The facilities are responsible for the production of items including filled or topped, pre-cooked baguettes, flatbreads, doughballs, ciabattas and focaccias.
The company said the vacancies were primarily factory operative roles, and were permanent positions with continental shift patterns across day and night shifts.
Bakkavor said it was planning to hold open days at its Crewe site on 15 September and 26 September for potential applicants to visit the site and see what the business has to offer.
The two sites, which currently employ more than 670 people, produce more than 11m bread items each week with an average of 50 different types of product being run at any one time.
“Bakkavor Bread continues to expand and the recruitment drive announced today shows that demand for our delicious chilled breads continues to grow,” said Paul Peachey, business director for Bakkavor Bread & Pizza.
Employee benefits at the sites included subsidised staff shops, free parking, an employee recognition programme, a benefits scheme which provided retail discounts on the high street, and regular well-being and charity events.
Bakkavor Bread was also committed to employee training and development and had developed a bakery qualification in partnership with Reaseheath College in Nantwich. It had also devised Food and Drink Operator training under the Apprenticeship levy program, both of which are on offer to all employees.
The business has partnered with Sir William Stanier School in Crewe to give students there the opportunity to better understand how their subjects are relevant to many food manufacturing roles and what workplace skills they need to develop.
Earlier this month, Bakkavor announced its acquisition of Haydens Bakery from Real Good Food for £12m. The business makes sweet bakery products for top grocery retailers, is based at two sites in Devizes, Wiltshire and employs 480 people.
Bakkavor produces a range of fresh prepared food products in the UK, with an international presence in the US and China. It employs 19,000 staff at 39 locations, developing and producing innovative food for a wide variety of occasions and budgets.