Description

Purpose

To perform all functions relating to producing high-quality attractive, healthy baked goods. To contribute in achieving department goals for sales, margin, labor, and exceptional customer service with a commitment to excellence and continuous improvement.

Responsibilities

I. General

• Follow the Core Values as defined by EEFC's Core Value statement.
• Provide exemplary customer service to both customers and staff.
• Professional appearance and behavior.
• Accurately communicate what the Co-op is and the process for becoming a member.
• Familiarity with store layout, products, and services.
• Familiarity and understanding of emergency procedures.
• Stay up to date with current storewide and departmental communications, policies, notices, and logs.
• Abide by Co-op policies as delineated in the Employee Handbook.
• Willingness and ability to learn to meet the changing needs and requirements of the job.

II. Departmental - Food Preparation and Production

• Ensure that food quality, quantity, freshness, and presentation meet all Café standards.
• Ensure that cross contamination does not occur either with food allergens from dish to dish or unsanitized objects coming in contact with sanitized surfaces or ready to eat foods.
• Efficiently prepare all baked goods items on basis of need.
• Ensure that production is done using correct measuring devices and all recipes are accurately followed.
• Confirm that all bakery items are prepared properly and take appropriate action if corrections need to be made.
• Help maintain and update baked goods recipes and production batch lists and report any discrepancies or inaccuracies.
• Pull expired or low-quality items and ensure the loss is accurately recorded.
• Effectively maintain clean, fresh, and full levels of baked items in cases and in ingredients bins.
• Maintain attractive, fully stocked and accurately rotated displays throughout shift.
• Maintain accurate, uniform, up-to-date department labeling and signage.
• Ensure all major allergens in dishes are accurately identified on labels and signage and take immediate appropriate action if corrections need to be made.
• Check Café Orders board at the beginning of each shift and ensure that correct prep and production are completed to fulfill orders.
• Take, confirm, and edit Café Orders as needed.
• Advise Café Manager or Supervisors of any supply needs.
• Accurately and consistently fill out all checklists, logs, and records to ensure good processes are maintained.
• Create and update daily production lists.
• Follow all health and safety protocol according to EEFC policies and health code standards.
• Follow and comply with all Weights and Measures procedures and protocol.
• Assist with maintaining accurate up-to-date records of cost of preparing baked goods as directed by Supervisors.
• Research and develop new recipes to recommend to Supervisors.
• Assist with other food production and preparation tasks as directed by Supervisors.

III. Departmental – Maintenance, Sanitation, and Safety

• Maintain work and sales area in a clean, organized, and safe manner throughout the entire shift.
• Follow all health and safety protocol according to EEFC policies and health code standards.
• Follow storage and labeling procedures at all times per EEFC and health department standards.
• Ensure accurate completion of daily cleaning tasks.
• Empty trash, recycling, and compost as needed throughout shift.
• Operate all equipment in a safe and appropriate manner. Advise Café Manager or Supervisors of equipment repair and replacement needs.
• Safely use knives and other equipment following EEFC and café policies.
• Assist with other maintenance tasks as directed by Supervisors.

IV. Departmental – Other

• Maintain excellent and clear communications with Café and other department staff to assure smooth work flow and operations.
• Maintain confidentiality of all Café recipes.
• Actively engage and assist customers in a prompt, friendly, courteous manner and refer them to other staff when necessary.

Requirements

Required Skills and Qualifications:

• Previous experience baking in a fast paced kitchen, experience focusing on hotel/banquet and/or catering a plus.
• Able to execute large batch production recipes.
• Excellent understanding of quality, scratch food production and fundamental cooking techniques.
• Ability to work with a sense of urgency to meet timelines and goals.
• Must enjoy interacting with and serving the public.
• Must have a friendly and outgoing personality and a positive attitude.
• Ability to handle multiple demands and stay calm.
• Professional appearance and behavior.
• Ability to perform routine, repetitively tasks accurately and safely.
• Demonstrated ability to work independently as well as within a team.
• Excellent verbal and written communications skills.
• Organized and methodical in action.
• Ability to follow instructions and procedures.
• Accuracy and attention to detail.
• Effective time management skills.
• Strong work ethic and integrity.
• The ability to be reliable for regular scheduled shift work.
• Willingness to work early mornings, evenings, weekends, and holidays.
• Familiarity with natural foods and interest in cooking natural, organic, and vegetarian specialties.
• Ability to learn basic knowledge of all products carried in the department.
• Ability to understand and communicate quality goals and ingredient information to customers.
• Understanding of food allergens and ability to substitute appropriate ingredients.
• Manual dexterity with hazardous equipment.
• Proper handling and use of knives and other cutting equipment.
• The ability to handle and touch all different kinds of food.
• Willingness to taste various products in order to expand knowledge base.
• Ability to work in close quarters with other people.
• The ability to work in a fast paced environment which may include exposure to wet, humid, cold, or hot conditions.
• The ability to scoop and stir food for hours at a time.
• General mobility requirements include the ability to: stand or walk for several hours at a time; lift up to 50 lbs. on a regular basis and 75 lbs. with assistance using safe lifting techniques; push and pull carts weighing up to 100 pounds; twist, turn, squat, and bend frequently; reach above and below shoulders; do repetitive motions; hand and wrist mobility including the ability to repetitively grasp objects; visually read fine print; visually read a computer screen for long periods of time; climb a ladder.

Desired Skills and Qualifications:

• At least 3 years’ experience with natural baking and using alternative baking ingredients.
• Ability to take initiative to improve knowledge base of recipes and skills and stay on top of industry trends