Julien's

Lead Baker — Julien's Bakery (Bank Street)

Reports to: Owners
Peers: Kitchen Lead (savory), General Manager (FOH & bar)
Status: Hourly
Schedule: Early production hours, seven-day operation coverage as needed

Role summary

The Lead Baker owns the bread program at Julien's Bakery — from mixing and shaping through to the finished product in the case — and leads the bread team that produces it. This is a hands-in-the-dough leadership role: the Lead Baker is a working baker first, producing daily alongside the team, while also owning the standards, consistency, and organization that keep the bread program running. The role sits shoulder to shoulder with the Kitchen Lead and the Assistant General Manager, reporting directly to the owners.

Core responsibilities — bread production & craft

• Own daily bread production: mixing, shaping, proofing, scoring, and bake, to Julien's Bakery standards
• Lead and develop the organic bread program — recipe execution, consistency, and quality across the range
• Maintain the specs and standards for every bread product; ensure what leaves the bakery is consistent day to day
• Manage timing and flow so bread is produced on schedule and the case is stocked when it needs to be
• Uphold cleanliness, food safety, and organization standards in the bread area

Team leadership

• Lead the bread team day to day — direct the work, set the pace, correct in the flow
• Train new bakers and build the bench; document procedures so the program doesn't live in one person's head
• Own the quality of the team's output, not just their own station
• Communicate clearly with the team through daily production priorities rather than standing meetings

Systems & operations (see note below on scope)

• Maintain bread pars and place orders against them
• Manage bread-side ordering and vendor relationships for ingredients and supplies
• Build the bread team's schedule as a forecast of what the week needs, targeting 40 hours per team member and flagging exceptions in advance
• Track and manage food spend / cost on the bread side against target
• Coordinate with the Kitchen Lead and GM on anything shared — the single published schedule, overlapping vendors, and overall food-spend reporting

What we're looking for

• Strong bread baker with real command of mixing, shaping, and the full production cycle
• Experience in a high volume commercial kitchen is required
• Experience with naturally leavened / organic bread programs
• A working leader — leads by producing alongside the team, not from an office
• Organized and consistent; hits timing reliably and holds others to it
• Able to document and standardize, so quality is built into the system rather than dependent on any one person
• Clear, direct communicator

More detail about Julien's, please visit https://culinaryagents.com/entities/1103507-Julien%2527s