JOB ACCOUNTABILITIES:

Prepare products using all methods, established portions, and recipes for baking preparation.

Assists with daily start-up, change over and shut down kitchen duties; including materials and operating equipment.

Works as team on daily production requirements to achieve product counts and strives to increase productivity.

Able to adjust to changes in volume and production requirements based on needs of business.

Participate in preparation of supplies and line production to make products bake-ready for store locations.

(Items such as breads, pies, crusts, cinnamon rolls, cookies, etc.)

Daily preparation of seasonal fresh fruit for pies and toppings.

Responsible to properly pack, label, organize and rotate bake ingredients in freeze and storage areas; includes rotation of

pies and bread dough.

Clean all bake related machines, workstations, transit trays, and instruments too large for dishwasher.

Rotates bake inventory (supplies and products) to maintain freshness and quality, make products fresh daily.

Demonstrate dependable qualities to work unassisted or with a team, and is proactive to escalate matters as needed.

Flexible to cross train in other functions related to commissary production.

Protect the Brand through promoting and providing extraordinary value through food safety and product quality.

Willing and able to adhere to all safety and grooming standards necessary for a food manufacturing environment.

Maintain a clean and sanitary work station and production area at all times.

Comply with established weight and measures, health, sanitation, and safety policies, procedures and guidelines.

Notify the Production Manager of any food quality issues, inconsistencies of product with recipes, low inventory, etc.

Assists to receive orders, check invoices, and put deliveries away as needed.

Day (starting at 5:00 am) and evening shifts (starting at 1:30 pm) available.

Holiday season of Thanksgiving and Christmas may require working weekend shifts, based on business needs.

SKILLS AND EXPERIENCE REQUIRED:

Must be at least 18 years of age.

Ability to work in a high volume, fast paced production environment to complete work in a timely manner.

Must be able to follow process flow, meet productivity standards and demonstrate basic troubleshooting skills.

Experience working with baking equipment including oven, mixers, etc., preferred.

Basic understanding of kitchen and food safety guidelines.

Good organizational and communication skills.

Valid Food Handlers Card (if required by county)