Evening Baker - Olive and Finch Bakeshop

Evening Baker

Reports To: Bakery Manager Schedule: Full-Time, Evening Shift (4:00 PM – 12:00 AM) Compensation: $22–$25 per hour, based on experience

Employment Type: Full-Time / Exempt Location: Olive & Finch Bakeshop / Commissary Kitchen

About Olive & Finch Collective

Olive & Finch Collective is a Denver-based hospitality group committed to fresh, chef-driven meals, exceptional guest experiences, and a people-first culture. Since opening in 2013, our growing portfolio now includes restaurants, neighborhood cafés, a full-service bakeshop, a robust catering and events division, retail and grab-and-go operations, and multiple locations at Denver International Airport. At Olive & Finch, we believe in inclusive leadership, sustainable growth, and nourishing both our guests and our teams.

Overview

The Evening Baker plays a vital role in bringing the Olive & Finch experience to life each morning. Working at night in our production bakery, this team member prepares pastries, baked goods, and other scratch-made items that are distributed daily to our cafés and wholesale partners. The ideal candidate is detail-oriented, dependable, and passionate about high-quality baking.

Responsibilities

• Prepare, mix, scoop, proof, and bake a variety of pastries, croissants, muffins, cookies, and other baked goods according to Olive & Finch recipes and standards.

• Follow daily production sheets to ensure accurate quantities for all café and wholesale orders.


• Properly label, cool, and store baked items for next-day delivery and service.


• Maintain cleanliness and organization of the bakery workspace, including ovens, mixers, and prep areas.


• Monitor product quality and consistency; notify management of any ingredient or equipment issues.


• Adhere to food safety and sanitation standards at all times.


• Assist with prep work for upcoming shifts (mixing batters, scaling ingredients, etc.).


• Support the pastry team as needed to meet daily and seasonal demands.

Requirements

• 1–2 years of professional baking or pastry experience preferred (commissary or production bakery experience a plus).


• Strong attention to detail, consistency, and organization.


• Ability to work independently in an overnight setting.


• Comfortable working in a fast-paced environment and meeting production timelines.


• Ability to lift up to 50 lbs and stand for extended periods.


• ServSafe or food handler certification preferred.