Now hiring!
The time has come to add another set of hands to our production team!
As we wrap up our first year at the brick and mortar, this position will be vital to the continued growth of our tiny little bakery, and as such, we require someone with professional/large-scale bakery experience. We work very hard but have a lot of fun doing so while putting out the best possible products we can for our community to enjoy.
This position will primarily be an afternoon shift, with part time hours available each week.
Shifts will be four-five hours in length and take place Tuesday-Friday, with the possibility of Saturday shifts available, too. Start time is flexible, but during training, shifts will begin at 11am. Eventually, you will be working independently, shaping dough while the bakery is closed. Training period will be approximately 2 weeks, after which we can shift your start time.
Because the job is so physically demanding, we stagger our production shifts. Eventually, you will come in as our second-shift baker is leaving in order to finish up prep for the next day’s bake. Your responsibilities will primarily consist of shaping sourdough loaves and rolling out brioche pastries. You will also assist with preparing some doughs/fillings/icings, and of course with clean up. Our prep area is open to customers, so some customer service is expected, as well (usually a simple hello or a thank you for coming in). We are only open until 2pm, however, so once the door is locked for the day, you’ll be able to enjoy your favorite podcast, music, or audiobook in peace.
Requirements:
Professional/large-scale bakery experience, especially in bread-baking/sourdough. You should know how to shape a loaf of bread or be ready to do so after a brief training period.
Able to lift 50 lbs regularly and be on your feet for the entire shift. Comfortable non-slip shoes are a must! We love Snibbs shoes here.
Attention to detail is VITAL. Being a critical thinker and/or problem solver is important, too, as is communication.
Food Handler’s permit required.
Able to work independently and with a sense of purpose. You don’t need to work at a breakneck pace, but you shouldn’t dawdle around, either. Dough will overproof if you take too long shaping it, and you will be shaping anywhere from 48-80 loaves daily.
Be a team player. Because we are so small, the vibes are ever-important among our tiny crew.
Pay/Benefits:
Pay starts at $15/hour and will increase after training period. Final rate is based on experience and how much you can take off our plates, but will range from $16-19/hour.
Weekly loaf of sourdough, and a 25% employee discount on any additional items purchased (items from outside vendors excluded).
Weekly Wellness Shots from our friends at The Lotus Med Spa.
Occasional treats & surprises when Sophie and Justin are feeling extra thankful for their staff (which is quite often).