Baked Goods Production - Commissary - Seasonal

Job Description

Job Description

JOB ACCOUNTABILITIES:

• Prepare products using all methods, established portions, and recipes for baking preparation.
• Assists with daily start-up, change over and shut down kitchen duties; including materials and operating equipment.
• Works as team on daily production requirements to achieve product counts and strives to increase productivity.
• Able to adjust to changes in volume and production requirements based on needs of business.
• Participate in preparation of supplies and line production to make products bake-ready for store locations.
• (Items such as breads, pies, crusts, cinnamon rolls, cookies, etc.)
• Daily preparation of seasonal fresh fruit for pies and toppings.
• Responsible to properly pack, label, organize and rotate bake ingredients in freeze and storage areas; includes rotation of
• pies and bread dough.
• Clean all bake related machines, workstations, transit trays, and instruments too large for dishwasher.
• Rotates bake inventory (supplies and products) to maintain freshness and quality, make products fresh daily.
• Demonstrate dependable qualities to work unassisted or with a team, and is proactive to escalate matters as needed.
• Flexible to cross train in other functions related to commissary production.
• Protect the Brand through promoting and providing extraordinary value through food safety and product quality.
• Willing and able to adhere to all safety and grooming standards necessary for a food manufacturing environment.
• Maintain a clean and sanitary work station and production area at all times.
• Comply with established weight and measures, health, sanitation, and safety policies, procedures and guidelines.
• Notify the Production Manager of any food quality issues, inconsistencies of product with recipes, low inventory, etc.
• Assists to receive orders, check invoices, and put deliveries away as needed.
• Day (starting at 5:00 am) and evening shifts (starting at 1:30 pm) available.
• Holiday season of Thanksgiving and Christmas may require working weekend shifts, based on business needs.

• Must be at least 18 years of age.
• Ability to work in a high volume, fast paced production environment to complete work in a timely manner.
• Must be able to follow process flow, meet productivity standards and demonstrate basic troubleshooting skills.
• Experience working with baking equipment including oven, mixers, etc., preferred.
• Basic understanding of kitchen and food safety guidelines.
• Good organizational and communication skills.
• Valid Food Handlers Card (if required by county)