**Description and Responsibilities:** **Schedule:** 12x36 **Level:** Operational **Employment Type:** Tenured \- CLT labor code * Prepare dough for bread, savory pastries, and other bakery products * Operate ovens, rollers, mixers, and other equipment * Shape, bake, and finish products according to established standards * Monitor fermentation time, temperature, and oven readiness * Perform quality control, manage product expiration dates, and oversee storage * Maintain cleanliness and organization of the workplace and equipment * Follow Good Manufacturing Practices (GMP) and food safety regulations **Requirements:** * Proven experience as a baker * Knowledge of dough preparation, fermentation, and general baking techniques * Availability to work rotating shifts, including weekends and holidays * Commitment, organization, and attention to detail **Benefits:** Disclosed during interview, On\-site meal, Transportation allowance