Baker

Southern California has been quietly missing its soup-and-salad buffet since 2020. We're bringing it back in Arcadia.

We're not a chain opening its fortieth location. We're one restaurant opening its first, and the people we hire now help set what this place feels like. You'd be on the founding team, shaping the playbook rather than inheriting one.

Working here means someone actually cares about the work, the people doing it, and where you go next.

Our bakers work across three areas.

Service Keep fresh bread coming out of the oven all day, so the bread station is as warm and full at closing as it was at opening.

Production Mix, shape and bake our muffins, breads and desserts from scratch in volume, and keep tomorrow's bake on track.

Development Create and test new bakes, write them down so anyone can make them, and taste each other's work honestly. Open to any baker who wants it.

Until we open, the job is part-time and mostly from home, and it's mostly development: creating and testing our bakes, and writing them down so anyone can bake them the same way every time. As opening gets closer, it moves toward full-time in Arcadia, and service and production take over the week.

• Consistency, first you can take a recipe and bake it exactly the same way every time: weighing everything, following every step, and noticing when the dough or the oven isn't behaving the way it usually does
  
• Creativity, a plus if you can also come up with a bake that's new and good, there's room for that here
  

Underneath both, we need the fundamentals: accurate scaling, a feel for dough and timing, and a clean, organized station.

You'll also need:

• 1+ year in a bakery or professional kitchen; muffins, quick breads and yeasted doughs at volume are a plus
  
• Comfortable with commercial mixers and ovens
  
• Comfortable working alongside the kitchen team, and giving and taking honest feedback
  
• A California Food Handler card, or get one within 30 days we reimburse
  
• ServSafe Manager certification is a plus
  
• Early mornings are part of the job
  
• 18+ (commercial mixers) able to lift 50 lbs and work long days on your feet
  

• Get better, and stay coachable. We'll invest in you, and we expect you to keep improving taking feedback, asking questions, trying again. Everyone has an off day; what matters is wanting to be better after it.
  
• Own it. If something's wrong in our kitchen, it's yours to make right even if you didn't cause it.
  
• Good, never just ok. Food you'd be proud to put in front of anyone.
  
• Say it. If something could be better a recipe, a process, a station tell us. We're trying to get better too.
  

Down the road, our production kitchen will also be a place to develop new food concepts baked goods included. Bakers whose ideas earn a spot will have a path to help build them and to share in what they earn. More on that when we meet.

• $16.90 $21.50/hr, depending on the shift and the skills and roles you've picked up bakers can pick up other kitchen shifts too (the state minimum rises to $17.40 on January 1, 2027)
  
• A share of the tip pool on restaurant shifts
  
• A quarterly company profit-share, starting once we're up and running
  
• A shift meal from the buffet, every shift
  
• California paid sick leave, workers' comp, biweekly direct deposit
  
• ServSafe certifications paid for
  
• 401(k) with match
  
• Group health plan for teammates working 30+ hours, starting a few months after we open
  

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Souper Greens is an equal opportunity employer. We consider qualified applicants with arrest or conviction records in line with California's Fair Chance Act.