CRUST IS CURRENTLY HIRING!
We are always on the lookout for passionate, dedicated, and skilled people. Below you will find roles we are actively hiring for, but if you are a baker, dishwasher, decorator, or person who loves pastries and people, and there is no open role listed for you - send us your resume and a cover letter anyway! You can always let us know why you’d be a great fit, regardless of what positions are currently open.
Equity in Practice
Worried/think you don’t meet the requirements but would love to be a Crustie? Please apply anyway! We know that women, people who identify as LGBTQ+, returning citizens, and people of color are less likely to apply for jobs unless they meet every single qualification, but we want you here! Crust is dedicated to building an inclusive, diverse, equitable, and accessible workplace that fosters a sense of belonging. If you are excited about working with us but your prior experience doesn’t align perfectly with the job description, we encourage you to apply anyway - you just might be the perfect fit!
Crust practices inclusive hiring and is interested in employing individuals regardless of their sexual or gender orientation, race, religion, education, work history, or social barriers such as previous incarceration, etc. We do not conduct background checks.
Opportunities for Growth in a Supportive Workspace
We are a small but growing business! You will have the opportunity to grow alongside us, have your input valued, and be able to help shape Crust’s future. While the workload can be daunting, we try to balance the busy with a supportive & fun environment.
PRODUCTION BAKER
PAY RATE, HEALTHCARE & PTO
Starting pay is $16/hour plus tips, with a raise at the end of a 90 day probationary period. Tips are split equally among all staff (based on the number of hours worked each week), and average an additional $2 - 4/hr. After a three month probationary period, new employees receive up to 40 hours of Paid Time Off, 40 hours of paid Sick Time, and access to a free telehealth plan provided by Crust. Other benefits include (but are not limited to) bonuses based on performance, employee discounts, shift beverages, and annual PTO accrual.
SCHEDULE
We are currently hiring for a full time production baker who can commit to 32 - 40 hours/week
Sunday and Monday availability is a must.
Flexible scheduling options are available, and full time staff can create their own standing schedule - both in terms of the number of shifts and the number of hours worked each shift - within these parameters:
Shifts can be between 8 and 10 hours long
Shifts can be any day of the week Monday - Sunday
Start times can be between 7am and 9am, with end times between 3pm and 5pm.
Must have the flexibility to occasionally work different shifts when needed based on holidays and staffing needs.
Black out dates fall around major bakery holidays (Valentine’s Day, Mother’s Day, Halloween, Thanksgiving, and Christmas). Due to the large volume of sales during these times, we ask that all employees be available to work outside their normal schedules and maintain open availability. We are always closed on Thanksgiving, Christmas, and New Years Day.
DUTIES INCLUDE
Measuring, weighing, and combining ingredients using large mixers and other equipment
Following recipes
Monitoring items during baking, oven temperatures, and other equipment
Ensuring that food surfaces and equipment meet health and safety standards
Cleaning and sanitizing workstations
Taking and managing daily inventories
Maintaining daily pars of baked goods
Dishwashing and other cleaning as needed
THIS ROLE REQUIRES YOU TO
Want to expand your knowledge of baking and hone your skills in a kitchen
Are a team player with excellent communication skills
Have an attitude that balances collaboration and self-motivation
Work well under pressure in a fast paced environment
Are able to follow directions, multi-task, and pay attention to detail
Keep a clean & organized work-station
Are able to stand and work on your feet for extended periods of time
Are able to lift 30-50 pounds regularly
Can commit to a 32-40 hour per week schedule
Maintain the highest standards of Crust product quality
Uphold Crust’s values
PLUSES
Experience in a high-volume kitchen (bakery or restaurant)
Servsafe certified, a plus. If you are not Servsafe certified, Crust will pay for you to take the course to obtain your certification on a day when you are already scheduled to work and will provide access to a computer if needed.
To apply, please submit your resume and cover letter through the link below - and make sure to tell us why you would be the best fit for the role!
BACK OF HOUSE MANAGER
JOB SUMMARY
We are looking for an energetic and personable Back of House Manager to lead our kitchen team and oversee daily kitchen operations. This crucial role combines management expertise with culinary passion; ensuring exceptional food quality, efficient workflow, and a positive and supportive environment for our kitchen team. The ideal candidate will thrive in a fast-paced kitchen setting, will bring strong leadership skills when it comes to employee management, and will have ample food safety knowledge. As a key player in our bakery, you will drive team performance, maintain high standards of food preparation and presentation, and ensure smooth back-of-house functions alongside a team of other departmental managers.
COMPENSATION & BENEFITS
Compensation Package:
Salary pay starting at $41,000/year (about $20/hr), with a raise at the end of the 90 day probationary period.
Tips are split equally among all staff (based on the number of hours worked each week), and average an additional $2 - 4/hr.
Annual cash bonuses
After a three month probationary period, new employees receive the following benefits:
Up to 40 hours of Paid Time Off
40 hours of paid Sick Time
Access to a free telehealth plan provided by Crust
Bonuses based on performance
Employee discounts
Shift beverages
Annual PTO accrual
Bereavement leave
Flexible schedule
Opportunities for advancement
Referral program
SCHEDULE
Sunday - Thursday, 7am - 3pm
Must have the flexibility to work different shifts when needed based on holidays and staffing needs.
Black out dates fall around major bakery holidays (Valentine’s Day, Mother’s Day, Halloween, Thanksgiving, and Christmas). Due to the large volume of sales during these times, we ask that all employees be available to work outside their normal schedules and maintain open availability.
We are always closed on Thanksgiving, Christmas, and New Years Day.
DUTIES & RESPONSIBILITIES INCLUDE
Managing
Lead and supervise kitchen staff; training, developing, and evaluating team members to foster a motivated and skilled workforce
Build trusting and supportive relationships with staff
Communicate with staff regarding work performance & expectations in adherence with Crust policy
Conduct annual reviews of kitchen staff alongside other managers
Lead on interviewing, hiring, and training of new kitchen staff
Plan, schedule and supervise bakery production and cleaning activities to highest safety and sanitation standards.
Oversee food preparation processes to ensure quality, consistency, and adherence to safety standards across all menu items
Train staff to produce high-quality bakery items while following proper food handling procedures
Maintain compliance with food safety regulations and sanitation standards through regular inspections and staff training
Ability to enforce staff compliance with food safety and sanitation/safety regulations
Collaborate with management on budgeting, staffing schedules, and operational improvements to enhance overall bakery performance
Work directly with other managers & owner to resolve any issues with kitchen equipment
Reports to Owner, works alongside Front of House Manager, Wholesale Manager & Administrative Manager
Baking
This is a management position but will also require hands on baking while overseeing other staff
Inspect bakery items to ensure that they meet established standards of quality, uniformity, and aesthetic appeal, and troubleshoot when necessary
Assure that all equipment is used and cared for properly
Inventory & procurement
Procure all kitchen ingredients and supplies from various distributors (via delivery and pickup)
Minimize waste to optimize food costs
Maintain all inventories and suggest changes to par levels as needed
Making sure all kitchen staff are trained on how to inspect and receive deliveries
Create and maintain good relationships with suppliers
Negotiate ingredient pricing with suppliers as needed
QUALIFICATIONS
Proven experience managing kitchen operations within a cafe, bakery, or restaurant setting
Strong background in food preparation, cooking techniques, and food safety practices
Demonstrated leadership skills with experience supervising teams, managing staff training & development
Knowledge of inventory control methods to manage food costs effectively
Excellent communication skills with the ability to interview candidates and provide constructive feedback
Ability to thrive in fast-paced environments while maintaining attention to detail & high standards of service
Previous experience in kitchen management roles required; assistant manager experience is a plus
Culinary experience combined with strong organizational skills will be highly valued
Commitment to fostering a positive team environment through effective shift management and leadership
Servsafe certified, a plus. If you are not Servsafe certified, Crust will pay for you to take the course to obtain your certification on a day when you are already scheduled to work and will provide access to a computer if needed.
Have a valid Driver's License
Be able to safely operate the Crust van