Artisan Baker

Artisan Baker (Trained)

Reports to:

Head Baker / Production Manager

Location:

Bleary, Craigavon

Hours:

48 hrs/week, 6 nights over
7. Shift starts 9pm. Sunday to Friday

Rate: £16/17

We are a scratch bakery. Every loaf starts with flour weighed out by hand and finishes as a baked product ready for our customers — no premixes, no part-baked shortcuts. We're looking for an experienced baker who can take ownership of the full process: weighing, mixing, bulk fermentation, knocking back, dividing, shaping, proving and baking.

This is a night production role. Our shift starts at 9pm, six nights a week, so the bakery's output is cooled, packed and out on the vans first thing in the morning. It suits someone who is settled into night working or genuinely wants to be.

• Accurately scale and weigh all ingredients to recipe, every time
• Mix doughs to the correct development, adjusting for flour, water temperature and the conditions on the night
• Manage bulk fermentation — knocking back and folding at the right stage to build strength and flavour
• Divide, pre-shape and final-shape by hand to a consistent weight and appearance
• Judge proof by feel and sight, not just by the clock
• Load, steam, bake and unload the oven; adjust bakes to get consistent colour, crust and crumb
• Look after sourdough starters and pre-ferments (feeding, refreshing, judging readiness)
• Work to the nightly production plan so orders are baked, cooled and ready for dispatch on time
• Keep accurate records: batch weights, temperatures, bake times, wastage
• Maintain food safety and hygiene standards at all times, including allergen controls and cleaning down as you go
• Support and help train less experienced team members

• Proven hands-on experience in a craft or scratch bakery
• Genuine understanding of dough — you can tell when a mix is under- or over-developed, and when a proof is ready
• Confident shaping by hand at pace, to a consistent standard
• Able to commit to a 9pm start, six nights a week, and comfortable working to fixed dispatch deadlines
• Food hygiene certificate (Level 2 minimum) or willingness to obtain
• Physically able to handle sacks of flour, trays and repeated lifting

• Sourdough and long-fermentation experience
• Experience in a wholesale environment with fixed dispatch times
• Experience mentoring apprentices or trainees

• 28 days holidays, pension, staff bread allowance, training and progression, free parking, medical Cover.