We are scaling up our bakery program, starting with bread - sourdough + brioche - and need a skilled baker to help us take things to the next level. As a core member of the kitchen team, you’ll work in our light-filled space with local, seasonal produce. Simple food, made well is our philosophy… We partner with local farmers to highlight the best of the midwest and curate a diverse menu for all (vegan, GF, and butter-loving carnivores alike). We believe in cross-training our team so you’ll have variety in your day and skills to take with you into the future.

As the Bakery Lead, you are responsible for the pastry case and bread used on our regular menu and for special events (supper clubs, evening concert series, etc). You’ll partner closely with the Executive Chef to:

• Bread Bakery: Perform the duties of menu and recipe development, managing the schedule for completing bread output requirements. In addition to sourdough bread, this role also includes baking service-ready pastry case items to be available daily, such as cinnamon rolls, granola, scones, cookies, muffins and more.
  
  

• Bakery Operations: Work with the executive chef on ordering, inventory and equipment needs for the bakery, ensuring bakery operations adhere to food safety guidelines and maintain kitchen cleanliness. Requires a certified food handler or manager certificate.
  
  

• Other responsibilities as required: We are a small and nimble team that works together across the property. There will be opportunities for hiring, gardening, business operations, and other leadership responsibilities.

Primary responsibilities include: 

• Weekly bake prep (pastry case)

• Weekly bread bake 

• Stocking bakery (in communication with manager/chef)

• Adhere to food safety guidelines + maintain kitchen cleanliness

• Stocking + shipment receiving (lifting ~50lbs)