Aspen Mills Bread Co Baker

• Employee discounts
• Free uniforms
• Paid time off

Aspen Mills Bread is hiring one baker to start at 5AM in the morning, TUESDAY through SATURDAY.

Starting Pay: $12.00/hr

• -Must be able to move heavy mixing bowls onto and off the bowl lift.
• -Must be able to operate the bowl lift.
• -Must be able to operate the divider.
• -Must be able to determine how much the bread from each batch should weigh, and adjust the divider to produce the correct weights.
• -Must be able to operate the overhead proofer.
• -Must be able to pay attention to multiple processes at once—such as when dough is finished mixing, when it is ready to divide, what is happening while the divider and overhead proofer are running, and whether the catcher needs assistance.
• -Must be able to disassemble, clean, and sanitize the divider and the overhead proofer.
• -Must be able to clean and sanitize the rounded conicle.
• -Must be able to recognize when dough is ready to be divided, and when it needs more time to sit.
• -Must clean the divider and the conicle after a batch of allergen-containing dough is run through; and signify that the cleaning was done on paperwork.

• -Must be agile and attentive, to catch dough coming off the sheeter, and to pan it properly.
• -Must be able to recognize what kind of dough is being panned, based on appearance.
• -Must be able to look at the bake sheet, and determine how many pans are needed based on batch size.
• -Must be able to differentiate between rows of pre-sprayed pans, and select the correct ones for the upcoming batch.
• -Must be able to assist ovens personnel with spraying pans.
• -Must be able to catch pizza dough on the pizza line, and roll dough as needed.
• -Must be able to pan cookies, sweet breads, and brownies as needed.
• -Must be able to operate, adjust, clean and sanitize the sheeter.
• -Must be able to clean and sanitize the rounded conicles.

• -Must be attentive, to notice which bread is ready to go into, or come out of, the ovens. Must also notice if there is a problem with a batch of bread or with an oven.
• -Must have the upper body strength and agility to remove loaves from pans, push cooling racks, and work in a hot environment.
• -Must spray pans for upcoming batches of dough, so the catcher has what they need.
• -Must be able to look at the bake sheet, and determine how many pans must be sprayed based on batch size.
• -Must know how to operate, maintain, and clean the pan spray machine.
• -Must be able to assess bread doneness via appearance, texture, and temperature.
• -Must be able to operate, clean, and sanitize all the ovens.
• -Must be able to clean and sanitize the proofer, pans, and carts.
• -Must know what breads require extra steps or special attention before going into the ovens (such as sourdough, rolls, or challah).
• -Must adhere to allergen separation standards when placing bread on the cooling racks.
• -Must take out trash, turn off the ovens and proofer, at the end of the work day.

ALL positions must be able to assist with cleaning and sanitizing of equipment and the facility when assigned.