Orchard Hill Breadworks

Summer Apprentice Job Description 2025

This is an immersive, full time (40-50 hrs/week) seasonal position.  Work days are Monday, Tuesday, Wednesday, Thursday and Friday.  It is expected to begin as early as mid April and ideally will last until the beginning of October with the possibility to stay on through December.  The purpose of this position is to support the added volume of bread production during the summer months.  This job requires the ability to stand all day, lift 50lbs, stay engaged with repetitive work, and a willingness to learn. The focus will be mainly on gaining experience working with sourdough breads, with an emphasis on mixing and benchwork. 

Duties will include, but are not limited to:

Bench work: shaping buns and rolls in the early morning, followed by preshaping and shaping high hydration sourdough breads for most of the production day

Mixing: we will train the summer apprentice on our sourdough mix as time and interest allows

Prep work: cutting/roasting veggies for breads and focaccia, slicing fruit, shredding cheese, etc

Weighing out ingredients for bread and pastry production

Pre-packing product for delivery

Less glamorous sides of bakery work in which everyone here, apprentice, employee and owner alike participate: Dishwashing, sweeping, cleaning, stocking shelves, organizing, hauling wood, stoking fires, displaying products, etc

Compensation:  Compensation will be paid out biweekly for the duration of the apprenticeship.

Housing: The summer apprentice will live in our apprentice housing above the bakery. Facilities include laundry, full bathroom, fully equipped kitchen and common living space.

Food: All items regularly stocked in the bakery (including pantry/baking items) as well as bread and pastry products we make are freely available for personal use.  There is a $10 weekly allowance for products bought in and sold on the farmstand.  Further details about food can be found in the apprentice handbook. 

For more information and to apply, contact Noah Elbers at noah@orchardhillbreadworks.com.