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Head Baker Wanted for Specialty Food Market in Miami

Joanna's Marketplace in Miami, Florida, is synonymous with great food. For 22 years Joanna's has consistently provided South Florida with the best breads, pastries, deli, prepared foods and catering in our area. Please visit our company websit at www.joannasmarketplace.com to learn more.

Our current Head Baker for the past 18 years has decided to retire. We are looking for a highly qualified, passionate, motivated person with a minimum 8 years experience as a Bakery Manager with strong knowledge of bread and pastry to take over as Head Baker.

Joanna's Marketplace is  family owned and operated. We continue providing great food and service to our community, and it shows by our reputation.

For more information please contact Mike Lederman via email at mike@joannasmarketplace.com.                                                                             posted 9/11/14

Pastry Production Manager

Standard Baking Company, a retail/wholesale artisan bakery in Portland, Maine, will soon have an opening for a Pastry Production Manager.  Key responsibilities include leading and developing a small, hardworking pastry staff, overseeing new menu and holiday pastries, and meeting production and financial targets as set by the bakery. Ability to train staff in all aspects of pastry, including viennoiserie, is necessary.  Management experience in a fast-paced artisan bakery is preferred.

While we work hard in our downtown bakery, Maine’s beautiful coast, lakes, and mountains are at our doorstep for recreation.

Compensation is competitive and based on experience. We offer health insurance and paid vacation benefits.  Starting date is flexible. 

Please send a brief letter of interest along with your resume and 3 references to Alison at Alison@standardbakingco.com.

                                                                                 posted 9/9/14

Vice President of Sales

Izzio Artisan Bakery is an American-style artisan bread bakery founded in 1998 that specializes in long fermentation breads, exceedingly wet dough, and simple, all-natural ingredients. The owners of Izzio recently sold their gluten-free bakeries to Boulder Brands and are investing heavily in the national expansion of the Izzio brand and its unique, full-flavored artisan breads through frozen distribution channels. Currently, Izzio Artisan Bakery goods are sold in 15 different states.

To help continue driving the growth of the Izzio brand, we are seeking a Vice President of Sales to lead our national sales efforts.  The VP of Sales will be charged with growing sales by $30 million over the next 4 years.  Qualified candidates will exhibit an entrepreneurial drive with an organized, self-guided attitude to take initiative where client and project direction is not always well-defined. The ideal candidate will possess the desire to be part of a growing, fast-paced environment and be able to manage simultaneous sales targets.  Izzio’s Vice President of Sales must be able to actively perform the essential responsibilities of the position with no direct reports. 

Requirements
1. Applied business knowledge, including bachelor's degree in business administration, marketing, or related major. Five or more years’ experience in leadership or key position in food retail or bakery sales. 

2. Experience working in retail food sales to the grocery, natural bakery, and warehouse club channels.  Some food service and/or private label sales experience is preferred. 

U Baron Group is a thriving, family-owned, Colorado institution that began in 1994 and has grown to include:  Izzio Artisan Bakery, Dimmers Bakery, Etai’s Catering, Braun Taphaus, six Etai’s Bakery Cafes and three Silvi’s Kitchens.

In 2012 the Baron Family sold Udi’s Healthy Foods to Boulder Brands after reaching a market penetration of 25,000 North American stores and annualized sales of $120 million.  Part of the sale included the original name of the company which required a re-branding.  As part of the re-branding strategy, the U Baron Group asked its loyal customers and members of the food community to help find the company a new name.  As of April 2014, Udi’s Artisan Bakery became Izzio Artisan Bakery, named after Head Baker and Partner Maurizio Guido Negrini. Maurizio is a third-generation baker from Bologna, Italy, and has been with Izzio for 15 years.

If you are interested in this opportunity, please email careers@ubarongroup.com.
                                                                                 posted 9/4/14

Bread Bakery Sous Chef

Wynn Las Vegas is hiring a Bread Bakery Sous Chef.

Job Responsibilities:

  • Responsible for supporting the Executive Bread Baker in all aspects of production, cost control, completing inventories and food requisitions.
  • Supervises the production of bread in all stages.
  • Ensures food quality according to outlet standards and ensuring the cleanliness and sanitation of work areas and equipment in accordance with Health Department standards.
     

Job Requirements:

  • Candidates must be able to communicate, read and write in English fluently and in a professional manner.  Ability to communicate in Spanish a plus.
  • Candidate must have advanced knowledge of baking, sanitation, and cost control.
  • Requires the ability to work efficiently and within a team environment.
  • Requires a valid Clark County health card.
  • Requires an age of 18 years or older.
     

If you are interested in this opportunity, please email your resume directly to florence.sanfilippo@wynnlasvegas.com
                                                                              posted 9/4/14

Head Baker for Successful Central Coast Artisan Bakery 55K-65K DOE

Are you a Head Baker well-versed in the art of developing and baking beautiful, delicious, and authentic artisan breads and pastries from scratch? 

A successful bakery along the Central Coast of California is growing, and seeking a well-experienced Head Baker to manage the team!  The right person for this role is highly motivated and passionate about bread and sharing your love of our amazing product with the community.  At the same time you must be a superb manager and leader with a strong work ethic and solid values, and have impeccable credentials and references. In addition to the primary retail component of the operation, this role will also be involved with the growing wholesale distribution to high-end restaurants and wineries in the area.

Requirements for this role include:

  • Strong management skills and knowledge of the business side of running a bakery and administrative responsibilities (purchasing, vendor management, stock/inventory management, hiring, etc.)
  • 5-7 years+ experience in bakeries with at least the past 2 years in a management role
  • Strong passion for the craft of artisan bread baking. Managing all of the mainstays is a must. Creativity is a plus!
  • Extensive bread baking experience with high production schedules.
  • Experience in making naturally leavened breads, yeasted doughs, preferments, and laminated dough items.


Currently considering Head Bakers in the $55-65K range, DOE, plus medical allowance and relocation assistance.

Please submit a formal resume to fbjobapply@gmail.com for CONFIDENTIAL consideration. All qualified candidates will be contacted.
                                                                         posted 8/27/14

Pastry Chef and 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 a pastry chef and 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 8/26/14

Bread Lead

Forge Baking Company is located in the heart of Somerville, Massachusetts, nestled amongst several busy squares, including Harvard, Porter, and Davis.  We are a group of enthusiastic and established café professionals looking to open a unique urban bakery.  We will encourage growth, a healthy work-life balance, and a fun, dynamic place to work.

We are looking for someone who can provide the creative force and technical knowledge that sets our bread program apart from any other.  Genuinely passionate, the bread lead will inspire others to appreciate the art and craft of bread, both inside Forge and throughout the community at large.  S/he will be able to establish and maintain procedures and training materials which will allow less experienced staff to work independently while maintaining the highest of standards. The bread lead will possess an acute aesthetic sense and be able to communicate these details to others to ensure that all bread products are exceptional in appearance as well as flavor.

Roles and Responsibilities
Oversee all bread related activities including, but not limited to, the following:

  • Continually experiment with new ideas, new ingredients and new methodologies
  • Create and maintain pars, ensure proper stock levels at all times and ensure that orders for ingredients are placed in a timely manner
  • Develop cleaning schedules and ensure that they are followed
  • Instruct bread bakers in the operation and daily maintenance of equipment to ensure safety, cleanliness and the avoidance of damage
  • Network within the larger industry though the attendance of seminars/workshops/markets and via social media
  • Set and maintain daily production schedules
  • Maintain shift schedules for bread bakers
  • Train and mentor junior staff inclusive of providing formal and informal feedback and performance reviews
  • Interview applicants as necessary to determine eligibility for employment
  • Identify and mentor staff baker as a lead apprentice.
  • Assist with quarterly/annual budget development


To apply, please contact us at jobs@forgebakingco.com.

                                                                            posted 8/12/14

Executive Baker

The Broadmoor is the longest running Forbes 5-Star and AAA 5-Diamond resort in the country and is constantly expanding and growing. Our Executive Pastry Chef, Chef Adam Thomas, is a world-class pastry chef with a great vision and comes very well-traveled, including experience in Singapore, Ireland, and around the U.S.  Chef Thomas’ vision is to make The Broadmoor’s Baking and Pastry the best in the country by hiring the most talented staff, inspiring creativity, and sourcing the finest products.

The Executive Baker will have a fully equipped bake shop to work from which allows for the ability to work days while managing up to 15 employees. There is also a packaging and distribution area attached to the bake shop where all bread and baked items are organized, packed, and shipped to either one of the property's nine restaurants, the two wilderness properties, or to one of the many banqueting venues. The Executive Baker will have the ability to create bread for multiple concepts including fine dining, Italian, brasserie, steakhouse, healthy/ancient grains, etc., as well as an extensive holiday bread program.

Summary of Responsibilities: To effectively and efficiently manage and execute all bread and viennoiserie production for The Broadmoor’s restaurants and banqueting operations, including The Penrose Room, Summit, Ristorante del Lago, Play, Natural Epicurean, Golden Bee, Tavern, Golf Club Dining Room, Mountain Clubhouse, Cloud Camp, The Ranch at Emerald Valley, afternoon tea, weddings, social events, corporate groups, gala dinners, coffee breaks, breakouts, buffets, and receptions, while upholding the standards set by the Executive Pastry Chef and Executive Chef Team.

Education/Experience:
ACF Apprenticeship as a baker or culinary school graduate with a focus in baking and pastry; at least eight years’ experience, with a minimum of three years in culinary management or supervisory role; experience baking rolls and breads, artisan breads, international breads, breakfast Danishes, variety bakery items, and more; Forbes 5-Star, AAA 5-Diamond, and Michelin Star experience preferred

To read the full job description and to apply for this position, please visit our website and email your resume to Elyse Daugharty at edaugharty@broadmoor.com.

                                                                                   posted 8/6/14

Head Baker

Established artisan bakery in Queens, NYC,  is looking for a passionate head baker to co-lead our team of 30 bakers.  We bake a variety of artisan breads and service leading hotels, caters, country clubs, and restaurants in NYC. 

Responsibilities include:
1. Leadership of bakery team – mentor, coach, hire, train and lead a group of experienced bakers.  We have a great core group of eager bakers, waiting for a strong bakery team to lead them. 
2. Payroll,  scheduling, and cost controls
3. Quality control
4. Recipe development
5. Food safety oversight

Key Skills
1. Be passionate about artisan bread – dream about crust and crumb!
2. Ideally have 7+ years of bread bakery experience and 5+ years of supervisory experience
3. Be willing to work hard and be rewarded for your hard work
4. Be able to communicate well (Spanish skills a plus) and a team player, looking to be a hands-on leader

Compensation is based on experience, health insurance is available.

To apply, please email your resume to: bakery4455@gmail.com.  Include “Head Baker” in the subject.

                                                                               posted 8/5/14

Head Baker

Our Daily Bread is looking for a hands-on, experienced, and enthusiastic artisan bread baker.  We are a reputable Santa Barbara, California, bakery that recently moved to a new location in town. 

We're looking for a head baker to be responsible for production, quality, and expansion of our product line. The right candidate could look to being on a fast track to becoming a partner in the business, if so desired.   Check out our website:  www.ourdailybread.net

Please email a detailed resume to odb@ourdailybread.net.

                                                                                posted 7/30/14

Artisan Baker

 


Troubadour Bakery, a scratch baking company owned by Colectivo Coffee, is looking for an inspired artisan baker to help grow a renowned bread program.

WE ARE: Located in Milwaukee’s historic Bayview neighborhood, along the shores of Lake Michigan in Wisconsin, our brand-new 10,000-square-foot bakery and 12 cafes have ambitions to grow our craft and expand our product offerings into select wholesale accounts and our ever-growing family of cafes.

For the past 15 years, we have baked a range of high-quality, from-scratch, sweet and savory products. With the construction of our new bakery, our intention has always been to create amazing artisan bread.  Over the last year we have been developing our craft, slowly baking bread in small batches (100 loaves daily) and increasing our production as we become more skilled.

THE JOB: We need help ramping up our systems so that the bread actually improves as our production gets bigger—rather than the other way around. We need seasoned bread experts who can communicate and train others to build a team of talented artisans.  We need folks who are passionate about bread to push the boundaries of what is possible and to inspire our team to create and learn new things.

OUR COMMITMENT: We will treat you fairly. We will respect your point of view.  We will maintain a workplace where you can learn things about bread, business, and communication, where you will have room to grow and get better. We will run a financially healthy business, make necessary investments, and support this collective vision and your efforts.

SOUND FUN? Send us a note – artisanbaker@troubadourbakery.com

                                                                               posted 7/28/14

Experienced Artisan Baker

Our two year old artisan bread bakery and cafe is seeking an experienced artisan baker to help us go to the next level of business.  Local restaurants and wineries want us to provide them with the same quality of artisan bread and baked goods that we sell to our retail customers.

We need someone who can produce consistent, high-quality work.  You must be familiar with a variety of preferments, classic European breads, and state of the art formulas for whole grain breads and other adventures.  Experience with Viennoiserie is very helpful.

Experience and education are important, but the desire for quality and innovation are critical.  You must be able to work in a small team of diverse talents and be able to talk to customers directly.

This opportunity is in the heart of California's beautiful Central Coast.  Enjoy beautiful weather and hike or surf on your days off.  Send your resume and cover letter to bakerycafe@yahoo.com.

                                                                            posted 7/24/14

Sous Chef Production/Bread Baker (Universal Orlando Resort)

Universal Orlando Resort is undergoing a historic expansion that includes the addition of several national brands, up and coming concepts, and Universal's own creations. Due to this growth, CityWalk, Islands of Adventure, and Universal Studios are seeking the most talented and creative leaders in the hospitality industry to join our team.

Please visit our website to view and apply for the Sous Chef – Production/Bread Baker position at www.universalorlandojobs.com.

We also welcome your recommendations of family and friends.

                                                                               posted 7/24/14

Bread Baker

La Calavera Bakery seeks an experienced bread baker. Ideally we would hire a full-time employee, but if the right candidate can only commit to part time, an arrangement is possible.

We are Atlanta and Decatur’s source for organic artisan bread, pastry and pan dulce. Our customers love our whole-grain breads (including sprouted whole wheat bread, made with our own flour), variety of sourdoughs (one of which is our long-fermented “supersourdough”), sweet loaves (cinnamon brioche and chocolate babka) and treats, which include traditional items found in Mexican bakeries. We have a loyal customer following after over 2 years selling at local farmers markets and 5 months into having our own storefront. This year (and those to come) will see increased business, which will entail the help of a skilled, seasoned baker who enjoys working with bread and pastry.

We are not interested in hiring someone who wants to learn to make bread or hone some pie-making skills. We are prepared to fairly compensate the person who will bring valuable bread-making experience to our operation, manage his/her time well, follow recipes accurately, work without issue during typical bakers’ hours (late night/early morning shifts), and enjoy producing the most delicious bread around. We are proud of what we do and want to welcome another hard worker to share in our efforts and their rewards.

Please send resume to cireollira@gmail.com

Posted 7/18/14
 

Artisan Head Baker

ABOUT US
Pacific Time is a new specialty store opening up in San Diego this fall with an aim to provide the community with in-house artisan baked breads, small production wines, and craft foods and drinks all sourced from locales up and down the Pacific Time Zone, from British Columbia to Baja California.  Our shop is just minutes from the beach and centrally located in San Diego’s burgeoning food and beverage scene.

Inspired by great food and drink, while traveling and residing in this time zone, our family start-up venture is shaped by the goods we enjoy. By sourcing regionally, we’ll be tapping into the freshest products available and supporting local growers and makers. Our contribution in return is the handmade crusty breads, which when combined with wine, beer, cheese, cured meats and other tasty condiments, all made by small and local craftspeople creates a new and exciting concept for San Diego and its visitors to enjoy either in the shop or on the go.

DESCRIPTION
Pacific Time is seeking a head artisan bread baker who is passionate about the art and craft of bread making. The ideal candidate will be someone who is experienced in making naturally leavened breads and is familiar with a variety of pre-ferments as well as working with yeasted dough. Our bakery will use traditional techniques to produce classic, as well as new and exotic breads. An understanding of the business aspect of operating a retail and wholesale bakery is also a must. You will be responsible for purchasing, vendor relationships, stock and inventory control, and hiring for the bakery part of our business. While your skills and education are important factors for this role, we are more interested in your dedication, teamwork, creativity and sense of humor. As we are a new start-up retail venture, you will have the opportunity to help build the business from the ground up and assist in the on-going development of the menu and drink pairings.  You will represent our proprietary brand, but can also build your own recognition in a community that’s craving and supports handcrafted skills.  Our brand spanking new Italian deck oven is being delivered in September, so if you are interested in learning more about this unique opportunity please send your resume and cover letter to: dave@pacifictimesd.com

posted 7/17/2014

Mixing Specialist and Oven System Specialist

After 30 years Bread Alone has expanded into a new state-of-the-art bakery in the Catskill Mountains. We are seeking energetic bakers to join our team. Ideal candidates have a minimum of three years of relevant professional baking experience and have completed a baking and pastry associates degree.

Mixing Specialist: In charge of accurately mixing doughs, preferments, and soakers during their production shift.  Accountable for properly maintaining the Bread Alone sourdough cultures according to production guidelines.  The mixing specialist is expected to be able to identify hydration adjustments for different mixes based upon flour conditions, weather and other variables with the assistance of the Floor Supervisor or Head Baker.  This is a keystone position in the bakery and requires the utmost dedication and persistence to the craft of artisan bread production.  Must have a solid understanding of the use of preferments and mixing methods to create a wide variety of products consistently.

Oven System Specialist:   Responsible for managing the bake off using the Heuft Oven System.  The employee must be comfortable operating computer-based systems, be able to effectively multitask, and have an artistic touch for properly scoring and dusting the loaves prior to baking.  A comprehensive understanding of artisan baking as well as knowing how to make minor adjustments in the proofing and bake off process to create a consistent product is essential.

Duties & Responsibilities:
- A full understanding of the artisan baking process including the order of production and the effects on the final product.
- A passion for bread and a positive attitude.
- Maintain regular, consistent attendance & punctuality. Must have a flexible schedule including nights, weekends and holidays.
- Attend shifts in the specified uniform provided by Bread Alone.
- Responsible and accountable for following Bread Alone production standards for assigned station and tasks.
- Maintains cleanliness of the production areas. Expect every shift to include one to two hours of cleaning duties. Able to effectively breakdown machinery for daily cleaning and preventative maintenance.
- Adheres to all company safety and sanitation guidelines.
- Must be able to stand for prolonged periods of time and repetitively lift fifty pounds safely.
- Well-developed manual dexterity and fine motor skills for artisan bread production.
- Strong math skills including an advanced understanding of Bakers Math.
- Able to communicate clearly with others verbally and in writing while maintaining a positive working environment.
- Advanced multitasking skills with an attention to detail.
- Comfortable operating advanced computer based operation systems.
- Accurately document daily production and HACCP logs.
- Continues to advance baking knowledge on a daily basis.

Candidates will be required to participate in a working interview at the bakery.  Please submit a cover letter and resume with references to: Daniel.leader@breadalone.com .
 

posted 7/17/2014

Bread Mixer - Izzio Artisan Bakery

Izzio Artisan Bakery is an European-style bakery, offering artisan breads and handcrafted pastries since 1994. We offer traditional breads, like San Francisco Sourdough and French Baguette, and delectable pastries, like croissants and scones.  Everything from our bakery is made using traditional techniques and only the highest quality ingredients.

We are seeking experienced Bread Mixers to join the Izzio family! This is a unique opportunity for an experienced Artisan Bread Mixer to make their mark and grow in an artisan bakery located in beautiful Colorado open space, Boulder County. We offer relocation assistance.

The Bread Mixer will be responsible for mixing and preparation of our bread and bread product.  As a mixer,  you will be familiar with all the ingredients and purpose of each used in manufacturing scratch baked goods, scale, weigh, mix ingredients, and maintain and nurture natural yeast and naturally leavened products.

Must have prior bread mixing experience in a production bakery or similar production environment, minimum 1-2 years of previous relevant experience. Must be able to work any day of the week and overnight shifts, including holidays and weekends.

Please send resume to to careers@ubarongroup.com.

                                                                                 posted 7/11/14

Artisan Bakery Manager for Crispelli's Commissary: Metro Detroit, Michigan

Search by Harper Associates. Crispelli's Bakery and Pizzeria (www.crispellis.com) has an exceptional opportunity for a talented hands-on Artisan Baker who also enjoys management.  Crispelli's has one successful location in Berkley with another opening in West Bloomfield.  They operate a scratch kitchen, with highest emphasis on quality.  Crispelli's is in the process of opening a bakery commissary to provide its locations with fresh-baked artisan bread. 

The artisan bakery manager (hands-on) will control the development of bread and pastry items within specified guidelines. Crispelli's wants to establish a world-class line of artisan breads utilizing natural starters to enhance their upscale prepared food and signature sandwiches.  They also want to grow their wholesale business through commission based direct sales.

Baking or culinary degree is required.  Tuesday-Saturday, 4:30 am- 2 pm, 45-50 hours/week. Terrific salary and benefits.

Resume to Ben Schwartz, President, Harper Associates:  ben@harperjobs.com  ph: 248-737-0431.

                                                                                posted 7/10/14

Full-Time Artisan Baker

Provence Breads and Café, an award-winning artisan bakery in Nashville, TN, is looking for a full-time, energetic, motivated baker to join our small team. We produce breads for many of Nashville’s top restaurants and hotels.

We are willing to provide training, but some knowledge in the process of mixing, shaping, and baking is preferred.  Compensation is based on experience.  Must be able to lift 50 pounds and stand on your feet for extended periods of time. We are an equal opportunity employer, and we bring a fun atmosphere to the work environment.

Applicants can send resumes to jennifer@provencebreads.com.

                                                                                 posted 7/8/14

Passionate Head Artisan Baker

Tired of the big city life?  Come live in a great city with a fun name -  Kalamazoo -  and amazing, friendly people, 45 minutes from Lake Michigan and 2 hours from Chicago and Detroit.

We are looking for a head baker who has experience with naturally leavened breads. We have a small bakery servicing a $4.3M restaurant and retail store.  Opportunity to expand bakery and offerings.

Benefits include free staff meals, health insurance, and fitness benefits. Opportunity to be part of a creative, changing, growing, and passionate food organization celebrating 20 years of promoting food made by hand, using sustainable local foods with great taste.  Evening to overnight hours. For more information, see www.fooddance.net.

Please send resume to hr@fooddance.net.
                                                                                 posted 6/27/14

Morning Baker

Patisserie Margo’s Excelsior, MN, location is looking for an experienced morning baker. 

Responsibilities would include baking morning pastries, baking off artisan breads, mixing and forming loaves, making quiche, etc.  Experience with naturally leavened breads, (levains, biga, etc.) preferred.  Shift would be 4 am – 12 pm.  Pay will be hourly and based on experience + portion of tips.

We are a family owned and operated bakery, established in 1996. We have two locations: Edina, MN, and Excelsior, MN. 

Looking to fill this position ASAP.   If you are interested, please e-mail resume to patisseriemargo284@gmail.com or call 952-746-2232.

                                                                                  posted 6/19/14

Experienced Baker

New Vineland Bread, a small artisan bakery in beautiful Lompoc, California, is looking for an experienced baker.

We grow heritage wheat and mill on-site to produce Santa Barbara Farmers' Market Certified loaves. We have a lovely wood-fired Turtle Rock oven, which backs onto our small winery.

Experience with naturally leavened breads from fresh-milled wheat would be great, as well as an interest in wine. Must be smart, self-motivated, a good conversationalist, and like dogs.

Please respond to Melissa Sorongon at mgs@newvineland.com with a resume and cover letter detailing career goals and experience.
                                                                              posted 6/17/14

Artisan Bread Bakers

We are the Farmer, Miller, Baker in Los Angeles, CA.   We grow wheat and other specialty grains, mill them into flour on our stone mill, and bake Old World, sourdough loaves for our local community.  See our work on our website, www.roanmills.com

We are searching for three bakers with some experience in artisan breads to help with mixing and shaping.  Pay rate relative to work experience. 

Please send resume to Andrea@farmermillerbaker.com.

                                                                              posted 6/12/14

 

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