Positions Open:

 

Head Executive Bakery Chef

Seeking a visionary Executive Bakery Chef (Breads and Pastries) to lead a rapidly growing organic bakery into its next chapter as 2400 square feet of additional seating is added and prepare for our second location where your leadership will prospectively expand to.

 

Compensation

Highly competitive base salary + 50% of profits from all pastry and bread sales, paid vacations, sick days, and up to 50% off grain, flour, food staples, and provisions. Work Schedule: You will direct your own schedule and that of your team members. You will be compensated based on your results rather than your presence. Our hope is that you establish systems to prepare large quantities for freezer and establish procedures for quick bakes in the mornings for pastries.

 

About the Bakery

This is an Beyond Organic Bakery located directly in between the cities of Nashville, Knoxville, and Chattanooga in a tourist destination known for the highest concentration of water falls and caves. You have access to the best ingredients in the country along with a dedicated milling team who will fulfill any request of over 38 organic specialty flours milled at your specifications. ​

 

Position and Growth

The Executive Pastry Chef / Head Baker holds the highest leadership position in the bakery, overseeing all aspects of production, recipe development, and staff management. This is a rare opportunity for a top-tier artisan baker to create, innovate, and shape a bakery built on organic integrity. This role includes full creative freedom, staff leadership, and an ownership-like profit-sharing structure as additional branches are established. ​

 

Key Responsibilities

- Lead all bakery operations with full authority over scheduling (for yourself and bakery staff).

-Train, supervise, and inspire bakers, assistants, and production staff to produce on a commercial square.

- Prevent waist by establishing procedures for turning end of day breads and pastries into frozen selections in the market.

- Maintain the highest standards of cleanliness, organization, and food safety.

-Oversee inventory, ordering, and cost control for bakery supplies and ingredients.

- French pastries production (croissant, pain au chocolate, danishes, laminated doughs, tarts, choux, etc.)

- German-style breads production (old world multigrain breads, rye loaves ect) - Traditional long-ferment sourdoughs (sandwhich & artisan)

- Master the use of commercial bakery equipment, including: Commercial Sheeter, Commercial gas steam ovens, commercial mixers, Proofers, and other essential tools Qualifications

- 5+ years of professional bakery or pastry experience

- Proven skill using commercial equipment

- Demonstrated excellence in French pastry techniques

- Experience with whole wheat and multi-grain breads

- A deep understanding of sourdough fermentation and long-rise doughs to direct others and schedule changes

- Strong leadership, communication, and organizational skills

- A passion for organic, clean ingredients and heritage grains

- A desire to help shape a bakery and guide it's expansion to 3 additional locations over the next 3 years - Objective and logical problem solver that is able to put emotions aside when overcoming obstacles to build health, wealth and abundance in their department.

 

Call 931-738-3838 to set up interview.

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