Great Harvest Bread
A Fresh Start
Great Harvest Bread Co. of Mentor is locally owned and operated by The Lariccia Family.  We have been active entrepreneurs in Lake County for four generations ... and counting!  We have owned and operated several restaurants in the area and wanted to spread our wings into the bread and bakery industry!  Giving light to our Italian heritage, we love to feed your families and warm your souls!

Mentor Great Harvest looks like no other Great Harvest out there.  We operate under a "Freedom Franchise."  The "Freedom" part means that we get to run our business in a way that meets our community's unique needs.  The "Franchise" part gives us access to the recipes and processes that Great Harvest has continuously improved for over three decades.  The result is breads and goodies that will knock your socks off! Stop in, say hi, and enjoy the aromas and tastes of made-from-scratch, fresh-out-of-the-oven breads and sweets!  We're excited to bring our family recipes and the traditional Great Harvest recipes to you, our neighbors and friends.

Several years ago we made the decision to pursue our dream. So, we said good-bye to Corporate America, kicked the suit and tie and are now up to our elbows in dough. We’re excited to bring this tradition to you, our neighbors and friends. 

~ Kris, Molly, Tony, and Fred Lariccia ~

Want to Join Our Team?
We are currently hiring for our Sponge & Dough Production position.  Are you an early riser and want to make some extra "dough?"  No experience necessary (on-the-job training is provided), but we do require someone whom is reliable, dependable, trust-worthy, positive-minded, and self-driven!  If you or someone you know fits this description, we'd love to hear from you!  Stop in the store and pick up an application or click on the link below, print, fill out and drop off the completed application with your resume!  Thank you for your interest!

Here are all the specifics of the position:
PURPOSE:  To provide Excellence in bread quality by consistently making sponges and doughs with precision and mastery.  To develop an intuitive sense of bread-making and to devote strict attention to detail. To establish and maintain the production pace, by beginning and completing sponges and doughs with exactness, according to a strict time schedule.  
QUALIFICATIONS: 
To perform this job successfully, an individual must be able to perform each essential duty satisfactorily.  The requirements listed below are representative of the knowledge, skill, and/or ability required. 
1. Exhibits JOB AND PRODUCT KNOWLEDGE sufficient to make sponges and doughs according to established recipes, yet intuitive enough to compensate for fluctuating variables so that optimum dough consistency is achieved for every batch. 
2. Exhibits ENERGY sufficient to maintain a continuous high-level of productivity and enthusiasm while on duty and possesses the stamina to work the early-morning shift regularly. 
3. Exhibits STRESS TOLERANCE sufficient to perform duties with a positive attitude, even when faced with difficult or unusual pressures or circumstances. 
4. Exhibits ORGANIZATIONAL SKILLS sufficient to ensure that sponges, doughs and milling are completed with accuracy and according to time schedules, without slowing down the production flow. 
5. Exhibits INITIATIVE sufficient to perform assigned duties without regular reminders; and sufficient to be actively engaged in improving the atmosphere of the bakery. 
6. Exhibits COST CONSCIOUSNESS sufficient to eliminate mistakes that would create non-sellable products. 
GENERAL CHARACTERISTICS:
1. Must be at least 18 years of age and have a telephone. 
2. Must be dependable and work all scheduled shifts, including early morning shifts. 
3. Must exhibit high standards of personal cleanliness. 
4. Must be able to lift and carry loads of 60 pounds (the weight of a bushel of wheat) and perform other physically strenuous mixing tasks throughout the production shift, with or without accommodation. 
5. Be on time; maintain a positive attitude (so as to encourage a positive impact on bakery atmosphere and morale); maintain positive working relationship with owners and fellow crewmembers; perform all duties with customer effect in mind and prioritize accordingly; hustle at all times, yet work neatly.
ESSENTIAL JOB DUTIES/RESPONSIBILITIES:
·      Ensures that all sponges and doughs have ingredients according to Great Harvest recipes and have been mixed properly.
·      Uses measuring devices, thermometers, mixer, product knowledge and intuitive judgment to prepare doughs according to Great Harvest’s standards of quality and consistency. 
·      Develop a “single loaf” attitude about sponge and dough work recognizing that every customer judges the entire business on the loaf he or she is eating. 
·      Visits the kneading table and breadboard regularly, to observe and experience the doughs produced, to determine moisture and consistency and ensure the quality of work.  
·      Maintains temperature records on dough consistency and dough temperatures, and bakery and water temperatures in order to learn patterns of consistency and learn how to adapt to fluctuating variables. 
·      Washes used bowls and utensils from sponge and dough and sweets production. 
·      Follows all company policies and procedures.  
·      Be available extra hours during holiday seasons (Easter, Thanksgiving and Christmas at a minimum).  Essential functions are job duties which are critical or fundamental to the performance of the job.  The term does not include functions which are performed on an occasional basis, performed by some but not all persons in the position or that are of only marginal importance.  Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
EXPERIENCE:  Stable work history required.  Dough experience unnecessary; position will receive on-the-job training. 
Great Harvest Bread of Mentor, OH.
We'd love to be in touch with you