CDP Baker

The CDP – Artisan Bakery (Fermentation Section) is responsible for leading and controlling artisan bread production during assigned shifts. This role ensures fermentation stability, starter management discipline, shaping consistency, and compliance with artisan baking standards. The position acts as shift supervisor and first-line fermentation controller within Central Production.

Key responsibilities

• Implement daily artisan bakery production schedule and assign tasks to Demi and Commis based on skill level
• Ensure fermentation timeline aligns with production targets and manage bulk fermentation, cold retard, and final proof sequence
• Supervise starter and levain build management and monitor hydration levels and base temperature control
• Determine dough readiness based on technical parameters and control shaping consistency and baking profile standards
• Inspect ingredients prior to production and conduct final product QC before release to packing and delivery
• Prevent overproof, collapse, and structural defects
• Record daily production output and waste and monitor fermentation deviation and yield accuracy
• Lead and manage shift team and maintain discipline, hygiene, and food safety standards
• Escalate fermentation or product risks to Leader
• Stop production if fermentation standards are not met

About you

• Minimum 3–5 years experience in artisan bakery production
• Strong knowledge of sourdough fermentation and dough development
• Experience managing starter systems and fermentation timelines
• Strong sensory judgement and technical baking skill

Work Location: In person