Company description

Morning Glory Farm, started in 1975 by James and Deborah Athearn, grows about 65 acres of vegetables and small fruits on the island of Martha's Vineyard.

Small successive plantings of a wide variety of crops supply the Farmstand from May through December.

Crops include sweet corn, lettuce, carrots, beets, tomatoes, melons, potatoes, beans, squash, pumpkins, and more. Our herb garden supplies a full assortment of culinary herbs. We also raise four acres of cut flowers, and small plantings of strawberries, grapes, peaches, and beach plums.

We keep beef cows on pasture in Chilmark for which we harvest 45 acres of hay and we also produce eggs, pork and fresh, pasture-raised chickens to sell in the Farmstand. Twenty-three acres of our vegetable fields are farmed using natural practices and only OMRI certified fertilizers and pesticides. We manage the rest of our land with a minimum of pesticides and with attention to the long-term health of the soil.

The farm name grew from the vision of the sun rising over lush, green fields, cows with udders full of milk ambling past bountiful gardens and hedgerows lively with honeybees: true wealth of nature's glory.

Each year we meet a new crew of farmers, bakers, cooks, and Farmstand staff who become part of the farm family. The farm has benefited from a variety of wonderful people who have endowed Morning Glory with their own special contributions.

Job description

Title: Head Baker
Dept: Bakery
Morning Glory Farm on Martha's Vineyard Island, MA
Hours: Full time, including early mornings, nights and weekends
Position: Year Round
Report to: Executive Chef
Wage: Competitive wage DOE, health, 401k, PTO, Sick and heaps of free farm produce.

Affordable housing options may be available.

Our bakery bakes “from scratch", without GMOs, and pride ourselves on using the best American-grown organic flours, non-GMO cooking oils, real dairy, and fairly traded nuts and fruits. Whenever possible, we source from regional family farms and granaries and employee-owned collectives, like King Arthur Flour. We also bake with real buttermilk from Kate’s Homemade Butter in Minot, Me., unsalted butter from Cabot Creamery Cooperative in West Springfield, Mass. and Cabot extra-sharp cheddar from Vermont and New York state. Our cranberries come from Carver, Mass. and our blueberries from Maine.

The Head Baker leads and directs team members on shifts in preparing all baked good which includes preparing doughs/batters, assuring quality of products and any additional request to operate a successful bakery program.

In our daily work, we:

• The Head Baker is responsible for the opening, setting up, running and the closing of the bakery, in addition to ensuring the safety and cleanliness of the bakery are kept up to MGF standards.
• Responsible for training and managing other bakers on a daily basis with prep work and other functions in the bakery.
• Accountable for the Bakery department's production schedule and results while providing superior service, increasing sales, improving gain, and containing costs.
• Supervises and assists with labeling, stock and inventory, in addition to arranging the baked goods in appealing manner for the Farmstand.
• Collaborate with the Executive Chef to create menu for a wide variety of standard and custom baked goods according to recipes and standard operating procedures including, but not limited to, cookies, pies, bars, puddings, etc. throughout the season.
• Prepare bakery items using proper bakery equipment, according to the food temperature logs and follow cooking instructions and ensuring all baked goods are completed on time for the Farmstand daily opening.
• Gain and maintain knowledge of products sold within the department and be able to respond to customer questions and make suggestions about products.
• Train, coach, and supervise bakery staff and being capable of remaining objective and fact-based during coaching conversations, escalating when appropriate.
• Assign daily production & non-production tasks (restocking bakery items, cleaning, etc ) to team members and ensure tasks are completed in a timely manner.
• Confirm all food is prepared, handled and stored according to all required food safety code standards by observing products across multiple stages, to include: ensure proper weights, baking, topping quantity, cooling timeline, labeling accuracy and finished goods stored properly. Be aware of food allergens, and always follow procedures to ensure no cross-contamination occurs.
• Clean & sanitize the prep area and bakery, following company protocols, at the end of your shift.
• Cost recipes and ensure accurate recipes/methods. Updating as needed.

Compensation

this position is: hourly, varies DOE, $28.00 - $40.00

Application instructions

Deadline

no deadline