Job Description

Location

Amagansett, NY (In Person)

Position Type

Full-Time

Schedule

5 days per week, 8:00am - 4:00pm, with flexibility during holidays and peak production periods

Salary

$65,000–$75,000, based on experience

Benefits

Employer-sponsored health insurance, bonus potential based on performance reviews and revenue growth, and paid time off during the off-season

About the Role

South Fork Bakery is not a traditional bakery. This is a unique opportunity for an experienced baker to combine strong baking and production skills with patience, leadership, and a commitment to teaching. The Head Baker plays a central role in both bakery operations and workforce development, helping train and support adults with developmental and intellectual disabilities in a calm, respectful, and encouraging kitchen environment.

The right candidate will bring high standards, consistency, and professionalism to the bakery while also understanding that a large part of the role is teaching, mentoring, and creating a positive workplace culture. This position is ideal for someone who is an excellent baker, a thoughtful leader, and a patient teacher.

Key Responsibilities

Bakery Production & Quality

• Lead production days of baked goods, ensuring consistency, quality, and efficiency
• Oversee production of core bakery items including chocolate chip cookies, oatmeal raisin cookies, ginger snaps, brownies and blondies, seasonal pies, biscotti, and seasonal quiche’s and savory products.
• Develop, test, refine, and standardize recipes as needed
• Follow and improve production systems, prep procedures, and recipe documentation
• Inspect finished products for taste, texture, appearance, and consistency
• Maintain high product standards across all bakery offerings

Teaching, Training & Team Support

• Train and support adults with developmental and intellectual disabilities in bakery production and kitchen job skills
• Break down recipes and tasks into clear, manageable steps
• Teach staff to measure ingredients, follow recipes, use bakery equipment safely, and maintain sanitation standards
• Foster a calm, patient, respectful, and encouraging work environment
• Provide coaching, structure, and support while helping participants build confidence, independence, and workplace skills
• Work closely with program leadership to support the goals of the employment training program

Planning, Inventory & Operations

• Monitor all incoming orders including wholesale, website, special orders, donations, and other sales channels
• Plan weekly production and communicate clear production schedules to staff
• Manage inventory levels for ingredients, packaging, and supplies
• Track food cost, minimize waste, and support efficient production
• Arrange for equipment servicing, repairs, and replacement as needed
• Maintain an organized, clean, and well-run kitchen operation

Team Leadership

• Help hire, train, supervise, and mentor bakery team members
• Schedule bakery staff in coordination with the Program Director and program needs
• Supervise daily kitchen activities and ensure tasks are completed safely and efficiently
• Lead by example with professionalism, consistency, kindness, and accountability
• Support a workplace culture that values inclusion, respect, teamwork, and success

Food Safety, Compliance & Administration

• Maintain a clean, safe, and organized kitchen at all times
• Ensure full compliance with food safety, sanitation, and health regulations
• Hold and maintain a Suffolk County Food Manager’s Certificate
• Ensure staff follow all health and safety standards
• Assist with administrative duties as needed, including ordering, invoicing, billing support, and payroll documentation
• Communicate regularly with the Operations Manager and senior staff regarding production, ordering, customer feedback, and operational needs
• Help resolve issues or concerns in a professional and solutions-oriented manner

Qualifications

• 3–5 years of professional baking experience required
• Strong knowledge of bakery production, recipe execution, and quality control
• Strong understanding of inventory management, recipe costing, food safety, and health and safety compliance
• Leadership or supervisory experience preferred
• Teaching, coaching, mentoring, or special education experience is a strong plus
• Suffolk County Food Manager’s Certificate required
• Excellent communication and organizational skills
• Calm, patient, dependable, and flexible under pressure
• Genuine interest in supporting and teaching adults with developmental and intellectual disabilities

Paid Time Off

Four (4) weeks of paid vacation per year, generally taken during the off-season. One (1) week is to be taken between September 15 and December 15. The remaining three (3) weeks are to be taken between January 15 and May 15, split into two (2) consecutive weeks and one (1) separate week, with at least three (3) weeks between those vacation periods. Vacation between May 15 and September 15 is generally not permitted unless approved by the Board.

What We’re Looking For

We are looking for someone who is both a strong production baker and a strong people leader. Success in this role is not only measured by the quality of the baked goods, but also by the quality of the training, support, structure, and encouragement provided to the team each day. The Head Baker should bring high standards, a calm presence, and a real commitment to helping others learn and succeed in the workplace.

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