NOW accepting applications for FT Pastry Baker with 2+years proven experience in a scratch bakery, with focus on European-style Viennoiserie in a commercial production environment.
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, doughs, cookies, crackers, prep using local, often organic ingredients.
COMPENSATION: $15 training wage (or DOE), full medical/dental, PTO sick/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.
** No phone calls please **
Applicants must be 18 years or older.
Please submit resume and cover letter to Breadfarm directly or via email to firstname.lastname@example.org