Jobs & Volunteering (training) and giving workshops

Please note: At the moment, we only have vacancies for part-time experienced sourdough bakers who are also interested in giving workshops and supporting our mission as a School for Circular Innovation. Additionally, you can explore our Volunteer & Training Program B, which offers the opportunity to gradually become part of our team while learning the art of sourdough baking and teaching.

———————– Below, more information about our vacancies horeca, bakery and voluntary work. We have a preference for candidates both in the bakery and in the cafe willing to work and especially for new colleagues who want to work with us in our educational programs (workshops). We offer a (part-time) job for new energetic and inquisitive colleagues who wants to work in our micro bakery & cafe in Amsterdam Oost. Experience in hospitality and as a barista is preferred. In particular, we are looking for candidates who also have good knowledge in (micro)biology and would like to support our workshops & informal science education programs. It is obviously an advantage if you have experience as a (sourdough) baker.   Learn more about us.  Check:

• Available for at least 8 months and preferably longer
• Available for 16 to 24 hours per week
• Prepare, cook and serve food
• Motivated and experience to work in our cafe
• Energetic, able to multitask 
• (preferably) Dutch speaking
• Preference for candidates with good background in biology who can contribute to our LAB projects and workshop programs.
• Read more on our website who we are and what we do
• Don’t forget to send us your CV, jobs@bakinglab.nl

Volunteer >> informal training program School for Circular Innovation A or B? Program A (minimal 3 months) We also occasionally offer a limited volunteer program (Program B) for those interested in working and learning with us for a minimum of three months, without the need for a long-term commitment. Program B (long term, becoming part of our active teachers team) Our volunteer program is an informal training program that initially focuses on learning how to make sourdough bread and deepening your knowledge of fermentation and circular processes in the bakery. You will gain practical experience and learn to master both the craft and the underlying theory. Once you have acquired sufficient knowledge and experience, you can assist in giving workshops and later lead them yourself. Additionally, you will actively contribute to improving new circular processes, allowing you to eventually become a member of the core team at the School for Circular Innovation. Who is this program for? The informal training period lasts a minimum of three months, during which you should be available for at least two shifts per week to gain experience and knowledge in our bakery. Throughout this time, we will regularly discuss your progress and develop plans to integrate you into the teaching team at the school.