Employment

1222179140 

Employment Opportunities

Baking Instructor: Are you an experienced baker or baking instructor looking for an exciting new opportunity? SFBI does not have openings at the moment but we would love to see your resume, email to This email address is being protected from spambots. You need JavaScript enabled to view it.

Interns at SFBI assist instructors in the day-to-day operations of the school while working to elevate their level of baking and pastry competence. The Internship is three months long, Monday-Friday, early morning to afternoon. This position demands a lot of attention, dedication, and hard work, but the benefits are huge. For our internship program, applicants need to have at least 200 hours of culinary school baking curriculum or 4 years in the baking field with experience in all departments (bread, pastry, cake, etc). Interns rotate in stations covering bread, viennoiserie, and pastry. We are proud of our internship program, and of our interns.

How to Apply:
To apply for the Internship, please send a resume, letter of interest, and contact information for three professional references to: This email address is being protected from spambots. You need JavaScript enabled to view it.

Employment Opportunities

IL- Bread Baker
Minimum experience of  2-years with a working knowledge of basic ingredients, recipes, and artisan processes.This position will strive to maintain a consistently high level of product quality and new innovations in bread  development.  Must be able to multi–task, adhere to product recipes/specifications, and possess a strong work ethic, and demonstrate a commitment to company product, service, and food safety standards.

Required Skills:
•    Trained in Mixing of dough
•    Trained in Hand Scaling of dough
•    Trained in make-up of Artisan Breads by hand
•    Trained in proofing methods
•    Trained in Artisan Scoring of dough
•    Trained in proper baking of loaves and rolls
•    Trained in applications of Starters, Sponges and Sours
Organizational Skills
•    Recipe / Formulation Management

Please email to: This email address is being protected from spambots. You need JavaScript enabled to view it.

OH- LOOKING FOR A LEAD BAKER AND BAKER


Lead Baker
This is a unique opportunity for an experienced baker to get in on the ground level at a rapidly expanding, wholesale artisan bakery. Lucky Cat Bakery has outgrown its cottage industry roots and is moving into a newly rebuilt, modern facility this summer.

Located in Granville, OH, about 35 minutes from downtown Columbus and 5 minutes from downtown Granville (home of Denison University), we offer a full line of hearth baked and pan loaves, as well as frozen muffin batters and scones.

The ideal candidate will have a minimum of 3 years experience as a supervisor in a wholesale bakery, thorough knowledge of artisan bread production, familiarity with a wide range of breads (including high-hydration dough and rye breads), the ability to create and follow recipes, strong communication and organization skills, experience with retarding breads, par-baked products, and rigorous attention to detail. A positive attitude and a sense of humor are definite pluses!
6 days per week. This is a salaried position and pay is dependent on experience.
Please submit a cover letter and resume to This email address is being protected from spambots. You need JavaScript enabled to view it. for immediate consideration. Thank you!

Lucky Cat Bakery is also hiring a Baker. We are seeking someone with experience in an artisan bread bakery who is eager to take on a challenging and rewarding position in a rapidly expanding operation.
The Baker will work with other Bakers under the supervision of the owner/operator and Lead Baker to perform all functions of bread production including: weighing out ingredients, mixing starters and dough, shaping and panning loaves, and participating in packaging and daily cleaning.
6 days per week. Pay is based on experience.
Become part of the team at a business on the upswing! Please submit a cover letter and resume to This email address is being protected from spambots. You need JavaScript enabled to view it. for immediate consideration. Thank you!

CA- Position: Baker
Location: ASUC, University of California, Berkeley
Contact: Don Cortes [This email address is being protected from spambots. You need JavaScript enabled to view it.]
Job Description
Performs a variety of baking duties and assists with the preparation of breads and pastries.  Works around a tight production schedule and maintains bakery standards.
Responsibilities
-    Bakes breads and pastries as necessary per the provided production and catering sheets; assists in production planning to meet daily requirements
-    Ensures proper food preparation by utilizing approved recipes and following prescribed production standards and use of proper equipment
-    Assists with the completion of production records to include waste tracking, used/unused portions and product shortages
-    Ensure proper presentation, food quality, portion control and maintenance of proper serving temperatures
-    Maintains sanitation and orderliness of all equipment, supplies and utensils within the work area
-    Handles food items appropriately and with all safety regulations in mind during preparation and service
-    Cleans equipment and workstation thoroughly before leaving the area for other assignments
-    Consistently exhibits the ability to keep up with peak production and service calmly, accurately, and efficiently
-    Checks to ensure that all food is presented, served and displayed per standards
-    Follows principles of sanitation and safety in handling food and equipment, ensuring corporate and OSHA safety standards are followed
-    Other duties as assigned
 Qualifications
-    Knowledge of bakery supplies, equipment, services, and inventory control
-    Knowledge of food preparation and presentation methods, techniques, and quality standards
-    Preference will be given to those with bakery work experience or an educational background in culinary

CA- Head Baker For New Cookie Shop in San Francisco
Are you excited to be a part of a brand new business and help build it from the ground up?  We are passionate about cookies and have opened a new cookie shop in San Francisco.  We are looking for a head baker.  

Responsibilities include the following:
•    Day-to-day production and baking of cookies (drop cookies, bar cookies, etc.) to ensure product quality and consistency
•    Development and refinement of menu to include daily/weekly/monthly specials
•    Assist in handling of customer orders both in-store and for delivery
•    Inventory management and quality control
•    Maintaining kitchen and storeroom organization and cleanliness

Additional requirements:

•    Must have at least two years of experience working in a professional kitchen.   Culinary degree and baking experience preferred
•    Must be able to work a Tues-Sat, 6-7am-3-4pm schedule
•    Must be able to show proof of ServSafe certification upon hire
•    Must be able to take direction, perform opening and closing shift duties, manage daily orders, and serve customers when needed.
•    Understand and respond to situations with appropriate sense of urgency and good judgment
•    Must be a quick and efficient worker with ability to multi-task
•    Must be able to stand on their feet for a full day and capable of managing 50lb bags of flour/sugar
•    Support owner/manager with strategies and feedback for growth and health of business

Please attach your resume when responding and include in your email why you believe you would be a good fit for our position.  Thank you for your interest.
Erika Olson [This email address is being protected from spambots. You need JavaScript enabled to view it.]

CURRENTLY SEEKING PIZZA MAKER/DOUGH MAKER

Looking for candidates interested in cooking pizza in a wood-fired oven and in preparing naturally leavened pizza dough.The position is initially for work related to Del Popolo, the wood-fired pizza truck operating in San Francisco since 2012, but will expand to our brick and mortar pizzeria opening in September.

Candidates should have professional kitchen experience OR a strong commitment to working with pizza and/or dough.

Shifts are:

-weekday lunches from 10:00-2:00
-every Sunday from 10-5
-and occasional nighttime shifts for private events.

Responsibilities include:

●     Mixing naturally leavened pizza dough in a fork mixer and hand-apportioning the dough.

●     Stretching, topping and cooking pizza in an italian-made brick oven. Temp. 800+ degrees.

●     Preparing and maintaining mis en place on the line.

●     Maintaining a clean, organized and sanitary work environment.

●     Working with a positive attitude in a team context.

 Compensation:$13/hr to start plus tips. Works out to about $17-$18/hr.Contact:This email address is being protected from spambots. You need JavaScript enabled to view it.

CA- The Pastry Cupboard, a growing bay area artisan bakery, is hiring an experienced kitchen and pastry supervisor.  Excellent growth opportunity for the right person.  The Kitchen Supervisor (under direction and supervision of the manager and owner) is responsible for the people, product, equipment, and physical workspace of the kitchen, and will also fulfill a part-time production role.  Wage is negotiable based on proven talents, track record, and experience. 
Respond with resume and detailed cover letter to This email address is being protected from spambots. You need JavaScript enabled to view it..  Resume and cover letter in the body of the email are preferred over attachments.
Key Duties and Responsibilities
•    Operate commercial kitchen equipment including convection ovens, mixers, sheeters, etc
•    Assist manager in supervising kitchen crew in all areas of production, cleaning, and maintenance
•    Assist manager in developing and maintaining appropriate pars of ingredients and other supplies
•    Produce laminated doughs, cakes, breads, bagels, and other pastry.
•    Maintain high product quality standards
•    Maintain kitchen in inspection condition at all times.
•    Maintain positive, productive relations with coworkers and customers.
•    Other duties as assigned by kitchen manager.


FL: Looking for Pastry &Baker Chef
================================
As a Pastry Chef you are responsible to take care of the daily pastry preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:
•Take full responsibilities of the pastry and bakery kitchen section
•Create high quality and creative pastry products to satisfy the customer
•Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks
•Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques
•Instruct and lead subordinates through their daily requirements in food preparation and actively take part in pastry set up of buffets and special functions
•Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control
•Consult and check on daily pastry requirements, functions and last minute events
•Ensure high standards of hygiene within the pastry kitchen

We need someone who can produce consistent, high-quality work. You must be familiar with a variety of preferments, classic European breads, and state of the art formulas for whole grain breads and other adventures.
Experience with Viennoiserie and french pastry is a Must.
You must be able to work alone.

Must have a true passion for baking rustic, handmade breads, have prior experience baking baguettes, sourdoughs, miches, and have knowledge/experience with using poolish and levain starters, and of course french pastry
Required experience:
Pastry: 3 years
Contact Mediouni
This email address is being protected from spambots. You need JavaScript enabled to view it.

CA- Job Title: Intern/Assistant Pastry Chef
Position Summary: As an Intern/Assistant Pastry ChefYour role will be to help prepare, produce decorate daily our different variety of cream puffs.
You will have to ensure that recipes are followed 100% of the time and that all the cream puffs offers to the exacting standards of the recipe satisfaction.
You will have to meet and/or exceed the local and food handling standards to insure that the kitchen and the food storage areas are in compliance.Hours: part Time ( 20 hours )5 days/week Monday: 8:00 – 1:00Wednesday: 8:00 – 1:00 Friday: 8:00 – 1:00 Saturday: 8:00 – 1:00 Sunday: 8:00 – 1:00. We can work the schedule a little to match your hours/ school.

CA- Le Marais Bistro & Bakery in San Francisco seeks a Bread Baker and a Bakery Apprentice/pastry assistant with an active and growing interest in artisanal bread making.

Our bread baker works with high hydration doughs and natural means of leavening. We appreciate the long-standing traditions of bread making. Our selection of loaves are made with locally milled, organic flours, hand-shaped and scored, and then fermented for seventeen hours before being baked in a Zoom stone deck oven. From a tradi baguette to seasonal loaves, our breads stand out for their uniqueness of flavors and ingredients, as well as the variety of flours used in creating our levains, which lend the doughs richer, deeper flavors.

Responsibilities
- Baking at a deck oven
- Mixing preferments, feeding and maintaining starter cultures
- Preparation of mise-en-plas
- Shaping and scoring loaves
- Proactive assistance with kitchen cleanliness and organization

All experience levels are encouraged to apply. Please email This email address is being protected from spambots. You need JavaScript enabled to view it.

CA- Seeking Assistant Baker- Flour & Co, a modern American bakery, needs a baker's assistant.  The right BAKER ASSISTANT will be a morning person who enjoys working in a fast paced environment, and who has experience in pastry in a professional kitchen or culinary school. You must be able to work off of recipes, follow direction, work as a team, and be a good communicator. The position requires early mornings and weekends.All positions require a mentality of putting out the best product or service possible day in and day out. We take great pride in what we bake and how it is served each and every day.If you'd like to join our team, email your resume in the body of the email to This email address is being protected from spambots. You need JavaScript enabled to view it. and let us know why you'd be a good fit for our team.

CA- R&D Product Development Specialist
The Research and Development Product Development Specialist will be responsible for development of new flatbread products and current product improvements. The product development will be driven through ideas developed internally and customer-driven requests. Leadership required from idea conception through commercial start-up. This role will also support the preparation of samples and documentation as required to fulfill requests from customers and our sales team.
Essential Duties & Responsibilities:
•    Product development will include the following activities: preliminary costing to assist in product design and feasibility, nutritional analysis to ensure the initial design and final product meets requirements.
•    Development of product which provides correct flavor, texture, and appearance. Significant focus will be utilizing culinary, bakery and technical knowledge to utilize ingredients which achieves target requirements.
•    Generate bench top samples for presentation to inside and outside customers, while maintaining awareness of current plant process capabilities.
•    Monitor quality conformance of finished products. Participate in sensory evaluations of all product produced and shelf life, when possible. Monitor daily and weekly results for trends and as required investigate issues and work with relevant management to help to develop action plans to address issues.
•    Development of finished good operating parameter and raw material specifications.
•    Design and execute new product line test runs with the production team. This would include generating line test specifications, analyzing line test results and providing recommendations for appropriate adjustments to product formulas and/or processes to keep manufactured product within desired target cost parameters and organoleptic attributes.

 REQUIREMENTS
 
•    1-2 years’ experience in Product Development or related field.
•    3 year minimum experience in a food manufacturing environment.
•    Bachelors of Science in Food Science or related fields preferred.
•    Strong computer skills (MS Office suite; Excel required, Access preferred).
•    Able to work effectively as a team member and alone.
•    Ability to communicate in English orally and in writing with vendors, customers and co-workers;
•    Ability to manage multiple projects in a fast-paced environment.
•    Shows initiative and able to work as part of a team; communicates effectively.
•    Excellent organization skills, problem solving and decision making skills.
If interested please email to: This email address is being protected from spambots. You need JavaScript enabled to view it..

CA- Firebrand Artisan Breads, Oakland's only wood-fired brick oven bakery, is seeking bread shapers and a morning baker. We craft naturally leavened bread, shape by hand, and keep a fast paced environment. We like to work hard and hustle.
Open Positions
Late Morning Shaper- Full time- competitive hourly wage
AM Shaper/Baker- Full time- competitive hourly wage

We are looking for someone who:
-Has some experience in bread or specialty foods
-Is familiar with shaping baguettes, batards, boules, and rolls
-Is able to work 8+ hours on their feet
-Understands the importance of tight schedules and deadlines
-Can work independently and as a member of a team
-Has excellent written and verbal communication skills
-Is able to lift and carry 50 pounds and move product up and down stairs
-Has a flexible schedule with weekends and holidays included
-Has a desire to constantly learn and be challenged
-Is self motivated and enthusiastic, especially under pressure

We take pride in providing the best European breads to the bay's leading restaurants. Our kitchen is small and the volume is high so organization, speed, hard work and working as a TEAM are the most important values of our company. If you think you would be a good fit we very much look forward to hearing from you! Please do not call or stop by the bakery as we are very busy. Please email: This email address is being protected from spambots. You need JavaScript enabled to view it.
Thanks!

Seattle: We are Grateful Bread Baking Company (www.gratefulbreadbaking.com) in the Wedgwood neighborhood of Seattle (located near University of Washington) and we are currently looking for a new head baker with expertise in artisan bread and pastry.  We offer a great working environment, competitive compensation, employee meals, paid sick time (after 180 days), vacation time (after 1 year) and health benefits (after 90 days).  Please send your resume to Judy Neldam: This email address is being protected from spambots. You need JavaScript enabled to view it..

CA- Seeking Lead Baker- Nick and Aron's is a new restaurant, bakery, pizzeria, and cafe serving North Oakland near MacArthur BART. Drawing upon the success of Nick's Pizza, also in North Oakland, we'll be offering our signature sourdough pizza as well as pastries and espresso drinks in the morning, and table service with beer and wine in the evening. The restaurant and bakery will open in late March. You can find more information about the project at nickandarons.com 

We're looking for a full-time lead baker to work with us to develop recipes and to work both independently and with a team. Candidates must have a good amount of sourdough bread making experience, as well as familiarity with laminated doughs and pastry work. Must be available to work early morning hours.
Nick and Aron are both firmly rooted in the East Bay and as such we've always been inspired by the rich diversity of our home. We strive to provide a working environment welcoming of Queers, Persons of Color, and Women. Folks who identify as such, as well as residents of Oakland, are encouraged to apply.
Please email resumes along with a cover letter to This email address is being protected from spambots. You need JavaScript enabled to view it.


AK- Flying Squirrel Bakery Café is looking for responsible, enthusiastic, friendly foodies to apply for the busy 2015 summer season, or sooner!
Bakers at Flying Squirrel participate in all aspects of making pastries, artisan breads, cookies, and other treats from scratch. Bakers work independently and as part of a team. Seasonally high volume and fast pace with opportunities for creativity. Must be able to lift 50 pounds, excellent at multi-tasking, following and improving recipes, and, ideally, interested in healthy baking. Prefer 1-2 years relevant experience, willing to train motivated fast learners. Enthusiasm, a friendly, team-oriented attitude, and a sense of humor are highly recommended. Full time, mornings/weekends required.
Request more info and an application by e-mail: This email address is being protected from spambots. You need JavaScript enabled to view it.. Completed application and resumes can be e-mailed, mailed to PO Box 685, Talkeetna, AK 99676 or faxed to 907-733-6886. No phone calls please

CA- Baker, or assistant baker. (hayward / castro valley)
compensation: Commensurate with experience
Silva Bakery is looking to hire a motivated baker, or assistant baker, immediately. This position offers 5 NIGHT shifts per week (00:00 - 08:00), dependent on your availability and our needs.
We are a family owned that has been in operation for over 30 years and are dedicated to making Portuguese breads and pastries.
Requirements:
-Must be able to work night shifts
-Must be dependable
-Must be able to work independently
-Must be able to work legally in US
-Must be able to lift 50 lbs
-Must have Food Safety Certificate (or take course before starting)
-Excellent communication skills
-Positive attitude
Should you be interested in this position, please send your resume and information including references to This email address is being protected from spambots. You need JavaScript enabled to view it.
 
CA-Philip Marks Chocolates in SF has an immediate opening for a chocolatier with knowledge and experience tempering chocolate. We use a very high end chocolate so must be familiar with knowing how to work with Dark, Milk and White chocolate. This position will begin with an estimated 20-25 hours a week with an increase to full time once the company is successfully launched. This person will have the opportunity to rise to head of production and management of the making of our products. This is a highly independent position. Candidates must have the ability to work efficiently on their own, self-start, and problem solve. Candidates should be able to perform well under pressure.
Vision and creativity are greatly desired for this position.

Responsibilities:
-Chocolate tempering and ingredient prep are a vital component of the job
-Working alone and with a team, while keeping control of quality and standards
-Able to follow recipes and keep well organized
-Consistency and quality assurance of your products
-Confidence and ability to communicate production schedules, needing of assistance, supplies etc.. is vital
-Ability to lead by example, and also communicate clear standards to coworkers
-Washing molds and wares
-Maintain sanitation, cleaning and presentation standards

Requirements:
-0-3 years of experience (recent graduates ok)
-Food Handlers Certificate
-Good work ethic; punctual and reliable
-2-3 letters of recommendation
-Passion for chocolate
If you are interested in working for an up and coming chocolate company, we would love to hear from you! Please email a cover letter, resume and photos of your work to: This email address is being protected from spambots. You need JavaScript enabled to view it. or you may call Lynne @ 415.499.2745
Please put in your heading; Chocolatier position

CA- Communicate with Executive Pastry Chef and higher management
Bread Bakers:
Experience with artisan breads, baguettes, and laminated dough Baguettes
Works well as part of a team
Passionate about quality
Reports to Head Baker

To learn more about us, please visit www.alexanderspatisserie.com. Please email resumes to This email address is being protected from spambots. You need JavaScript enabled to view it.. You may also fax your resume with cover letter to 650-864-9998 Attention: Shawna.

Los Alamos, CA: Bob’s Well Bread Bakery, located in a meticulously restored vintage filling station, is seeking talented bakers to join our team. 
At Bob’s Well Bread Bakery, using old-world European techniques, our products are hand-made daily with only the finest ingredients and natural starters. No added preservatives will be found in any of the things we bake, and we strive to source our ingredients locally using farmers and growers who practice organic initiatives, as well as from our herb and vegetable garden right outside of our doors. 
Bakers joining us will be involved in all phases of bread production (scaling, mixing, shaping, baking) as well as laminated pastries, cookies, scones and new product development. You should be organized, efficient, consistent, detail oriented and reliable. We need passionate bakers who will be dedicated to helping our bakery continue to grow and build upon our already strong reputation on the Central Coast.
Ideal candidates will have several years of professional baking experience working with high hydration dough and deck ovens.
If this sounds like the right opportunity for you, please send us your resume, and a cover letter telling us about your passion for making the perfect loaf.   Professional references a must Please email: This email address is being protected from spambots. You need JavaScript enabled to view it..

 Flour & Co, a Modern American Bakery, is seeking a General Manager. As part of the management team at Flour & Co, we are seeking a person who is highly team oriented, brings a positive energy to work each day, and has a keen interest in growing within the organization.

The General manager spends 80% of time on the floor in a guest service capacity. Our most important job of the day is making guests feel welcome and efficiently served. We do this through presence, respect, kindness, and the genuine interest in knowing the neighbor.

The general manager is responsible for the daily bakery operations including, but not limited to:

• The retail and support team's contribution on a daily basis with regards to efficiently working together to get our guests what they need and want.
• Being a stickler on systems, policies and procedures used to most efficiently run the operations.

• Maintaining a clean and organized bakery by way of staff accountability and personal organization.
• Supervising & developing all employees and oneself by fostering an environment centered around teamwork, respect and the utmost professionalism.
• Scheduling
• Hiring, disciplining, firing and providing ongoing feedback to staff
• Completing daily, weekly, and monthly ordering and inventories
• Managing the bakery's financial performance and cost structures with a full understanding of a P&L
• Providing a safe and secure work environment for staff with regards to health and sanitation guidelines first and foremost.

A passion for bakeries or baked goods is a huge plus! At least one year people management experience in a hospitality setting is a must, as well as experience managing in a high volume, quick service setting. Weekends are mandatory as they are our busiest days of the week, but they fly by! Reply with your resume if interested, and include a brief summary of why you think you are a great candidate for the job.

Flour & Co, a modern American bakery, needs dynamic team members to join the team!

Our bakery features savory and sweet American classic baked goods, made from scratch each day, using organic, natural, and/or seasonal ingredients. A simple breakfast and lunch menu, plus coffee and espresso is also available.

The right ASSISTANT BAKER will be a morning person who enjoys working in a fast paced environment, and who has experience in pastry in a professional kitchen or culinary school. You must be able to work off of recipes, follow direction, work as a team, and be a good communicator. The position is full time and the shift is from 4am to 12pm.

If you'd like to join our team, email your resume <This email address is being protected from spambots. You need JavaScript enabled to view it.> and let us know why you'd be a good fit for our team. 

 Fournee Bakery in Berkeley, CA is looking for some passionate, enthusiastic people to join the team. We are currently interviewing for a bread and viennoiserie position. This position includes mixing, shaping, laminating and preparing fillings...etc. Candidates should:

-Be able to lift and carry 50 pounds
-Have a positive attitude and communicate constructively with others
-Work with speed and efficiency
-Have some experience or a culinary certificate/degree
-Have a desire to learn new systems and production methods
-Work with attention to detail
-Take pride in the craft

Some benefits include:
-Healthcare
-Paid time off
-Free stuff and discounts
-A nice group of people to work with
-Working with great ingredients
-Competitive pay
...and more

Please email your resume if you are interested. Thanks for looking and have a wonderful day! This email address is being protected from spambots. You need JavaScript enabled to view it.

The Parkside Cafe is looking for bread and pastry bakers! We are seeking experienced, ambitious, and curious bakers looking to grow their talents in exquisite facilities in the serene environment that is Stinson Beach. We are a small bakery and new addition to Stinson’s staple restaurant and snack bar producing bread and morning pastries for our dedicated local community and large visiting crowds. The breads are naturally leavened, made with organic flours. In addition to being used within the restaurant breads are sold at local markets throughout Marin County. 

The bakery is a well equipped yet small operation producing a large variety of items despite our size — including a full selection of viennoiserie and other seasonal sweets. The entire staff (in and out of the bakery) works closely together at The Parkside. 

The bread baker we are looking for is curious, hardworking, and experienced with high-hydration, naturally leavened dough and a deck oven. 

The pastry baker we are looking for is hardworking, works well independently, and understands how to use seasonal ingredients. Experience with laminated products is valuable. 

Our ideal candidate is efficient, clean, and comfortable lifting 50lb bags of flour. 

Pay is competitive and based on experience. Mornings begin at 6am, 5 days a week, 40+ hours. 

If you are interested please respond via email with a copy of your resume.This email address is being protected from spambots. You need JavaScript enabled to view it.

 

Step into the next level of your baking career and reach your culinary goals at La Farm Bakery in Cary, NC (Raleigh-Durham area). Cary, North Carolina bridges mountains and the ocean within an arm reach and has continued to expand and be recognized as a large foodie scene focusing on Farm to Fork.  Forbes Travel Guide notes "though the area doesn’t have a big-city feel, when it comes to food, Raleigh-Durham can hold its own against most metropolitan areas"

La Farm is a flourishing Bakery and Café specializing in blending European old-world techniques and flavors with traditional favorites.  La Farm has been recognized in magazines like Food & Wine, Oprah, and Garden & Gun, plus Lionel Vatinet (owner and Master Baker) was a Semi-Finalist for Outstanding Baker by the James Beard Foundation!

La Farm Bakery is seeking a skilled baker that will be versatile and driven to excel at all traditional artisan, from scratch positions (mixing, dividing, shaping and baking). Candidates should be able to execute consistent product quality in a high volume setting while be excited to collaborate development and implementation of our creative seasonal menu. Our goal is to find a candidate that wants to be a leader, who has the passion for bread and can grow into or has already been a trainer to assist new personnel as we continue to expand. We are looking for:

Artisan Head Bread Baker 

The right candidate will have the following: 

· 2+ years upward tracking experience working with yeasted and sourdough varieties in a fast pace, from scratch environment required 

· Culinary education and/or on the job training, entrepreneurial bakery experience preferred

          Experience in all phases of bread baking (mixing, shaping, dividing, proofing, baking) 

· Proven ability of producing a consistent, quality product while meeting time deadlines

· Ability to self-manage and problem solve

Pastry Chef

Position requirements:

· 3+ Years in upward tracking pastry management experience

· Culinary degree preferred, but open to high level of on the job experience and training

· Experience working with laminated dough creating tarts and other traditional French pastries

· At least 1 year managing team of at least 3-5 people

Must be able to read, understand and execute production schedules with appropriate adjustments to maximize sales opportunities and minimize waste.

View our website at www.lafarmbakery.com to learn more about our bakery, values, products and more.  Please E-mail your cover letter, resume and any production photos you want to share to This email address is being protected from spambots. You need JavaScript enabled to view it.

We look forward to hearing from you.

 

POSITION SUMMARY: contact: This email address is being protected from spambots. You need JavaScript enabled to view it.

Collectivo Coffee is looking for: The Artisan Baker will develop and produce artisan breads and artisan laminated pastries while following Troubadour’s mission, goals and values.

 SPECIFIC RESPONSIBILITIES

· Ensure that all bakery areas and equipment are safe and sanitary in accordance with food handling procedures; keep area clean throughout shift and follow cleaning procedures at end of shift.

· Accurately follow formulas in the preparation of all dough correctly and safely utilize all mixing, lamination and baking equipment.

· Precisely scale, shape and score loaves. Assure finished baked products meet quality standards.

· Mix, mould, prepare, and bake pastry shells as required.

· Maintain correct inventory, recommend replenishment orders and properly store, date and rotate inventory items.

· Organize ingredient storage and all supplies and equipment.

REQUIRED KNOWLEDGE, SKILLS, and ABILITIES

· Ability to develop and maintain effective working relationships.

· Strong interpersonal skills.

· Ability to understand and carefully and accurately carry out oral and/or written instructions and to request clarification when needed.

· Ability to learn quickly.

· Perform physical activities in a variety of environmental conditions that require moderate to maximum strength lifting and handling of materials weighing up to 55 lbs.

· Familiarity with the safe operation of all bakery equipment.

· Ability to accurately measure ingredients.

· Ability to accurately judge proofing time required by different breads.

· Ability to accurately assess the effect of changes in the environment on the production schedule and take appropriate action.

· Ability to shape and score dough to allow for maximum volume and “eye appeal.”

· Ability to make and work with laminated dough.

· Ability to “multitask” within a baking cycle.

SUMMARY OF EXPERIENCE

· 3+ year’s industry experience shaping, scoring and baking European style breads. Culinary school degree desirable but not required.

· Minimum 1 year experience with sourdough, liquid or stiff levain, poolish, sponges and rye starters preferred.

Minimum 2 years creating and baking laminated dough and viennoiserie preferred.

 Washington DC: baker/ Pastry.

As a Pastry Chef you are responsible to take care of the daily pastry preparation and duties assigned to meet the set standard and qualities whereby your role will include key responsibilities such as:

•Take full responsibilities of the pastry and bakery kitchen section •Create high quality and creative pastry products to satisfy the customer •Follow the instructions and recommendations from the immediate Superiors to complete the daily tasks •Ensure the highest standards and consistent quality in the daily preparation and keep up to date with new pastries recipes and preparation techniques •Coordinate and participate with other sections of requirements, cleanliness, wastage and cost control •Consult and check on daily pastry requirements, functions and last minute events •Ensure high standards of hygiene within the pastry kitchen

We need someone who can produce consistent, high-quality work. You must be familiar with a variety of preferments, classic European breads, and state of the art formulas for whole grain breads and other adventures.

Experience with french pastry is a Must.
Must have a true passion for baking rustic, handmade breads, have prior experience baking baguettes, sourdoughs, miches, and have knowledge/experience with using poolish and levain starters, and of course french pastry Required experience:

Pastry: 3 years
Contact: This email address is being protected from spambots. You need JavaScript enabled to view it.">This email address is being protected from spambots. You need JavaScript enabled to view it.
Salary is on the 50/60
Insurance
Bonus program
Good media exposure

 DEL POPOLO - WOOD FIRED PIZZA TRUCK

 


 

© San Francisco Baking Institute | Photography by Frank Wing, Joe Burns, Steve Hunt, Latvis Photography and SFBI staff
Web development by Avalon Media Group