Junior Pastry Sous Chef- Overnight

From humble beginnings, one small bakery in Baltimore has grown to become a staple in our community. Kneads combines H&S’s history with the new age of artisan craft, creating a one-of-a-kind brand and experience, giving a modern face to H&S Bakery. We want people to see it, touch it, and taste it, to have a full sensory experience. As soon as you walk through the doors, we’re dedicated to you and your “Kneads,” whether that’s a coffee to go, or meeting with colleagues, we are here to provide a space of comfort, a space that can unleash your creativity, and a space where Baltimore becomes a family.

We are seeking a skilled and experienced Pastry Junior Sous Chef (Overnight) to join our culinary team. As a member of our bakery, you will support the team in overseeing daily pastry production operations within a high-volume artisan bakery environment. This role assists with maintaining product quality, food safety standards, team leadership, production efficiency, and proper operation of industrial bakery equipment. The ideal candidate is passionate about artisan baking, thrives in a fast-paced production environment, and demonstrates strong attention to detail, organization, and teamwork.

• Assist in overseeing daily pastry and bakery production operations.

• Support preparation and execution of artisan breads, pastries, desserts, laminated doughs, and specialty baked goods.

• Help maintain consistency, quality, and presentation standards for all products.

• Assist with supervising and supporting pastry team members during production shifts.

• Operate and monitor industrial bakery equipment including mixers, sheeters,

proofers, ovens, and other production machinery safely and efficiently.

• Ensure compliance with food safety, sanitation, and workplace safety standards.

• Monitor product quality throughout preparation and baking processes.

• Maintain a clean, organized, and safe work environment.

• Communicate effectively with culinary leadership regarding production needs,

equipment concerns, and operational priorities.

• Assist with minimizing waste and maintaining proper product rotation practices.

• Support department goals, seasonal menu development, and operational improvements as needed.

• Previous pastry, bakery, or culinary leadership experience preferred.

• Experience working in a high-volume bakery, pastry kitchen, or production environment preferred.

• Familiarity with artisan baking techniques and pastry production.

• Ability to work with industrial bakery equipment safely and efficiently.

• Strong organizational skills and attention to detail.

• Ability to work in a fast-paced environment while maintaining quality standards.

• Strong communication and teamwork skills.

• Flexibility to work early mornings, weekends, holidays, and varied shifts as needed.

• Food safety and sanitation knowledge required.

• ServSafe certi?cation preferred.

• Ability to stand for extended periods of time.

• Ability to lift and move up to 50 pounds regularly.

• Ability to work in environments with heat, ?our dust, noise, and industrial kitchen

equipment.

• Ability to perform repetitive movements including bending, reaching, lifting, and pushing racks or equipment.

What’s in it for you?

At the Kneads Bakeshop, we value our team members and make it a priority to offer competitive compensation that encourages longevity with the company and long- term growth. We offer competitive pay and comprehensive and affordable bene?ts packages, including medical/dental/vision, paid time off.

We are an equal opportunity employer and does not discriminate in its selection and employment practices on the basis of race, color, religion, sex, national origin, political affiliation, sexual orientation, gender identity, marital status, disability, genetic information, age, membership in an employee organization, or other non-merit factors.

The above statements are intended to describe the general nature and level of work being performed by people assigned to this classi?cation. They are not to be construed as an exhaustive list of all responsibilities, duties and skills required of personnel so classi?ed. All personnel may be required to perform duties outside of their normal responsibilities from time to time, as needed.