Provide supervision of production employees. Keep Manager/Owner up to date regarding issues of importance.
In the absence of Manager/Owner, substitute for the Bakery Manager/Owner for Burke & Lorton.
Bread MakerBaking phenomenal bread is what our business is all about. Can you get up early (2:30 a.m.); do easy math calculations before dawn, follow directions, stay focused and work quickly and efficiently? Are you deadline and detail oriented? Bread making combines art and science, and you must be able to master both. Not for the faint-hearted, but oh-so-rewarding!
Our sweets production people love to bake, and take pride in their scones, muffins, cinnamon rolls and cookies. Can you hit the ground running at 2:30 a.m.? Work quickly and efficiently? Clean up after yourself, and plan ahead? Then consider putting a smile on our customers’ faces by baking our phenomenal sweets.
When dough hits the kneading table (approximately 7 a.m.), you go to work. You have to work quickly and efficiently. Kneading dough is an art, more than a science, and is critical to baking phenomenal bread. We’ll teach you what you “knead” to know, but you have to show you are willing to learn and settle for nothing less than near perfection.
It sounds simple: you wait until the bread rises, get it into the oven, and take it out when it’s done. Ah, but when you’re operating a 48-pan oven, juggling five or six types of breads, not so simple. Are you up for the challenge? This position usually starts at 7 a.m.
To provide Excellence in bread quality by consistently making sponges and doughs with precision and mastery. To develop an intuitive sense of bread-making and to devote strict attention to detail. To establish and maintain the production pace, by beginning and completing sponges and doughs with exactness, according to a strict time schedule. To lead by example, be cross-trained in all positions and to handle minor problems when DJ or LeAnn are not in the bakery.