Fine Pastry

UHC Baking Team Baker, Decorator, Pies, Fine Pastry & Morning Pastry

Work Area: Back of the House Immediate Supervisor: UHC Management Team

About Urth Caff

Urth Caff started in 1989 as the first heirloom and organic coffee company in the USA. Urth is a strong, growing company with a bright future filled with exciting opportunities. We are always looking for great, kind, hardworking people to join the Urth Caff family and contribute to our continued growth.

Position Overview

The UHC Baking Team member is responsible for preparing, baking, decorating, finishing, and maintaining the quality and consistency of Urth Caff's baked goods, pastries, pies, desserts, and specialty products.

Depending on assignment and experience, team members may specialize in Baking, Decorating, Pies, Fine Pastry, or Morning Pastry. The position requires attention to detail, consistency, creativity, strong food-safety practices, and the ability to work efficiently in a fast-paced production environment.

The ideal candidate takes pride in craftsmanship, maintains a clean and organized work area, follows recipes and production standards, and works collaboratively with the UHC Management Team and fellow baking team members.

This job description is not intended to be an exhaustive list of all duties, responsibilities, or qualifications associated with the position. Supervisors may assign additional responsibilities, and job duties may change based on the needs of the business.

Essential Responsibilities

Baking & Pastry Production

• Follow established recipes, formulas, production procedures, and quality standards.
• Prepare and produce a variety of baked goods, pastries, pies, desserts, and specialty items.
• Measure and scale ingredients accurately according to recipes and production requirements.
• Perform pastry techniques including scaling, mixing, proofing, baking, decorating, finishing, and presentation.
• Prepare and decorate baked goods according to established specifications.
• Produce products consistently in appearance, taste, texture, size, and quality.
• Monitor products throughout the production process to ensure proper preparation, baking, cooling, decorating, and finishing.
• Prepare specialty desserts and show pieces as directed.
• Assist with the development, preparation, and execution of specialty desserts and seasonal products.
• Maintain appropriate production levels to support restaurant and business needs.
• Properly store ingredients, prepared products, and finished goods according to company standards.
• Communicate product shortages, quality concerns, production issues, or equipment concerns to management.

Specialty Areas

Team members may be assigned to one or more of the following areas based on experience, skill level, and business needs:

Baker

• Prepare doughs, batters, breads, cakes, and other baked products.
• Follow proofing, baking, cooling, and finishing procedures.
• Monitor ovens and baking processes to ensure consistent results.

Decorator

• Decorate cakes, desserts, pastries, and specialty products according to established designs and specifications.
• Create clean, consistent, and visually appealing finishes.
• Assist with specialty desserts, displays, and show pieces.

Pies

• Prepare pie doughs, fillings, toppings, and finished pies according to established recipes.
• Maintain consistency in portion, appearance, texture, and quality.
• Follow proper baking, cooling, storage, and finishing procedures.

Fine Pastry

• Prepare specialty and fine pastries using established pastry techniques.
• Perform detailed finishing and decorating work.
• Maintain high standards for presentation, texture, flavor, and consistency.

Morning Pastry

• Prepare morning pastries and related baked goods according to daily production needs.
• Ensure products are prepared, baked, finished, and ready according to production schedules.
• Maintain consistency and quality across daily production.

Food Safety, Sanitation & Quality

• Follow all company food safety, sanitation, hygiene, and workplace safety policies.
• Follow rules and regulations to ensure food safety, quality, and legality.
• Maintain a safe, clean, organized, and sanitary production environment.
• Properly handle, store, label, and rotate ingredients and finished products.
• Monitor products for freshness, quality, consistency, and proper appearance.
• Immediately report food safety concerns, contamination risks, damaged products, or unsafe conditions to management.
• Watch for wet floors and spills; place appropriate signage and clean or dry the area immediately.
• Follow the CLEAN AS YOU GO! standard throughout the shift.
• Keep floors, workstations, equipment, storage areas, and production areas clean and organized.
• Watch for food, debris, and objects on the floor and address hazards immediately.

Workplace Safety

• Wear required safety shoes and safety equipment at all times.
• Use a hand truck to move or transport anything over 15 pounds.
• Follow proper lifting and material-handling procedures.
• Lift up to 25 pounds independently; assistance will be provided for items weighing more than 25 pounds.
• Use ladders safely and follow all applicable safety procedures.
• Properly wear required personal protective equipment (PPE).
• Immediately report workplace injuries, accidents, hazards, equipment concerns, or unsafe conditions to management.

Guest Service & Team Expectations

Although this is a Back of the House position, every UHC Baking Team member contributes to the overall guest experience.

• Our Guests always come first!
• Maintain a friendly, courteous, and professional attitude.
• At all times, SMILE!
• Work respectfully and collaboratively with team members and management.
• Communicate effectively regarding production needs, priorities, and concerns.
• Support other team members and departments when needed.
• Perform additional duties as assigned by the UHC Management Team.

Physical Requirements

The employee must be able to perform the essential physical functions of the position, with or without reasonable accommodation, including:

• Lift up to 25 pounds regularly and without assistance.
• Use a hand truck to move items over 15 pounds.
• Stand and walk for extended periods of time.
• Respond quickly to sounds and verbal instructions.
• Move safely over uneven terrain and in confined spaces.
• Safely climb ladders.
• Work in cold temperatures and varying environmental conditions.
• Wear required personal protective equipment correctly for extended periods.
• Perform repetitive movements, including Standing, walking, squatting, bending, kneeling, twisting, stooping, balancing, reaching, pushing, pulling
• Safely handle baking tools, equipment, ingredients, trays, containers, and other production materials.

Work Environment

The UHC Baking Team member may work in a fast-paced production environment with exposure to:

• Hot ovens and baking equipment.
• Cold temperatures and refrigerated/freezer areas.
• Flour, sugar, dairy, eggs, and other food ingredients.
• Wet or slippery surfaces.
• Cleaning and sanitizing products.
• Repetitive production activities.
• Extended periods of standing and physical activity.
• Tight or confined work areas.
• Ladders and elevated storage areas.

Qualifications & Skills