Alright y’all… the time has come. BREAD IS GOOD IS READY TO HIRE!
After a lot of growth and honing in on exactly where this good bread train is headed, it’s time to hire! I am super excited about where we are headed, and I am even more excited to bring on some hands to help grow and expand the good bread team! Please read the below job description and if it’s still of interest please follow the below instructions to apply!
BREAD IS GOOD LLC is seeking 1-2 Part Time (15-20 hours) Bakery Assistants. Job duties and qualifications include but are not limited to:
heavy prep work and kitchen operation (ie daily kitchen setup, dish, and breakdown) … Everyone who works with us starts in the same place and I believe you can’t get to Z if you don’t start at A. I.E. you don’t shape before you mix, you don’t bake before you shape. It is constant growth and learning and adding onto skills each and every day.
We are a naturally fermented bakery and recipes that will be learned include bagels, brioche, pain au levain, focaccia, and a whole pastry and granola.
Ideal candidate enjoys baking, stays organized, is a self starter, asks questions and maintains curiosity, and enjoys early mornings dedicated to the task at hand.
Kitchen experience, baking experience, prep experience, and knife skills are highly preferred but not necessary.
We are looking for a team player; someone who is interested in growing with us as we continue to expand. 2023 will be a big year full of some exciting new things for Bread is Good so it’s a good time to join in. Positivity and an ability to roll with the good days and bad is a must.
SATURDAYS are a must ! please do not apply if you cannot work Saturdays!
Finally, and this one is big. We do not operate a “competitive kitchen.” First, We are a team and we go through the ebbs and flows together. This is not an episode of Top Chef. There is no one team member that exists above anyone else and we are not in competition with each other. Second, I do not operate a kitchen that belittles other kitchens/ baking programs around us. There is plenty of room for everyone to succeed in this town and that “better than thou” mindset has no place here. We are community driven and strongly believe that we are only as good as those around us. I ask that folks bring their best each day, but meanness and belittling has no room here.
PAY STARTS AT $12/hr with an automatic increase to $15 after 2 months. Why is this? It is time consuming and costly to train. People get to day 5 and they are a no show and we’ve been burned a bit. It pays to stick around literally and figuratively.
SUNDAYS OFF! rare in the baking world. This might not be forever but it’s for now.
Flexible Schedule outside of Necessary SATURDAYS. Prep shifts are starting at 4-5 hours long, and Saturday Shifts are starting at 6-7 hours (usually 6AM-1PM)
Free Coffee + Pastry on your shift. Plus a loaf of bread each week.
TO APPLY: please click the link below and follow the instructions to fill out the form. If you have any questions, please reach out to Sarah at sedodge@gmail.com. DO NOT DM ME!