Overview

Job Summary

Florentin Bakery is seeking an experienced Head Baker (Boulangère) to lead our bread and pastry program across all areas of production, while maintaining our kosher standards. This is a hands-on craft role for a baker who lives and breathes sourdough, laminated doughs (croissants and viennoiserie), and pastry — someone with the technical precision to hold consistency at volume and the leadership to build and guide a baking team.

As a Mediterranean-inspired artisan bakery growing across South Florida, our baked goods are central to who we are. You'll be the person responsible for making sure every loaf, croissant, and pastry that leaves our ovens meets the Florentin standard, day in and day out.

Responsibilities

• Own daily production of sourdough breads, laminated doughs (croissants, viennoiserie), and pastries from mixing through bake.
• Manage levain, fermentation, mixing, shaping, proofing, and baking schedules to deliver consistent quality across both locations.
• Maintain exacting standards in flavor, crumb, lamination, color, and presentation on every item.
• Follow and refine recipes and processes according to Florentin standards and kosher guidelines.
• Develop new and seasonal items in collaboration with ownership, without compromising consistency on the core program.
• Lead, train, and schedule the baking team; coach on technique and hold the line on quality.
• Manage inventory, flour and ingredient ordering, and product flow to support daily production.
• Monitor waste, yield, and portioning to keep the program efficient and profitable.
• Maintain a clean, organized, and fully compliant baking environment at all times.
• Ensure compliance with all food safety, sanitation, and health regulations.
• Work closely with ownership/management to improve workflow and overall performance.

Qualifications

• 2+ years as a Head Baker, Lead Baker, or senior baking role in a high-volume artisan bakery.
• Strong, demonstrated expertise in sourdough and natural fermentation and in lamination (croissants / viennoiserie).
• Solid foundation in pastry production.
• Proven ability to hold consistency and quality under the pressure of daily volume.
• Comfortable with early-morning production schedules.
• Thorough understanding of food safety standards and kitchen best practices.
• Leadership mindset with strong communication and organizational skills.
• Experience with Mediterranean baking is preferred.
• Bilingual skills are a plus.

Pay: Up to $72,000.00 per year

Benefits:

• Employee discount
• Flexible schedule
• Paid time off

Experience:

• Head Baker: 2 years (Required)

Language:

• English (Required)

Work Location: In person