At Embr, the ovens are roaring and the dough is calling. We’re on the hunt for a talented Baker who’s a wizard with high-hydration pizza dough, sourdough magic, and can run the bakery solo like a pro. Sound like you? FIRE UP YOUR SKILLS! About the role You will play a key role in our daily bakery production, including: 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
