Sous Chef Baker

Right hand to the Head Baker. The bakery runs because you make it run.

You support the Head Chef in managing the bakery operations - overseeing preparation, quality, and the team across all production cycles. You are accountable for day-to-day discipline, daily bake schedules, production pace, food safety, and consistency. When the Head Baker is not there, you are.

Baking Techniques: French and European baking is your foundation - laminated doughs, natural fermentation, shaping, and baking - applied with precision and consistency across every loaf and pastry.
Leadership: You manage, motivate, and develop the bakery brigade. You maintain discipline and efficiency during early morning prep and peak production, stepping up to lead confidently in the Head Baker s absence.
Production Leadership & Pace: You oversee the bake schedule, manage production flow, communicate with FOH regarding fresh daily drops, and keep the bakery focused across all shifts - consistent from the first bake to the last.
Food Safety & Quality: You own HACCP discipline, allergen control, temperature logs, and hygiene standards, and ensure every baked good meets the standard for taste, texture, crust, presentation, and consistency.
Cost Management: You assist with inventory, ingredient yield, waste reduction, and supplier liaison. You keep quality high and costs in check. This is a guide, not a ceiling. As Le Caf LPM grows, so might your role. Flexibility is part of our DNA: every team member may be asked to support another department when the business needs it. We trust you ll bring the same care to everything you do.

Desired Candidate Profile

Technically strong. Calm under pressure. Built to lead.

5-7 years of bakery or pastry experience, with at least 2-3 years as a Sous Chef Baker, Head Baker, or senior baker in a French artisan bakery, patisserie, or European all-day dining restaurant. Deep knowledge of French and European baking techniques, including sourdough, viennoiserie, bread fermentation, and pastry fundamentals. Food safety certification, HACCP knowledge, and allergen awareness required. English is a must. French or another European language, even better.