Bakery Prep Cook
Colson Patisserie
Job Description
Job Description
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.
Vacancy posted 28 days ago
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