Bakery Production

TITLE: Bakery Production DEPARTMENT: Bakery

STATUS: PT/FT, Union, Hourly REPORTS TO: Bakery Manager

JOB SUMMARY: To ensure the highest level of service possible to Outpost’s internal and external customers. To complete assigned production tasks while adhering to sanitation and production standards.

WORK ENVIRONMENT: Fast paced production kitchen. Regular work near moving mechanical parts (i.e. mixers, oven, etc.) and in cold/hot working conditions (i.e. cooler or near stove). Ability to work in moderate and loud noise environments including, but not limited to: paging, human voices, and machinery.

1. Customer Service

• Treat people fairly, consistently, and with respect.
• Ensure efficient, informative, and friendly service according to established customer service vision and standards.

2. Bakery Department Responsibilities

Department Operations

• Prepare items following daily production schedule and basic culinary procedures.
• Perform basic baking and cake frosting/pie dough production. Ensure quality control over final product.
• Practice established safety and sanitation procedures for food handling and preparation.
• Follow all recipes accurately and in accordance with established production guidelines.
• Ensure and perform accurate portion control of product.
• Complete all assigned production tasks in a timely manner.
• Ensure that all bakery products and ingredients are properly labeled and dated.
• Keep work space and storage areas neat and sanitary. Clean up kitchen at end of shift.
• Follow established storage and labeling procedures.
• Assist in the ordering of products to meet daily production demands.
• Receive and stock orders. Check condition of product and invoice accuracy for all deliveries. Ensure correct product rotation.
• Ensure that all products delivered to retail locations are correctly labeled and that all delivery invoices are accurate.
• Ensure accurate department transfer of items.
• Assist in inventory control including: accurate recording of losses & inventory counting.
• Assist in product costing and ensure accuracy.
• Follow safety guidelines in regards to lifting, high level knife handling, equipment operation, etc.
• Assign production tasks to bakery staff.
• Attend department meetings as scheduled.
• Perform all duties included in bakery clerk and production/prep job descriptions.

3. All Staff Duties

• Abide by all Co-op policies and procedures as outlined in the Employee Handbook and other company documents.
• Keep store orderly and clean.
• Perform all other duties as assigned by department manager or supervisory staff.

• Minimum of 1 year food service production experience
• Ability to adhere to sanitation and production guidelines
• Proficiency in math
• Attention to detail and good organizational skills
• Ability to handle multiple demands, work under time pressures, and meet deadlines
• Ability to follow through on systems and procedures
• Willingness to be open, to learn, and take on new responsibilities
• Demonstrate objectivity, neutrality and calmness under pressure
  
  Regular, predictable attendance
• Effective communication skills in English
• Ability to read and comprehend instructions
• Demonstrate accuracy and thoroughness
• Ability to be flexible and to adapt to changing conditions quickly
• Ability to work efficiently in a fast-paced environment

• Standing, walking, bending, reaching
• Using hands or fingers to handle or feel
• Specific vision ability: close vision, distance vision, depth perception, and adjust focus
• Ability to climb up and down step stools
• Ability to lift up to 60 lbs.
• Regular use of sharp cutting instruments
• Ability to taste and smell