Restaurant opens in Orland Park this November with an in-house bakery. Fresh bread goes to every table, every service — which makes this one of the most visible jobs in the building. What you'll do: mix, proof, shape and bake flatbreads and house breads daily. Own the bake schedule and par levels. Hold dough consistency shift to shift. Keep the bakery area clean and in compliance. Train and lead a second baker as we grow. What we're looking for: two or more years of professional baking — restaurant, bakery or production. You understand dough by feel, not just by timer, and you can hold a product consistent day after day. Flatbread, pita or traditional oven experience is a strong plus. Early-morning or overnight availability required; most of the work is done before the dining room opens. Why the pay is where it is: good bread bakers are hard to find in the south suburbs and we know it. We priced this to actually hire someone rather than to advertise a number. Benefits & other compensation: [PTO] days paid time off, free shift meals, employee dining discount, paid training, and advancement opportunity as we grow.