About the Bakery & Pastry Program
At H. Valley, our bakery and pastry program bridges high-level technical precision with seasonal, sustainable creativity. We offer an expansive daily lineup of scratch-made breads, laminated viennoiserie, and breakfast bakes. Our kitchen operates with a modern zero-waste ethos, thoughtfully repurposing surplus bakes and ingredients throughout our production cycle while allowing local, peak-season produce to guide our rotating menu.
We take nostalgic neighborhood favorites and elevate them through advanced fermentation, heritage grains, and inventive flavor pairings. From classic hearth loaves to specialty sweet and savory pastries, every item is built from scratch with technical care and intentional craft.
What the Job Entails
In this role, you will be directly involved in every stage of our daily scratch-baking and pastry operations. Your core responsibilities include:
Dough & Pastry Production: Measuring, mixing, scaling, shaping, and laminating our menu of sourdoughs, enriched breads, viennoiserie, and breakfast pastries.
Oven & Proofing Management: Monitoring long-fermentation retarding schedules, managing proofing cycles, and executing deck-oven and convection bakes for precise crust, crumb, and bake quality.
Zero-Waste & Seasonal Execution: Preparing seasonal components and implementing smart kitchen utilization practices to minimize waste across all stations.
Case Presentation & Quality Control: Finishing, staging, and displaying a diverse selection of baked goods to maintain high standards of visual appeal, flavor consistency, and food safety.
Kitchen Operations & Collaboration: Maintaining an organized, clean workspace, assisting with inventory, and collaborating closely with the founding team to run a smooth daily operation.
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