Bakkavor Bread is on the rise after unveiling plans to recruit 200 more employees at its Crewe and Nantwich factories.
The local artisan bread manufacturer has launched a recruitment drive to meet rising demand for products.
The vacancies, primarily factory operative roles, are permanent positions which offer flexibility through continental shift patterns across day and night shifts.
The two sites at Newhall near Nantwich (pictured) and Crewe Gates industrial estate currently employ more than 670 people.
They produce more than 11 million bread items a week with an average of 50 different types of product being run at any one time.
These include flatbreads, doughballs, and garlic baguettes and slices, which meet the nation’s increasing demand for high-quality, chilled, artisan breads.
Products are typically made within two hours from mixing to being packaged ready for distribution to the major supermarkets with the most popular item being a cheese flatbread.
The Crewe site is to host two open days on September 15 and 26, so people looking for new jobs can visit and see the roles on offer.
Paul Peachey, business director for Bakkavor Bread & Pizza, said: “Bakkavor Bread continues to expand and the recruitment drive announced today shows that demand for our delicious chilled breads continues to grow.”
Employees benefit from subsidised staff shops, free parking, an employee recognition programme, a Bakkavor Benefits Scheme which provides retail discounts on the high street, and well-being and charity events.
Bakkavor also works in partnership with Reaseheath College on a new Bakery qualification as well as Food and Drink Operator training under the Apprenticeship levy program, both of which are on offer to employees.
The business has also partnered with Sir William Stanier School in Crewe to give students a chance to understand how subjects are relevant to many food manufacturing roles and what workplace skills they need to develop.
The South Cheshire job recruitment drive is part of a broader Bakkavor initiative across the UK.
Last year the Group employed an extra 2,000 people and currently employs more than 19,000 people in the UK.
For more information on the employment opportunities, visit www.bakkavor.com/careers
(pic courtesy of Google Maps)
Who writes this stuff? You having a laugh?
This is a factory making by all accounts very good bread, however you cannot describe it as Artisan.!!
A totally different approach allows a long fermentation process with Artisan made bread gives dough up to 24 hours to develop, allowing the natural enzymes to react with the flour in their own time for a much more delicate flavour and texture.
Get your fact right
Artisan! The company is rather at the opposite end of the spectrum.