We are looking for 2- 3 dependable, hard working individuals to work on our production team! These positions will start at 7:30 a.m. and work until the bread is kneaded, panned, proofed and out of the oven (approximately 11 a.m.) This is a Monday - Friday position.

Bread kneading - When dough hits the kneading table (approximately 7:30 a.m.), you go to work. You have to work quickly and efficiently. Kneading dough is an art, more than a science, and is critical to baking phenomenal bread. We’ll teach you what you “knead” to know, but you have to show you are willing to learn and settle for nothing less than near perfection.

• Proofing and Oven Operation - It sounds simple: you wait until the bread rises, get it into the oven, and take it out when it’s done. Ah, but when you’re operating a 40-pan oven, juggling five or six types of breads, not so simple. Are you up for the challenge? This position will also involve kneading. 

Must be18 years old for oven operation.

Pay: starting pay is dependent on availability and experience plus tips.

Duties & Responsibilities:

• Read and follow recipes and memorize and replicate food production procedures.

• Knead and form dough

• Pan and proof dough and oven production based on best practices and procedures

• Maintain a safe and clean working environment by complying with procedures, rules, and

regulations.

• Contribute to team efforts by accomplishing related results as needed

• Strong communication and interpersonal skills

• Ability to work in a fast-paced environment and being on your feet all day

• Excellent time management and organizational skills

• Dependable with reliable transportation

Perks of the Job:

• Competitive pay

• Flexible schedules

• Generous employee discounts

• Shift meal with 4 hour shift

• Cross training