Hiring
Full-Time Bread Baker We are an artisan bakery and café producing
a large variety of European style breads for wholesale and retail from our Mid-Coast
Maine location. Product line includes baguettes, boules, batards, focaccias, ciabattas
and pullman loaves. We are seeking a bread baker to join our team. The
ideal candidate has a focus on mixing, shaping, and baking and should be proficient
in production from start to finish. Rockland, Maine, is an artistic coastal town,
and the job offers quality work in a quality of life setting. Salary will reflect
experience. Benefits are available. Send resume to Atlantic Baking Co,
LLC, 351 Main St., Rockland, ME 04841
email info@atlanticbakingco.com
call (207) 596-0505 after 8:00 am.
posted on 8/25/10 |
Whole
Foods Market Pearl in Boulder, Colorado, is looking for a Bakery Associate Team
Leader / Head Baker.
We are searching for a person with a passion for
baking, excited to accept the challenges and opportunities as this energetic store
expands to twice its current size. The expansion will include a line of
artisan breads and flatbreads; baking in house muffins, bars and alternative products
and have over 20 feet to display all of our sumptuous pastries. Requirements:
Minimum two years production in baking and pastry arts experience or professionally
trained, minimum two years retail bakery experience or equivalent, analytical
ability and proficiency in math needed to calculate margins, monitor profitability,
and manage inventory; comprehensive product knowledge, excellent organizational,
interpersonal, and leadership skills. Should be able to work a flexible schedule
based on the needs of the store. Boulder is located in the foothills of
the Rocky Mountains, just 35 miles northwest of Denver. Home of the University
of Colorado's main campus and the National Center for Atmospheric Research, Boulder
sits 5,430 feet above sea level and is surrounded by a greenbelt of city parks
and open spaces.
Boulder is known for its natural beauty, outdoor recreation,
natural product retailers and restaurants, outstanding transportation options,
diverse businesses, and technological and academic resources. Please respond
to karen.barsness@wholefoods.com. posted
on 8/13/10 |
BAKER
POSITION HAWTHORNE VALLEY FARM BAKERY, Ghent, NY, is looking for a full-time
experienced Baker to join its expanding operations. Our bakery, founded in 1980,
produces a diverse line of certified organic artisan yeasted and sourdough breads
and assorted pastries and we mill organic and biodynamic flours daily on premise.
The Baker works in conjunction with the Bakery Production Supervisor and our team
of bakers.
Ideal candidates will have:
- A minimum of five
years of professional baking experience and a culinary degree in Baking and Pastry
Arts.
- Thorough knowledge of pre-ferments and sourdoughs, the mixing,
kneading and hand crafting of traditional breads and pastries and a thorough knowledge
of all aspects of high volume production.
- Knowledge of organic certification
and bread production a plus.
- Strong communication and organizational
skills.
Candidates must have the ability to work manually in a production
bakery and the ability to lift 50 pounds and stand for an 8-hour shift and be
able to meet flexible hours/shifts according to production needs. Please
visit www.hawthornevalleyfarm.org
to learn more about our farm. This is a full-time, permanent position; hourly
wage is negotiable, based on experience, excellent benefits package. Position
is available immediately. EOE. Send resume to Ashley Lueders at ashley@hawthornevalleyfarm.org. posted
on 8/9/10 |
Learn
the skills of German baking - study in Germany for a Diploma in Professional German
Baking. The International Baking Academy, Weinheim, Germany (near Heidelberg),
was established by the Akademie Deutsches Bäckerhandswerks. This new venture
is in response to the many requests by non-Germans wishing to attain a qualification
based on the German Master Baker programme - but through the medium of the English
language. Six weeks hands-on programme. All lectures and practical sessions taught
in English. Programme dates: 11 January to 24 February 2011. Accommodation
provided. For further details contact: Derek O'Brien, head of programme
E-mail:
obrien@akademie-weinheim.de Brochure:
www.akademie-weinheim.de/international-academy.html posted
on 8/2/10 |
Head Baker Wanted
Melody Orchard Ice Cream & Bakery is searching
for an experienced full time year round baker. Artisan experience a plus. Must
be experienced and highly motivated. Position includes ordering, inventory control,
and creating new product ideas throughout the year. We offer a competitive salary.
We are an ice cream and bakery, peach and apple orchard. Nestled at the
foothills of the Appalachian Mountains in rural North East Tennessee, we are the
second oldest historic town in Tennessee. We are a fun place to work and a wonderful
place to live. Please send resumes to melodyorchard@yahoo.com.
posted on 8/2/10 |
Baker
Wanted Annarosa's Bakery in Salisbury, MA, is looking for a full and/or
part-time baker to work in the production of handcrafted breads. Person must bring
high energy and be physically capable of repeatedly carrying 50 pounds. Experience
desired but will consider someone who has a demonstrated interest in the trade,
e.g. completion of professional level training. Respond by e-mail to billym12@comcast.net
posted
on 7/16/10 |
Bakery
Production Manager Fairway Baked Goods Division in New York City, NY, is
looking for an experienced bakery production manager. Candidates must have
5-10 years experience managing a staff of 50 plus, with excellent communication
and organizational skills; skilled in hand crafting traditional breads and pastries,
as well as knowledge of all aspects of large scale production; knowledge and experience
in operating sophisticated bakery equipment; experience in purchasing, inventory
control, packaging, and developing new products Proficient computer skills
(Excel and Word); Some Spanish preferred but not required We are offering
a competitive salary and excellent benefits Email resumes to ruth.mcmonigle@fairwaymarket.com
posted
on 7/2/10 |
|
Bread
Baker Wanted
Jeff's Breads, a wholesale artisan bread production bakery
in the mountains of rural West Virginia, has an immediate opening for a bread
baker.
An experienced baker or an individual who wants to learn the artisan
bread craft should call Jeff Kessler at 304-497-2768 or e-mail him at Jeff@jeffsbreads.com
for details about the position.
See Jeffsbreads.com
for more information about the company, and check out this short video: click
here
posted on 6/30/10 |
BAKER
OPPORTUNITIES
Bouchon Bakery, Thomas Keller's highly acclaimed French
inspired bakery, with locations in Manhattan, NY, Yountville, CA, and Las Vegas
NV, is expanding the capabilities of the Baker team. Ideal candidates will have
formal culinary education with concentration in Baking and/or Pastry; 5 years
of professional baking experience; at least 2 years as CDP Individual must
have strong leadership and organizational skills along with desire to elevate
the guest experience through quality and service. High volume and intensity environment
with a focus on creating an unparalleled guest experience. Interested candidates
should send their resume and cover letter to hr@bouchonbakery.com
or fax it to 707.944.0587.
posted on 6/24/10 |
|
Le
Pain Quotidien seeks entry-level bakers for a small new baking and training
facility in lower Manhattan. Hands-on production of artisan breads and some pastries;
assist with training sessions. One year experience in an artisan bakery or professional
baking education required. Good communication skills and a professional attitude
a must. Must be fluent in English and able to lift fifty pounds. Email resume
and cover letter to kbornarth@pqus.com.
No phone calls, please.
posted on 6/24/10 |
|
Fulfill
Your Baking Dream and Make A Lifestyle Change
- Artisan Baker with
qualifications to handle Management of Production and Product Development
- Make
a lifestyle change and gain high visibility in Alberta, Canada, with Banff, Jasper,
and Edmonton as your playground. This is a career opportunity, not a job.
- Develop
your ideas that allow the craft and art of baking to take center stage
- The
ideal candidate will be a certified baker with the vision and passion to develop
a food dream, including updates to operations and production in a first class
artisan bakery environment and creating new products that meet the newest trends
and health conscious concerns.
- Initially, the role will involve
a hands-on approach to formalizing recipes, enhancing production methods and building
the production team. Great opportunity to hire your best food partners.
- Technical
and creative talent to create new products for customers and for wholesales sales
based on market trends and customer needs, interact with sales team to enhance
the customer presentation.
- Strong time management skills with
the ability to set their own schedule
- Production: strong understanding
of the production side of the bakery industry, maximize quality and minimize waste,
set up systems in the production area and formalize the process, manage food costs,
inventory control, recommend improvements in bakery equipment, negotiate with
suppliers for best deals
- Management: to motivate and make best
use of current talent and add as needed by analyzing labor costs and efficiencies,
training and development
- Operations: eliminate the night shift
and re-schedule production to start at 4:00 AM, reset efficiencies of personnel
with labor schedules, introduce baking production software, manage the preventive
maintenance program for equipment
- Salary plus strong bonus and
profit sharing potential
Contact: Estelle Newman, President, CareerWise
Inc.,
careerwiseglobal@aol.com,
410-746-3651 posted on 6/24/10 |
Bakery
Production Manager Sadie Rose Baking Co., a growing wholesale artisan
bakery in San Diego, is seeking a Production Manager to oversee daily production,
bakers, inventory, and cost control. Will be responsible for designing and implementing
systems to increase efficiency, product consistency and quality. Requirements:
- 5 years of production management experience.
- Experience
managing operations of a commercial bakery.
- Thorough understanding of
HACCP, SSOPs and GMPs.
Responsibilities: - Supervise
all areas of production, packing, sanitation and inventory.
- Hire, fire
& train employees.
- Create and implement systems to track and control
production, product quality, product safety, plant cleanliness and plant safety.
- Maintain
the highest product quality standards.
- Meet budget goals in all areas
of responsibility.
- Maintain bakery safety & OSHA Compliance.
- Maintain
food safety & HACCP Compliance.
- Oversee inventory ordering, receiving
and storage.
- Cultivate and promote a positive work environment.
The
schedule for this position is Tuesday through Saturday, 4 PM to 1:30 AM. Please
do not apply if you are unavailable to work these hours. Compensation
DOE. Benefits include medical and dental insurance and 401K. Forward resume
and salary history to jennifer@sadierose.com. NO
TELEPHONE CALLS, PLEASE. posted on 6/22/10 |
Research
and Development La Brea Bakery in Swedesboro, NJ, is seeking a talented
bread baker to join their Research and Development Team. To join the team,
you must be energetic, personable, self motivated, with minimum of 3 years experience
in artisan bread production. The ideal candidate will work in conjunction with
the Head Developer to produce and develop high quality breads. Primarily, the
work will consist of following established recipes and procedures while also using
knowledge from experience or training to ensure our breads meet project criteria. Candidates
should have the ability to work flexible hours/ shifts according to production
needs. Confidence to work independently with great attention to detail, as well
as strong interpersonal, written, and verbal skills is a must. Baking and Pastry
Arts degree is strongly favored. Microsoft Office skills required. Previous product
development or high volume production is also helpful. This is a full-time,
permanent position. Hourly wage is negotiable, based on experience. Position is
available immediately. EOE. Send resume to Brittny Stephenson at bstephenson@labreabakery.com
or fax 856-417-8143.
posted on 6/15/10 |
Well
established bakery business in historic area of Mountainhome, Pennsylvania. Sale
includes real estate (1.01 acre with historic building), equipment and accounts.
Turn key and ready to walk in and operate. Loyal clientele. Hundreds of original
recipes. Apartment on property for additional income. Great opportunity. Asking
$275,000. Contact information: Susan Mikels, Coldwell Banker Commercial
Pennco Real Estate, smikels@cbcworldwide.com,
570-476-7711, 1-800-767-5770.
posted on 6/15/10 |
|
BAKING
STAFF WANTED
There are baking opportunities in Charleston, West Virginia.
Charleston Bread, LLC is a four-year old retail bakery located in the downtown
area of the capital city of West Virginia. We are looking for full-time baking
staff for all aspects of baking production – which includes an array of artisan
style breads - baguettes, ciabatta, and sourdoughs – and pastries –
including laminated products. Some level of experience and skill with these
products is expected. Good communication and kitchen organization skills are required.
A professional attitude, cooperative spirit and love of baking will be evaluated
favorably. Salary commensurate with experience. It really is wild and wonderful
here. E-mail responses only: charlestonbread@gmail.com. posted
on 6/11/10 |
