Morning-Shift Baker: Artisanal Bread & Pastries

Hawthorne Valley Association; Ghent (KY); On-site; USD 23,000 - 28,000; Part time

Job summary

Hawthorne Valley Association seeks a part-time Baker for our Ghent bakery. Start at 4:00am with a Saturday shift, earning $17–$20 per hour depending on experience and qualifications. The role involves hands-on production of breads and pastries in a collaborative, mission-driven environment.

We value detail-oriented, reliable individuals who enjoy working early mornings and growing with the bakery over time. This position supports our biodynamic and organic program and community education efforts.

Qualifications

• Early morning shifts required (4:00am start).
• Experience in a production bakery or kitchen environment.
• Ability to lift up to 50 lbs and stand for long periods.
• Strong attention to detail and organizational skills.

Responsibilities

• Produce breads from start to finish, including mixing and baking.
• Prepare laminated doughs and pastry items.
• Set up and maintain pastry station for daily production.
• Follow bakery formulas and recipes precisely.
• Assist with inventory management of flours and grains.
• Pack and invoice orders as needed.
• Maintain equipment and workspace sanitation per food safety standards.
• Support educational initiatives connected to Hawthorne Valley’s mission.
• Attend department meetings and communicate with the team.
• Perform additional tasks as assigned.

Skills

Professional baking experience

Food service experience

Ability to work early mornings

Detail-oriented

Teamwork and communication

Education

Culinary degree in Baking and Pastry Arts

Job description

Hawthorne Valley Association seeks a part-time Baker for our Ghent bakery. Start at 4:00am with a Saturday shift, earning $17–$20 per hour depending on experience and qualifications. The role involves hands-on production of breads and pastries in a collaborative, mission-driven environment.

We value detail-oriented, reliable individuals who enjoy working early mornings and growing with the bakery over time. This position supports our biodynamic and organic program and community education efforts.