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Assistant Head Baker in Twisp (Twisp, WA)
Orchard House Bakery
compensation:
$20–$22/hr + tips ($5–9/hr) to start
employment type:
full-time
experience level:
mid level
job title:
Assistant Head Baker
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RESPONSIBILITIES
The gist of this job is assisting the head baker and co-owner with a good deal of the production work & quality control that can be done only by a skilled baker, to help the business grow into the demand from community and tourist traffic. In addition, you are needed to help develop the skills of positive and capable employees who have never worked in a demanding baking environment before. You are also invited to contribute to development of formulas & operating procedures, potentially adding product lines, and all-around creative input.
Orchard House Bakery is an 18-month old storefront, open Friday–Sunday, built upon an overwhelmingly successful market stand. With the help of our own 80-tree orchard, we feature pretty dang-good doughnuts, already sought out by travelers from multiple regions and states. We have begun making bagels in the last 3 months, with a full sandwich menu debuting soon, and produce a few pastries alongside doughnuts. We are aiming to be open 6–7 days per week, expand our lines into croissants & other viennoiserie, artisan breads, and fill in the pastry selection, in response to standing demand and to the town's main bakery basically shuttering in the last six months.
Duties include, but aren't limited to:
PRODUCTION
• Preparing, baking/cooking/frying, and finishing current lines of pastry, doughnuts (both brioche and cake styles), and bagels
• Prep for pastries, icings, doughs, batters, etc.
• Ever-changing prep for weekly specials, monthly rotation of pastries, seasonal doughnuts
• A decent amount of savory food prep (bagel schmears, savory pastries, rotating savory filled doughnut), such as washing produce, prepping it for cooking, batch cooking, etc.
• Supplement stock in case as needed
• Working shifts on weekends and starting as early as 4 am
MANAGER DUTIES
• Quality check other employees' work and keep an eye on general bakery environment
• Help build employee skills & demonstrate what a high-functioning baker in a high-production environment looks like
• Help develop recipes/formulas; fine-tune existing formulas
• Help develop production procedures, identify areas to build efficiency & suggest methods that work better for our bakery
• Help develop task lists/shift responsibilities/par sheets/inventory sheets
• Somewhere down the line, inventory & ordering
QUALIFICATIONS
• Substantial experience in pastry, as well as bread. Kitchen/line work in your resumé wouldn't hurt either. You should be in the stage of your career where you have a pretty solid grasp of the basics (for both common "American" styles of pastries/baked goods, and French techniques & terminologies) and are looking to stretch your wings a bit. This is not for someone with just a couple years under their belt.
• Comfortable with numbers in general, weights & measures, conversions, etc.
• Be good with people—have a grasp on how to motivate, encourage, teach, and lift up. You need to be able to work well alongside others and to get along on a small team. These skills will be put to use constantly.
• Be decent with communication and listening, advocating for yourself, asserting your knowledge without having to always get your way, and so on.
• Be organized, hard to rattle, adaptable, and most of all aware of what's happening in the bakery (with people, with products, with customers).
POSITION
This position is NOT immediately available; Orchard House is in the middle of various expansions, and the search for the right candidate here will take some time. Depending on timing, needs of a candidate who is a good fit, and current conditions at the bakery, you can expect to start 3 to 6 weeks after hiring, but everything is (unfortunately) in flux—we have to make space, so to speak, for a good assistant head, and because of the scarcity of experienced bakers in the area, we cannot really start that process until we have a hire in hand. We will work with the needs of a good fit as much as we are able.
We will initially offer a wage of $20–22/hr, DOE, plus tip sharing ($5-9/hr). If this proves to be a good fit, within 6 months we would consider moving to a salary. Expect 35–45 hrs/wk, early mornings, and weekends.
The head baker/co-owner has more than 15 years experience in various bakeries around the Northwest, including bread at Macrina and Grand Central (Portland), pastry at Cafe Campagne and Saint Honoré (Portland), and a lot of self-teaching.
Check us out at orchardhouse.bakery@instagram.com.
- Principals only. Recruiters, please don't contact this job poster.