Production Kitchen Assistant II ($1,000 Sign On Bonus!)

Job Description

Job Description

Meet Us: King Arthur Baking Company has been sharing the joy of baking since 1790. Headquartered in Norwich, Vermont, we’re the ultimate baking resource – providing education, inspiration, and the highest quality products, all while fostering connections and community through baking. Our superior flours and mixes are available in supermarkets nationwide, and our direct-to-consumer business – website and retail stores – offers an even wider selection of specialty baking ingredients, mixes, gluten-free products, baking tools, and more. We bring baking education to millions of bakers through our cookbooks, podcast, recipe app, website, and baking school. We’re proud to be 100% employee-owned, which means everyone who works here has a real voice and a shared stake in what we do. This creates a strong sense of community built on trust, teamwork, and love of baking. As a benefit corporation, we’re committed to the best interests of all our stakeholders - employees, our local communities, our broader community of bakers, and our planet. Join us and help spread the joy of baking. King Arthur – where, as an employee-owner, your passion and ideas can truly make a difference.

The Position: The Production Kitchen Assistant II is responsible for the production of sandwiches, soups, salads, refrigerated and frozen meals within a commercial kitchen setting to support sales in King Arthur Baking Company’s Café and Catering program. They ensure the quality, taste, and consistency of kitchen products while adhering to food safety standards. The Kitchen Associate collaborates with other kitchen staff to meet production goals and deliver exceptional products to customers. The shift starts as early as 6:30AM and operates in a fast-paced commercial kitchen environment.

The Schedule: This is a full-time year-round position, with weekend availability required.

The Benefits: Yes, we have the regular "stuff" - medical, dental, vision, company paid short- and long-term disability, life insurance, paid parental leave, paid time off to rest, paid holidays to have fun, a 401(K) with a company match. But here's what makes us different: 40 paid volunteer hours a year, profit sharing*, participation in the Employee Stock Ownership Plan (ESOP)* and knowing that those working with you are dedicated and engaged co-employee owners that believe in you and your extraordinary abilities to move us all forward.

T he Location: Norwich, VT; onsite daily.

The Pay: $19.10 to $20.17 per hour worked; commensurate with experience.

This role is eligible for a $1,000 sign on bonus after 90 days. To be awarded the bonus, you must be in good standing with the company.

Essential Duties and Responsibilities

• Performs all areas of kitchen production that includes making sandwiches, soups, salads, refrigerated and frozen meals within a commercial kitchen setting
• Contributes to improvement of kitchen operations by producing and testing new items, offering feedback and suggesting changes.
• Maintains proper product labeling and rotation to ensure freshness and quality while minimizing loss.
• Works cross functionally with departments in the facility and companywide.
• Participates in professional development as recommended by leadership or self-directed.
• Sustains a clean work environment and adheres to food safety and sanitation standards.

Education and experiences

• Minimum 3 years’ cooking experience, preferably in a professional kitchen environment
• Demonstrated ability in consistently to produce exceptional culinary products
• Demonstrated ability in proficiency and accuracy with following a recipe, knife skills, prep work, and cooking
• We value those who can demonstrate capability and articulate how prior experiences will help them transition into this role

Competencies

• Highly organized, motivated, and detail oriented: Diligent and meticulous in making and receiving orders. Able to follow formulas and instructions accurately. Possesses a sense of planning and preparation for the day ahead. Keeping tasks on point and on time. You must be able to study formulas, choose exact ingredients, and scale correctly.
• Multitasking: Demonstrated ability to multitask and effectively share space, ingredients, and equipment with coworkers during production. Able to juggle competing demands and prioritize without sacrificing quality.
• Communication and collaboration: Ability to inform others of what is happening in the kitchen, effectively listens and respects others’ point of view, and is receptive to feedback. Participates in team problem solving and decision making. Effectively works with coworkers to achieve common goals. Ask for help when needed.
• Reliability: Punctuality and consistency in attendance. Ability to work flexible hours, including weekends and holidays.

Physical requirements/work environment

The physical demands and work environment characteristics described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Physical requirements

• Ability to work in a standing position for extended periods of time
• Used hands to handle, control, feel objects, tools and controls
• This is a physically demanding role, requiring standing, walking, and frequently lifting up to 8 hours a day
• Must be able to lift up to 50 pounds
• Must be able to operate commercial kitchen equipment
• Repeat the same movements
• Ability to regularly work in a kitchen environment where allergens may be present
• Ability to regularly touch and taste food products which may contain allergens

Work environment

• Fast-paced kitchen environment
• Exposed to hot temperatures and loud environment

Safety

• Understands that safety is the responsibility of everyone at the organization
• Is responsible for providing a safe and ergonomically sound work environment, identifying unsafe conditions and correcting these conditions immediately
• Engages in safety and compliance training programs and encourage 100% team participation in same

Supervisory Responsibility

• N/A

Travel

• N/A

Environment

• Adheres to company-wide green norms, looks for ways to reduce, reuse, recycle
• Strives to continually improve and implement new processes to reduce our environmental impact

Uniform

• Footwear must be closed toed, non-slip shoes (shoe voucher provided)
• Socks must be worn
• Long pants required.
• Clean King Arthur Baking T-shirt (provided)
• Clean black apron (provided)
• Hair and facial hair covering must be worn (hair/beard net) (provided)
• Jewelry is not permitted, unless it is a permanent piercing or a plain wedding band
• Gloves when handling baked goods post bake

Other Duties

• Please note this job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the employee for this job. Duties, responsibilities, and activities may change at any time with or without notice.

It is the responsibility of every employee to contribute to a positive work environment through cooperative and professional interactions with co-workers, customers, and vendors.

There's room at our table for you! Apply today.

Equal Employment Opportunity Employer

All qualified applicants will receive consideration for employment without discrimination on the basis of race, color, religion, sex, sexual orientation, gender identity, national origin, protected veteran status, disability, or any other factors protected by law. King Arthur Baking provides reasonable accommodation to qualified individuals with disabilities to allow them to participate in both the application process and during employment. Such individuals are encouraged to seek accommodations to allow them to apply for a position, participate in the application process, and meet the essential functions and requirements of the position.

*Amounts vary based on achievement of financial targets. Participation based on hire date and program entry date.