Baker

Baker Colonial Country Club - 3.7 Fort Worth, TX Job Details Full-time $20 - $22 an hour 1 day ago Qualifications Bakery Food production Maintaining an organized workspace Fermentation (food) Labeling Production inventory management Mid-level Sanitation procedures Culinary Arts Baked goods Organizational skills Clean workspace maintenance Kitchen equipment maintenance Time management Kitchen organization Full Job Description A Fort Worth icon, Colonial Country Club offers a truly distinctive private club experience accompanied by the character, heritage and dynamic pursuit of excellence that has made Colonial legendary. As a member or guest, you will always feel a warmhearted invitation to form genuine connections and enjoy Colonial as a home away from home. The club offers a stunning environment to gather, dine, and pursue your passions, whatever they may be. All while cultivating community and building upon the tradition of excellence that has defined Colonial since it was established in 1936. We are seeking a passionate and skilled Baker to join our pastry team. This role focuses on creating high-quality, scratch-made breads and a variety of desserts using traditional and modern baking techniques. The ideal candidate has a deep understanding of artisan bread baking, high-volume dessert and bread production, and kitchen organization, with an eye for detail and a strong commitment to excellence. Job Responsibilities Prepare and bake a wide range of scratch-made breads (such as sourdoughs, brioche, focaccia) and desserts (including cakes, cookies, tarts, and seasonal pastries). Scale and mix ingredients according to recipes and standards, adjusting as needed for consistency and quality. Manage dough fermentation, shaping, proofing, and baking processes. Assist in developing and testing new recipes in collaboration with the Pastry Chef. Maintain a clean, organized, and sanitary work environment in accordance with food safety regulations. Monitor inventory of baking ingredients and communicate low-stock items to the Pastry Chef. Operate and maintain baking equipment, including ovens, mixers, proofers, and scales. Coordinate with the Pastry Chef and kitchen team to meet daily production goals and service needs. Label, date, and properly store all baked goods and ingredients. Support special orders, catering events, and seasonal menu preparation as needed. Other job duties as assigned. Key Responsibilities Prepare and bake a wide range of scratch-made breads (such as sourdoughs, brioche, focaccia) and desserts (including cakes, cookies, tarts, and seasonal pastries). Scale and mix ingredients according to recipes and standards, adjusting as needed for consistency and quality. Manage dough fermentation, shaping, proofing, and baking processes. Assist in developing and testing new recipes in collaboration with the Pastry Chef. Maintain a clean, organized, and sanitary work environment in accordance with food safety regulations. Monitor inventory of baking ingredients and communicate low-stock items to the Pastry Chef. Operate and maintain baking equipment, including ovens, mixers, proofers, and scales. Coordinate with the Pastry Chef and kitchen team to meet daily production goals and service needs. Label, date, and properly store all baked goods and ingredients. Support special orders, catering events, and seasonal menu preparation as needed. Other job duties as assigned. Qualifications Culinary or baking/pastry degree or certification preferred but not required. Minimum 2 years of professional baking experience, preferably in a pastry kitchen or bakery environment. Strong knowledge of from-scratch bread baking techniques and dessert preparation. Ability to follow and accurately convert recipes. Excellent time management and organizational skills. Comfortable working early mornings, weekends, and holidays. Ability to lift up to 50 lbs. and stand for extended periods. Background check required. Culinary or baking/pastry degree or certification preferred but not required. Minimum 2 years of professional baking experience, preferably in a pastry kitchen or bakery environment. Strong knowledge of from-scratch bread baking techniques and dessert preparation. Ability to follow and accurately convert recipes. Excellent time management and organizational skills. Comfortable working early mornings, weekends, and holidays. Ability to lift up to 50 lbs. and stand for extended periods.