At RPM Bakehouse we aim to challenge the hospitality industry through an honest commitment to sustainability and an innovative approach to transparent workplace culture.
Our main focus is to help support and foster diversity within our team structures, with a larger goal of providing an equitable work environment for all candidates wishing to enter the hospitality industry.
We are a workplace that is focused on education and personal growth which requires candidates that are willing to be flexible and work well in a team atmosphere. Experience is an asset, but more important is a desire for growth in hospitality as a career.
Lead Bread Baker (full-time)
The Lead Bread Baker is responsible for the daily production of all naturally leavened breads while upholding quality, consistency, and operational standards across the bread program. The ideal candidate demonstrates strong technical skill in sourdough fermentation, dough handling, shaping, proofing, scoring, and baking, while maintaining an efficient and highly organized workflow throughout production.
This role will report to the Head Chef and work collaboratively with the bakery team to execute daily bread production from start to finish. This position is fully hands-on and works side by side with bakery staff throughout all stages of bread production, including levain maintenance, mixing, bulk fermentation, dividing, shaping, proofing, baking, cooling, and finishing. This position will monitor and communicate inventory and receiving of flour and other bread related ingredients. The Lead Baker is responsible for the sourdough starter's health at all times.
The Lead Baker ensures that all bread products meet RPM Bakehouse standards in both quality and presentation while maintaining consistency in fermentation, structure, flavour, and appearance. This role requires a strong understanding of dough behaviour, seasonal environmental changes, and the ability to adapt production methods accordingly to ensure consistent results.
The ideal candidate is passionate about naturally leavened bread, takes pride in craftsmanship, and thrives in a fast-paced, physically demanding bakery environment. Strong attention to detail, time management, and cleanliness are essential to success in this role.
This role will work closely with the Chef and bakery team to support a frequently changing seasonal menu that highlights products from our farm partners and reflects the evolving creativity of the bakehouse. A strong curiosity for ingredients, fermentation methods, and technique is highly valued.
Strong communication is essential, with the ability to work collaboratively across departments and maintain a positive, respectful, and supportive kitchen culture.
Qualifications:
- 3+ years of experience in a kitchen or bakery environment
- Sourdough experience
Personal Qualifications
~ Values seeking information and problem solving in an active manor
~ Humility and fairness towards yourself and others
~ Willingness to set and achieve goals
~ An active curiosity in the hospitality industry
~ Passionate about the company
~ Interest in both technical and personal growth
~ Natural flair for interacting and communicating with people
~ Highly organized, structured and service-minded
~ Team player yet works well independently
~ Loyal and engaged in your workplace
~ A consistently positive and open-minded attitude toward life and the people in it
~ Thrives in a dynamic environment
~ Ambitious mindset and positivity, competitive in your career
Those who thrive within this company have the desire to push themselves and others towards meaningful and realistic goals. They have the inclination to identify areas in which they struggle and value their professional growth over vanity when seeking help to improve. They take pride in their work and seek to accomplish all tasks, big and small, with a prompt sense of urgency.
Pay: $50,000.00-$55,000.00 per year
Work Location: In person
