Artisan Baker (Trained)
Reports to: Head Baker / Production Manager
Location: Bleary, Craigavon
Hours: 48 hrs/week, 6 nights over 7. Shift starts 9pm. Sunday to Friday
Rate: £16/17
About the role
We are a scratch bakery. Every loaf starts with flour weighed out by hand and finishes as a baked product ready for our customers — no premixes, no part-baked shortcuts. We're looking for an experienced baker who can take ownership of the full process: weighing, mixing, bulk fermentation, knocking back, dividing, shaping, proving and baking.
This is a night production role. Our shift starts at 9pm, six nights a week, so the bakery's output is cooled, packed and out on the vans first thing in the morning. It suits someone who is settled into night working or genuinely wants to be.
Key responsibilities
Accurately scale and weigh all ingredients to recipe, every time
Mix doughs to the correct development, adjusting for flour, water temperature and the conditions on the night
Manage bulk fermentation — knocking back and folding at the right stage to build strength and flavour
Divide, pre-shape and final-shape by hand to a consistent weight and appearance
Judge proof by feel and sight, not just by the clock
Load, steam, bake and unload the oven; adjust bakes to get consistent colour, crust and crumb
Look after sourdough starters and pre-ferments (feeding, refreshing, judging readiness)
Work to the nightly production plan so orders are baked, cooled and ready for dispatch on time
Keep accurate records: batch weights, temperatures, bake times, wastage
Maintain food safety and hygiene standards at all times, including allergen controls and cleaning down as you go
Support and help train less experienced team members
Essential
Proven hands-on experience in a craft or scratch bakery
Genuine understanding of dough — you can tell when a mix is under- or over-developed, and when a proof is ready
Confident shaping by hand at pace, to a consistent standard
Able to commit to a 9pm start, six nights a week, and comfortable working to fixed dispatch deadlines
Food hygiene certificate (Level 2 minimum) or willingness to obtain
Physically able to handle sacks of flour, trays and repeated lifting
Desirable
Sourdough and long-fermentation experience
Experience in a wholesale environment with fixed dispatch times
Experience mentoring apprentices or trainees
What we offer
28 days holidays, pension, staff bread allowance, training and progression, free parking, medical Cover.
Artisan Baker in Craigavon employer: Bell Recruitment
As a Commercial Manager at our organisation, you will thrive in a dynamic and supportive environment that champions teamwork and professional growth. We offer competitive benefits, a culture rooted in integrity and ambition, and opportunities to develop your skills while driving meaningful business success in the vibrant Food/FMCG sector across the UK and Ireland.
