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Head Baker

ABOUT US
Publican Quality Meats is a unique restaurant concept that combines simple elements that answer the call of an awaiting market. This contemporary American butcher shop is the vision of four acclaimed Chicago restaurateurs: Chef Paul Kahan, Donnie Madia, Terry Alexander, and Eduard Seitan.

The 32-seat dining area makes Publican Quality Meats the perfect place for large group dinners or intimate cocktail gatherings. Each event is personalized to meet the individual needs of all guests, with menus crafted from local, seasonal ingredients and beverages sourced from producers that are deemed as the best in their trade.

Description
Publican Quality Meats, part of the One Off Hospitality family, is in search of a full-time head baker. The head baker would be responsible for recipe development, quality control, production schedule, staff scheduling, managing inventory/cost, and overseeing operations.

If interested, please apply via Culinary Agents or send resumes directly to jobs@oneoffhospitality.com

                                                                          posted 4/17/14                                                                     

Experienced Artisan Baker

Needed:  Experienced baker who understands production demands for both retail and wholesale.  Should be knowledgeable in European pastry and artisan breads and have a passion for baking and business development.

Required skills:
• Ability to plan, implement, and manage daily production
• Understand the importance of positive communication between sales and production
• Seeks a quality operation versus a mass production environment
• Capable of developing a team environment

Our bakery in Catonsville, MD, has existed since 1996 and moved in 2011 to a new,  4,400 sq ft “green” building with an additional 5,000 sq ft for future expansion.  Retail outlet - supplies health food and restaurant industry. 

Individual must be high energy, cooperative, and passionate about being directly involved in the management/development of all aspects of production.  Potential for future profit sharing.

Please forward resume to Mike at malanasa@comcast.net.

                                                                             posted 4/16/14

Baker Opportunity

Thomas Keller’s highly acclaimed French-inspired bakery, Bouchon, located in Time Warner Center in New York, is seeking an experienced individual to join the team as a sous chef supporting the bread team.

Successful candidates will be a proven self starter and possess a strong attention to detail and organization.  Our bakery is a high-volume, physically demanding environment with a focus on creating an unparalleled guest experience. Incumbents should possess a minimum of 5 years of professional baking experience.

Position reports directly to the Head Baker and assists with overseeing/coordinating all aspects of bread production in keeping with the company’s standards of food quality and cleanliness.

Interested candidates should send a resume and cover letter to hr@bouchonbakery.com or fax it to 707-944-0587.

Who we are:

The Thomas Keller Restaurant Group is dedicated to setting new restaurant standards in service, cuisine and the employment experience.  Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the industry. Our restaurants include The French Laundry, per se, Bouchon, Bouchon Bakery, and Ad Hoc.

We offer medical, dental, and vision benefits after 60 days of employment. We have a 401(k) plan, voluntary life insurance, an Employee Assistance Program, a scholarship program for continued experiential learning outside the organization, food and wine training seminars taught by industry leaders, and various other benefits. We seek inspired candidates who are passionate about food, wine, and service. 

The Thomas Keller Restaurant Group is dedicated to hiring a diverse staff and strongly encourages qualified minority and female candidates to apply for all positions.
.                                                                             posted 4/14/14

Bakery Production Manager

Job Title: Bakery Production Manager

JOB DESCRIPTION
Supervises and coordinates activities of bakery employees. Engaged in operating a variety of machines to produce and pack bread products.

Position Responsibilities
• Manages employees in the Production and Packaging departments.
• Coordinates and plans weekly production schedule in conjunction with master scheduling and inventory policies set for each Unit.
• Completes weekly employee schedule based on the production schedule.
• Establishes or adjusts work procedures to meet production schedule.
• Interfaces with others in the company to ensure customer deadlines are met.
• Inspects and measures products to verify conformation to specifications.
• Trains employees to identify products that do not meet specifications and ensure it is not delivered.
• Directs employees in adjusting machines, equipment and work processes to ensure product specifications are met.
• Troubleshoots product quality issues.
• Develops, recommends and implements changes in working conditions and use of equipment to improve production methods, equipment performance and efficiency, employee performance and product quality.
• Resolves employee issues or submits to Management for action.
• Maintains clean and organized work area.
• Maintains time and production records.
• Documents line inefficiencies and downtime to identify issues.  Works in conjunction with others to resolve in a timely manner.
• Completes duties and ensures that employees complete their duties, in accordance with quality assurance.
• Participates as an active member of the production team.
• Works to maintain and improve on the quality, and safety of each product and the processes used in their manufacture.  Responsible for keeping assigned work area clean and tidy at all times and reporting any potential contamination and suspicious activity to Management immediately.
• Working knowledge of Spanish preferred.

Skills and Experience
• Knowledge of Microsoft Word and/or manufacturing software.
• Related baking or food manufacturing experience and/or training.
• Use of commercial kitchen equipment, sanitation and safety practices inventory control procedures.

Please reply to info@breadartisanbakery.com

Posted 4/14/2014

Baker

L'Atelier Gourmet, a wholesale artisanal French bakery in Miami, Florida, is looking for a professional and motivated baker.

Previous experience in laminated dough, brioche, croissant, puff pastry, artisanal European bread, levain, etc., is required.  The position is full time including weekends and holidays, and the shift starts in early morning. 

Knowledge in food safety is mandatory.  Supervisory skills are required, as you will need to guide and train other staff members.

Please send resume with contact information to franck@lateliergourmet.com.

                                                                              posted 4/11/14

Bakers Needed for Pastry Department

H&F Bread Company in Atlanta, GA, is hiring experienced pastry cooks.  Passion for food, beverage, and hospitality is required.  Pastry cook candidates should have a working knowledge of laminated doughs and breakfast pastries, and an ability to work with poise, grace, and refinement in a professional environment.

Candidates must also have the following experience or qualities:
-Detail oriented
-Able to multi-task
-Able to work in a fast-paced environment
-Aspire to have a career in hospitality

We are a passionate group of engaged food and drink professionals committed to offering radical and meaningful experiences to our guests.  Staff has the opportunity to learn and grow into leadership positions with demonstrated commitment to excellence.

In order to qualify, please submit your resume, with references, to Hannah@resurgenshg.com.  Qualified applicants will be invited to submit an application.

                                                                                   posted 4/7/14

Bread Baker


Looking for a change?  Join the bread baking team at the award-winning SoNo Baking Company & Café, in historic South Norwalk, Connecticut.  Here you’ll be part of a very entrepreneurial group where you can help direct the success of the bakery.

Our bread group produces 10-12 different breads daily for our two retail outlets, (soon to be three), our kitchen/café, and all wholesale accounts.

Our bread is mixed using a spiral mixer and then folded, divided, shaped, and scored by hand;  then loaded into a deck oven imported from Italy.  The product line includes sourdoughs, baguettes, rye, and ciabatta.  We are famous for our Cranberry Pecan Sourdough, French baguettes and Cinnamon Raisin Bread.   These are just a few of the reasons we’ve been voted “Best Bakery” in Connecticut and Fairfield County.

Skills Desired:
- Proficient in production
- Able to lift 50 pounds
- Excellence in configuring dough mixes and maintaining cultures
- Management experienced desired, but not required

Qualities Desired:
- Team player
- Good communicator
- Focused, efficient, and hard-working
- Work well in high pressure environment

Requirements:
- Minimum 3 years experience
- Pastry Arts degree
- Food Safety Certification

Salary and Benefits:
Salary negotiable based upon experience.  Paid vacation. 

For immediate consideration, please forward resume to john@sonobaking.com.
                                                                                posted 2/3/14
 

Bread Bakers Wanted

Arcade Bakery, a small retail bakery opening in New York City, is looking for bread bakers.  Our focus is on French breads, yeasted pastries and flatbreads.   We are seeking bakers who are passionate about bread, interested in learning artisan techniques and developing their production baking skills.   All bakers will participate in every aspect of operating a bakery, including all baking stations, bakery maintenance and front of the house.  Shifts range from 4 am - 8 pm; no over-nights.

Email resume and cover letter to rogergural@gmail.com

Posted 3/31/14

Head Baker/Chef Wanted

Choc O Pain, a successful and growing French bakery/cafe with locations in Hoboken and Jersey City, New Jersey, is looking for a motivated and talented chef/head baker to lead the team of bakers in the execution of the daily production. Minimum of 5 years experience with bread, viennoiseries, and/or food required, Minimum of 2 years of experience in kitchen management. Flexibility to work weekends, overnights and odd hours a must.

Pay commensurate with experience.

Please email resume and a letter explaining your interest.

Posted 3/31/14

Baker Opportunities

 

Thomas Keller’s highly acclaimed restaurant and bakery, Bouchon, located in Beverly Hills, is looking to add to our bread team at a commis (prep) level.

In addition to previous work experience of 2-3 years, the ideal candidate must have strong interpersonal and communication skills and the ability to work collaboratively as a team. We are seeking individuals who possess a strong attention to detail, organization, and cleanliness. 

Interested candidates should send their resume and cover letter to hr@bouchon bistro.com.


Who we are:

The Thomas Keller Restaurant Group is dedicated to setting new restaurant standards in service, cuisine and the employment experience.  Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the industry. Our restaurants include The French Laundry, per se, Bouchon, Bouchon Bakery, and Ad Hoc. We offer a variety of benefit plans, including medical, dental, and vision benefits, a retirement savings plan, voluntary life insurance, and an Employee Assistance Program.

We encourage experiential learning through the facilitation of a scholarship program, food and wine training seminars taught by industry leaders, and various other educational opportunities.

We seek only inspired candidates who are passionate about food, wine, and service. 

                                                                             posted 3/27/14

Master Artisan, Historic Baking Trades

Plimoth Plantation, Inc. is a not-for-profit museum located in Plymouth, MA. The Museum offers powerful personal encounters with history built on thorough research about the Wampanoag people and the colonial English community of the 1600s.

The Baker will bake bread while engaging Museum guests with the history and methods of bread-baking as it relates to 17th-century England and New England. Use 17th-century and other traditional, historical or regional recipes to make small batches of bread and other baked goods, shaped by hand and baked in an indoor wood-fired oven. Provide exceptional quality artisan baked goods for sale in our shops.  Responsible to perform tasks related to all daily operations of the Bakery. 

A high school diploma and a minimum of 1 year of proven successful bakery experience required. Culinary school degree desirable but not required. Or any combination of education, experience, and training which provides the following knowledge, skills and abilities: Must be willing and eager to learn about 17th-century recipes and techniques. Experience or education in shaping, scoring and baking European style or artisan breads. Experience or education in baking with a wood-fired oven. 

Please send cover letter & resume to: Sue Haverstock,  shaverstock@plimoth.org.  See website for full position description: www.plimoth.org/jobs.

                                                                                posted 3/25/14

Chef Patissier Franšais

 

Vous êtes chef patissier français aux États Unis.

Vous avez entre 5 et 10 ans d'expérience.

Vous voulez faire partie d'une nouvelle aventure 100% française en Californie du Sud.

Rejoignez l'équipe de Moulin. Une équipe dynamique avec une culture et un savoir faire français.

Moulin est une boulangerie-pâtisserie-traiteur-bistro à Newport Beach.

Envoyez votre CV accompagné de votre lettre de motivation à laurent@moulinbistro.com.

                                                                              posted 3/25/14
 

Baker 1

Located on the southeast coast of Georgia, Sea Island is the only resort in the US to hold four Five Star awards for the past six years!  We offer unlimited creativity in production for guests, outlets, and catered functions.  Currently working on a new line of breads and pastries, our bakeshop is an “open canvas.”

This position reports to Head Baker, who has over 25 years experience with artisan breads and viennoiserie products.

Baker 1 candidates must have three to five years’ experience as baker in artisan bakery, luxury resort, restaurant and/or hotel.  Extensive experience with preparation/formation/baking of dough, cookies, muffins, doughnuts, Danish, croissants, breads, rolls, breakfast pastries.  Degree in Baking & Pastry Arts preferred.

Please email resumes and/or inquiries to margaretharris@seaisland.com.

                                                                             posted 3/24/14
 

R&D Product Improvement Baker

Wenner Bread Products, a leader in the fresh baked goods and frozen dough industries, has an immediate opening for R&D Product Improvement Baker in Bayport, NY.

Description:

  • Works in conjunction with the Director of R&D/PI and R&D/PI Specialist to improve the formulation of new and existing products.
  • Produces kitchen samples of newly formulated products and manages the documentation of recipes and manufacturing procedures to make new items or improve existing items.
  • Provides training to Wenner personal in baking techniques, including QA Kitchen Inspectors and Sales Technicians.  
  • Responsible for kitchen testing of reformulating to lower cost of recipes and help reduce the amount of different recipes to bring down food costs.
  • Does plant/kitchen tests for development opportunities to enhance reduction in waste, improvement of yield and reduction of downtime.
  • Works closely with Q/A to assist in defining product specifications and identifies product/process improvements to achieve superior product quality


Qualifications:
Knowledge of bread manufacturing experience, food industry/commercial bakery preferred. Good understanding of bread methodology and baking science. 5 years of practical bread baking experience.  Prior experience in a R&D role preferred. 


Requirements:

  • Culinary school graduate or baking certification AIB
  • Excellent communication skills, both written and verbal.
  • Proficient in Microsoft Office products
  • Experience with spiral mixers, rack ovens, and other baking equipment. 
     

Please email your resume to erica.murillo@wennerbread.com.

                                                                                posted 3/20/14

Artisan Bakers

Estelle’s, a full French bakery in Sacramento, CA, is dedicated to quality.  All of our baked goods are made daily on-site, using fresh local ingredients. 

We are looking for artisan bakers to join our team.  Salary is negotiable.  Benefits and PTO available.

Please send your resume to info@estellespatisserie.com, or phone 916-233-6093.

                                                                           posted 3/18/14

 

Experienced Bread Bakers Wanted

 

La Farm Bakery is a dynamic, high-end bakery and cafe located in Cary, NC (part of the Research Triangle Park).  Our passion is to make every customer experience an exceptional one. The founding philosophy for La Farm is born out of the experience and tutelage of the old European guild system. Come grow and expand your skills with our Master Baker, Lionel Vatinet.  Lionel trained in France in the art and science of artisan bread baking, studying under renowned master bakers in the Tour de France and has consulted nationally for over 10 years.

La Farm is looking for candidates with strong leadership and communication skills. Their work will show a sense of urgency, detail and passion.  They will have experience baking from scratch and have at least one year culinary background in a high production environment.

Please visit our website for more information and e-mail resume to jobs@lafarmbakery.com.

                                                                              posted 3/12/14

Bakery Production Manager

 

Metropolitan Bakery is seeking an artisan bread production manager.   We are a high-profile, high-volume bread bakery in Philadelphia, supplying three of our own retail stores, our café, and wholesale accounts.
 
Responsibilities include:
• Continually seeking to improve bakery operations/product quality
• Scheduling of bread department associates
• Inventory

Requirements include:
• Minimum of two years bakery or kitchen management experience
• Experience in all aspects of bread production
• Computer skills
• A passion for great bread

This is a full-time, salaried position with benefits, including health insurance and vacation.

Please forward resume and contact information to mail@metropolitanbakery.com.

                                                                             posted 3/10/14

Bread Bakers

Easy Tiger Bake Shop and Beer Garden is looking for bread bakers and shift lead candidates.

After two dynamic years, we have reached capacity and are expanding to meet wholesale demand.

Seeking bakers looking to learn and grow in traditional artisan baking techniques, and experienced bakers desiring leadership opportunities.  Must be willing to work nights (4-10 hour shifts), be hard working and flexible.

We emphasize developing well-rounded bakers who participate in mixing, shaping, and baking rather than working a single station. Excellent learning environment; Head Baker, David Norman, was instructor at FCI in NYC and SFBI, head baker at Bouley Bakery.

Austin, the Live Music Capital, has a dynamic food scene, growing in national recognition.

Email resume and cover letter to david@easytigeraustin.com.

                                                                                  posted 3/7/14

Experienced Bread Baker Wanted

 

A unique position is available for an experienced bread baker to cross-train and learn viennoiserie.  This is a great opportunity to work with Glenn Mitchell, member of the award-winning 1996 Bread Bakers Guild Team USA.  Click on “Our Story” at rose32bread.com for more info. 

The right person will be able to advance his or her skills, learning to make croissants, Danish, puff pastry, etc., as well as French tarts, desserts, and simple cakes.  All from small batch recipes using high-end natural ingredients.

The position will include all aspects of hands-on production, preparing naturally fermented doughs, shaping, proofing, and baking in a wood-fired Llopis oven.  We use organic flours and local grains, some milled on site.

Qualifications
Full time, 4 am to 12:30 pm, 5 days a week
2 years experience in artisan bread baking
Passionate to learn more!

Excellent salary for the right person.

Situated in Gilbertville, MA, 90 miles west of Boston and 2½ hours north of New York City, Rose32Bread is a small artisan bakery with a bustling, fast-paced café.

If interested, check out our website, rose32bread.com, and e-mail a letter of introduction, work history and/or resume to  info@rose32bread.com

                                                                                 posted 3/4/14

Bakery/Commissary Manager

Lit'l Pond Productions, a North Georgia hospitality group with three restaurants and cooking school, is currently seeking an experienced bakery/commissary manager to start-up and lead our off-site bread baking facility. This bakery will supply artisanal bread, pastries, and prepared foods for three of our own locations and build to service additional wholesale accounts.

We require previous bakery and bread baking experience.  Qualified applicants must be able to provide strategic direction, leadership, and the day-to-day coordination of facility operations, food and beverage prep, delivery, and merchandising. He/she is responsible for the preparation/ delivery/ ordering of food on a daily basis.

Our ideal candidate is able to supervise management and hourly staff, plan and execute production schedules, ensure strict adherence to all hygiene and safety regulations, and ensure adherence to all legal, operational, and organic obligations.

Qualifications
• Detailed knowledge of restaurant operations, production center/ commissaries

Education and/or Experience
• Bachelor's (BA) or equivalent; or 5 to 7 years related experience running a production center/commissary in food and beverage industry and/or training; or equivalent combination of education and experience.
• We require knowledge of Microsoft Office and Excel, as well as professional spoken and written communication.

Certificates, Licenses, Registrations
• Certified Food Handlers Certification or ServSafe Certification required

Other
• Flexible work schedule including nights and weekends.

Physical Demands
• While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel.
• The employee is occasionally required to lift up to 50 pounds; anything above 50 pounds must be lifted with the help of another employee

Work Environment
• The work environment characteristics described here are representative of this that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

Please submit your resume and salary requirements to us at foodworksllc@yahoo.com. Submissions without salary requirements will not be considered.

Lit'l Pond Productions is an Equal Opportunity Employer.

                                                                                 posted 3/3/14

Pastry Department Openings

Evergrain Bread Company, a small artisan bakery in Chestertown, Maryland, has two positions open in the pastry department. Our line of pastries includes several kinds of croissants, along with cookies, muffins, and scones. Candidates should have a strong understanding of all aspects of pastry production (mixing, laminating, shaping, and baking).

Evergrain cultivates a fun, energetic work environment and is committed to making top level Viennoiserie. Looking for candidates who have a passion for baking, a willingness to learn, and work well with others. Experience preferred, will train right candidate.

Hours include early morning to noon work, with some flexibility.  References required; please send your resume to: info@evergrainbreadco.com

                                                                             posted 3/3/14

Seasonal Baking in Alaska

Have the adventure of a lifetime!  One full-time seasonal position is open at Flying Squirrel Bakery Cafe, a small cafe in the funky, artistic, and outdoorsy community of Talkeetna, Alaska.

We have a wood-fired oven and produce artisan and whole grain breads, pastries, and café-style foods with a slant toward healthy, vegetarian, and gluten-free.  More about the cafe at www.flyingsquirrelcafe.com.

Preferences: Two years experience, ability to work both with others in an open kitchen and independently; passionate, dependable, and organized; interested in healthy baking and eating; early mornings/weekends required.

Minimum commitment: May-September 2014.  Send serious inquiries/resumes to info@flyingsquirrelcafe.com.

                                                                               posted 2/27/14


 

Head Baker

Independent Baking Company, a small, mostly retail bakery in Athens, Georgia, arguably the South’s most livable college town, is seeking a Head Baker for bread and viennoiserie.

Must have strong leadership and teaching skills. Pay commensurate with experience.  Ownership share possible.

Please visit our Facebook page to get an idea of who we are: www.facebook.com/IndependentBakingCo.

We are accepting questions and applications via email only.  Please send resume to:  thom@independentbaking.com

                                                                                posted 2/24/14
 

Production General Manager for Bakery/Production Facility - Chicago (French Market)

 

Le Pain Quotidien, an international restaurant group that is opening in Chicago, is currently seeking an experienced bakery/commissary manager to run our Chicago facility. This bakery will supply artisanal bread, pastries and prepared foods for three locations in the Chicago area.

We require previous experience managing a bakery distribution facility or a full-on commissary. The Production Manager provides strategic direction, leadership and the day-to-day coordination of facility operations, food and beverage prep, delivery and merchandising. He/she is responsible for the preparation/ delivery/ ordering of food on a daily basis as well as for multiple rollouts of the Division and its continued operations.

Our ideal candidate is able to supervise management and hourly staff, plan and execute production schedules, ensure strict adherence to all hygiene and safety regulations, and ensure adherence to all legal, operational, and organic obligations.

Qualifications

Detailed knowledge of restaurant operations, production center/ commissaries.

Education and/or Experience

Bachelor's (BA) or equivalent; or 5 to 7 years related experience running a production center/commissary in food and beverage industry and/or training; or equivalent combination of education and experience. We require knowledge of Microsoft Office and Excel, as well as professional spoken and written communication. Knowledge of Netchef is a plus.

Candidates must have previously overseen both food production activity and distribution to multiple units, and must be comfortable operating a forklift and driving a truck.

Certificates, Licenses, Registrations
Certified Food Handlers Certification or ServSafe Certification required

Other
Flexible work schedule including nights and weekends combined with some travel.

Physical Demands

While performing the duties of this job, the employee is frequently required to stand; walk; use hands to finger, handle, or feel. The employee is occasionally required to lift up to 50 pounds; anything above 50 pounds must be lifted with the help of another employee

Work Environment

The work environment characteristics described here are representative of this that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally exposed to moving mechanical parts. The noise level in the work environment is usually moderate.

Please submit your resume and salary requirements to us at hmobbs@pqus.com. Submissions without salary requirements will not be considered.

For more insight into our company, please visit our website at: www.lepainquotidien.com

Le Pain Quotidien is an Equal Opportunity Employer.

                                                                               posted 2/21/14

 

Temporary Full-Time Faculty, Culinary Arts Management

Miami Dade College, an equal opportunity/equal access employer and a diverse, highly regarded college nationwide with 174,000 students and over 300 programs of study,  is seeking a Temporary Full-Time Faculty for Culinary Arts Management.  The position is located at the school’s Wolfson campus.
             
This faculty member teaches Associate in Science courses in Culinary Arts Management and is responsible for providing superior academic and lab instruction. This individual provides student orientation to the subject and acclimation in culinary terms and procedures, evaluation, grading, and mentoring of students while providing a challenging and positive learning environment.

The qualified candidate must have a master's degree, with a bachelor's degree in-field, accompanied by a portfolio reflecting ten (10) years of experience in the culinary field and/or American Culinary Federation Certified Executive Chef certification.  We offer all full-time employees a comprehensive benefits package. 

To see a full list of requirements and job responsibilities for the position, as well as directions for applying, please click here and use the ID# 396101.

The College’s website is http://www.mdc.edu.                                                                                 posted 2/10/14
 

Head Baker / Production Manager

Central Florida's premier wholesale artisan bakery is seeking a passionate and energetic Head Baker to oversee all aspects of bread production.  Olde Hearth Bread Company is a successful family owned business that has provided artisan breads and rustic breakfast pastries to Orlando’s finest hotels, restaurants, and resorts for more than 15 years.  Olde Hearth is located in warm, sunny central Florida, less than 45 minutes from the beach.

The right candidate will be a leader who will provide guidance and direction and oversee daily production. The Head Baker will manage the evening shift and work in tandem with staff and owners to make sure all products are produced consistently to our specifications. You will be proficient in all aspects of production methods including mixing, make up, and baking. This is a hands on management position. This position will assume responsibility for maintaining quality thru being actively involved in production flow, training, and maintaining good morale.

The ideal candidate will have the following skills / experience:
• Passion for bread
• 5 years artisan baking experience
• 2 years in a management role
• Focused, efficient, and hard-working
• Possess a passion for managing people
• Thrive in a high volume quality driven work environment     
• Strong communication and organizational skills
• Willingness to work late, holidays, and weekends - we are a 24/7 operation
• Ability to give and take direction
• Ability to trouble shoot production issues and problem solve
• Understanding of baker’s percentage
• Ability to lift 50 pounds and stand for 8+ hours
• Team player
• Fluency in Spanish is a big plus but not a requirement
• Ability to multi-task

Responsibilities:
• Supervise, train, and motivate the production team
• Assist in managing the daily labor and food cost
• Participate in new product development

Orlando's food and entertainment scene is budding, and the surrounding area is home to many lively neighborhoods.  Check out our website to learn more:  www.oldehearthbread.com

Please email resume and cover letter to shannon@oldehearthbread.com , telling us why you are the right person for the job.                                                                                                                                                     posted 2/10/14

Head Baker

Thomas Keller’s highly acclaimed French-inspired bakery, Bouchon, located in Yountville, California, is seeking a Head Baker to oversee all aspects of bread production for our restaurants, bakeries, and wholesale accounts.

As the Head Baker, you will provide guidance and direction on all aspects of bread production, quality and approach, leading a team of culinary professionals.  Strong mentoring and coaching skills required, along with supportive organizational skills.  The experienced individual will possess 5-7 years of progressive leadership experience in a multi-unit operation.  Position will be housed in Yountville, CA.

This is a fantastic opportunity for an experienced leader who possesses a strong desire to elevate the guest experience through quality and service.  High volume, intense environment.

Interested candidates should send their resume and cover letter to hr@bouchonbakery.com or fax it to 707-944-0587.

Who we are:

The Thomas Keller Restaurant Group is dedicated to setting new restaurant standards in service, cuisine, and the employment experience.  Our goal is to collaborate with talented restaurant professionals and offer opportunities to learn and grow within the industry. Our restaurants include The French Laundry, per se, Bouchon, Bouchon Bakery, and Ad Hoc. We offer medical, dental, and vision benefits after 90 days of employment. We have a 401(k) plan, voluntary life insurance, an Employee Assistance Program, a scholarship program for continued experiential learning outside the organization, food and wine training seminars taught by industry leaders, and various other benefits. We seek inspired candidates who are passionate about food, wine, and service. 

The Thomas Keller Restaurant Group is dedicated to hiring a diverse staff and strongly encourages qualified minority and female candidates to apply for all positions.                                                                                                                          posted 2/3/14                                      

Experienced Artisan Baker

Are you a skilled, experienced, professional bread baker?  Would you like to move to the beautiful Mendocino coast of Northern California?

Fort Bragg Bakery is seeking an experienced artisan bread baker for a full time position, starting as soon as possible. We are a small, successful, and growing wholesale bread bakery committed to high quality.

Must have a minimum of one year professional baking experience, good communication and team work skills, and be efficient working with a multi-deck steam oven, rack oven, sourdoughs, retarded dough formulas, and dividing and shaping equipment. Must be willing to work nights and/or early AM shifts and be able to lift 50 pounds.  Pay negotiable, based on experience and skills.

Please call 707-964-9647 or 707-964-2030 and ask for Chris or Tricia, or email chris@fortbraggbakery.com for details.
                                                                             posted 1/27/14

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