Job Openings

Do you have an oven to sell? Are you hiring a head baker? Post a classified ad on this page and reach a wide audience – each month our website is viewed by thousands of visitors who are involved in baking.

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Bread Team Manager

Wages: Salaried position

Hours: Full time during the day and somewhat flexible. Fridays and Saturdays are required.

Manresa Bread is looking for a Manager for the Bread Team. As the ideal candidate for this position you are passionate about using wild fermentation, in house fresh milled local organic grains, and naturally fermented high-hydration doughs.

You are someone who is excited about team building and developing employees. You enjoy teaching and training so as to ensure their team maintains the highest standards and while also fostering a place of learning.

Required skills and experience:

  • Prior management experience.
  • Strong communication skills.
  • A minimum of 2 years of artisanal bread baking experience in a fast-paced kitchen environment.
     

We provide:

  • A creative work environment in which you can collaborate with product development and new product lines.
  • Ability to grow in an expanding artisan bakery that stems from a 3 star Michelin restaurant.
  • Mentorship in business growth and business management.
  • Opportunities for travel & education within the umbrella of professional development.


This is not a job description. We are an EEO employer.

To apply email HR@manresarestaurant.com with your resume and a paragraph including the following: (1) when you can start, and (2) why you're interested in working for our company.

                                                                            Posted 9/21/2017

Bread Baker

 

The Model Bakery at Oxbow Public Market in Napa, CA, is looking for a Bread Baker who has some experience with artisan breads. We are willing to train the right person.

Responsibilities include:

  • Responsible for scaling and shaping a variety of breads
  • Ability to scale and shape at a pace the production requires
  • General knowledge of production methods and organization of bread production
  • Ability to demonstrate proper techniques to new bakers
  • General knowledge and understanding of bakers' math and fermentation
  • Proper feeding and preferment mixing
  • Scaling of next day's production and ingredients
  • Maintaining prep levels
  • Cleaning of production area
  • Prep of next day materials: i.e. bus tubs, loaf pans, etc.
  • Maintaining organized and clean work stations
  • Must have good time management skills and strong organization
     

Please apply in person at 644 First St., Bldg. B, Napa, CA, 94559 or email your resume to jobs@themodelbakery.com

See our website: www.themodelbakery.com for more information

                                                                                                 Posted 9/20/2017
 

Production Manager



Located in the beautiful Asheville, NC area, City Bakery is a growing wholesale and retail bakery. We supply our two cafes, some of the area’s best restaurants and grocery stores with various styles of bread, including baguettes, ciabatta, sourdough, burger buns & sandwich loaves. We serve our cafe customers fresh croissants, danish and desserts, also.

Position overview: This position is responsible for all operations related to the production & delivery of baked goods at our production bakery. Additionally, assisting other bakery departments with product development and staffing assistance.

The ideal candidate will possess these qualities:

  • Several years of professional baking experience including management
  • Natural problem solving and leadership qualities
  • Desire to create new products and recipes
  • Strong communication and organizational skills
  • Ability to build strong teams by cross training and developing staff skills
  • Flexibility to manage production schedule
     

Email a resume and cover letter to Brian Dennehy brian@citybakery.net
                                                                            Posted 9/19/2017

Production Supervisors




MultiGrains Inc., a leader in the artisan baking industry, located 30 miles north of Boston, in the city of Lawrence, MA, is seeking for seasoned artisan bread manufacture supervisors with experience to effectively lead, coach and develop staff members to produce quality artisan bread products. With the Plant Manager, coordinate production activities through planning with departmental managers to insure manufacturing objectives are accomplished in a timely and cost effective manner. Work with Plant Manager on performance of the shift, product schedule, as well as meet production, safety and quality standards. Control and minimize labor overtime while exercising sound and ethical judgment on decisions affecting staff and production. 

Interested and qualified candidates can submit their resumes to: rosa@multigrainsbakeries.com.
Check us out at www.multigrainsbakeries.com
                                                                        
                                                                                                      Posted 9/19/2017

Head Baker



Bob's Well Bread Bakery
, located within the stunning Santa Ynez valley in Los Alamos, CA is an artisan bakery-cafe focused on exceptional quality local-seasonal-scratch made meals. Bob’s has been featured in Food & Wine, The Los Angeles Times, Los Angeles Magazine, Sunset, Condé Nast Traveler and noted by Travel + Leisure as one of "15 Amazing Small Town Bakeries in the U.S." 

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

Bob's Well Bread is seeking an experienced Head Baker to lead the team and oversee bread production. The right person for this role is highly motivated and passionate about bread. At the same time, you must be a superb manager and leader with a strong work ethic, solid values and as well as 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. This is a role for a baker who takes the initiative to ensure orders go out in a timely manner and always of the highest caliber quality.

The ideal candidate has:

  • 5 years+ experience in bakeries with at least the past 2-3 years in a management role in a busy operation.
  • Strong management and communication skills.
  • Bakery operation knowledge and administrative responsibility knowledge, i.e., purchasing, stock/inventory management, scheduling, hiring, etc.
  • A creative and strong passion for the craft of artisan bread baking.
  • Extensive bread baking experience with high production schedules.
  • Experience in making naturally leavened breads, yeasted doughs, preferments and laminated dough items.
     

Apply by emailing a resume to
margo@restaurant-solutions.com
Please do NOT reach out to Bob’s Well Bread directly
 


                                                                                                 Posted 9/15/2017

Bread Baker II

King Arthur Flour in Norwich, Vermont, is hiring an experienced Bread Baker.

Applicants should have the ability to:

  • Mix, shape and bake consistent, high-quality breads and associated bread products.
  • Work accurately and quickly from ingredient scaling through baking.
  • Understand and utilize baker's math.
  • Use standard commercial baking equipment and perform administrative duties, as necessary.


Applicants should be engaged with their work and able to work within a tight-knit team.

For additional information, or if you are interested in applying for this position, please click here
                                                                               posted 9/11/17

Bread Baker

Central Illinois Bakehouse is a wholesale artisan bakery located in Midwest Living’s Midwest Greatest Food Town, Champaign, IL. Our breads, croissants, fine pastries, and more are baked fresh daily by hand, using all-natural ingredients.

Central Illinois Bakehouse is looking for a Bread Baker to independently run the night bake. The Bread Baker produces artisan breads, loaf breads, and artisan laminated pastries. Specific responsibilities include accurately following formulas in the preparation of all dough, shaping and scoring loaves, and assuring all finished baked products meet quality standards.

Candidate should be detail-oriented, self-motivated, have a calm demeanor, and ability to produce well under pressure.

Qualifications:

  • 2 Years of bread baking experience
  • Knowledge of bread starters
  • Experience with large batch mixing, dough dividing and hand shaping
  • Experience working with a deck oven
  • Ability to reach, bend, push, pull or lift up to 50 pounds
  • Ability to stand and work for up to 8-10 hours
  • Ability to communicate with co-workers with professionalism
  • Set up, maintain, and break down station according to food operation guidelines, displaying excellent safety and sanitation skills
  • Willingness to perform other duties and responsibilities


Schedule: Full-time. Flexible hours are currently 3 PM to 10 PM. Must be available to work Sundays and holidays.

Compensation: We offer competitive pay based on experience, and a full benefit package including health insurance, dental insurance, life insurance, short term disability, 401K after 1 year of employment, paid holidays, and vacation time.

We are currently building a culture focused on our employees. If you are interested in being a part of our team, please email a resume to CentralILBakehouse@gmail.com.
                                                                               posted 9/7/17

 

Baker



Blue Hill at Stone Barns
is looking for bakers to join our team. Our newly designed bakery, complete with a flourmill, offers a unique experience for those passionate about working with a wide variety of freshly milled grains. Individuals interested in becoming part of a dynamic team are encouraged to submit a resume.

Blue Hill at Stone Barns is regarded as one of the most exciting and innovative places to eat, cook, learn and explore, garnering widespread attention and accolades, including James Beard awards in 2015 for the Most Outstanding Restaurant in the US and Outstanding Service in 2017. Blue Hill at Stone Barns has ranked among The World's 50 Best Restaurants since 2015.

Located just 30 minutes from Manhattan, Blue Hill at Stone Barns consistently attracts loyal, dedicated and curious employees.  As a member of our team, engage in unique learning experiences and be a part of a community that's pushing the boundaries of 'farm-to-table' dining.

Please send resumes and any questions to recruiting@bluehillfarm.com.
                                                                              Posted 9/6/2017

Pastry Chef and Artisan Bakers

 

 

Estelle Bakery & Patisserie is a French-inspired bakery located in Sacramento, California.  We value tradition, produce only the highest quality baked goods, and readily embrace innovation and creativity.

We are seeking a Pastry Chef and artisan bakers with a passion for craftsmanship. We are opening a new retail location and hiring all levels, both part-time and full-time.

Please submit your resume, portfolio, or questions to careers@estellebakery.com

                                                                                posted 8/29/17

Bread Baker


Maison Villatte is a traditional French bakery located in beautiful downtown Falmouth, Massachusetts. We are looking for an artisan bread baker to join our team as our bakery grows. We make all of our bread, Danish, and pastry items from scratch, using only the finest ingredients and working with European tools such as deck ovens, retarded proofer, spiral mixer, and others.

Our ideal candidate should have a minimum of 3 to 5 years’ experience working in a bread baking position. Candidates should also have experience dividing, mixing, shaping, and baking artisan breads, as well as being able to keep the quality of the products consistent.

Other requirements;

  • Ability to lift and carry 50 lbs
  • Standing for extended periods
  • Working well as a team and independently


If you are interested in applying, please send your resume to  boris@maisonvillatte.com 
                                                                           posted 8/25/17

Baker

We are a small bakery in San Rafael, California. The ingredients (whole grain, whole milled) and methods we use to make our products make us a Bay Area destination. The bakery owner and head baker is Craig Ponsford: baker, teacher, and consultant who won a gold medal at the 1996 Coupe du Monde de la Boulangerie.

Duties and required abilities include but are not limited to:

  • Scaling and shaping of all breads at a pace the production requires
  • General knowledge of production methods and organization of bread production
  • Demonstrate proper techniques to new bakers
  • Knowledge and understanding of bakers' math and fermentation
  • Proper feeding and preferment mixing
  • Scaling of next day's production and ingredients
  • Maintaining prep levels
  • Cleaning of production area
  • Prep of next day materials:  bus tubs, loaf pans, etc.
  • Maintaining organized and clean work stations
  • Must have good time management skills and strong organization


This is a full-time position, $14/hour.  Work week is Tuesday through Saturday (off Sunday and Monday).

Please email ponsfordsplace@gmail.com with questions, inquiries, and resume (in PDF format.)
                                                                              posted 8/23/17

Bread Baker

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

Job responsibilities include shaping and baking our signature breads, preparing PM mixes, and feeding starters and preferments.

Individual should be detail oriented, work with a sense of urgency, be a team player, well organized and curious about the production of baked goods.


Schedule: 5 days per week including weekends.

Minimum of 1 year of work experience baking bread; 3+ years preferred.

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 web site www.manresabread.com.

To apply email HR@manresarestaurant.com with your resume and a paragraph including the following: (i) when you can start, and (2) why you're interested in working for our company./

Posted 8/22/17

Bread Baker

 


Bouchon Bakery, Thomas Keller’s highly acclaimed French-inspired bakery, with iconic locations in New York; Time Warner Center and Rockefeller Center, is expanding our Baker team. 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. Our Bakeries are high-volume production environment.

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/careers!

We are dedicated to hiring a diverse staff and strongly encourage qualified minority and female candidates to apply for all positions.
                                                                            posted 8/17/17
 

Baker

We at the Lincolnville Center General Store in Lincolnville, Maine, are looking for a baker and food lover to work with our wood-fired oven, stone deck oven and convection oven to make hand-shaped traditional breads and pastries of a wide variety. Baguettes, boules, bâtards, panned loaves, free form, laminated dough pastries, both yeasted and leaven cultured. We seek to offer humble but delicious and high-quality, season-driven products.

You will be responsible for the preparation and production of various baked goods and prepped ingredients, and must be able to work under minimal guidance. We are looking for focus, attention to detail, pastry and baking experience, and efficiency. We are a small team that works closely together, and it is very important that we all work with purpose, desire to support the team, and, most importantly, enjoy our work. Friendly, natural, approachable customer service and interpersonal skills are required.

Requirements:

  • Must be 18+ years of age and have a high school diploma or equivalent education
  • 2 years baking or kitchen experience necessary
  • A positive attitude and an interest in people and food
  • Demonstrate enthusiasm for service and teamwork
  • Consistent attendance and punctuality
  • Ability to lift and move up to 50 pounds and enjoy physical labor
     

This position is paid hourly, $15/hour or more.  Please send a letter of interest and resume with current references to ladleah@lincolnvillegeneral.
                                                                              posted 8/16/17

Head Baker

We are a notable, recognized collection of restaurants in Boston including Island Creek Oyster Bar, Eastern Standard and Row 34 with a focus on local, seasonal ingredients. Located in Kenmore Square we have a new and well equipped stand alone bake shop that currently supplies our restaurants with bread and pastries daily.  

ABOUT OUR TEAM
Our bread and pastry teams work together across 8 restaurants. We are proud of our team oriented atmosphere and offer an environment focused on education and staff development. We share the common goal of working together to create a beautiful product in a volume oriented, busy atmosphere. We encourage all of our team members to work to improve their craft daily.

ABOUT THE POSITION

  • This is a salaried, hands-on, working, managerial position, with benefits such as health care, paid vacation, bonus program and educational opportunities. Pay is competitive and based on experience.
  • Bake baguettes, foccacia, ciabatta, rolls, croissants.
  • Lead a bakery team of 3-4 assistants with a positive management style
  • Work under the guidance of Chef / Partner
  • Create new breads for daily restaurant use, as well as contribute to development of new baked products across the restaurants.
  • Daily bakery cleaning duties including weekly deep clean


REQUIREMENTS

  • Have a minimum of 2 years artisan baking experience.
  • Have a driver's license and reliable transportation
  • Be excited, passionate, and educated about food and life
  • Be a friendly, open team player who can lead and follow a lead.
  • Be able to take constructive criticism and work to improve your craft
  • Early morning hours


This is a fantastic opportunity for baker to make his or her mark on our collection of restaurants and the overall Boston dining scene.

Send a resume and cover letter to Molly, at: molly@islandcreekoysterbar.com.

Posted 8/10/17

Bread Baker

Park Avenue Bakery is a European-style bakery located in beautiful downtown Helena, Montana.

We make everything in-house from scratch. Everything from artisan breads, pizza, and sandwiches, to hand laminated croissants, cakes, and decadent desserts, we do it all. We have a fun, energetic, friendly, fast-paced work environment. We truly care about our dedicated employees and believe that we can work hard and have fun at the same time.

We are looking for a hard-working, driven person to work in our bread department. Candidate must be able to work on a team, have a calm demeanor, ability to produce well under pressure, and troubleshoot on the spot. Must have strong communication skills and a strong commitment to excellence.

Qualified candidates will have:

  • 2 years of bread baking experience
  • A true passion for baking rustic, handmade breads
  • Experience baking baguettes, sourdoughs, ciabattas, and boules
  • Knowledge of and experience with poolish and levain starters
  • Experience with hand shaping and large batch mixing
  • Knowledge of sourdough breads
  • Must be able to lift 50 lbs frequently throughout the shift
  • Must be able to work actively and continuously for 8 hour shifts
  • Experience dividing dough accurately and quickly
  • Experience scaling recipes accurately and efficiently
  • Deck oven management skills


MUST BE AUTHORIZED TO WORK IN THE UNITED STATES.

We offer competitive pay, health insurance, and a bakery discount.

Please email a resume to parkavenuebakery@gmail.com.

Posted 8/10/2017

Head Baker

 

We are looking for a Head Baker – minimum 5 years experience, European-style bread and viennoiserie, able to work alone and with a team.

This is an excellent opportunity for someone who wants to grow.  The Stoop Bakery is a “from-scratch” operation, utilizing local ingredients whenever possible.  We are looking for a long-term team player for our new facility.  Hours will be flexible.  Pay based upon experience. 

The Stoop Bakery has a culture focused on its employees – we believe in taking care of our people.  We are building a happy place, one for our guests as well as our team.  Please contact yemen@stoopkitchen.com or 682-706-2901.
                                                                               posted 8/8/17

Head Pastry Baker and Kitchen Manager - Rockland, Maine

Atlantic Baking Company in Rockland, Maine, seeks a Head Pastry Chef and Kitchen Manager.

We are located right in the center of a town dedicated to the arts. Surrounded by the Strand Theater, The Farnsworth Art Museum and the Center for Contemporary Art, the bakery is well positioned as a go-to location for artisan and specialty breads, pastries, and lunch offerings.

This position involves the management of a staff which ranges between 4 and 12 individuals. Applicant must have extensive experience in laminates and specialty pastries and possess a strong aptitude for time efficient managing.

This is a year-round position with some flexibility in the winter months, with a competitive salary and vacation time.

Please submit cover letter with resume to info@atlanticbakingco.com.
                                                                              posted 8/7/17

Chef Instructor - Seattle


Seattle Culinary Academy in Seattle, WA,  is seeking a Chef Instructor to begin Winter quarter 2018. This is a full-time, tenure-track, specialty desserts and breads faculty position. 

In addition to teaching advanced baking theory and practicum classes, the Chef Instructor will be responsible for all aspects of managing a working restaurant bakery kitchen. The emphasis is artisanal bread baking, viennoiserie, the process of fermentation, and a full understanding of lean doughs, rich doughs, and laminated or rolled-in yeast doughs.

Seattle Culinary Academy is fully accredited and one of only three schools in Washington State to have received the prestigious "exemplary status" from the American Culinary Federation.

For detailed information about the position, requirements, and online application, please visit our website.  
                                                                          posted 8/4/17

Experienced Baker Wanted for Unique Equipment Sales Position

Erika Record, a fast-growing bakery equipment distributor in Clifton, New Jersey, is seeking an experienced baker for a unique, multi-faceted bakery equipment sales position.

This opportunity would enable candidates to utilize their baking skills on a regular basis, with a more predictable work schedule. We are looking for a highly driven individual comfortable with being immersed in multiple aspects of the business. This includes the ability to work well and communicate within a team environment.

For more detailed information about responsibilities and required skills, please visit our careers page.

Benefits

  • Competitive base salary
  • Performance-based bonuses
  • Medical insurance, including health, dental, and vision coverage
  • Paid vacation, including 10 annual holidays.
  • 401K retirement plan


Those interested in applying should send a cover letter, resume, and salary requirements via the contact form on our website

                                                                              posted 8/3/17

Master Baker & Assistant Bakers Needed (Experienced Bakers Only)

Esca Vitae
European Bakery, Café & Market
Oklahoma City

Esca Vitae is a European bakery, cafe and market, modeled after the traditional bakeries of Germany. We bake with a passion for excellence, using only natural ingredients. Equipped with imported professional European mixers and ovens, our goal is to replicate the best bakeries of Europe. We bake and sell authentic European bread and pastry from scratch.

Call or email:
Esca Vitae
Attn: Donald Mills
1114 Classed Drive
Oklahoma City, OK 73104
Tel. 405.757.8565
drmillsjr@escavitae.com
www.escavitae.com
                                                                             posted 7/31/17

Head Baker

Floriole Bakery and Cafe is a farm-to-table, rustic, French-inspired bakery. Our core values are based on close relationships with farmers, strong team members who love what they do, and top-notch artisan products. We proudly use locally sourced wheat, rye, and other grains that are milled just for us. All of our breads are handmade in small batches, and most are naturally leavened.

The Head Baker is the leader of the bread team, working directly with bakery owners, Sandra and Mathieu Holl, to determine bread team goals. He or she supervises the Assistant Baker and the team of bread bakers and coordinates with the managers of both BOH and FOH teams to keep the bakery running smoothly. The Head Baker also communicates directly with wholesale clients.
The ideal candidate should be professional and career-oriented.

Duties:

  • 50% Produce quality bread for wholesale and retail
  • 30% Manage small production team, Hiring/firing, training (including FOH education)
  • 10% Coordinate and communicate with wholesale clients
  • 10% Develop new menu items and improve existing items. Costing and pricing.


Skills:

  • Advanced knowledge of bread production
  • Advanced knowledge of naturally leavened breads
  • Basic culinary knowledge and technique
  • Basic proficiency with Excel
  • Competencies:
  • Leadership
  • Teamwork
  • Communication
  • Problem solving
  • Organization
  • Creativity
  • Must be able to lift 50lbs
  • This is a physical job that requires being on your feet for an 10 hr. shift.
  • Work in extreme temperature changes (hot to cold), and work weekends


Please respond to bread@floriole.com with resume, cover letter, and “Head Baker” in the subject line.
                                                                             posted 7/27/17

Artisan Bread Baker

The Market Basket, northern New Jersey’s premier gourmet food destination in affluent Franklin Lakes, NJ, is looking for an experienced Artisan Bread Baker. We need a baker who is committed to producing high-quality, consistent work, both independently and with a team. Candidates must have experience with artisanal bread baking.

Job type: Full-time,
Day shifts 7:00am -4:00pm, but flexibility may be possible for the right candidate.
Wage: Competitive, based on experience. Benefits available.
Preferred experience: Previous experience in a professional kitchen/bakery.

Responsibilities:

  • Laminate and shape doughs
  • Bake at a deck oven
  • Mix preferments, feeding and maintaining starter cultures
  • Shape and score loaves
  • Further develop our growing bread program with your own creations
  • Operate in a fast-paced, deadline-driven environment and remain calm under pressure
  • Preferred applicants will also have the following:
  • Strong attention to detail
  • Efficient and clean work style
  • Collaborate with the rest of kitchen staff to manage time effectively
  • Current food handlers card upon hire
  • Ability to lift 50 lbs.
     

Interested candidates can email resumes or letters of interest to: Dougb@MarketBasket.com

Posted 7/20/17

Baker Support Specialist II

Drawing on their baking knowledge and experience, the Customer Support Bakers Specialists are the core of King Arthur Flour's Baker's Hotline. Bakers Specialists act as the "go to" support for our customers and all of their baking adventures (and misadventures). The Bakers Specialists continue to expand their baking knowledge through involvement in our Test Kitchen and department-sponsored baking classes.

Within Customer Support, the Bakers Specialist will support the larger CS team in any capacity necessary, including handling customer orders, responding to customer inquiries, email, chat, and related duties.

For a full job description, click here.

Send resume to jobs@kingarthurflour.com
                                                                             posted 6/27/17

Pastry Baker Level I

King Arthur Flour in Norwich, Vermont, is hiring a Pastry Baker Level I. Experience in both bread and pastry is a plus. We are looking to add a baker to work predominately on the pastry side of our bakery.

Preferred for candidate to have experience in a hands-on production bakery, with proven ability to produce consistent, high-quality products.

For a full job description, visit www.kingarthurflour.com/jobs.

Send resume to jobs@kingarthurflour.com   
                                                                             posted 6/21/17

Artisan Bread Baker

Hewn, an artisan bakery in Evanston, IL, is looking for an experienced Artisan Bread Baker. We make naturally fermented artisan breads and pastries by hand every day, using 100% locally sourced organic flour and grains. 

We need a baker who is committed to producing high-quality, consistent work, both independently and with a team. Candidates must have experience with artisanal bread baking and be able to lift 50 lbs.

We are located in the middle of Evanston's burgeoning food scene, just minutes from Chicago and within walking distance to Lake Michigan. We offer a collaborative working environment in a vibrant community.

Pay is competitive. We offer health care benefits to all full-time employees.

Please email your cover letter and resume for consideration to julie@hewnbread.com
                                                                        posted 6/21/17

 

Bread Baker


On the Rise Artisan Breads is looking to add to our bread team.

We are a traditional bakery that focuses on technique while also highlighting local ingredients and supporting our local restaurants. We supply bread to Cleveland's top restaurants including all of Zach Bruell’s establishments, Jonathon Sawyer’s Greenhouse Tavern, Karen Small’s Flying Fig, Quicken Loans Arena for all home Cavs games, and many more.

Each of our doughs has been meticulously formulated not only to maximize flavor and texture but also to fit within our production schedule. Production starts at 2:30 in the morning and continues throughout the day, each shift with a varying start time. We go through 600-1,200 pounds of dough daily.

We are looking for individuals with experience, especially those who feel comfortable working as a part of a team to get through the busy morning production.

We offer benefits and vacation, and always promote from within.

If you are looking for a bakery to grow with, please send your resume to Brianevans@ontheriseartisanbreads.com
                                                                              posted 6/16/17
                        

Baker / Cook

Camp Ballibay is a haven for young artists, ages 8-16, in Northeast Pennsylvania. Established in 1964, we are, since 2011, the #1 rated Arts Camp in North America, and our goal is to have the BEST CAMP FOOD anywhere.

We emphasize scratch cooking, local, sustainably produced ingredients, and great diversity at each meal, from the traditionally kid-friendly to the adventurous. In 2012 we appeared in the New York Times Food & Wine section for our innovative camp cuisine.

We seek a baker/cook to run our high-quality baking and pastry department.  Dates: ASAP through August 12 (flexible). Foodservice: 200 kids and adults, 21 meals per week, kitchen staff of 10.

Baked goods include a variety of breads, pizzas, cookies, fruit pies and desserts, whole grain breads, gluten free and vegan items, snacks, etc. Work is paid, barter for camp tuition, or a combination.

Send resume and letter to: ballibaygourmet@gmail.com 
                                                                              posted 6/12/17

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