Head Baker

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 items Produce all bread programs, including sandwich breads, rolls, and specialty loaves Execute baked goods for: à la carte service banquets and events seasonal and holiday menus Maintain consistency in quality, portioning, and presentation Menu Development Collaborate with the Executive Chef to develop: seasonal dessert menus event and tasting menus specialty features and promotions Introduce new and creative items while maintaining member-friendly appeal Stay current on baking and pastry trends Kitchen Operations Manage daily prep lists and production schedules Ensure all items are produced efficiently and on time Maintain proper labeling, storage, and rotation (FIFO) Monitor inventory and assist with ordering of baking ingredients Quality & Standards Uphold FCC standards for presentation, flavor, and consistency Ensure all recipes are followed and documented Maintain a clean, organized, and sanitary workstation Adhere to all food safety and sanitation guidelines Collaboration & Support Work closely with BOH and FOH teams to ensure smooth service Assist with additional kitchen projects and special events as needed Support overall kitchen operations during high-volume periods Qualifications Previous experience in a bakery, pastry, or culinary role required Strong knowledge of baking techniques, doughs, and dessert preparation Ability to work independently and manage time effectively Strong attention to detail and commitment to quality Ability to work early mornings, weekends, and holidays as needed Preferred Qualifications Experience in a club, hotel, or high-volume restaurant environment Formal culinary or pastry training Experience with menu development and large-scale production What We Offer Opportunity to lead and grow a from-scratch baking program Creative freedom in developing desserts and breads Consistent schedule with year-round operation Competitive compensation based on experience Position Type Full-Time | Year-Round #hc228831