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Artisan Sourdough Baker/Head Chef

Rodgers & Lewis
Jersey, Channel Islands

Posted: 20/11/2020

Deadline: 02/01/2021

Paid Full-time Permanent

Job description

Sourdough geeks with plant-based passion preferred.

The opportunity

Ever thought about packing it in, moving to an idyllic location and enjoying a proper lifestyle with beaches, clean air and a growing foodie culture? Well… for the right applicant, we have the job of a lifetime… located in the Channel Islands.  Must already reside in Jersey or be willing to relocate and live full time in Jersey.

About us

We’re launching a new premium food delivery business in Jersey.  We’re values driven, fair and ambitious. You’ll enjoy working in a spacious, well equipped, ‘virtually new’ bakery focused kitchen as we launch with a range of sourdough baked goods.  Soon after, we have ambitions to grow and diversify the product line up and you’re invited to make your mark, get creative and showcase ideas.  We’re inviting someone awesome to enjoy this beautiful island, work hard, share the journey and grow.

Job brief

We are looking for a key team member to organise the kitchen & bakery activities for this “dream job” as described by our award-winning exec chef with 22 years of experience. Bring your existing high level Sourdough experience or ‘get up to speed fast’ with training, recipes and input from (remote) Michelin level execs.

You’ll be the first in command in the facility and be responsible for all products before delivery to discerning customers ensuring high quality and contentment.

Hours                         Initially 7 hour shift (42 hrs p/week) (but will flex with rota schedule as demand increases)

Days                          Initially Monday – Saturday (but reducing to 5 day, 40 hrs p/week as team and rota develops)

As the operation / production grows, you will work closely with exec team to define and revise working schedules for all team members to meet demand.


  • Control and direct the food preparation process and any other relative activities
  • Develop new products from time-to-time with and for sign off by exec team
  • Plan orders of equipment or ingredients according to identified shortages
  • Arrange for repairs when necessary and remedy any problems or defects
  • Be fully in charge of hiring, managing and training kitchen staff
  • Oversee the work of subordinates – as and when hired
  • Estimate staff’s workload and compensations.  Maintain records of payroll and attendance
  • Comply with nutrition and sanitation regulations and safety standards
  • Nurture a culture of cooperation and respect between co-workers
  • Liaise with venue management, adhere to venue rules and obligations
  • Liaise with non-kitchen staff from time-to-time to assist with social media content etc.


  • If any of the following describe you, we want to hear from you;
    1. A talented Head Chef / Sous Chef with artisan baking experience
    2. A senior baker with 2 years + experience in commercial Artisan sourdough production
    3. An ambitious, perfectionist young chef, hungry to learn and be trained to a high level
  • Passion for sourdough, baking, pastry and all long-ferment methods, including understanding shaping and proofing dough and oven work
  • Passion for organic flours, heritage grains and premium ingredients
  • Passion and experience with plant-based cuisines preferred – (or serious interest to embrace it)
  • Exceptional proven ability of kitchen management
  • Ability in dividing responsibilities and monitoring progress
  • Outstanding communication and leadership skills – (English language reading and writing proficiency)
  • Up-to-date with culinary trends and optimised kitchen processes
  • Good understanding of useful computer programs (MS Office, restaurant management software, POS)


  • Full time - permanent
  • Pay negotiable depending on experience
  • 4 week working trial required prior to formal contract being executed

Application information


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About Rodgers & Lewis

An artisan bakery offering a premium food delivery service based in Jersey in the Channel Islands. Specialising in artisan sourdough with the idea of moving into plant based products in time.