At EMBR, the fire is always glowing, the dough is always rising, and the good times never stop.
We're seeking a skilled, hands‐on baker to join EMBR's kitchen team at Moama Bowling Club, producing high-quality doughs and breads for three venues within our vibrant dining precinct: Junction (fine dining), the Bistro, and EMBR Italian restaurant.
If you're passionate about honest, seasonal food and thrive in a buzzing, fast‐paced kitchen, you might just be our kind of pizzaiolo.
About The Role
* Preparing and managing all daily dough production for pizzas (65% hydration), sourdough, and other breads.
* Mixing, fermenting, shaping, and baking a range of loaves, focaccias, and pizza bases to a consistent, high standard.
* Working autonomously to plan production across three venues, ensuring par levels are met for each service.
* Maintaining excellent organisation, cleanliness, and food safety standards in the bakery area.
* Collaborating with our chefs to support menu requirements across Junction, the Bistro, and EMBR.
What we're looking for
We're seeking someone who brings:
* Strong experience working with high-hydration pizza dough (around 65%) and natural sourdough.
* Confidence in working independently, including planning production schedules and managing proofing times.
* A solid understanding of fermentation, dough handling, and baking in a fast‐paced kitchen environment.
* Reliability, attention to detail, and genuine pride in producing high-quality bread and pizza bases.
* Availability for early starts, weekends, and peak service periods.
What we offer
* The opportunity to bake within a dynamic, well‐respected dining precinct at Moama Bowling Club.
* A strong focus on wood‐fired Italian cooking and seasonal produce.
* A supportive, professional team culture with opportunities to grow and develop your skills.
* Staff benefits across our venues.
SOUND LIKE YOUR KIND OF PLACE?
Give us a call on 1800 806 777 or visit moamabowlingclub.com.au/careers to apply.
For more information regarding this role please call and ask to speak with Daniel Girau, Head Chef Embr.
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