We are looking for a passionate and experienced baker to join our small team making exceptional products on the South Coast of NSW.
About Slow Dough
Birthed from Richard and Lucy's garage during Covid, Slow Dough was conceived with the philosophy of bringing people together around positive, wholesome food.
Since opening over two years ago in Kiama (named NSW Top Tourism Town three years in a row), we've quickly become famous for our sourdough loaves and rotating menu of sweet and savoury treats. We've been featured in Broadsheet, Sydney Morning Herald's Good Food and Delicious, and have visitors queuing up from all over the country.
With lots of exciting opportunities, the challenge is our capacity to keep up with the growing demands while also leading the business to grab the next opportunities. We need a hand in the kitchen!
The opportunity
We're looking for an experienced baker to assist with the production of high-quality baked goods including sourdough breads and viennoiserie. Working as part of a small team, we all do a bit of everything.
This person will have the opportunity to contribute creatively to designing the weekly rotating menu, assist with food inventory planning and grow with us as we expand our business and offering.
This is a full-time role - Wednesdays to Sunday, with the opportunity to move to a rotating roster Tuesday to Sunday in the future. No night shifts.
The ideal candidate
We're looking for a team player who shares our values when it comes to making good, wholesome food; takes initiative, and is excited to be part of a small, growing business, working in a fun and positive environment.
Additionally, the ideal candidate has:
- A food-related trade qualification (Certificate III in Baking or Commercial Cookery)
- Minimum two years experience working in a bakery, or baking sourdough bread and pastries
- Strong knowledge of food and workplace safety standards
- Working rights in Australia