Baker Blind Butcher 1919 Greenville Ave, Dallas, Texas 75206
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View distance
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Any schedule considered
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Full-time, Part-time
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Any experience welcomed
Job Description
As the baker, you will be responsible for preparing baked goods of different varieties and will likely have opportunities to create or innovate recipes. You may work directly with customers and in all cases, a commitment to customer satisfaction and a passion for providing consistent quality is a must. You'll be responsible for cleaning and maintaining baking equipment and following all safety and sanitation protocols.
About this location
About Blind Butcher
Blind Butcher, located in the eclectic Lower Greenville Avenue neighborhood of East Dallas, was created by Matt Tobin, Josh Yingling, Oliver Sitrin, Tony Bricker and Ryan Chaney. Blind Butcher is a place where guests will discover fine-dining quality food in a comfortable and casual pub-like setting. We don’t think we fit into a specific category – and, we like that.
Executive chef/Partner Oliver Sitrin has created a menu that changes often, depending on what is in season and available, and uses as many local ingredients as possible. Sitrin’s menu is a combination of almost every cuisine he has experienced in his lifetime and he calls it “worldly-local”. He cures all his meats and grinds and hand cranks the sausages. Oliver and his crew make almost everything in-house, from the pastrami (beef and duck), mustard, and potato chips, to the cheeses, fermented veggies, desserts and more.
Everyone knows the best beverage to pair with sausage is beer and needless to say… we are pretty big on beer. We have worked really hard to curate a beer list that is very representative of the best in local craft, national craft and international offerings. We have 24 drafts and over 50 bottles. We do rotate some draft handles and bring in some bottles or cans on a “featured” basis regularly so be sure and ask your server for updates. While we’re talking about servers… A great beer menu is nothing without a well informed staff. Our servers have a very good knowledge of the beer menu as well
Executive chef/Partner Oliver Sitrin has created a menu that changes often, depending on what is in season and available, and uses as many local ingredients as possible. Sitrin’s menu is a combination of almost every cuisine he has experienced in his lifetime and he calls it “worldly-local”. He cures all his meats and grinds and hand cranks the sausages. Oliver and his crew make almost everything in-house, from the pastrami (beef and duck), mustard, and potato chips, to the cheeses, fermented veggies, desserts and more.
Everyone knows the best beverage to pair with sausage is beer and needless to say… we are pretty big on beer. We have worked really hard to curate a beer list that is very representative of the best in local craft, national craft and international offerings. We have 24 drafts and over 50 bottles. We do rotate some draft handles and bring in some bottles or cans on a “featured” basis regularly so be sure and ask your server for updates. While we’re talking about servers… A great beer menu is nothing without a well informed staff. Our servers have a very good knowledge of the beer menu as well
