Head Baker
Join our Pastry Team as Head Baker, where you will lead and shape the bread and morning production program at a Relais & Châteaux property also recognized as a Forbes, AAA 4-Diamond Resort and T&L World’s Best Hotel.
Our culinary philosophy is ingredient-driven and celebrates the bounty of seasonal products from the West Coast. As Head Baker, you will play a key role in defining the quality, consistency, and evolution of our bread and baked goods program.
We are dedicated to fostering a culture of belonging where every individual is valued for who they are. We are passionate about providing a supportive and growth-focused environment for our team, delivering excellence to our guests, achieving the highest sustainability practices, and creating a lasting legacy for our families and communities.
Position Overview
The Head Baker is responsible for leading daily bread and bakery production, ensuring consistency, quality, and efficiency across all outlets including breakfast & dinner service, Driftwood Café, and special events.
This role requires strong technical knowledge in fermentation, lamination, and dough development, along with the ability to mentor and guide junior team members. The Head Baker works closely with the Pastry Chef and Culinary Leadership team to maintain the highest standards of excellence.
As Head Baker, you will:
• Lead and oversee daily bread and bakery production.
• Uphold and ensure the team maintains the highest level of quality, safety, and sanitation standards.
• Develop, refine, and maintain bread formulas and production schedules.
• Train, coach, and mentor junior bakers and pastry cooks.
• Monitor fermentation, proofing, baking, and finishing processes.
• Ensure consistent product quality for breakfast and dinner service, buffet, and special events.
• Participate in menu development and seasonal program updates.
• Manage ordering, inventory, and par levels for bakery ingredients.
• Maintain organization and rotation in walk-ins, freezers, and dry storage.
• Ensure all labelling, temperature logs, and food safety protocols are consistently followed.
• Assist with cost control, waste reduction, and sustainable practices.
The Wickaninnish Inn is committed to the principles of equality and diversity in the workplace. We aim to hire the best candidate for the position based on their qualifications and merit in terms of knowledge, skills, and experience.
Our ideal candidate will embody the West Coast culture, while still being committed to the art of hospitality and pursuit of excellence. They will:
• Possess strong technical knowledge of bread fermentation, sourdough, and lamination.
• Have experience leading or supervising a bakery team.
• Demonstrate exceptional attention to detail and consistency.
• Thrive in early morning production and fast-paced environments.
• Lead with calm confidence and a sense of urgency.
• Exhibit strong communication and mentoring skills.
• Have previous experience in a luxury hotel, or high- volume professional bakery environment.
• Be capable of meeting and exceeding Relais & Châteaux and AAA 4-Diamond standards.
• Be familiar with current baking trends and techniques while respecting classical foundations.
• Hold a valid Foodsafe Certification.
• Be willing to commit to the position for a minimum of 18 months.
Salary/Wage: $23.00 per hour
How to Apply:
To apply for this career opportunity, please fill out the application form below and upload your resume with a letter of intent. By submitting an application, you are attesting that the information given is accurate. As we receive a high volume of e-mails, we are only able to respond directly to you if your resume and interests align with our currently available positions.