We are looking for a Pastry Chef/Baker proficient in basic french pastry dough techniques including pâte sucrée, brisée and sablé. To daily produce french pastry and to learn new skills as an artisan bread baker. Must be proficient in high volume baking, operating mixers and able to lift up to 40 lbs.
Job Overview
We are looking for a part-time Pastry Chef/Baker who is confident in their craft and will not need to be taught the basics of french pastry skills. While being able to produce daily french doughs, we will provide training to the Pastry Chef/Baker in artisan bread-making. We are looking for someone who is already able to produce french pastry doughs with proficiency and speed. This person will have an aptitude to pick-up bread shaping within a short time. We are a from scratch bakery with all of our breads being hand made without the use of machines. We require someone who is able to work with speed and has a strong sense of cleanliness in the kitchen.
NO prior bread-making experience is preferred. However french pastry experience/skill is a must. A willingness and enthusiasm to receive artisan bread-making skills and dairy-free substitutes to your pastry repertoire is required.
About Us
The Einkorn Shoppe is a newly opened artisan bakery in Oakville specializing in Einkorn yeasted breads. The Shoppe offers menu items that include loaves, bagels, buns, muffins, cookies, tarts, pies and an array of viennoiserie. We don't just bake; we craft healthy, hygienic and quality products efficiently and need someone who brings speed, accuracy, and positive energy to the team.
Duties
- Execute daily production of bread and pastry according to established recipes and standards within tight timelines
- Maintain high standards of quality, consistency, and presentation
- Assist in food preparation tasks related to bakery items, including sandwiches and prepared bakery cafe meals
- Maintain cleanliness and organization of the kitchen, adhering to food safety guidelines
- Follow all food handling and safety procedures to ensure a safe working environment
Experience
- Proven high volume experience in French pastry techniques
- Strong organizational skills
- Ability to work early mornings and Sundays (we are growing our operating hours)
- Pastry/culinary certification or equivalent experience preferred
No sponsorship available.
**Please be prepared to provide a portfolio, and references upon request**
Required: Workers must be able to stand for long hours, frequently lift heavy bags of ingredients and batches of dough (up to 40lbs) and work in a fast paced environment.
Attire: Pastry uniform kit, and/or apron. This is expected to washed after every single shift.
Shifts: Up to 40 hours per week, Sunday to Friday. Contract-to-Hire.
Compensation: Training pay - minimum wage. Once able to produce recipes independently and at scale- $19 and up based on experience/skill, to be determined at start. The ideal baker will be trained in up to 2 weeks. If unable to produce recipes in a timely manner, independently and at scale after training, we are unable to retain.
This position is ideal for an individual who is local and understands that startup needs change quickly and are flexible to support the culinary and front counter team where needed. If you are a passionate baker and want to work in a bakery dedicated to delicious and healthy bakes, we would love to hear from you.
Pay: $17.60-$22.00 per hour
Expected hours: No more than 40.0 per week
Benefits:
- Discounted or free food
- On-site parking
Application question(s):
- 2-part question: 1. Are you interested to receive Einkorn artisan breadmaking training? 2. How versed are you in breadmaking already? (e.g. I already have breadmaking techniques or I have not made bread before). We are seeking pastry chefs and do NOT require any previous bread experience, but we would like know how set you are already in bread making techniques.
- Are you familiar with French pastry doughs like pâte sucrée, brisée, sablée? What items have you made using any of these doughs, and how many of them within a shift?
- Up to what volume of pastry baking have you performed in a commercial kitchen?
Work Location: In person
