Assistant Food Prep - Sourdough Specialty

Job Overview
We are seeking a dedicated and experienced Food Prep Assistant - Sourdough Specialist to participate in weekly operations. Must LOVE and have experience working with naturally leavened, slow-ferment sourdough. The ideal candidate will possess strong problem-solving skills, a thorough understanding of food safety standards, and a passion for delivering exceptional dining experiences. This role involves food preparation, in-depth understanding of naturally leavened sourdough, ensuring quality control, managing time, and maintaining compliance with health regulations. Candidates with a background restaurant experience, home sourdough baking or the food industry are encouraged to apply. The position offers opportunities for professional growth and development in a dynamic setting.

Responsibilities

1. Starter Maintenance

• Learn feeding ratios, timing, and temperature management.
• Observe starter “health” — rise level, aroma, activity.
• Maintain cleanliness of jars, utensils, and prep area.
• Document feedings and discard schedule.

2. Mixing & Hydration

• Measure ingredients accurately.
• Follow hydration percentages.
• Mix dough using Bizia’s specific method (hand mix, stand mixer, autolyse, etc.).
• Track dough temperature and adjust water temp as needed.

3. Dough Development

• Perform stretch-and-folds or coil folds as instructed.
• Understand the signs of proper fermentation (bubbles, elasticity, feel).
• Maintain consistent bulk fermentation timing based on room temp.

4. Portioning & Shaping

• Scale dough portions precisely.
• Shape pitas (or loaves, if needed) with consistency.
• Maintain even thickness for proper puff/texture.

5. Proofing Scheduling

• Understand proofing stages (bulk, bench rest, final proof).
• Adjust timing based on daily conditions.
• Keep the prep schedule accurate to meet café service windows.

6. Baking Execution

• Preheat ovens and stones correctly.
• Load and rotate pitas efficiently.
• Track bake time, color, and puff.
• Note variations and adjust for consistency.

7. Cleaning & Organization

• Clean mixing bowls, dough bins, counters, scoops, stones.
• Maintain flour and ingredient inventory.
• Keep prep area organized for the next shift.

8. Documentation & Communication

• Log batch notes: hydration, fermentation time, temperature, issues, successes.
• Communicate any inconsistencies to management right away.
• Follow and update Bizia’s sourdough prep SOPs.

Experience

• Basic kitchen experience — comfortable with measuring, timing, and maintaining cleanliness.
• Attention to detail — ability to follow precise steps and notice changes in dough texture, hydration, temperature, etc.
• Consistency reliability — sourdough is a routine; showing up on time matters for the health of the starter and the bake.
• Interest in fermentation or craft food — curiosity goes a long way in mastering the feel of naturally leavened dough.
• Comfort working early hours (if needed) — some steps happen before service.
• Able to lift 25–50 lbs (flour bags, dough tubs).

This role requires a proactive approach to supervision combined with hands-on involvement in daily food operations. Candidates should demonstrate excellent communication skills, attention to detail, and a commitment to maintaining high standards of quality and safety.

Pay: From $17.50 per hour

Benefits:

• Paid training

Work Location: In person

Salary : $18