Qualified candidates should be able to demonstrate prior work experience with mixing/shaping enriched doughs, batters; experience with dough sheeter and laminated pastry is a plus.
THE HOURS: Full time position 5a-1p, 40 hours/week. Weekends mandatory.
THE DUTIES: Scratch production of European style viennoiserie, batters, cookies & crackers, prep using local, often organic ingredients.
COMPENSATION: $16 training wage (or DOE), full medical/dental, paid vacation, 401K + a loaf of bread.
YOU: You should be capable and confident of meeting the productivity demands within a production bakery. You are an excellent communicator, have strong organizational skills, and work well independently and as part of a team. You should understand how to work efficiently, multi-task, and be clean in your work habits. You work smart, pay attention to details, and care, a lot, for the products we make. You can lift 50 pounds.