Bakery Prep Cook

AM Bakery Production

Each production team works as a unit to ensure that all daily and weekly production is complete and within a defined process. Team members are responsible for preparing raw ingredients, scaling, cutting, and mixing. The team is responsible for overall cleaning/maintenance of equipment including mixers, dough press, and robocoupe, and maintaining organization of used space in the fridge and freezer. Knife skills are a main focus of this team, and there is the frequent lifting of trays and supplies weighing approximately 20-35 pounds. Must be able to follow food safety procedures including temperature and recipe documentation, sanitation procedures. Establishment uses E-Verify for personal documentation, must have authorization to work in the United States.

Benefits: Accumulated Paid Vacation, Holiday pay at OT, Set schedules, Paid Meal Breaks, Referral Bonus programs, Annual Bonus program, and Retirement/Commuter Benefits tax savings programs.

The Responsibilities Include:

• Must be able to stand for up to 8 hours per day.
• Must be able to lift up to 35 lbs.
• Must be able to move items weighing in excess of 50 lbs. routinely.
• Must be able to push and pull carts and equipment weighing up to 250 lbs.
• Must be able to bend, stoop, squat, and stretch to perform daily tasks.
• Requires grasping, writing, standing, sitting, walking, repetitive motions, bending, climbing, listening and hearing ability, and visual acuity.
• Talking and hearing occur continuously in the process of communicating with the team, supervisors, and subordinates.
• Vision occurs continuously with the most common visual functions being those of near vision and depth perception.
• Requires manual dexterity to use and operate all necessary equipment.
• Must have finger dexterity to be able to operate basic cooking utensils and equipment pots, pans, dishware, silverware, glassware, food slicing machine, and knives.
• Must be able to work well under pressure managing multiple deadlines.
• Ability to work with potential allergenic properties inherent in various food products.
• Most work tasks are performed in a space where environmental conditions vary widely.