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Baker - assistant head
2 months ago
If you have good people skills, a true love of baking and appreciation of product, a solid background and experience in artisanal bread production, a feel for and a respect for machinery, and an ability to process information in an office, please read on.
Please make an application promptly if you are a good match for this role due to high levels of interest.
As a company we aim to be the first choice for artisan bread, pastries and patisserie items in the Sussex area. We also aim to place people and planet at the heart of all that we do.
The bakery operates 24/7. The bread section operates two shifts, one begins at 5am and the other at midday. We refer to them as the morning and evening shifts. Start times for individual team members are staggered. The successful candidate will be flexible as to when he or she works, although we carefully plan rotas to ensure that no staff are expected to work silly shift patterns, and, where possible, we will always listen to and accommodate staff preferences. For this job however we will need you on two out of three Friday/Saturday/Sundays
Daily production starts with with mixing of the long bulk ferments (sours and long prove doughs) along with the morning bake of the previous days production. This is followed by the tinned bread and soft roll/bun/bap production. Mixing continues throughout the day until about 5pm. Meanwhile doughs are folded/bulk fermented/divided/shaped/proved and later on baked. We make 19-20 different bread doughs a day and process between 1000 and 2000kg.
Working with the head baker and the shift managers you will play a big (mainly hands on) part in ensuring smooth, accurate production of bread that we can all be proud of.
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