Job Summary

We are seeking an experienced and enthusiastic full-time bread baker to join our small bakery team. The successful candidate will have a strong passion for bread making, a solid understanding of natural fermentation and dough development and the ability to produce high-quality bread consistently to meet Elliot’s standards.

Key Responsibilities

• Mix, ferment, shape, proof and bake to a consistently high standard.

• Monitor and manage fermentation schedules.

• Operate bakery equipment such as mixers, ovens, and proofers safely and efficiently

• Maintain consistent quality control.

• Comply with all HACCP, food safety, and hygiene regulations in line with FSAI standards.

• Maintain a clean and well organised bakery space at all times.

• Assist with stock rotation, ingredient sourcing and waste control.

• Work collaboratively with the bakery team on seasonal specials, product development, efficiency and production consistency.

Skills & Qualifications

• Minimum 1 year experience working in a commercial bakery.

• Good knowledge of sourdough fermentation and enriched doughs.

• Excellent communication skills.

• Work well in a small team.

• Understanding of HACCP principles and food safety requirements.

• Ability to work early mornings and weekends.

• Strong organisational skills and attention to detail.

• Ability to work well in a fast-paced environment

• Physically fit and able to lift up to [e.g. 25kg]

Working Hours

• Full-time hours (typically 40 hours per week)

• Early morning starts required

Pay & Benefits

• Competitive rate of pay, based on experience.

• Staff discount and free coffee.

• Bike to work scheme.

• Opportunities for training and career progression.

• Work in an open, light filled, city centre kitchen space.

• Be part of a small, creative, growing and highly valued team.