Head Baker: Lead From-Scratch Pastry & Bread Program

Head Baker – Fargo Country Club Position Summary The Head Baker is responsible for leading all in-house baking and pastry production for Fargo Country Club. This position oversees the preparation of all desserts, breads, and baked goods across dining outlets, events, and special programming. The ideal candidate is creative, organized, and capable of producing high-quality, consistent products in a fast-paced club environment. Key Responsibilities Production & Execution Prepare all house-made desserts, including cakes, pastries, cookies, plated desserts, and specialty itemsProduce all bread programs, including sandwich breads, rolls, and specialty loavesExecute baked goods for:à la carte servicebanquets and eventsseasonal and holiday menusMaintain consistency in quality, portioning, and presentationMenu Development Collaborate with the Executive Chef to develop:seasonal dessert menusevent and tasting menusspecialty features and promotionsIntroduce new and creative items while maintaining member-friendly appealStay current on baking and pastry trendsKitchen Operations Manage daily prep lists and production schedulesEnsure all items are produced efficiently and on timeMaintain proper labeling, storage, and rotation (FIFO)Monitor inventory and assist with ordering of baking ingredientsQuality & Standards Uphold FCC standards for presentation, flavor, and consistencyEnsure all recipes are followed and documentedMaintain a clean, organized, and sanitary workstationAdhere to all food safety and sanitation guidelinesCollaboration & Support Work closely with BOH and FOH teams to ensure smooth serviceAssist with additional kitchen projects and special events as neededSupport overall kitchen operations during high-volume periodsQualifications Previous experience in a bakery, pastry, or culinary role requiredStrong knowledge of baking techniques, doughs, and dessert preparationAbility to work independently and manage time effectivelyStrong attention to detail and commitment to qualityAbility to work early mornings, weekends, and holidays as neededPreferred Qualifications Experience in a club, hotel, or high-volume restaurant environmentFormal culinary or pastry trainingExperience with menu development and large-scale productionWhat We Offer Opportunity to lead and grow a from-scratch baking programCreative freedom in developing desserts and breadsConsistent schedule with year-round operationCompetitive compensation based on experiencePosition Type Full-Time | Year-Round