Gourmet Magazine Jobs (NOW HIRING)

Come join our team!

We are looking for a dynamic and enthusiastic individual to help prepare food for our bustling Café, located in Concord MA. You’ll perform routine kitchen tasks such as setting up workstations, measuring ingredients, and doing prep; but the primary work will be working on our sandwich and breakfast stations. 1-2 years experience preferred

Current hours: 7am-5pm

Job Types: Full-time

Pay: $20-$22 per hour to start

Responsibilities include, but are not limited to:

• Work on our breakfast and sandwich lines.
• Prepare cooking ingredients by washing/chopping vegetables, slicing meat and cheeses, & etc.
• Open/close our sandwich and breakfast stations by following our guidelines and making sure preps for the next days are done.
• Make salads, yogurt, granola, and other items as needed.
• Restock items as needed throughout the shift.
• Ensure all food and other items are stored properly.
• Comply with sanitation guidelines
• Perform other kitchen duties as assigned

Skills

• Team player in a fast-paced environment
• Ability to multitask.
• Good Communication
• Teamwork

We will provide training, and our growing business offers opportunity for professional growth we also offer competitive compensation, benefits such as health, dental, and vision insurances, as well as a 401K, paid time off and an amazing team to work with! Please send us your resume or recent work experiences with phone number for contact purposes.

Please direct any further questions to info@slowrise.com.

• Flexible/available to work hours needed, including weekdays and weekends.
• Weekend availability is a must.
• Must have own reliable source of transportation.

Our story really begins with a friendship. John and Stu were close friends in high school. Though they went their separate ways after graduating, they stayed in touch and John became a big fan of the breads Stu was creating in Vermont. On several occasions, the two talked casually about going into business together. One day Stu called John and said, “Do you remember how we talked about starting a bread business? Well, I’m ready.” John thought hard for at least one day before he called Stu back and said, “Let’s do it.”

Stu and John spent hours over the next year philosophizing about bread, about life and about the opportunity to create a business that had meaning beyond the endless daily grind that consumes so many lives. From the beginning, they committed to starting a business that would take care of its employees, and give back to the community, while at the same time creating a space for people to meet, to talk and to organize around important social, cultural and political issues.

In the end, the bakery’s home was designed to be many businesses fit into one space. There is, of course, the kitchens – about 4,000 square feet anchored by three massive 32,000 pound French bread oven with windows all around so that café patrons are able to look in on the operation. The café is L-shaped with one side dedicated to take-out customers and the other filled with tables and chairs. In a back corner there are couches and armchairs, magazines and a few toys. The bakery also serves a growing network of gourmet markets, sandwich shops, caterers, restaurants, supermarkets, hotels and other cafes. So Nashoba Brook Bakery is a wholesale bread business, a retail bakery, a café, a takeout lunch spot, and a coffee shop all under one roof.

With around 100 employees and more than 275 wholesale accounts that services the entire New England region and beyond, the dreams of Stu and John have become a reality. Look for the “Slow Rise” breads in your neighborhood market and come have lunch by the Nashoba Brook.