Prepare dough for traditional French pastry and breads. Operate machinery such as commercial mixers. Bake mixed doughs and batters. Cut and shape doughs in a traditional French method. Shaping and mixing pretzels. Be able to lift minimum 50lbs. Ensure quality of products meets established standard. Work well with others/team player. Able to work night shift and weekends. Knowledge of operating bakery oven is an asset. Provide own transportation. Keep a neat and tidy work environment. Experience with macaroons and eclairs is an asset. Weigh, scale, mix dough for yeast breads and sourdough breads. Shape various kinds of bread such as Miche, Baguette and Belge loaves. Operate commercial ovens, mixer, scalers, dividers, laminators and proofer. Be able to schedule and time manage. Be able to life 50lbs. Work as a team and individually as needed. Work efficiently keeping the companies standard of quality in mind at all times. Keep a clean, neat tidy work space and uniform.