Bakery Production Mixing Associate

The Bakery Production Mixing Associate plays a critical role in producing the fresh pastries, breads, cakes, and baked goods that define Wright’s “Cow-to-Customer” experience. This role is responsible for accurately weighing, mixing, preparing, and producing doughs, batters, fillings, and toppings while ensuring all products meet Wright’s quality, consistency, and food-safety standards.

This position works closely with the Shift Leader, oven attendants, and bakery team to maintain smooth product flow, keep ovens full, and support efficient daily production. All work must be performed in accordance with Wright’s SOPs, food-safety regulations, and core values.

The essential functions include, but are not limited to the following:

• Accurately weigh, measure, and prepare ingredients according to Wright’s standard formulas and SOPs.
• Shape, mold, deposit, cut, weigh, and portion doughs using industry-standard hand tools and semi-automated bakery equipment.
• Supply oven attendants and production staff with enough product to maintain efficient, continuous baking throughout the shift.
• Monitor product quality, appearance, and consistency; report any issues immediately to the Shift Leader.
• Follow daily production plans and adjust product flow as directed by the Shift Leader.

• Follow all food-safety, allergen, and sanitation procedures at all times.
• Maintain a clean, neat, and organized work area throughout the shift.
• Perform end-of-shift cleaning and sanitizing of tables, equipment, tools, bins, shelves, and workstations.
• Properly store, label, and rotate ingredients and finished products.
• Safely dispose of waste and take out trash as required.

• Notify the Shift Leader of any equipment issues, safety concerns, or repair needs.
• Restock ingredients, tools, and supplies for the next shift.

• Follow the direction of the Shift Leader to support production flow and team productivity.
• Work collaboratively with the bakery, oven, and support staff.
• Support other bakery production staff as needed to maintain smooth operations and meet business demands.
• Attend required meetings, training, and daily huddles. Stay informed by reading weekly memos and internal communications.
• Use required digital tools including schedules, training platforms, SOPs, and checklists.
• Complete required training and compliance activities as assigned.
• Dependable, punctual, and reliable.
• Flexible and adaptable in a fast-paced production environment.
• Strong time-management and organizational skills.
• Team-oriented with a positive, professional attitude.
• High attention to detail and commitment to product consistency.
• Strong math and measuring skills.
• Customer-focused with pride in product quality.
• Skilled with bakery hand tools (rolling pins, dough cutters, pastry wheels, spatulas, etc.).
• Able to safely operate bakery machinery and digital scales.

• High School diploma or GED preferred (not required).
• One to three years of professional baking or food production experience preferred.
• Baking or culinary coursework a plus.
• Strong math and measuring skills required.
• Availability for early mornings, evenings, weekends, and holidays as business needs require.

None required for this position.

None

• Full-time: 32–45 hours per week
• Part-time: 16–24 hours per week
• Typical shifts may include:
  • Early mornings (as early as 4:00 AM)
  • Day shifts (approximately 4:00 AM – 12:00 PM)
  • Evening shifts (12:00 PM – 9:00 PM)
  • Weekend and holiday availability is required

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this position. Reasonable accommodations may be made.

• The employee is required to stand for 8–10 hours per shift and may occasionally sit, climb, balance, stoop, kneel, or crouch.
• Frequent repetitive motions of the hands, wrists, and arms are required when shaping, cutting, decorating, or handling doughs and batters.
• The employee must frequently lift or…