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Baker for Daylesford Organic


Summary: Daylesford Organic Bakery is based on our rural, organic farm based on the border between Gloucestershire and Oxfordshire.

We currently supply into our 4 Farm Shops (1 here on the farm-site in Gloucestershire, and 3 in London). All of our food comes straight from our farm to the customer's fork: our meat and poultry, fruit and vegetables from our Market Garden, cheese, milk and yoghurt from our Creamery, and bread and pastries from our Bakery.

The Bakery is operational across 7 days per week, in order for us to supply our customers with a wide range of the freshest artisan and organic breads every single day.

Our broad array of breads includes a multiple-award winning Fruit Bread, a Pumpernickel Rye, Potato & Thyme Sourdough, Brioche Loaf, Soda Bread, Fig, Walnut & Honey Bread and many more.

Business Name: Daylesford Organic

Email: joel.stevens@daylesford.com

Location: Gloucestershire

Closing Date: 30-07-2018

Remuneration: £18,000-£22,000

Job Description: As a Baker at Daylesford you will be working towards producing the highest-quality baked goods at our organic farm in rural Gloucestershire. You will be working amongst a team of Bakers who strive to give the best performance in order to work efficiently, safely and appropriately at all times. The ideal candidate will be a strong team-player with a passion for artisan bread, a variety of baking methods/techniques, and great quality organic produce. You will be working within a fast-paced, varied and extremely rewarding environment, and your duties will include the following: preparation of ingredients, mixing, kneading, shaping, proving, baking, packing and cleaning. We use a mixture of traditional and industrial baking methods, and previous experience is beneficial but not essential. Uniform and Safety Shoes are provided.

Contract: Permanent

Expected Hours: 40 hours across 5 days (Monday-Sunday) between the hours of 5 pm and 2 am

Personal Qualities: We are looking for an individual who will always show an eagerness to learn and develop, taking pride in their work and never overlooking poor standards. They should be open, honest and tolerant of others, have a positive, ‘can do’ attitude, and be creative with a keen interest in current baking trends

Applications: Please send a cover letter and CV to Joel Stevens, Head of Production, at joel.stevens@daylesford.com

Contact: joel.stevens@daylesford.com

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