Production Baker

Now Hiring: Production Baker (Full-Time) - Bread Bike Bakery, San Luis Obispo
Schedule: Wednesday - Sunday (do not apply if this does not align with your availability).
Earliest start time: 3 AM
Latest end time: 4:30 PM (clopens are avoided)
We are looking for someone who can commit to at least 2 years working with us, preferably longer!

Bread Bike Bakery is a small artisan bakery in San Luis Obispo, California. Our bakery specializes in 100% organic naturally leavened (sourdough) bread and California-style pastries made from fresh-milled whole grain flour milled in-house and using locally-sourced ingredients. We are a team-driven workplace that emphasizes clear communication, daily improvement, and a sustainable work-life balance. 

Our Core Values are as follows:

• Safety + Spatial Awareness: “Look out for yourself, your team, and our space”
• Curiosity + Kindness: “Be curious, sensitive, and kind.”
• Quality + Craft: “We approach our work with seriousness, passion, and care.”
• Welcoming + Safe Community: “A safe and welcome environment forms the backdrop of our interactions.”

Compensation and Benefits:

Regular Wage: $24-25/hr (DOE) + Tip Pool ($3-4/hr)

Whole Team Benefits:

• Daily staff meal provided
• Employee discount (30%) on all retail products
• Free baked goods at end of shift
• Matched 401k Retirement Account after 1 year of employment
• Paid Sick Leave

Full-Time Benefits:

• Paid Time Off (40 hrs per year)
• Health Insurance Policies
• Medical Insurance (Company pays 75%)
• Dental Insurance (Company pays 50%)
• Vision Insurance (Company pays 50%)
• Health Savings Account
• Monthly $50 Wellness Stipend

Day-to-Day Responsibilities

We are looking for an experienced baker to join our core production team. This position will span both Pastry and Bread production. Our ideal candidate is passionate about their work and diligent in their time-management. This is a physically demanding position that requires focus and endurance throughout the shift. We are a production bakery–you should enjoy achieving consistency each day mixing the same doughs. You should have extensive experience in lamination, sourdough fermentation, mixing various types of doughs (lean and enriched), using a deck and convection oven, judging proof level, and more. You should be comfortable processing hundreds of loaves, croissants, scones, and cookies in any given production day. You should be stoked on pumping out a lot of consistently amazing product, day in and day out. You should thrive in a collaborative team setting and accept and offer constructive feedback in the shared goal of daily improvement. You should have a curiosity to learn more about working with freshly milled whole grain flour, sourdough fermentation, lamination techniques, locally sourced produce and working within a tight team dynamic.

Job Responsibilities Including but not limited to:

Mixing and Baking:

• Mix all doughs as per daily processes and production schedules.
• Monitor fermentation of all doughs to ensure proper development, flavor, and consistency day-to-day.
• Handle, divide, and shape loaves/baguettes efficiently.
• Operate and maintain all baking equipment properly. 
• Bake off bread/pastries during the morning shift according to required quantities.

• Be efficient and precise when laminating, cutting, and shaping viennoiserie
• Judge proofed pastries accurately before baking
• Achieve consistency throughout all steps of laminating

Preparation:

• Mix starters based on daily schedules.
• Engage in production prep including scaling dry mixes, toasting and soaking ingredients, chopping/roasting vegetables, etc.
• Mill flours using guidelines, ensuring understanding of flour consistency while maintaining mill cleanliness.
• Adhere to health and safety guidelines, including proper food handling, storage, and sanitation. 

Packing and Organization:

• Slice (if required) and pack baked goods ensuring organized setup for deliveries and farmers markets.
• Set up bags/packaging based on weekly needs.

Cleaning:

• Take responsibility for cleaning tasks throughout the shift including sweeping, washing dishes, wiping down surfaces, and trash disposal.
• Ensure the dish pit is emptied/reset at the beginning of each shift.
• Thoroughly clean at the end of the shift.

Set-Up and Maintenance:

• Set up baskets based on daily production numbers.
• Reset baskets on speed racks.
• Maintain equipment and tools ensuring cleanliness and longevity. This includes wiping out baskets, cleaning the deck oven, oiling wood tables, etc.
• Refill containers of flour and seeds as required.
• Organize and consolidate storage spaces for easy accessibility.

Job Skills

• Strive for consistency and excellence in all tasks, double-checking work as necessary.
• Excellent teamwork and communication skills to collaborate effectively with other bakery staff.
• Flexibility to work early mornings, weekends, and holidays as required by bakery production schedules.
• Attention to detail and a commitment to producing visually appealing and high-quality bread products.
• Ability to work in a fast-paced environment and manage multiple tasks efficiently.
• Complete daily checklists ensuring product quality and adherence to processes.

Physical Requirements 

Bakery work is inherently physically demanding. To safely and successfully perform the duties of this role, you must be able to meet the following physical expectations. This is not a comprehensive list and other physical activities may be expected in the job scope.

• Ability to stand and walk continuously for an entire 6 to 8-hour shift, excluding authorized meal and rest breaks.
• Ability to safely and frequently lift, carry, push, and pull items weighing up to 50 lbs (never exceeding 50 lbs unassisted).
• Consistent use of hands and wrists for processing dough, scaling ingredients, etc.
• Frequent bending, stooping, kneeling, and reaching above shoulder level to scale ingredients, restock ingredients, lift dough bins, etc.
• Ability to work efficiently in a dynamic, high-volume kitchen environment with fluctuating temperatures and shared workspaces.
• Ability to consistently use loud, clear verbal call-outs (e.g., "Behind," "Hot," "Sharp") to ensure spatial awareness and safety in a busy kitchen environment.