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Bread Baker

At Dozen Bakery in Nashville, TN, our philosophy is simple: we believe that putting the best into something yields the greatest result. We believe in QUALITY, so we choose to support vendors, farmers, and artisans who believe in supporting the local community and who consistently deliver us the finest, freshest ingredients available. We value EDUCATION, teaching skills and encouraging curiosity about processes, ingredients, and food. And we APPRECIATE our place in the tradition of bakers and craftspeople who work with their hands, recognizing that we work in a larger community of people seeking to support sustainable business practices. We value our work, ourselves, and those we work alongside, as we strive for perfection while putting our unique selves into everything we make and do, day after day.

JOB DESCRIPTION

We are hiring for another full-time bread baker. Things are busy and we need more help!

An ideal candidate must :

  • be hard working
  • thrive in a team-focused environment, and be able to work without constant supervision
  • have knowledge of (or at a minimum an interest in) sourdough breads
  • be able to lift 50 lbs frequently throughout the shift
  • be able to work actively and continuously for 8 hour shifts
  • enjoy working in a growing and changing young business

 

We are looking for someone with at least 2 years of bread baking experience. The following skills are part of the job:

  • Feeding and maintaining multiple sourdough starters
  • Hand shaping: batards, baguettes, boules
  • Dividing doughs accurately and quickly
  • Scaling recipes using metric units
  • Baking in a deck oven
  • Mixing using both a fork mixer and a planetary mixer
  • Mixing long-fermented doughs with organic flours
  • Developing dough structure through a series of folds

 

We do offer our employees benefits, such as health insurance and PTO. Interested? Please send your resume to claire@dozen-nashville.com
                                                 
posted 1/9/18
 

Artisan Baker for Start-up in Los Angeles, CA


Breadblok is a gluten-free bakery for everyone. We use only the finest, purest ingredients to make artisan breads and pastries that satisfy the needs of every health-conscious lifestyle. Most importantly, we do it without sacrificing taste. Everything we make is gluten-free, but you wouldn’t know it. The majority of our ingredients are 100-percent organic, and everything that comes out of our ovens is made with only the necessities, free of gums, soy, and refined sugars. As a bakery with generations of French Provençal influence, we’re dedicated to creating healthful indulgences of the utmost quality. People with dietary preferences love us, from gluten-free and paleo to vegan and beyond.

We are seeking a passionate and skilled artisan baker with both baking and pastry education and experience. Gluten-free background is preferred but not required. Individuals must have strong organizational skills, teamwork capability, and an attention to detail.

Interested applicants should send resumes and professional references to: careers@breadblok.com

                                                                             posted 1/5/18

Artisan Bakers

We are a small production brewery and artisan bakery located in Long Beach, California. We share grains, malts, and yeast cultures between the brewery and bakery, as well as using our sourdough starter in many beers.

We are looking for bakers for morning and overnight shifts

Requirements:

  • Proficiency in working with 100% naturally fermented doughs
  • Proficiency in using a small commercial mill and using freshly milled flour
  • Proficiency in mixing, shaping, scoring, oven management, preferments, and natural levains
  • Knowledge of baker’s percentage and formula development
  • Excellent organizational and efficiency skills.
  • Problem-solving skills
  • A strong work ethic
  • The ability to lift and move up to 50 lbs.
  • The ability to work with laminated doughs
  • A love and curiosity for all things fermented


Send your resumes to baker@lbbeer.com
                                                                              posted 12/27/17

Bakery Operations Manager


Grand Central Bakery is a pioneering artisan bakery, rooted in the Northwest since 1989. You can find our sustainable, hand-made loaves, buns and rolls at select markets and the best restaurants in the Northwest.

We are seeking a passionate, detail-driven Bread Operations Manager for our state-of-the-art production facility in Seattle, Washington.

The Bread Operations Manager is responsible for making sure every loaf of Grand Central bread is a great loaf of bread and ensuring our bread production employees have the systems, equipment, and facilities in place to produce consistent product of exceptional quality. At every level of production, this position develops and/or coordinates the creation of scalable systems to ensure mission integrity, profitability, and food safety.

The Bread Operations Manager must be a dedicated and skilled baker.

Competitive salary, generous insurance, paid time off, retirement, and profit sharing.

For more information and to apply, please go to http://grandcentralbakery.com/about/join-us/.
                                                                           posted 12/15/17

                                                

Artisan Baker, Evening Bake-Off Team

Started in 1979, Elephant’s Delicatessen has been at the forefront of Portland, Oregon’s artisan food movement since the beginning. We are a mid-sized production bakery within a larger operation. We use as many local products to as we can to produce breads, pastries and desserts for our seven retail locations as well as our own catering division. We use traditional methods and formulas on a large scale, to create a wide array of some of the best baked goods in the Northwest.

We currently  have a position open on our evening Bake-Off team. The shift is from 3:30 pm – 11:30 pm. Days off are negotiable. We offer a competitive wage for the area and is contingent on experience. This shift is responsible for the mixing, shaping, proofing and baking of breads, laminated pastry products, cookies, scones, biscuits and more.

We like our candidates to have experience in a bakery setting but are also looking for those with a passion for baking, coupled with a strong work ethic.

Interested parties can inquire further or set up an interview with our Bakery Manager, Nathan Fryback, at nathanfryback@elephantsdeli.com.

Thank you! We look forward to hearing from you.
                                                                              posted 12/15/17

 

Artisan Baker

Are you a skilled artisan baker and looking to make a move? Then you should consider Los Alamos, home of Bob's Well Bread Bakery. Surrounded by oak-studded grassy hills and acres of farmland and vineyards, Los Alamos may only be 7 blocks long, yet it boasts some of the California Central Coast's most unique and serious food and wine options.

Recently noted by Travel+ Leisure as one of 15 Amazing Small-Town Bakeries, Bob's Well Bread Bakery, is located in a meticulously restored vintage filling station, and is seeking talented bakers to join our team.

At Bob's Well Bread Bakery, using Old-World European techniques, our products are handmade daily with only the finest ingredients and natural starters. No added preservatives will be found in any of the things we bake, and we strive to source our ingredients locally using farmers and growers who practice organic initiatives, as well as from our herb and vegetable garden right outside of our doors.

Bakers joining us will be involved in all phases of bread production (scaling, mixing, shaping, baking) as well as laminated pastries, cookies, scones and new product development.

You should be organized, efficient, consistent, detail-oriented, and reliable. We need passionate bakers who will be dedicated to helping our bakery continue to grow and build upon our already strong reputation on the Central Coast.

Ideal candidates will have several years of professional baking experience working with high-hydration dough and deck ovens. Bakery management experience would be helpful to potentially manage independent shifts as we continue to grow our bakery's reach.

If this sounds like the right opportunity for you, please send us your resume and a cover letter telling us about your passion for making the perfect loaf. Professional references a must.

Please email to: info@BobsWellBread.com

Website: www.BobsWellBread.com
                                                                            posted 11/30/17
 

Niedlov’s Breadworks in Chattanooga,TN, is Seeking a Production Manager

5 days/wk    
45 hrs/week
Salary D.O.E.

We are looking for a motivated, enthusiastic individual to lead our bread production team!

We work with care, efficiency, and attention to detail to make bread that is known for its consistent quality and deliciousness...and we have fun. Our ideal candidate is a quick learner, able to hit the ground running, and has prior bread and/or managerial experience.

The Production Manager’s primary function is overseeing, while participating in, the production phases of Niedlov’s handcrafted artisan and wholesale breads. Reports to/supported by the Owner and the Director of Bakery Operations; oversees Bench Supervisor and around 10 total production employees.

Responsibilities include:

  • Ensuring timely, efficient production of high quality breads, while working alongside production team during regular shifts.
  • Acting as a coordinating liaison between the mixing, bench, and baking staff, and other departments.
  • Modeling and maintaining high standards of discipline and craftsmanship.
  • Facilitating communication and feedback, and leading troubleshooting to resolve quality issues.
  • Tracking employee orientation and training; assessing performance.
  • Weekly scheduling, monitoring employee attendance and punctuality.
  • Addressing disciplinary issues as necessary.
  • Maintaining equipment and facilities in clean and good working order.
     

If you are interested in applying, please send a resume and cover letter to slanham@niedlovs.com.
                                                                           posted 11/21/17

Bread Baker - Sous Chef

 

Work alongside one of the most talented, revered, and award-winning Master Bakers, in the rich learning environment of the per se kitchens. You will receive daily inspiration and instruction on how to produce some of the finest quality breads, which support not only the restaurant but our New York-based bakeries. 

Ideal candidates will have a formal culinary education with concentration in Baking and/or Pastry; 3 years of professional baking experience; at least 1 year as Chef de Partie. Individuals must have strong organizational skills, an attention to detail, and a desire to be part of a team focused on quality outcomes.

Come grow your career with us; Interested applicants should send their resume to : hr@thomaskellerrestaurantgroup.com

Who we are:

Thomas Keller is regarded as a world leader in the culinary profession. The properties and people he inspires are dedicated to setting new restaurant standards in service, cuisine and employment experience. Our goal is to collaborate with talented professionals and offer opportunities to learn and grow within the industry. We proudly represent the French Laundry, per se, Bouchon, Bouchon Bakery and Ad Hoc. We seek inspired candidates who are passionate about food, wine, and service.

Looking for other opportunities with our group? Check out open positions on ThomasKeller.com/career

We are dedicated to hiring a diverse staff and strongly encourage qualified minority and female candidates to apply for all positions.
                                                     posted 11/17/17, revised 12/13/17

Lead Baker


Roan Mills Bakery: We are unique in our area. We grow the wheat, we mill the flour, we bake the bread.

We are seeking an experienced lead baker with a minimum of 3 years’ experience. Must have working knowledge of bakers math, scaling, mixing, shaping and baking long fermented, whole grain sourdough breads.

Our bakery is located in historic, downtown Fillmore, CA,  just 30 minutes from the beach or the Sespe mountains and 1 hour from downtown Los Angeles. It’s a great location, rents are reasonable, and the weather is terrific. Our bakery is newly built, spacious and well equipped. We strive to maintain a supportive, collaborative work environment.

Candidate must be available to work bakers’ hours and some weekends. Candidate must be fit enough to lift 50 pounds as needed during baking shift. Experience managing team members, scheduling, and keeping HACCP programs is a plus. Good communication skills, attention to detail, and a passion for the perfect loaf are a must.

Please look at our website www.roanmills.com for more information about us. #farmermillerbaker #werewheatingforyou.

To apply for the position, please send a cover letter and resume to andrea@roanmills.com 

This is a salaried position with a starting salary of $40,000 a year, plus benefits.
                                                                          posted 11/13/17

Production Bakers


World-class neighborhood market in Denver, Colorado, is seeking production professionals.

You will bake baguettes, ciabatta, naturally leavened breads, deli loaves, real rye breads, pies, cookies, and other tasty treats. This is not an easy job.  We make everything from scratch and by hand. $17/hour, plus benefits.

Please contact Paul Marczyk at paul@marczyk.com if interested.
                                                                              posted 11/13/17

 

Artisan Bread Production General Manager

Harper Associates has been retained for this search.

Lead an artisan bakery specializing in wholesale breads and patisserie in Detroit suburbs.

Description:

  • Manage high-volume production of scratch-made artisan breads and patisserie
  • Oversee production of 15+ artisan bread products
  • Develop new and exciting desserts
  • Handle P&L, inventory and purchasing
  • Mentor & motivate talented bakers and pastry personnel
  • Work with all types of pastry ingredients, including gluten free, sugar free, vegan, etc.


Very competitive salary ($70K-$90K) and benefits package.

Send résumé to kevin@harperjobs.com for consideration.

Kevin Swanquist
Harper Associates
kevin@harperjobs.com
248-737-0222
www.harperjobs.com                                                                            posted 11/9/17

Pastry Chef

Manresa Bread (South San Francisco Bay Area) is looking for an experienced pastry chef to join our team!

Job responsibilities include overseeing pastry production, creating new additions, organizing and educating staff, inventory, setting and maintaining production pars.

Individual should be detail oriented, able to organize and lead a team, and has a drive to create world-class pastries. 

Schedule: 5 days per week including weekends.

Minimum of 3 years of bakery and/or pastry management experience.

This position is salaried, with full benefits.

About us: Manresa Bread was born out of the kitchen of Chef David Kinch’s Michelin 3-star Manresa restaurant. We created Manresa Bread with the vision of being village bakery, featuring an ever-changing selection of breads and pastries. We focus on classic techniques and utilize the best ingredients available to create our breads and pastries fresh daily. Check out our website, www.manresabread.com.

To apply, email HR@manresarestaurant.com with your resume and a paragraph about i) when you can start, and ii) why you're interested in working for our company.
                                                                    posted 11/3/17      

Baker Wanted - Salisbury, MA

Annarosa's Bakery of Salisbury, MA, is looking for a baker. We are an owner-operated bakery producing handcrafted breads and rustic pastries.

We will consider applicants of any level of experience. Most important to us are the following: 

  • You are a team player.
  • You are conscientious about your work, always give 100%, and believe in doing things right.
  • You are thoughtful about what  is going on around you, jumping in to help when needed.
  • You are focused and you accomplish a lot.
  • You are a very good listener and retain and put into practice what you learn from listening.
  • You are hands-on and physically strong; lugging 50-pound bags of flour is no problem.
  • You do not mind the “more mundane work,”  and in fact are good at it, e.g. maintaining a clean work space and cleaning equipment.
  • You react positively to constructive criticism, take responsibility for your mistakes and learn from them.
  • You have great enthusiasm. 


Compensation: depending on skill level. Short-term holiday help also considered. 

For more information on our product line and bakery, go to www.annarosas.com

To respond, email billym12@comcast.net. Be sure to include a resume.
                                                                              posted 10/30/17

                                                         

 

Artisan Bread Baker - Cooperstown, NY


Would you like to bake bread at a beautiful 4 Diamond Resort?   We love to cater to our guests and show off incredible talent!  We want you!

This position must be able to produce high-quality artisan bread and bread products from scratch. Must be able to perform baking in a safe and sanitary work environment. Must be able to perform all steps in the baking process and ensure the proper handling and labeling of food that is set within the guidelines of NYS Health Codes.

Requirements:

  • High school diploma or equivalent, with a culinary degree preferred.
  • Four years baking experience, concentrating on bread.
  • Must be able to stand for long periods of time and lift up to 50 pounds


Benefits are medical, dental, profit share, 401K, vacation, sick, etc.

Contact Terri Winter, 607-544-2507 or twinter@otesaga.com, or apply on our website www.otesaga.com  
                                                                             posted 10/25/17

Head Baker

Vaucluse is a stylish brasserie with a distinctive New York vibe featuring the cuisine of acclaimed chef, Michael White. Located on the Upper East Side of Manhattan, Vaucluse offers its guests a balance of approachable, classic, and innovative dishes that draw inspiration from the rich history of French cuisine. Under the leadership of Executive Chef Lauren De Steno and Director David Schneider, Vaucluse strives to provide superb cuisine and seamless service through teamwork and execution.

Vaucluse seeks a Head Baker to run their growing in-house bread baking program, featuring naturally and commercially fermented artisan breads and viennoiserie. This is a great opportunity for an inspired baker to align his or her talents with a well-established and respected restaurant group in New York City – Altamarea Group. 

Ideal candidates possess:

  • Mastery of mixing, shaping, and baking bread and viennoiserie
  • Familiarity with French cuisine
  • Experience developing bread formulas and recipes
  • Ability to operate a Miwe Condo oven
  • High level of organization
  • Motivated to produce the highest quality product possible
  • Detail-oriented and level-headed
  • Familiarity with inventory management
  • Ability to train and manage assistant bakers
  • Ability to operate equipment according to proper sanitation and safety standards
  • Responsible for making sure the bakery meets Federal, state, and local safety and health regulations.


If you are interested in joining the Vaucluse team, please submit your resume to Zoe Kanan, zkanan@altamareagroup.com

We offer medical, dental, and vision benefits after 90 days of employment for full- time employees.

Altamarea Group is an Equal Opportunity Employer.
                                                                              posted 10/17/17

Experienced Baker Wanted for the American Test Bakery


Revent, the world’s leading manufacturer of rack ovens, is seeking an experienced baker for our new American Test Bakery, located in Somerset, NJ.

At Revent and Kornfeil we are on a quest to provide the ultimate tools for professional bakers to get as close to perfection as possible. That’s why we are now opening our first test bakery on American soil. It will be a whole new experience for bakers. We have named it for what it is: the American Test Bakery (ATB). At the ATB we will provide the latest state-of-the-art equipment in an environment that encourages testing, trying, failing, and finally rewarding success.

We are looking for an experienced baker with a strong passion for the craft and the will to help other bakers learn and improve their bakeries.

You will get the chance to work with customers from all over the Americas and become an expert in the different types of ovens, proofers, retarders and the vacuum cooling system that we sell.

There will be opportunities to travel to work with customers in their bakeries and to participate in trade shows and Industry events.

Personal qualities

  • Passion for baking and sharing ideas
  • Team player who loves teaching
  • Self-motivated; able to plan and execute job with limited supervision
  • Great communicator and “selling personality”


Requirements

  • Formal bakery and or/pastry training and minimum 10 year experience in the Industry
  • Strong knowledge of the baking process, both for breads and pastries. Understand the impact of ingredients and the different processes such as mixing, forming, proofing, baking, and cooling.
  • Live within commuting distance to the factory in Somerset, NJ. (Relocation package possible)
  • Travel 1-2 days per week on average
  • International travel 4-5 times per year


For questions and to apply, email your resume and application to bw@revent.com.
                                                                            posted 10/12/17

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