Baker/Pastry chef for Filbert's Bakery
A tiny artisan bakery in the town centre with a current specialisation in long fermentation breads but with aspirations of lots more. Hard grafting, tight knit team with a close relationship with our clientele.
We need a baker to join the Filbert’s team. We are looking for someone with experience of long fermentation doughs, both breads and Viennoiserie; weighing, mixing, scaling and hand shaping but who is also happy to muck in with whatever needs doing (we all do all things). You will obviously be enthusiastic about making great products, and keen to be a key member of our small but growing team and be part of the bakery's development.
There will be responsibility for bread and pastry production, fulfilling regular and special orders, as well as the potential for creating new recipes and there will be training opportunities for the right person.
Initially we are looking for 25-30 hours a week but this may be negotiable depending on experience and the responsibility you are willing to take for your workload. You will need to be passionate about baking and food generally (leaning heavily towards nerd), well organised, able to work tidily in an open kitchen, flexible with regards to shift patterns (no night bakes though, except pre-Christmas Eve), physically fit with stamina to cope with the demands of the job and happy to deal with customers.
25-30 hours per week
Energetic bread nerd, with a tendency to unconsciously tidy seeks creative and appreciative work environment.
Contact via Facebook or firstname.lastname@example.org