Baker

Baker

Our baking team is looking for a baker responsible for supporting all aspects of the bakery operations by following production guidelines to prepare baked goods while adhering to food safety, quality, food handling, safe machine operation, and sanitation procedures.

Duties and Responsibilities

• Adheres to and exemplifies behaviors aligned with company core values: We Work with Passion and Purpose (Ho'ohana), We Choose to do What is Right (Pono), We Work Together (Laulima), We Care (Malama), We Take Ownership & Responsibility (Kuleana)
• Fosters a sense of teamwork and collaboration among team members by building an employee culture that is aligned with HCC values and operating principles. Ensures all employees are treated consistently, fairly, ethically, and respectfully
• Responsible for following departmental directions and adhering to all product specifications, HACCP, GMPs, Food Safety, and Quality Programs
• Operates production equipment (mixer, depositor, lift, de-lumper, grinder, ovens) safely following recommended line rate, time, and speed controls. Ensures proper functioning of equipment and performs maintenance as necessary
• Controls line speeds, production rates, starting and stopping equipment, and overall product quality/safety
• Monitors continuous production line including placing the dough in pans/sheets and placing it in oven racks and conveyors; monitors product to keep weight within specifications and adjusts as needed
• Accurately measures, portions, and weighs wet and dry raw ingredients following approved parameters to ensure the product is consistent with product standards
• Checks the quality of products, raw ingredients, and materials for quality deviations. Reports any product anomalies or issues to the lead
• Stages ingredients according to type and appropriate location, storing items in the appropriate temperature environment
• Responsible for setting up and pre-running the equipment to ensure proper production start-up. Performs minor repairs using hand tools
• Ensures the continuous flow of product line, and adjusts machines as needed to assure quality guidelines, weights, and product specifications are met. Corrects problems as needed
• Assists in the unloading, loading, and transfer of baking pan sheets between the process areas
• Enters the number of ingredients following batch documenting procedures in the WMS System including verification of lot numbers for traceability purposes using the scanning device
• Performs periodic cycle count/physical count of raw ingredients and raw materials. Reports discrepancies to lead
• Follows egg and butter thawing procedures using the appropriate temperature probes and thawing procedures
• Preserves the shelf life of perishable ingredients by using proper storage containers and following FIFO rotation
• Cuts dough to form the right shape on baking sheets using a depositor
• Organizes racks according to FIFO rotation and maintains continuous order in the oven area
• Monitors and observes the color of products being baked; adjusts temperatures, humidity, or revolving speeds according to product specifications
• Maintains an organized and sanitary production area; assists in daily maintenance and cleaning of the lines. Provides janitorial and maintenance support as needed
• Follows opening and closing procedures including but not limited to cleaning and sanitation of work areas
• Attends daily group huddles
• Participates in all aspects of production as needed, and acts as break relief for other positions in the same area
• Performs all other duties as assigned

Skills

• 1-2 years of experience in a commercial bakery, food production, or manufacturing environment preferred
• Represents the company brand image and shares aloha to customers, business partners, and co-workers at all levels throughout the company
• High level verbal communication abilities
• Ability to work well with others and be a team player
• Ability to perform steady and productive work for an extended period
• Able to understand and follow oral or written work instructions
• Possesses basic mathematical skills: addition, subtraction, multiplication, and division
• Capacity to maintain a consistent pace throughout the shift to meet production deadlines
• Ability to work independently and efficiently in a fast-paced environment
• Wears protective gear (uniform), including gloves, face/eye shields, aprons, hearing protection, hairnets, beard nets

Physical Demands

• Able to see, read, and understand receipts and measurements on measuring devices and tools
• Work in a typical industrial facility, work with and around large machinery, varied temperature, sound (decibels), odors, humidity, and elevations
• Operate equipment that may include but not limited to the following: computer, blending, tempering, cutting and mixing machines, cookie racks, grinder, knives, rack ovens, pan washers, conveyors, vacuum, floor machines, steam washers, weight scales, coolers, and pallet jacks
• While performing duties, some areas are often hot with steam and vapors from the oven
• Restricted workspace and stand for long periods
• Repeatedly grab, lift, and transfer the dough and pan sheets up to 5 lbs. each from stacks
• Continuously lift and/or move up to 25 lbs. Occasionally lift and/or move up to more than 50 lbs. with assistance
• Must be able to safely pull our push full baking racks on casters/dollies through the bakery
• Frequent lifting, pushing, pulling, grasping, bending, stooping, squatting, and some repetitive motions
• Able to sit, stand and walk throughout an 8 to 10 hour shift
• Specific vision abilities required by this position include close vision 20 inches or less, (i.e., working with small objects or reading small print), including the use of computers. Distance vision of 20 feet or more (not just the ability to see a person or object, but the ability to recognize features as well, color vision, peripheral vision, depth perception, and the ability to adjust focus. Peripheral vision observing an area that can be seen up and down or to right or left while eyes are fixed on a given point
• Specific hearing ability understand, and distinguish speech and/or other sounds (e.g., forklifts, packaging, machinery alarms), medical codes or alarms, and communication purposes
• Able to work flexible hours and overtime as required, including nights, weekends, holidays, and extended hours

Absence: Bakery Trainer or Bakery Lead shall cover duties for Baker during their absence.