Overview
Position overview:
This is primarily a baking role, centered on artisan breads and pastries, with a strong focus on fermentation. The position also includes preparation of selected kitchen items such as soups, salads, and sandwiches as part of the daily workflow. We are looking for a reliable and motivated team member who can work efficiently in a structured, production-driven environment.
Job Description:
· Prepare dough for pies, bread, rolls and sweet goods, batters for muffins, cookies and cakes, and icings, frostings according to recipes or special customer orders
· Bake mixed dough and batters
· Train staff in preparation, cooking and handling food
· Prepare special orders
· Supervise baking personnel and kitchen staff
· Frost and decorate cakes and baked goods
· Draw up production schedules
· Train staff
· Ensure that quality of products meets established standards
· Inspect kitchen and food service areas
· Operate machinery
· Organize and maintain inventory
Requirements:
· A background in baking is strongly preferred; culinary training also considered
· Experience with fermentation, or interest in learning, is an asset
· Strong understanding of kitchen discipline, hygiene, and workflow
· Ability to work efficiently while maintaining quality standards
· Reliable, detail-oriented, and team-focused
· Comfortable working in a physically active, fast-paced environment
· Ability to lift up to 25 kg
· Ability to commute to Carleton Place for early morning and late afternoon shifts
· Food Handler’s Certificate (required)
Mindset
We are looking for someone who takes pride in their work, shows a sense of ownership in daily tasks, and is attentive to the needs of the kitchen – supporting the team to maintain a smooth and efficient workflow.
Compensation
Hourly pay:$22.00
Weekly work hours: 40
Education: Secondary High School or equivalent experience
Experience: Minimum one year
How to apply:
Send your resume and cover letter to info@bluespoon.ca
About Blue Spoon Atelier
Blue Spoon Atelier is a boutique artisan bakery and teaching kitchen led by Chef Burcu Gencer, PhD. We focus on small-batch, from-scratch production using natural, unprocessed ingredients, with a strong emphasis on fermentation, clean food philosophy, and consistent product quality. In addition to artisan breads and pastries, our kitchen prepares soups, salads, sandwiches, and other carefully crafted items - all made fresh in-house. We also produce naturally fermented beverages and selected preserved foods, as part of our focus on gut-friendly nutrition and traditional food practices.
