career

Location: Tampa Area | Type: Part-Time — Ongoing | Shifts: Early Morning

About La Croissantine

La Croissantine Bakery brings authentic French baking directly to local communities across the Tampa area. From hand-crafted almond croissants to Monkey Bread and specialty pastries, we take pride in every product we make. Our Baker is the heart of our production operation — the person whose skill, precision, and dedication ensures that every item leaving our bakery meets the La Croissantine standard.

About the Role

As a Baker at La Croissantine, you will be responsible for the daily preparation and baking of our full croissant product range in accordance with company recipes, production standards, and market-day schedules. From checking frozen stock and setting up trays through proofing, egg wash application, baking, finishing, and packaging — you own the full production cycle. You will also prepare the next market day’s production at the end of each shift, maintain accurate stock records, and ensure the bakery is fully cleaned and sanitized before you leave.

This is a part-time ongoing role with early morning shifts. It is ideal for someone with prior baking or pastry production experience who works independently, takes genuine pride in product quality, and thrives in a clean and efficient production environment.

Responsibilities

Production Preparation & Proofing

• Check frozen croissant stock at the start of each shift and plan production quantities accordingly

• Place frozen croissants neatly on prepared trays with correct spacing and product placement for each product type

• Operate the proofer correctly — set the correct time and temperature for each product and monitor proofing conditions throughout the cycle

• Apply egg wash evenly across all croissants after proofing

• Apply pre-bake toppings and post-bake finishing correctly for each product type

• Check the availability of all essential production ingredients at the start of each shift and flag any shortages to the Manager immediately

Baking & Quality Control

• Bake all products according to company recipes, temperature specifications, and baking times

• Monitor oven performance and product appearance during every bake cycle and adjust parameters when necessary

• Inspect all finished products before packaging — ensure every item meets La Croissantine’s standards for quality, texture, color, and presentation

• Notify the Manager immediately of any product quality concern, equipment malfunction, or production discrepancy

Packaging

• Package all baked croissants neatly and securely using designated carton boxes — maximum 30 croissants per box at all times

• Prepare the market box before each market day — verify paper bags are fully stocked and all packaging supplies are available before departure

Next Market Day Preparation & Stock Recording

• Prepare the next market day’s production at the end of each shift — place the correct quantities of frozen croissants on trays and set up the proofer according to the Manager’s schedule

• Ensure all trays, tools, and materials needed for the next shift are organized, clean, and in place before leaving

• Complete the designated stock form at the end of each shift — record all quantities baked, packaged, and remaining in stock including frozen and dry ingredient levels

• Flag any item requiring reorder and communicate it verbally to the Manager before the end of each shift

• Rotate all ingredients and products using FIFO standards at all times

Sanitation, Dishwashing & Bakery Cleanliness

• Wash and sanitize all dishes, trays, tools, tongs, and equipment at the end of each shift — ensure all items are cleaned, dried, and returned to correct storage locations

• Wash and sanitize egg wash spray bottles after every use without exception

• Clean ovens, proofers, trays, and mixers regularly — proofer deep-cleaning completed once per week

• Keep the workstation clean and organized throughout the entire shift

• Follow all after-market cleanup procedures when applicable

• Adhere to all food safety, hygiene, and health department regulations throughout every shift

Requirements

• Prior baking, pastry, or food production experience preferred — training available for candidates with strong fundamentals

• Knowledge of croissant proofing, egg wash application, and pastry finishing techniques preferred

• Strong attention to detail and commitment to product quality, consistency, and presentation standards

• Ability to follow recipes and production schedules precisely and consistently

• Ability to work independently and reliably during early morning shifts with minimal supervision

• Clear communication skills for reporting stock needs, production updates, and equipment concerns

• Knowledge of food safety, allergen protocols, and sanitation standards

• Food manager certification required or must be obtained upon hire

• Food allergen certification required or must be obtained upon hire

• Genuine interest in artisan baking and French pastry is a strong asset

Physical Requirements

• Early morning shifts required based on production and market schedules

• Prolonged periods of standing and repetitive physical activity throughout the shift

• Ability to lift and carry trays, boxes, and equipment up to 50 lbs

• Exposure to extreme heat from ovens and proofers throughout the shift

• Flexible availability for early mornings, weekends, and market days as required

Schedule

• Part-Time — Ongoing

• Early morning shifts based on market-day schedules

• Weekend and market day availability required

• On-site, Tampa area

Compensation

• Competitive pay — details discussed at interview

 

How to Apply

Interested candidates are invited to apply by sending your resume and a brief note about why you’d be a great fit to humanresourcecav@gmail.com