A Baker assembles ingredients and bakes breads, pastries, or a variety of other baked goods. May specialize in baking a particular product, such as bread or cakes, or specialize in a particular style of baking. Works in an independent bakery, restaurant, grocery store, or food manufacturing facility.
Wiltshire Pantry Bakery & Cafe is looking for an enthusiastic, skilled and curious bakery to join our
BREAD TEAM
. Our bread program produces a wide range of breads for our cafe counters, wholesale accounts, farmer's market and special orders, including naturally leavened hearth breads, baguettes, sandwich + pan loaves, focaccia, specialty and seasonal breads, and more. This is a hands-on production position that touches all parts of the bread-making process; scaling and mixing doughs, maintaining levains and pre-ferments, monitoring fermentation, dividing and shaping, proofing, retard and baking. The ideal candidate has professional bread or baking experience and a strong understanding of production baking; however specific artisan bread experience is not an absolute requirement for the right baker who is eager to learn. Candidates will be trained on our formulas, production systems, and standards. As training progresses, the Bread Baker will be expected to work increasingly independently from established formulas and production sheets, organize and execute a multi-day bread schedule, and consistently meet daily production goals. We take our bread seriously, but we also value curiosity and experimentation. Alongside our core bread programs, we regularly produce seasonal and specialty breads and encourage skilled team members to explore new ideas through our rotating Baker's Choice offerings. Schedule is M-F, mid-shift beginning at 11 am.
RESPONSIBILITIES
The following is not an exhaustive or restrictive list of duties, and may shift as production needs change. Accurately scale ingredients and mix a variety of naturally and commercially leavened doughs Maintain, feed, and use levains and other preferments appropriately within the production schedule Prepare soakers, inclusions, grains, seeds and other bread components as needed, including in-house milling. Monitor bulk fermentation and proofing, understanding that fermentation schedules require attention and adjustment rather than simply following a clock Divide, pre-shape, shape, proof, score and bake a wide variety of breads with consistency and attention to detail Retard and manage doughs through multi-day production schedules while maintaining organization and product quality Confidently operate commercial mixers, deck ovens, convection ovens, proofing equipment, mill and other bakery equipment Load, steam, vent, rotate and unload deck ovens while maintaining / monitoring appropriate baking temperatures and settings for different products Read and execute daily production sheets Produce breads efficiently and consistently while meeting established standards for weight, shape, fermentation, bake, appearance and overall quality Maintain a clean and organized work station throughout production . An efficient and clean work style is essential in our bakery Communicate clearly with other members of Bread / Pastry team regarding production, fermentation, inventory, quality issues etc. Receive instruction, feedback and constructive criticism professionally and apply it consistently Recognize when something isn't progressing as expected and communicate or troubleshoot appropriately rather than simply pushing a product through production
WHAT WE'RE LOOKING FOR
2+ years of professional baking or comparable production-kitchen experience preferred Aritsan bread experience is strongly preferred, but we are willing to train the right candidate with a solid baking foundation, strong work habits, and genuine interest in bread Familiarity with scaling recipes, baker's percentages, mixing methods, fermentation, and commercial bakery equipment is a plus Strong attention to details and an understanding that small inconsistencies in scaling, fermentation, shaping, or timing can have a major impact on the finished product Ability to organize and prioritize multiple doughs and tasks simultaneously while maintaining awareness of what needs attention next Ability to work efficiently without sacrificing quality or consistency Dependable, flexible, receptive to feedback and willing to adapt when production needs change Curious about bread and interested in continuing to develop technical knowledge and skill A strong sense of ownership over the quality of the work leaving the Bread Department
PHYSICAL REQUIREMENTS
Bread production is active, physical work. Candidates must be comfortable standing and moving for 8+ hour shifts, repeatedly lifting and moving ingredients, doughs, racks and equipment, and lifting up to 50lbs. Above all, we're looking for someone who cares about making excellent bread; someone who noticed the details, takes pride in consistency, and is excited to keep learning!
Pay:
From $18.00 per hour Expected hours: 35.0 - 40.0 per week
