Baking:

• Pre-loading oven: Check if the oven deck and elements are to the specified temperature.
• Score dough: Score the dough with a consistent desired pattern for optimum results. Don’t forget to have fun!
• Bake bread: Place the dough in the oven and bake according to the recipe and manager program instructions. 
• Cool bread: Allow the baked bread to cool ( Fully) on a wire rack before slicing or wrapping. Chill in Walk-in for Slicing after the bread has cooled.

Dough Preparation:

• Confirm measured ingredients: Accurately measure ingredients for each dough on scale to confirm weights 
• Mix dough: Combine ingredients and mix the dough according to the recipe and established timelines and procedures.
• Chop, Shape and proof: Chop the dough to the desired weight or by instruction by the Bakery Manager. Shape the dough into desired forms and allow it to rest before final proof overnight in a cool/cold controlled environment.

• Clean equipment: Thoroughly clean and sanitize all equipment, including the oven, mixer, proofing cabinets, and baking tools.
• Maintain workspace: Keep the workspace clean and organized throughout the day. Clean as you go, stop and sweep when you can.
• Clean up spills: Immediately clean up any spills or messes to prevent contamination. We work with grains!!
• Teamwork: Collaborate with other team members to ensure a smooth and efficient operation. Everyone's an Artist here!! Inspiration is sometimes the most enjoyable as a team brainstorming ideas. This is the best part of the Art form that we are in! 
• Clean and sanitize: Complete a thorough cleaning of the entire bakery, including floors, walls, door to Bakery and Kitchen (Both Sides Please) and equipment. Top and side of oven and west stainless wall in oven room.
• Prepare for the next day: Prepare necessary ingredients and set up the workspace for the following day. (2 Water buckets, 4 Bench Knives, 2 Scrapers, 2 Scales on Tables)
• Stock supplies: Restock supplies and ensure that the bakery is prepared for the next day (Flour Bins full or restocked with bags). Fold towels and aprons on Thursday or Mondays
• Prepared Food Items: Please ensure that all prepared items are properly stored with the correct weight for the following day for House and Market Specials breads. Everything needs to ALWAYS be clearly labeled and dated for the service and to properly insure that the food quality is up to standard. 
• Prepare for closing: Turn off equipment, secure the premises, and complete necessary paperwork. 
• Lock up: Turn off lights. Ensure that the bakery is securely locked, before leaving. If no key you may clear it with a Manager to exit out the rear of the building. 
• 
  

Experience in working in a bakery is an added value, but we are looking for anyone with a passion to work with making bread and artisan pastries.

Hours are from 4:30 to 2:00. Days for work can be moved or need to be flexible.