Your Bakery Merchandising and Marketing Specialists
The largest nonprofit resource site for professional pastry chefs and bakers
| Home | News | Services | Software | Feedback | Site Map | Search |
| Press Service | Buyers Guide | Bakeries For Sale | Used Equipment | Employment | Bakery Resources | Recipes |
Welcome to the Employment Site
Note: We do not publish the information in this section. The information is published by our visitors who are responsible for the accuracy of the information. We are not responsible in any way in regard to the information published by those who visit this site.
| Job Heading | Name | Type | Date | |||||||||||||
| Cake Decorator | Eastway Bake Shoppe | Hiring | Apr 28, 08 18:54:38 | |||||||||||||
Cake Decorator Wanted for bakeshop in 905-637-6333 or send resume to eastwaybakeshoppe@sympatico.ca | ||||||||||||||||
| Senior Baker | Hiring | Apr 23, 08 11:52:40 | ||||||||||||||
WANTED SENIOR BAKER EXCITING CAREER! · HAND MADE PASTRY, DOUGHS, BARS · CHOCOLATE CAKES, CHEESECAKES · ALL MADE FROM SCRATCH · 35-40 HOURS, 5-DAY WEEK · DAY SHIFT ONLY CALL: Carole's Cheesecake Company (416) 256-0000 Or FAX: 416-256-0001 or email: info@carolescheesecake.com Website: www.carolescheesecake.com CCC - An Equal Opportunities Employer | ||||||||||||||||
| Bakery Cake Packer | Hiring | Apr 23, 08 11:49:33 | ||||||||||||||
WANTED BAKERY PACKER EXCITING CAREER! · MUST BE ORGANIZED, SELF-MOTIVATED · 30-40 HOURS, 5-DAY WEEK · DAY SHIFT ONLY, FRIDAYS OFF · PACKING CAKES · COMPLETING DOCUMENTS AND REPORTS
CALL: Carole's Cheesecake Company (416) 256-0000 Or FAX: 416-256-0001 or email: info@carolescheesecake.com Website: www.carolescheesecake.com CCC - An Equal Opportunities Employer | ||||||||||||||||
| Baker | Hiring | Apr 23, 08 11:48:19 | ||||||||||||||
WANTED ASSISTANT BAKER EXCITING CAREER! · HAND MADE PASTRY, DOUGHS, BARS · CHOCOLATE CAKES, CHEESECAKES · ALL MADE FROM SCRATCH · 35-40 HOURS, 5-DAY WEEK · DAY SHIFT ONLY CALL: Carole's Cheesecake Company (416) 256-0000 Or FAX: 416-256-0001 or email: info@carolescheesecake.com Website: www.carolescheesecake.com CCC - An Equal Opportunities Employer | ||||||||||||||||
| Culinary experience needed | Kristen | For Hire | Apr 15, 08 01:40:57 | |||||||||||||
I am in graduate school at NAU to become a culinary arts teacher for high school students and will be student teaching at a high school in Gilbert in August. I recently found out that in addition to being certified to teach, I need at least 240 clock hours of culinary/ food service experience. I have taught cooking/ nutrition lessons while working with kids at an after school program for about three years but I need more profound experience related to culinary arts in order to be hired to teach. While I do not have experience in such an environment, I do have excellent customer service and communication skills from other prior work experience. I also have a degree in food and nutrition management from ASU and am getting my masters at NAU so I can teach food classes. | ||||||||||||||||
| PASTRY CHEFS BAKERS | John | Hiring | Mar 17, 08 13:26:34 | |||||||||||||
WANTED PASTRY CHEFS/BAKERS EXCITING CAREER! · HAND MADE CAKES AND PASTRY, MADE FROM SCRATCH · 35-40 HOURS, 5-DAY WEEK · DAY SHIFT ONLY CALL: Carole's Cheesecake Company (416) 256-0000 Or FAX: 416-256-0001 or email: info@carolescheesecake.com Website: www.carolescheesecake.com CCC - An Equal Opportunities Employer | ||||||||||||||||
| Hiring | John | Hiring | Mar 14, 08 12:05:03 | |||||||||||||
Bakers and pastry chefs wanted immediately for a French Bakery/Café in Mississippi. There are several positions open at this time. We are looking for people with expertise in one of the following areas: Pastry and specialty desserts Croissants/other specialty baked goods Applicants must have a minimum of 1 year of experience. For more information, please call 601-450-1390 and ask for John. | ||||||||||||||||
| BAKER CONFECTIONER | jon | Hiring | Mar 04, 08 10:19:43 | |||||||||||||
looking for an experienced baker or confectioner to work nights in a busy english/continental bakery in los cristianos tenerife.must be able to work as a team | ||||||||||||||||
| Artisan Bread Production Manager | Georges P Boucher | For Hire | Feb 15, 08 08:56:59 | |||||||||||||
Georges P Boucher 38 Borcher Avenue Yonkers, NY 10704 914-410-3040 fbgeorges@gmail.com
Objective To produce hi quality artisan baked goods in the European American Tradition. Accelerating production, while maintaining artisanal quality, with combining past and modern technology. Tradition. Accelerating production, while maintaining artisanal quality, with combining past and modern technology. Experience PRODUCTION SUPERVISOR 2007 - present Pane D’Oro, Yonkers, NY Supervised and managed employees and baking of various artisanal breads and pastries
BAKERY MANAGER 2005 - 2006 Marguerite’s French Bakery Charlotte, NC Expanded small business to new and larger bakery facility. Consulted in the ordering of equipment, etc., and set-up. Also, expanded employers line of baked goods. Responsible for scratch baked pastries Doubled sales in 9 months PASTRY CHEF 2004 - 2005 Le Petit Provence Milford, PA Pastry Chef responsible for scratch baked French pastries, croissants, etc. BAKERY PRODUCTION MANAGER 1999 - 2003 Nova*s Bakery Charlotte, NC Produced artisan breads, croissant, Danish, etc. Responsible for crew of 17 and production schedules Improved quality of baked goods, and more than doubled production quantity. BAKERY PRODUCTION MANAGER 1997 - 1999 Metropolitan Bakery Charlotte, NC Specialized in hearth baked breads, using the Michael London method Increased sales from $500 thousand to 2 million Written up in Charlotte Magazine and Creative Loafing Magazines OWNER ~ BAKER 1986 - 1997 French Country Bakery Lords Valley, PA Owner responsibilities , plus produced high quality scratch baked artisan breads, croissant, Danish, cookies, cakes, pastries, etc. Supplies most of the resorts in the Pocono Mountains. Retail clientele majority from NYC and surrounding areas.
ASSISTANT HEAD BAKER/PRODUCTION MANAGER 1984 - 1986 Marriott Marquis New York, NY Baked for grand opening of hotel, and continued producing fine breads, rolls, croissant, Danish, etc. for upscale hotel.
PRODUCTION MANAGER /MASTER BAKER PRODUCTION MANAGER /MASTER BAKER 1981 - 1984 Vie de France Englewood, NJ Brought sales from 0 profit to 1 million profit. Produced breads, croissant, and pastries for many of the top restaurants in New York City and vicinity, including all of the major airports. Responsible for crew of 60 employees Troubleshooter for all of the Macy‘s Vie de France stores. HEAD BAKER/PRODUCTION MANAGER 1974 - 1981 Fontaine Bakery Meaux, France Production baking of breads, etc. One of the finest boulangerie’s in Meaux (a suburb of Paris)
Education GRAND MOULIN de PARIS ~ Paris, France Master in Bread Language Fluent in French and English 2007 - present Pane D’Oro, Yonkers, NY Supervised and managed employees and baking of various artisanal breads and pastries
BAKERY MANAGER 2005 - 2006 Marguerite’s French Bakery Charlotte, NC Expanded small business to new and larger bakery facility. Consulted in the ordering of equipment, etc., and set-up. Also, expanded employers line of baked goods. Responsible for scratch baked pastries Doubled sales in 9 months PASTRY CHEF 2004 - 2005 Le Petit Provence Milford, PA Pastry Chef responsible for scratch baked French pastries, croissants, etc. BAKERY PRODUCTION MANAGER 1999 - 2003 Nova*s Bakery Charlotte, NC Produced artisan breads, croissant, Danish, etc. Responsible for crew of 17 and production schedules Improved quality of baked goods, and more than doubled production quantity. BAKERY PRODUCTION MANAGER 1997 - 1999 Metropolitan Bakery Charlotte, NC Specialized in hearth baked breads, using the Michael London method Increased sales from $500 thousand to 2 million Written up in Charlotte Magazine and Creative Loafing Magazines OWNER ~ BAKER 1986 - 1997 French Country Bakery Lords Valley, PA Owner responsibilities , plus produced high quality scratch baked artisan breads, croissant, Danish, cookies, cakes, pastries, etc. Supplies most of the resorts in the Pocono Mountains. Retail clientele majority from NYC and surrounding areas.
ASSISTANT HEAD BAKER/PRODUCTION MANAGER 1984 - 1986 Marriott Marquis New York, NY Baked for grand opening of hotel, and continued producing fine breads, rolls, croissant, Danish, etc. for upscale hotel.
PRODUCTION MANAGER /MASTER BAKER PRODUCTION MANAGER /MASTER BAKER 1981 - 1984 Vie de France Englewood, NJ Brought sales from 0 profit to 1 million profit. Produced breads, croissant, and pastries for many of the top restaurants in New York City and vicinity, including all of the major airports. Responsible for crew of 60 employees Troubleshooter for all of the Macy‘s Vie de France stores. HEAD BAKER/PRODUCTION MANAGER 1974 - 1981 Fontaine Bakery Meaux, France Production baking of breads, etc. One of the finest boulangerie’s in Meaux (a suburb of Paris)
Education GRAND MOULIN de PARIS ~ Paris, France Master in Bread Language Fluent in French and English Education GRAND MOULIN de PARIS ~ Paris, France Master in Bread Language Fluent in French and English Master in Bread Language Fluent in French and English Language Fluent in French and English Fluent in French and EnglishReferences References are available on request. References are available on request.
| ||||||||||||||||
| baker | clifford campbell | For Hire | Feb 14, 08 10:31:18 | |||||||||||||
My Name is clifford winston campbell i study at culinary school in Porter Square Cambridge Ma .I also study at co bleu in minnesota gradaute in 2006 i i would like to do all ttype of pastry especially cheese cake which i.m very good at . i have passion for baking and would like just one person of company to give me a chance ,so i can show you what i can do please feel free to email me thank you cliff | ||||||||||||||||
| Looking for bakery to appreciate me | Brian | For Hire | Jan 29, 08 19:52:02 | |||||||||||||
Hi, I am a Pastry Chef/Baker with over 10 years experience. I am presently living in Mississippi and looking to get out. At this time, I am working over 75 hours a week and I'm tired. I am looking for a place who will appreciate me. I would love to work somewhere who may be retiring soon or may want to sell their bakery. If you think you might have a position for me please email me ASAP. Thank you so much. | ||||||||||||||||
| Wanted Qualified Pastry Chefs | Pius Gasser | Hiring | Jan 15, 08 09:17:50 | |||||||||||||
| Pastry Chef | Anonymous | Hiring | Jan 05, 08 23:53:47 | |||||||||||||
Federal City Caterers
Position Title: Pastry Chef
Position Type: Full-time Exempt
Company Overview:
Federal City Caterers was founded on principles of superb customer service. We are committed to providing the finest personal service to all clients (no matter the size or scope of the event) through our proactive, knowledgeable employees and creative, dynamic menus. At Federal City Caterers we know that it is our employees who make our mission a reality and to that end we strive to help our employees reach their individual potential through a working environment that supports employee creativity and empowerment. At Federal City Caterers we want to make a difference with our clients and employees, striving for something beyond flawlessness and beyond anticipation.
Position Profile:
The Pastry Chef is responsible for the preparation and production of pastries and desserts. This position plans and directs pastry-related activities including maintaining the needed inventory of supplies while managing costs. The Pastry Chef coordinates with other team members and supervises pastry assistants to ensure timely and high quality pastries and desserts that meet and exceed client and Federal City Caterers’ expectations. This position is based in Kensington, MD.
Principal Responsibilities: · Work in tandem with Executive Chef to maintain a safe and clean kitchen that meets all health codes and regulations. · Work with Executive Chef and other team members to accomplish production requirements. · Supervise and coordinate the production of desserts, confections, ice creams, breads, and cakes. · Supervise, train and develop a staff of up to 4 Pastry Assistants. · Prepare all pastries and desserts for all catering events. Ensure quality and consistency with all pastry production. · Supervise all pastry staff including training and counseling regarding performance. · Schedule appropriate number of staff according to daily needs, catering functions and weekly forecast. · Order supplies and control both labor and food costs. Organize kitchen and supplies. Principal Qualifications: § Has the ability to communicate well both verbally and written. § Knowledge of food safety and sanitation standards. § Attention to detail, knowledge of ingredients and patience. § Ability to produce artistic and creative pastries and desserts that look as good as they taste and meet client expectations and Federal City Caterers’ standards. § Keen sense of urgency and commitment to providing exceptional products and service. § Excellent organizational and planning skills and ability to work in a fast paced environment managing multiple priorities. § Must be highly motivated, a self starter, results-oriented, an independent thinker, and team player. § Ability to lift 30 pounds.
Education and Experience Requirements:
§ Must have at least 5 years experience as a Pastry Chef. § Culinary Arts Degree with Pastry Chef emphasis required.
The name of the company is Federal City Caterers.
Our address is 1119 12th
The actual position is based in our
202-408-9700 and fax is 202-408-9701.
Contact name is John James
| ||||||||||||||||
| CAKE DECORATOR - BAKER | Decadent Designs Bak | Hiring | Nov 25, 07 19:30:33 | |||||||||||||
Decadent Designs Bakery, a small, retail, walk-in bakery located in the Ballantyne area of Charlotte, NC is looking for a full-time, experienced cake decorator/baker. Candidate should possess 3 to 5 years' commercial bakery experience in all facets of cake preparation and decorating. The duties for this position included, but are not limited to: baking layers, making fillings and frostings, leveling cakes, filling cakes, icing. Set-up and assembly of wedding cakes a plus. Candidate should also possess good organizational, time management, and production skills. Salary DOE, once skills are proven. Serious applicants please send resume and picture portfolio to: | ||||||||||||||||
| Sales Representative | Well and Good USA, L | Hiring | Nov 18, 07 23:15:25 | |||||||||||||
Well and Good USA, LLC is looking for a sales representative to market our line of gluten and other allergen-free baking mixes. Responsibilities would include introducing our products to commercial or retail bakeries and grocery stores, soliciting orders and facilitating an ongoing relationship with customers in your geographic area.
The ideal candidate is a motivated, proven producer with sales experience in the baked goods market.
Interested applicants should send an email with your qualifications to info@wellandgoodusa.com | ||||||||||||||||
| < Previous | Go to page: 1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 | Next > |
Copyright © 1997 Caima