Baker

The responsibilities of this position include, but is not limited to the following:
- Portioning & shaping bread. Other members of the team usually assist, and the baker takes the lead.
- Dough production including mise en place for doughs. Our bread program consists mostly of enriched doughs such as Japanese style milk bread, brioche, danish, and croissant.
- Lamination of viennoiserie doughs.
- Assist with production of pastries, such as assembling danishes, twice-baked croissants, and filling buns.
- Assist with production of components for the pastry fillings, such as pastry creams, ganache, streusels, etc.
The person in this position is expected to become proficient with the above responsibilities. We are a small team, and we encourage cross-training our members to take part of other aspects of the department.

Work Schedule:
5:15am to 2pm 5 days a week. Schedule to TBD
Typically 8 regular hours + 1 hour over time
More overtime hours may be available depending on team work load. Each team member is not expected to work beyond the above work schedule, unless agreed upon prior.