This is a job picking up some extra shift working for a small wholesale donuts business.
What you will need to do:
You need to be willing and able to lift 50lb bags of stuff, start working a 8hr shift at 1am (yes 1am in the morning - :) ), doing dishes/mopping/cleaning, learning how to make donuts (if you don't already), making lots of donuts (all parts of the process).
What I'm looking for:
You should have a reliable mode of transportation to and from the commercial kitchen location and be able to communicate effectively over phone, text and email.
Someone who is amenable to doing whatever is needed and genuinely likes donuts, baked goods and wants to know how it's all made. You must have a willingness to learn and take direction, feedback. Having some home-baking experience is required. No professional or culinary school experience needed. The more you know your way around a kitchen, the better, however. This position will grow over time - the more you learn and can demonstrate skill, the more you will get paid. This is a teaching kitchen where we all support each other and we work together to make the best products we can.
I prefer folks who want to learn, want to make some money and also feel good they made something great. That being said, it is hard work and very early in the morning for most shifts. Being on time is critical as well as communicating.
Having a reliable car that can be used for deliveries is a plus. Mileage is reimbursed.
What I'm not looking for:
Someone straight out of culinary art school who is looking for a high-paying job as a head pastry chef. This job does not need a lot of experience. If you have a lot of experience and want to pickup extra shifts, I would love to have a conversation but compensation is not guaranteed to equate to your level of experience/education.
I am also not looking for someone who can't work as a team and gets defensive when taking feedback or direction. Again, this is a teaching kitchen and we all work together to have fun, give each other feedback on what works and what doesn't. We are all learning - even the most experienced - and we leave our ego at the door because the kitchen is run on the basis of respect and appreciation for everyone's efforts.
