Busy pizzeria looking for very experienced baker who understands dough and baking breads. We are looking for a baker who will handle all our current dough production, in addition they will make panini and hero daily, implement new styles of dough (sourdough, high hydration, bigas, poolish, etc). Hours must be after normal business hours of shop and done before opening. (12am-10am). Must understand how to implement new potential law of no bromate and non bleached flour to make excellent pizza dough.
Principals only. Recruiters, please don't contact this job poster.