Company description
Minifactory (restaurant, bakery & grocery) homes V Smiley Preserves (jam company) in downtown Bristol, Vermont. This hybrid cafe, bakery, grocery and production model hums with daily activity.
The kitchen is non-traditional and collaborative. We believe that kitchen work is exciting, meaningful, creative and a great fit for all kinds of folks.
V Smiley Preserves makes honey sweetened preserves. We specialize in intricate textured flavors, making no-added pectin preserves, investing in our local foodshed, and supporting organic growing practices. Preserves & local fruit feature throughout the menu.
The wonderful town of Bristol Vermont is located in Addison County. The area is agricultural and adjacent to the mountain communities of Lincoln and Starksboro. We are a 40 minute drive to Burlington, 25 minutes to Middlebury.
Job description
We’re hiring a skilled, creative baker / pastry chef to helm the baking program at Minifactory. Our location has homed a bakery for almost 5 decades and the community's appreciation for pastry and baking is immense.
You'll step into a well-organized system built by a veteran pastry chef who is moving on after four years at Minifactory. The system is yours to learn and gradually morph around your strengths and interests while working with V Smiley to craft a pastry case that emphasizes seasonality and fruit and aromatics especially
Our ideal candidate likes to work independently but understands themselves to be a part of the V Smiley Preserves / Minifactory organization and enjoys ancillary roles. You are the morning time lead in the space, setting the tone in the kitchen, greeting/checking in deliveries, keeping counterfolks informed about menu, etc. You are a pivotal part of our leadership team at Minifactory.
Who You’ll Work With
You manage: Assistant baker
You report to: V Smiley
ROLE
o Overseeing and fulfilling upon daily output of biscuits and 14-18 additional baked goods (tea cake, danish, cookies, scones, brioche, potentially croissants) and monthly bakes of gluten free bread for the kitchen
o Testing + creating products for the pastry case
o Coordinating with savory cooks
o Tying output to seasonality
RESULTS
o A baking program that speaks to a large clientele from grain free or gluten free to folks who don’t like super sweet to traditional bakeshop offerings - we want to make sweetness available to as wide a group as possible
o Foster communicative and upbeat work environment
o Stimulates excellence in both the individual and group
o Minimizes food waste
REQUIREMENTS
o A love of learning (both through self teaching and co-workers)
o Wide range of skills and interests from laminated doughs to keenness for working with alternative flours and sweeteners
o Likes working with aromatics and herbs/spices
o Have excellent interpersonal and customer service skills
o A love for being part of a team and using a strengths based approach
o Highly organized
o Quick, efficient, multi-tasking and attentive to detail
o Community minded
Some of our baking influences: Charlie Dunmire, Nigel Slater, Pam Corbin, Tandem, Thalia Ho, Camilla Wynne, Magnus Nilsson, Claudia Roden, Aran Goyoaga, Fany Gerson.
Compensation
- Wages are based off an hourly wage + tips. Pay range is 58,000-67,000/yr
- Two weeks paid time off, 3 weeks after 2 years
- Employee CSA
- Staff meals
- Employee discount
- Seasonal bonuses
Compensation
this position is: hourly, $20/hr +
Application instructions
If you are not registered, you'll be prompted to do so. Don't worry, it's free!
Deadline
no deadline