Baker, Manufacturing ​/ Production

Job Description

• Prepare all bakery items following HCR standardized recipes, including measuring ingredients and cutting pastry products.
• Ensure consistency and quality for all food items prepared.
• Observe color of products being baked and adjusts oven temperatures, humidity, or proofer settings accordingly.
• Set oven temperatures and place items into hot ovens for baking.
• Combine measured ingredients in bowls of mixing, blending, or cookware
• Portion, roll, knead, cut, or shape dough to forms breads, buns, pizza dough, pie dough, or other baked goods.
• Place dough in pans, molds, or on sheets and bake in production or convection ovens.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Adapt the quantity of ingredients to match the amount of items to be baked.
• Apply glazes, whipped cream, or other toppings to baked goods, using spatulas or brushes.
• Prepare garnishes as needed for baked goods.
• Decorate baked goods, such as cream pies, using a pastry bag.
• Set time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
• Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
• Obtain 10 to 20 lbs of ice from the ice machine in another room, and carry it to the bakeshop area.
• Lift and carry 50 lb bags of flour, 50 lb buckets of honey, and other supplies from the dry storage area to the bakeshop area.
• Carry a stack of full sheet trays from the storage area to the bakeshop area.
• Carry large pots for making pastry cream, bar syrups, and pie toppings from the storage area to the stove top for cooking.
• Package all baked goods in the appropriate trays or pans, and carry/lift them to the designated storage area.
• Must be able to stand on a tile floor for 8 to 12 hours a day, in a hot and crowded environment.
• Clean all baking equipment including: ovens, mixers, proofer, floors, freezer, and refrigerators. This may include squatting, kneeling, or crawling to clean under, over, and around equipment.
• Clean, breakdown, and put away all station materials.

Location:

Lahaina, HI

Employment Type:

Full-Time
Salary:
Competitive

• Prepare all bakery items following HCR standardized recipes, including measuring ingredients and cutting pastry products.
• Ensure consistency and quality for all food items prepared.
• Observe color of products being baked and adjusts oven temperatures, humidity, or proofer settings accordingly.
• Set oven temperatures and place items into hot ovens for baking.
• Combine measured ingredients in bowls of mixing, blending, or cookware
• Portion, roll, knead, cut, or shape dough to forms breads, buns, pizza dough, pie dough, or other baked goods.
• Place dough in pans, molds, or on sheets and bake in production or convection ovens.
• Check the quality of raw materials to ensure that standards and specifications are met.
• Adapt the quantity of ingredients to match the amount of items to be baked.
• Apply glazes, whipped cream, or other toppings to baked goods, using spatulas or brushes.
• Prepare garnishes as needed for baked goods.
• Decorate baked goods, such as cream pies, using a pastry bag.
• Set time and speed controls for mixing machines, or blending machines, so that ingredients will be mixed or cooked according to instructions.
• Measure or weigh flour or other ingredients to prepare batters, doughs, fillings, or whipped cream, using scales or graduated containers.
• Obtain 10 to 20 lbs of ice from the ice machine in another room, and carry it to the bakeshop area.
• Lift and carry 50 lb bags of flour, 50 lb buckets of honey, and other supplies from the dry storage area to the bakeshop area.
• Carry a stack of full sheet trays from the storage area to the bakeshop area.
• Carry large pots for making pastry cream, bar syrups, and pie toppings from the storage area to the stove top for cooking.
• Package all baked goods in the appropriate trays or pans, and carry/lift them to the designated storage area.
• Must be able to stand on a tile floor for 8 to 12 hours a day, in a hot and crowded environment.
• Clean all baking equipment including: ovens, mixers, proofer,…