We're searching for a baker to join our expanding bakery team. Bakery work can include both mix, bake and prep work, in addition to pizza dough and driving work. We have lots of different positions here, and everyone does and learns a little bit of everything. Bakers engage with all systems, including, but not limited to, inventory, cleaning, R&D, product maintenance, mixing, shaping, storing, baking, delivery, etc. We make large amounts of: pizza dough! bread! bagels! donuts! soft serve! pizza dough! did i say that already?
A baker might manage a pizza dough mix and shape, lacto-ferment green strawberries, process cultured butter, shape 200 loaves of country bread, sheet tavern pizza dough, wash greens, deliver bread to bungalow and wholesale accounts, wash baguette couche, pan 100 dee-troit doughs for the beer temple, smoke some fish, char some scallions, roll cinnamon rolls, smoke some mozzarella on the large outdoor såinn, char some bread on the hot line. Or just for staff. To give'm a taste of summertime.
We treat each other well here. Mental and physical health are of primary importance. It's very rare for anyone to work more than 40 hours in a week, as we avoid any measures that might overwork our staff. That said, the work is good and busy and active! Rarely is a shift slow... we do lots of volume and we have fun doing it. And feel fulfillment at the end of a day.
And we do all this while maintaining a level of spontaneity, curiosity, and creativity barely matched by any other joint in this pretty city.
Join our bakery team. Help us do all of the above long into the future.
