We are hiring a part-time bread and pastry baker to join our 2018 team! We are a growing farm-bakery in our fifth year. This position is paid hourly and starts immediately. Apply now by sending a resume and cover letter to email@example.com.
General description: Little Hat Creek Farm is a successful small diversified vegetable farm and wood-fired bakery. 2018 will be our fifth season. Our weeks are structured around preparing to sell at three fast-paced farmer’s markets and delivering our CSA. We use ecological farming practices on one acre of annual vegetables and a small fruit orchard. Our bakery specializes in naturally-leavened breads made by hand with local flours and hand-laminated croissants. Our 5’x7′ wood-fired oven is housed in a climate-controlled bakery building on the farm. In addition to our retail sales outlets, we also wholesale bread and pastries to stores and restaurants. Our team includes two full-time and one part-time employee in addition to Ben, who manages the vegetable side of things, and Heather, who manages the bakery.
Skills desired: You are a good fit for our team if you love making and sharing good food and if our farm+bakery business model excites you. You have some kitchen experience, enjoy working with your hands, and are able to learn new skills easily. You want to learn hand-lamination of croissant and puff pastry dough, and assist with other production tasks. You are organized and take pride in a clean workspace and work well done. You are able to work quickly and efficiently while attending to detail, and you are able to problem-solve on the fly. You are punctual, able to safely lift fifty pounds, and able to meet deadlines. You work well with others, but are also content to work alone.
Duties: You will be responsible for assisting our head baker with any tasks she needs, including cleaning, dishwashing, pastry prep and makeup, scaling, dividing and shaping dough, and ingredient processing. You may be asked to make deliveries, help manage the fire, or feed sourdough starters.
Duration and Hours: You need to be available to start work immediately. We prefer that you commit to working through October 2018, preferably through December 2018, with the possibility of continuing part-time through the winter. Your working hours will be 16-24 hours per week and will be Wednesday through Saturday from 2-6. There is some flexibility in these hours, but we ask that you keep the schedule once we decide on it.
Compensation: You will start at $7.25/hr until you are trained, or for the first month, whichever is shorter. After that, we pay $8-10/hr, with the possibility of another raise after four months. We pay monthly. You will have unlimited free access to unsold farm produce, including eggs, bread and pastries.
You will receive training in marketable skills, including but not limited to:
-making pastries and naturally-leavened bread on a commercial scale
-adjusting recipes to account for weather and ingredient variation
-handling food safely
-processing fruits and vegetables
-successfully growing a small local food business
You will also have access to the logic behind everything we do. We make a point of sharing the details of our farming, baking, and business practices, so we encourage you to ask about starting and running a business like ours.
We look forward to hearing from you!
Ben + Heather