Overnight Artisan Bread Baker — Learn & Grow

Eatal; New York (NY); On-site; USD 25,000 - 29,000; Full time

Benefits offered by this job

Paid Time Off

401K with match

Free family meal daily

Discounts at Eataly

Classes on products and Italian cucina

Job summary

Eataly in New York's 24-hour bakery seeks a Bread Baker to produce bread and focaccia per our authentic Italian recipes. You will report to the Bakery Manager and support across shifts to maintain quality for restaurants and retail.

Requirements include a high school diploma or equivalent, 1+ year baking experience, basic math skills, and the ability to lift up to 50 lb. Overnight shifts are required; post-secondary culinary program preferred.

Qualifications

• High school diploma or equivalent required.
• 1+ year of experience in a baker preparation position.
• Basic math and measuring skills.
• Good work ethic, communication and time management skills.
• Post-secondary culinary program highly preferred.

Responsibilities

• Prepares bread, focaccia, rolls and other bread items for Eataly’s restaurants and retail operations.
• Follows proper proofing and baking techniques for each variety of bread.
• Maintains a clean and sanitary food production area according to Department of Health standards.
• Works towards mastering all shifts and production processes.
• Performs other duties as required or assigned.

Skills

Basic math & measuring

Good work ethic

Communication skills

Time management

Education

High school diploma or equivalent

Post-secondary culinary program preferred

Tools

Wood-fired oven

Electric convection oven

Commercial spiral mixer

Job description

Eataly in New York's 24-hour bakery seeks a Bread Baker to produce bread and focaccia per our authentic Italian recipes. You will report to the Bakery Manager and support across shifts to maintain quality for restaurants and retail.

Requirements include a high school diploma or equivalent, 1+ year baking experience, basic math skills, and the ability to lift up to 50 lb. Overnight shifts are required; post-secondary culinary program preferred.