, yet profoundly rewarding when customers notice the difference in quality and detail. You treat every part of the process with respect, knowing that excellence comes from consistency, not shortcuts. Protect the

Craft:

You protect the quality of our pastry program with the same integrity we protect our coffee program = Visual standards, texture, flavor, and delicate intention are non-negotiable. Reliability as

Identity:

Highest reliability is not an expectation, it is part of your identity as a baker. You show up with commitment, and with the understanding that your work fuels every TB&TB location, every day. You understand that this bakery will serve thousands of people each week across multiple stores. Your hands shape the experience of every customer, creating a true coffee + bakery experience that reflects the values, warmth, and refinement of The Boy & The Bear. _____________________________________________

WHAT ARE WE LOOKING FOR

1.

Reliability at the highest level:

Your consistency is essential. Our stores, our team, and our customers depend on the products you produce every morning. This role requires to maintain the highest and dependable steady presence. 2.

Croissant & Lamination Mastery:

You must have real, proven experience working with:

• Laminated doughs
• Croissant sheeters
• Fermentation & proofing
• Dark, deeply caramelized bakes
• Croissant, Danishes and seasonal variations.

You must be able to deliver the quality, consistency and aesthetic expected of The Boy & The Bear 3.

Full Self-Management:

You don't need supervision. You run production, schedule your prep, and maintain consistency without being asked. Strong discipline, clean workflow, ownership, and pride in your craft are essential. 4.

Financial Responsibility & Operational Sustainability:

This is a craft + financial leadership position. Both matter. You understand the full in-and-out economics of running a bakery program:

• COGs
• Labor hours budgeting
• Yield and waste management
• Daily production efficiencies
• Par levels for all 6 stores
• Seasonal cost fluctuations You keep the bakery financially healthy, which includes:
• Clear, accurate inventory
• Minimal waste
• Transparent communication on needs
• Maintaining margin-conscious production
• Operating within the financial limits of the program
• COGS + labor within a financially sustainable budget.

Your success in this role depends on building a healthy baking department, a positive, accountable culture, and consistently delivering world-class quality on a sustainable budget. You will be evaluated monthly and quarterly across clear

KPIs:

• Waste %
• Unit yield accuracy
• QC and visual standards
• Production consistency and efficiency
• Labor Budget %
• Inventory accuracy
• Overall Financial success and budget efficiency
• Reliability & accountability
• Team Management and coaching.

Above all:

You are honest, disciplined, and uphold high ethical standards in every part of the job. _____________________________________________

QUALIFICATIONS

Candidates must demonstrate proven and verifiable experience in the following areas:

• 3+ years of proven experience in lamination / viennoiserie
• 3+ years of proven hands-on experience with croissants and danishes
• 3+ years of proven hands-on experience on team leadership.
• 3+ years of proven experience successfully managing a Rustic bakery
• Ability to work early-morning bakery hours
• Ability to lift and move bakery equipment and ingredients
• Reliable transportation
• Portfolio or photos of your laminated dough work
• Strong sense of discipline, ownership, and cleanliness _____________________________________________

ROLE OVERVIEW

• Manage the entire TB&TB Bakery achieving operational excellence.
• Operate TB&TB's bakery program with financial discipline achieving profitability.
• Prep and stage products for delivery to all stores
• Communicate proactively about inventory, quality, or equipment issues
• Reduce waste and maintain production cost efficiency
• Uphold company's vision, product quality and consistency standards
• Manage, interview and hire your bakery team.
• Train, coach and keep accountability on your bakery team.
• Manage dough, butter, flour, fillings, and inventory timelines
• Prepare, laminate, proof, and bake croissants, danishes, buns and bread daily.
• Operate lamination equipment with expertise
• Execute seasonal specials aligned with TB&TB's aesthetic
• Document recipes, yields, and daily production logs
• Maintain early-morning production schedule
• Keep a clean, organized, and health-compliant kitchen.

_____________________________________________

APPLY:

Please send us your resume in PDF email to: We are an equal-opportunity employer: We celebrate diversity and welcome applicants from all backgrounds, identities, and cultures. What matters most to us are your skills, your integrity, your passion for world class coffee and your alignment company's beliefs, vision and core values.

Pay:

$75,000.00 - $85,000.00 per year

Benefits:

401(k) Dental insurance Employee discount Health insurance Paid time off Store discount Vision insurance Application Question(s): Have you personally produced artisan croissants from mixing the dough through lamination, proofing, and baking? Are you able to consistently work shifts beginning between 3:00 AM and 10:00 AM? Have you worked as the lead baker or head baker responsible for daily production? What additional professional information can you share that you believe is relevant to this role that we should consider when reviewing your application?

Experience:

Head Baker:

3 years (Required)

Viennoiserie:

3 years (Required)

Laminated Dough:

3 years (Required)

Commercial Bakery:

3 years (Required)

Bakery Management:

3 years (Required) Team management: 3 years (Required)

Work Location:

In person