Head Baker

Fargo Country Club is a prestigious private club located in Fargo, North Dakota, known for its rich history and dedication to providing exceptional dining and recreational experiences to its members. As a staple in the community, Fargo Country Club offers a welcoming atmosphere combined with high standards of service and quality across all its outlets. The club hosts a variety of events, banquets, and seasonal programming, catering to diverse tastes and preferences while maintaining a comfortable and refined environment for its members and guests.

The Head Baker position at Fargo Country Club plays a vital role in upholding the club’s commitment to excellence in culinary offerings. This full-time, year-round role is focused on leading all in-house baking and pastry production. The Head Baker is responsible for preparing a wide array of desserts, breads, and baked goods that are served throughout the club’s various dining outlets, special events, and seasonal menus. Candidates for this role must demonstrate creativity, strong organizational skills, and the ability to deliver consistent, high-quality products in a fast-paced environment.

The role involves not only production but also collaborative menu development with the Executive Chef, ensuring that offerings remain innovative yet member-friendly. The Head Baker oversees the entire baking operation, from preparing cakes, pastries, cookies, and plated desserts to producing various breads such as sandwich breads, rolls, and specialty loaves. A major part of the responsibility is to maintain consistency in presentation, portioning, flavor, and quality across all products.

Operational duties include managing daily prep lists, production schedules, maintaining proper labeling, storage, and rotation (FIFO), and monitoring inventory along with ingredient ordering, ensuring smooth and efficient kitchen operations. The Head Baker also upholds strict standards for cleanliness, sanitation, and food safety, adhering to all regulatory guidelines to maintain a safe working environment.

As a leader within the kitchen, the Head Baker works closely with both the back of house (BOH) and front of house (FOH) teams to ensure smooth service during à la carte dining, banquets, events, and seasonal offerings. The position demands flexibility with working early mornings, weekends, and holidays as needed to support club operations during high-volume periods.

Ideal candidates bring previous experience in bakery, pastry, or culinary roles, possess deep knowledge of baking techniques and dessert preparation, and have the capability to work independently while managing their time effectively. A strong attention to detail and commitment to quality is essential, alongside the ability to innovate while respecting traditional methods. Preferred qualifications include experience in club, hotel, or high-volume restaurant settings, formal culinary or pastry training, and a background in menu development and overseeing large-scale production.

Fargo Country Club offers a unique opportunity to lead and grow an in-house baking program with creative freedom to develop desserts and breads. The club supports its culinary team with a consistent schedule, a year-round operation, and competitive compensation based on experience. This role is perfect for passionate bakers looking to make a significant impact within a respected private club environment.