Caitlyn Jurin

Making up to 800 Kilos of artisanal sour dough per day when on rotation Making 120-225 gluten free chocolate chip cookies per week Rolling out hearth loaves, fougasse, and sticky buns

Lead dough maker and part time scone production - Wildflour Bread - 140 Bohemian Hwy, Occidental, CA 95465

(2020-02 - 2026-05)

• Making up to 800 Kilos of artisanal sour dough per day when on rotation
• Making 120-225 gluten free chocolate chip cookies per week
• Rolling out hearth loaves, fougasse, and sticky buns
• Baking Fougasse, sticky buns, scones, cookies
• Maintaining inventory and communicating stock necessities
• Training new employees how to make bread, shape it, and run service
• Overlook back of house employees to watch quality and fill in when needed
• Keeping sour dough levain healthy and active
• Answering any baking related questions of process and ingredients to curious customers with love for my craft
• Creating new flavors of scones and making 1200 per week

Level 4 Team Member - In N Out Burger - 2131 County Center Dr, Santa Rosa, CA 95403

(2018-04 - 2020-02)

• Fry cook
• Certified to train new employees on register, dining area cleanliness, customer satisfaction, cooking, produce preparation, communication; properly handling, dismantling, and cleaning machines.
• Extensive training and positive attitude towards providing the best possible service for our customers, and always with a smile.

High school Diploma - Santa Rosa High School (2014-08 - 2018-06)