Dive into the world of tasty, fresh bread as an Operator Bakery in Eindhoven! Here you transform daily dough into delicious baguettes, croissants and more, together with a driven team of 75 colleagues. Experience the magic of the baking process in three shifts and become the hero behind the oven, where your craftsmanship makes home bakers throughout the Netherlands happy.

Every day, this company passionately develops, produces and delivers the very best range of bread and snack products for baking at home. You will work at the Eindhoven location where 75 colleagues work on 3 production lines. Baguettes, kaiser rolls, croissants, puff pastry slices, sausage rolls and mini loaves. At this bakery they make it all. You will be working 3 shifts with shifts from 07:00 - 15:00, 15:00 - 23:00 and 23:00 - 07:00.

As a Bakery Operator, you will make the product that people bake in the oven at home and turn people into bakers at home. Your duties are:

• Controlling, managing and adjusting the complete process from proofing cabinet to oven;
• Independently troubleshooting routine malfunctions and quality deviations;
• Ensuring bread products meet quality standards;
• Performing quality checks;
• Ensuring a clean workplace. 

To start as an Operator Bakery, the following is required of you:

• 2 to 5 years of experience in a similar position in the food industry;
• A completed MBO education in the direction of Food Technology, All-round Food Operator, Bread and Pastry, SVO Vakopleiding or Vapro A;
• A good command of the Dutch and/or English language; 
• Technical knowledge is a plus, otherwise you can learn in this position;
• Knowledge of HACCP and food safety;
• And open to working 3 shifts. 

In return for your hard work, you get:

• A gross hourly wage between €15,29 and €15,88
• A shift bonus of 34% between 6 p.m. And 6 a.m.;
• 8% vacation pay and 25 vacation days per year based on full-time employment;
• Advancement opportunities within own work location but also across other locations;
• Prospect of permanent employment;
• Overtime pay of 125% (1st 8 hours after 152 hours) or 150% (>160 hours per period);
• Option to convert overtime and/or Sunday allowance to time for time;
• Fruit at work;
• And net travel reimbursement per day worked.