Mother bakery & cafe in the South Slope is hiring a weekend baker. This is an early morning position, starting between 4-5 am, and is currently part-time, around 14-16 hours per week on Saturdays and Sundays. The Baker role consists of baking off sourdoughs that were mixed the prior day in steam-injected deck ovens and convection ovens, and requires a last-round quality check of proofing and troubleshooting any addition steps that may be needed to ensure bread is proofed to the correct level to be baked, and finishes with consistent quality. This position is fast-paced and requires multi-tasking and time management skills. After the bake is completed, the Baker will be responsible for leaving behind a clean section, and assist Mixers with setting up pans for the day's doughs and some light prep, as needed.
This part-time position is eligible for more hours in the future, as needed and based on interest of candidate to learn more skills. Pay is competitive.
