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Job Description ABOUT THE COMPANY Birley Bakery is the newest venture from club owner and entrepreneur Robin Birley, the force behind London’s prestigious private members’ clubs 5 Hertford Street and Oswald’s. Launching summer 2025 on Madison Avenue in NYC’s Upper East Side, Birley Bakery brings a warm and welcoming take on the classic Boulangerie-Patisserie, offering simple, elegant breads, pastries, and desserts made to the highest standards. POSITION SUMMARY The Bakery Assistant is part of our pastry team and is assisting the Pastry Head Chef and Shop Manager with baking, 2 days at the bakery shop and 3 days at our production facility in the Bronx. Your role is to assist the team to bake products to perfection, ensure quality, assist with light sandwich prep, and maintain cleanliness. ESSENTIAL DUTIES & RESPONSIBILITIES • Ensuring high standards of production and are maintained., • Good level of English., • Friendly, approachable, and professional., • Adhere to Health & Safety standards., • To ensure that working practices are followed to ensure that food safety law is complied with as set by the company and the governmental departments., • To comply with the rules and regulations and terms of your employment as set by the company., • Ability to carry out multiple assignments concurrently, to work under deadlines., • Experience baking in a bakery or pastry shop., • Strong time management and multitasking skills., • Attention to detail and consistency., • Food Handler Certification (or willingness to obtain)., • Ability to be flexible with job demands and open-minded when being asked to complete tasks., • Able to work early mornings, weekends and holidays, and variable schedule, per the needs of the business., • Ability to operate with grace under pressure. Maxime’s is proud to be an Equal Opportunity Employer. We do not discriminate on the basis race, color, creed, religion, gender (including gender identity and expression), sexual orientation, marital status, pregnancy, childbirth or related condition, sexual and reproductive health decisions, ancestry, national origin, citizenship, age, disability, military or veteran status, genetic information or predisposing genetic characteristic, status as a victim of domestic violence, sexual violence, or stalking, or any other legally protected status.

Job DescriptionCompany Description Eataly is the world’s largest artisanal Italian food and beverage marketplace! Eataly is not a chain; each Eataly is different, with its own character and own theme – but all with the same aim... for our guests to: • EAT authentic Italian food at our restaurants, cafés and to-go counters, • SHOP a selection of high-quality Italian, local and homemade products, • LEARN through our classes and our team’s product knowledgeJob Description The Head Bread Baker, referred to as the Bread Production Manager at Eataly, oversees the production of bread products for an Eataly location, including but not limited to: breads, Roman style pizza, rolls, focaccia and seasonal items. The Head Baker leads and develops a team of Bakers and Sales Associates in a 24-hour-operating bakery. Reports directly to the General Manager of Retail and reports functionally to the Eataly USA Corporate Head of Bakery. • Prepares bread products for restaurant and retail operations in accordance with Eataly’s authentic Italian recipes and quality standards using the highest quality Italian and local flours and other ingredients, • Maintains and nurtures natural yeast, local and organic flour, and naturally leavened products, • Manages the bakery team of 15-20 employees: hires, schedules, approves vacation, submits payroll, provides feedback and motivation, trains on products, ingredients and processes, and handles terminations, • Collaborates closely with the GM of Retail to ensure all necessary parties are aware of daily bakery activities, including absences, schedule coverage and product availability, • Documents, investigates, elevates and resolves all employee and guest incidents, • Communicates with the Head Chef, GM of Retail and Corporate Head of Bakery on new recipes, • Orders and monitors inventory of all ingredients and products for the bakery, including tracking and documenting daily transfers and waste in the appropriate system, • Reviews financial information such as sales/costs and monitors budget to ensure efficient operation and spending within the specified budget; works with GM of Retail to correct any deviations from the budget, • Maintains a clean and sanitary food production area according to Department of Health standards, • Performs other duties as required or assignedQualifications, • 5+ years of experience in bread and related production, • 2+ years of experience managing a sales and production team; preferably in a wholesale or grocery bakery department, • Excellent communication skills, • Outstanding time management stills, • Proficiency in Microsoft Office, • Ability to oversee a 24-hour-operating bakery, including working weekends, nights and holidays, • Ability to lift over 50 pounds, • Ability to exert well-paced mobility for up to 8 hours, including standing, walking, bending and squatting Additional Information Benefits and Perks • Medical, Dental, Vision Insurance, • Paid Time Off, • Paid Parental Leave, • 401K with match or RRSP, • Bonus program, • Free family meal daily, • Discounts at Eataly, • Classes on products and Italian cuisine, • Referral bonus program

Job Description Job DESCRIPTION Department Back of House Job Title Baker Reports to Director Of Operations General Description: Passion for artisanal baking and dedication to upholding Orwashers' commitment to quality. Type of position: Full-time Seasonal Part-time Contractor Intern Hours: 40/ week Exempt Nonexempt Responsibilities & Expectations · Utilize expertise in food preparation and culinary techniques to produce high-quality bread, pastries, and other baked goods in adherence to Orwashers' artisanal standards. · Ensure the timely and precise execution of baking processes, including mixing, proofing, shaping, and baking a variety of doughs. · Uphold strict food safety and hygiene practices throughout all stages of food production. · Collaborate closely with the kitchen team to maintain inventory levels and ensure seamless production flow. · Contribute to the development of new recipes and innovative baked goods while preserving Orwashers' traditional offerings. · Demonstrate exceptional attention to detail in decorating and finishing products for retail sale. · Oversee Bread, Bagels, and Cookie production to ensure standards of quality are met or exceeded · Follow and adhere to standardized recipes · Perform accurate month end inventory · Responsible for mixing, bench work, proofing, and baking bread as well as working with laminated doughs for our breakfast pastry production · Ensure standards of quality are met or exceeded · Maintain high levels of cleanliness and organization of assigned work areas, adhering to sanitation/health regulations and company policy · Other duties as assigned by Pastry Chef/Head Baker Essential Functions: · Able to lift 30+ lbs · Fluent in both written and spoken English · Demonstrates positive leadership characteristics, which inspire team members to meet and exceed standards · Polished personal presentation; Grooming meets Company standards, as outlined by Employee Handbook · Communicates information effectively and efficiently · Able to work nights, weekends and holidays, and variable schedule, per the needs of the business · Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions · Ability to perform essential job functions under pressure, maintain professionalism when working under stress · Participates in community events and ensure corporate social responsibility goals of Company are met work experience requirements • 5+ years’ experience as Baker of similar caliber education requirements • High school diploma or GED, • NY Department of Health & Mental Hygiene Food Protection Certificate, required Company DescriptionOUR STORY Orwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II. In 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States. Since then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come. Though our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.OUR STORY\r\nOrwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.\r\n\r\nIn 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.\r\n\r\nSince then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.\r\n\r\nThough our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.