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Head Baker Jobs in Baton Rouge, LA (NOW HIRING)

Piccadilly

Baker

Baton Rouge, LA · On-site

$11.50 - $15/hr

Additional Duties for Head Baker include: * Supervises the production of all bakery goods, ensuring production runs smoothly, effectively, and accurately according to standards. * Ensures that all ...

Crumbl Cookies

BAKERS - Crumbl Cookies

Baton Rouge, LA · On-site

$11.50 - $12.50/hr

The Baker understands recipes, mixes and bakes cookies following instructions, performs quality ... up and dove head-first into the world of baking. After thousands of dollars in wasted dough ...

The ALDO Group

STORE MANAGER - ALDO

Baton Rouge, LA · On-site

Our portfolio features well-known brands including ROXY, Brooks Brothers, Ted Baker, Hunter, and G ... head office internship opportunities • Recognition programs that celebrate your wins, big or ...

All JobsHead Baker JobsHead Baker Jobs in Baton Rouge, LA

Head Baker information

See Baton Rouge, LA salary details

$10

$20

$36

How much do head baker jobs pay per hour?

As of Aug 26, 2026, the average hourly pay for head baker in Baton Rouge, LA is $20.61, according to ZipRecruiter salary data. Most workers in this role earn between $15.00 and $24.23 per hour, depending on experience, location, and employer.

What is the job of a head baker?

At a bakery, the head baker is responsible for developing and planning recipes and overseeing the daily production of bread and other baked goods at the facility. Your duties include understanding what types of baked goods your clientele enjoys and developing or improving upon successful recipes. You test different ingredients for recipes and scale them for large-scale production. You also manage other bakers, and in a smaller facility, you may also have managerial responsibilities related to business operations.

What are the key skills and qualifications needed to thrive as a head baker, and why are they important?

To thrive as a Head Baker, you need expert knowledge of baking techniques, recipe development, and food safety, typically gained through formal training or significant experience in a bakery setting. Familiarity with commercial baking equipment, inventory management systems, and certifications in food handling are often required. Strong leadership, time management, and creativity help set standout Head Bakers apart as they manage teams and innovate menus. These skills are critical for ensuring product quality, operational efficiency, and a consistently high standard in a competitive food industry.

What are some common challenges faced by a head baker, and how can they be managed effectively?

As a Head Baker, one of the most common challenges is maintaining consistency and quality across all baked goods, especially when overseeing a team with varying skill levels. Managing early morning or overnight shifts to ensure fresh products are available can also be demanding. Effective communication, detailed scheduling, and hands-on training are crucial for overcoming these hurdles. Additionally, collaborating closely with kitchen staff and front-of-house teams helps ensure smooth operations and customer satisfaction.

What is the difference between Head Baker vs Pastry Chef?

AspectHead BakerPastry Chef
CredentialsExperience in baking, culinary training often preferredSpecialized pastry or baking certifications often preferred
Work EnvironmentBakery, hotel, restaurant kitchens focusing on bread and baked goodsPastry shops, hotels, restaurants focusing on desserts and pastries
Industry UsageCommonly used in bakeries and large food establishmentsCommonly used in pastry shops, hotels, and fine dining

The main difference between a Head Baker and a Pastry Chef lies in their focus areas. A Head Baker oversees all baking operations, primarily focusing on bread and baked goods, while a Pastry Chef specializes in desserts, pastries, and confections. Both roles require culinary experience, but their work environments and specific skill sets differ slightly, with Head Bakers often managing bakery production and Pastry Chefs creating intricate desserts.

What does a head baker make?

A head baker is responsible for creating a variety of baked goods such as bread, pastries, cakes, and cookies. They often oversee recipe development, manage baking staff, and ensure quality standards in a bakery or kitchen environment.
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Head Baker jobs near you

Baker

Baton Rouge, LA • On-site

Piccadilly
1 - 5K employees
Learn more about Piccadillyexternal

$11.50 - $15/hr

Full-time

Re-posted 22 days ago

Job description

General Responsibilities:

Preparing baked goods including pies, cakes and breads for service. The Baker executes all

production standards and item recipes to exact standards. Consistently prepares and portions

products to company standards. Properly uses equipment to ensure portion controls, food

quality and equipment longevity.

Principal Duties:

• Responsible for proper production of menu items daily.

• Reads and comprehends written recipes and instructions for food preparation and

production. (Able to add, subtract, multiply and divide recipe portions to accommodate

menu planning and production.)

• Weighs and measures ingredients, using measuring cups and spoons.

• Mixes ingredients to form dough or batter by hand or using electric mixer.

• Mixes and cooks pie fillings into pie shells and tops filling with meringue or cream.

• Checks production schedule to determine variety and quantity of goods to prepare and

portion for service.

• Inventories cold box to ensure product available for daily menu; adjusts menu as

necessary if product not available.

• Carries product from walk-in to work areas for preparation.

• Ensures specified weights and portions are used for all products and recipes.

• Properly labels and wraps/covers product for storage.

• Discards any food that has passed its shelf life and/or quality standards to ensure guests

receive only the freshest, highest quality product.

• Returns portions and/or remaining product to walk-in shelves for use by other team

members.

• Stores food properly throughout the shift and at closing, maintaining food safety

standards.

• Communicates any discrepancies in product availability or production levels.

• Thoroughly cleans and sanitizes equipment and work surfaces between uses.

• Follows “clean as you go” policy to ensure a safe and clean work environment during the

shift.

• Completes daily and weekly cleaning duties as assigned by the Restaurant Cleaning

Program.

• Uses good interpersonal skills to create a friendly and comfortable environment for others.

• Performs additional duties as assigned by a manager.

Additional Duties for Head Baker include:

• Supervises the production of all bakery goods, ensuring production runs smoothly,

effectively, and accurately according to standards.

• Ensures that all bakeshop department recipes have been pulled and are being used.

• Monitors portion control among team and work to eliminate discrepancies.

• Assists with training others, including menu item set-up, portion control, cleaning duties.

• Assists management in Weekly Menu Planning.

Physical Demands:

• Good hearing and visual ability.

• Good verbal communication skills.

• Must be able to lift and carry up to 50 pounds at waist level throughout an 8 – 12 hour

shift

• Lifting and carrying items weighing up to 50 pounds for distances of at least 10 feet.

Continuous exposure to several disagreeable elements of factors such as:

• Exposure to hot and cold food items, holding containers and temperatures

• Exposure to steam from hot water

• Standing and continuously active for an 8 to 12 hours shift

• Exposure to slippery floors

• Moderate noise levels

• Frequent grasping, carrying, bending, crouching, and reaching

Reasonable accommodations may be made to enable individuals with disabilities to perform the

essential functions.

Other Duties:

This job description is not designed to cover or contain a comprehensive listing of activities, duties

or responsibilities that are required of the employee. Other duties, responsibilities and activities

may change or be assigned at any time with or without notice.

Piccadilly has been in business for more than 74 years for one major reason: our team. From management to hourly team members, members of the Piccadilly team are the best. Many have made a career with Piccadilly. Piccadilly Cafeteria first opened in 1932 in Baton Rouge, Louisiana. Twelve years later, a budding restaurateur by the name of T. H. Hamilton took the reins with hopes of growing the business. Today, we have 30 restaurants, including Piccadilly To-Go locations, and over 80 food service locations all across the southeast. Since day one, our goal has been to serve up homestyle comfort to every person who walks through our door. With guest favorites like Fried Chicken, Carrot Soufflé and our famous desserts, there's always something for everyone at Piccadilly.