A Baker assembles ingredients and bakes breads, pastries, or a variety of other baked goods. May specialize in baking a particular product, such as bread or cakes, or specialize in a particular style of baking. Works in an independent bakery, restaurant, grocery store, or food manufacturing facility.
Full-Time Position Overview Tiny Croissanterie is looking for a dependable and team-oriented PM Dough Mixer / Cosm Prep to join our bakery production team. This position is primarily responsible for mixing and preparing doughs for the viennoiserie team, accurately scaling ingredients, monitoring dough development and temperature, and completing general pastry and kitchen prep for the following day's production. This is a physically active, production-focused role that requires consistency, organization, and strong communication with the lamination and pastry teams. Key Responsibilities Mix croissant, Danish, brioche, and other leavened or pastry doughs according to production recipes and specifications. Safely and efficiently operate a Hobart 80-qt commercial mixer and other bakery equipment. Accurately scale flour, butter, liquids, yeast, sugar, salt, and other ingredients for production batches. Monitor dough temperature, mixing time, gluten development, and dough consistency throughout the mixing process. Follow required resting, fermentation, refrigeration, and production timelines. Divide, scale, label, and properly store finished dough for the lamination and production teams. Coordinate with laminators and other production staff to ensure dough is ready according to the day's production schedule. Prepare fillings, sauces, creams, garnishes, and other pastry components as assigned. Follow recipes precisely and maintain consistent batch quality. Monitor ingredient levels and communicate shortages or production issues to the kitchen team. Follow FIFO, labeling, dating, allergen-control, and proper storage procedures. Minimize ingredient and production waste. Maintain a clean and organized mixer and prep station throughout the shift. Properly clean and sanitize mixers, bowls, attachments, worktables, containers, tools, and production areas. Assist other members of the production team as needed to complete daily production. Qualifications 2 years of restaurant or professional kitchen experience preferred, with at least 1 year of dough handling experience. Previous experience working with viennoiserie, yeasted/leavened doughs, or bread production strongly preferred. Comfortable operating a commercial mixer; Hobart 80-qt mixer experience is preferred. Familiar with dough temperature, fermentation timing, mixing stages, and dough development. Strong scaling and measurement accuracy; comfortable working primarily in grams and kilograms. Able to follow standardized recipes and production sheets consistently. Strong organizational and time-management skills. Reliable, punctual, and comfortable working independently once trained. Team-oriented and willing to support other production stations when needed. California Food Handler Card required in accordance with applicable requirements. Physical & Work Requirements Ability to comfortably lift and carry up to 50 lbs multiple times throughout the workday. Ability to safely handle large mixer bowls, ingredient containers, flour bags, and production equipment. Ability to stand and work on your feet for extended periods. Comfortable performing repetitive lifting, bending, scaling, mixing, and prep work. Comfortable working during open business hours and within customer view when production is visible from the retail area. Comfortable working afternoon, evening, and late-night hours . Schedule This position is currently planned to work approximately the mid-day schedule (12pm-8:30pm). As production needs evolve, the dough-mixing portion of the position may be adjusted based on the business needs. Candidates should have reasonable flexibility with production scheduling and be comfortable with shift changes. What Success Looks Like A successful PM Dough Mixer / Cosm Prep produces consistent dough batches with accurate scaling, proper development, and correct final dough temperatures , while keeping production on schedule for the lamination team. This person is organized, dependable, communicates well with teammates, maintains a clean workstation, and understands that consistent dough preparation is the foundation of great viennoiserie .
