We, at Ovenbird Bakery, are excited to be looking for an Artisan Bread Baker to be a part of developing the bakery’s character, products, and service. Our emphasis is on creating a community both with our customers and our employees. We want to create a working environment for our employees that is open, supportive, safe, and fun. We ask from our employees that they come to Ovenbird with a positive attitude, focused on productive work, emphasizing cleanliness and quality. We want to provide employees space to be creative and bring ideas of how to make the bakery function better for both employees and customers. Given we are a small bakery in a small space, we also ask that employees play multiple roles in the bakery.
Bakers make a variety of artisan breads and pastries each day including loaves, bagels, baguettes, croissants, rolls, and muffins and work under the supervision/management of the head baker/General Manager.
Responsibilities –
The main part of your job will be assisting with sourdough bread, laminated dough, and some pastry products. As an Artisan Bread Baker you will:
Mix dough using specified recipes. Experience with Sourdough baking a plus
Oversee fermenting dough with proper folding and care
Batch processing and loaf shaping
Helping to maintain the sourdough starter
Managing bakeoff of bread and other pastry products
Assist with laminated dough products
Working with pastry and front of house teams to ready baked products for sale
Keeping a well-written recipe book and update it as necessary.
Work with the bakery teams on baking projects as needed
You will also be responsible for:
Maintaining a clean work environment. This includes sweeping floors and cleaning work surfaces should be frequent and the space should be left clean and orderly for the next shift, cleaning the mixing bowls after use, washing dishes to maintain a clear sink and resetting the work space for the next shift by replacing clean dishes, removing trash at the end of the shift
Experience:
At least 2 years working in a commercial bread/pastry production setting
Proven capacity to produce and manage large volumes of dough and pastries
Experience with benchwork and hand shaping bread loaves.
Familiarity with all professional kitchen equipment, including mixers, blenders and dough sheeters
Excellent time management skills
A proven track record of being able to handle a fast-paced work environment and a sense of urgency while at work
Flexibility to work in early morning and overnight shifts
Excellent ability to work independently as well as proven experience working within a collaborative team
Food Safety Manager Certification (Safe2Serve) is a plus
Passion for bread baking and pride in your work
Enthusiastic attitude with energy
Certification from a culinary school is a plus but good recommendations and experience is better