ROTH’S FRESH MARKETS JOB DESCRIPTION

JOB TITLE: Baker
JOB CODE: ROTH18
LOCATION: Store
DEPARTMENT: Bakery
REPORTS TO: Bakery Manager
JOB SUMMARY: Mixes and bakes ingredients according to recipes to produce breads, pastries and other baked goods and performs other duties as assigned

DOT INFORMATION
DOT Code: 526.381-010
SVP: 7; 2 – 4 years
Physical Strength: Frequently lift 50 lbs., occasional maximum lift of 100 lbs.
GED: R3 Reasoning (Grade 7-8), M2 Math (Grade 4-6), L2 Language (Grade 4-6)
Physical Demands: 3 4 6 - Stooping, kneeling, crouching and/or crawling; reaching, handling, finger dexterity and/or feeling; seeing
Job varies from DOT description: May lift up to 50 lbs. maximum at a time

QUALIFICATIONS
1. No employee shall pose a direct threat to the health or safety of self or others
2. Must be able to communicate pleasantly and efficiently with all customers, vendors and fellow employees, under all circumstances
3. Must be able to follow recipes as written
4. Must demonstrate an friendly, outgoing approach to dealing with others
5. Must be age 18 or older
6. Must be able to get along with others

PERFORMANCE STANDARDS
1. At all times provide pleasant and efficient customer service
2. Must complete all assigned duties on a daily basis
3. Must maintain at all times the cleanliness and/or sanitation of the work area
4. Must ensure that baked products meet the department standards of quality
5. Must comply with established safety rules
6. Must project and promote a positive attitude towards all personnel and all customers
7. Must create a team atmosphere among crew members
____________
Rarely= Occasionally= Frequently= Continually=
1% or less 1 – 33% 34 – 65% 66 – 100% __
Note: Essential functions indicated with an asterisk (*)

JOB DUTIES
1. *Continually-Scale and mix ingredients necessary to meet production requirements
2. *Continually-Prepare raw dough for baking various breads, rolls and buns
3. *Continually-Prepare mixes for cakes and cupcakes
4. *Continually-Proof products prior to baking
5. *Continually-Operate ovens and coordinate baking of product, monitoring the product quality during each phase of the production process

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JOB DUTIES CONTINUED

6. *Occasionally-Assist apprentices and doughnut fryers in developing speed and techniques to produce quality products within established production schedules

7. *Occasionally-Assist the Bakery Manager in the overall operation of the department, as required
8. *Occasionally-Provide decorating ideas and display suggestions to other staff members, as appropriate
9. *Occasionally-Make repairs and adjustments, as needed, to equipment or take action to have repairs made
10. Rarely-Teach new employees various tasks and techniques associated with their assignments

PHYSICAL REQUIREMENTS
1. Sitting: Not required-May sit for break and meal periods, but does not sit while working
2. Standing: Continually-Standing in the bakery, with maximum of 10 minutes uninterrupted standing
3. Walking: Continually-Walking on tile (possibly wet floors) between stove, mixer and counter
4. Crouching (bending at waist): Frequently-Crouches to pick up sacks of flour from lower shelves
5. Kneeling/Crawling: Rarely-May kneel to lift dough from bowl 2 times per day
6. Stooping (bending at waist): Frequently-Bend to pick up trays from racks and supplies from shelves
7. Twisting (knees/waist/neck): Frequently-Twists at the waist while unloading dough onto trays or moving trays from racks
8. Climbing: Rarely-Climbs a 6’ ladder once every 2 weeks to access supplies
9. Balancing: Rarely-Required while on ladder
10. Leg/Foot Use (for machine controls): Occasionally-Operates sink, using a foot control
11. Reaching (overhead/extension): Frequently-Reaches overhead to place trays on racks or to obtain supplies from shelves; reaches forward to work dough
12. Handling/Grasping: Continually-Handling trays, pans, doughs and mixing utensils
13. Finger Dexterity/Feeling: Frequently-Handles dough and measures quantity for batter
14. Pushing/Pulling (average weight/maximum weight): Average weight pushed under 10 lbs. of dough on counter; Maximum weight pushed 200 lbs. large capacity of icing bowl – request assistance

15. Lifting/Carrying (average weight/maximum weight): Lifts average weight under 20 lbs., including trays placed on shelves; maximum weight 50 lbs. sacks of flour, up to 30 times per day

16. Other physical demands: None

USE OF SENSES
1. Talking: Occasionally-Speaks with outside vendors; otherwise interacts primarily with other

Department members
2. Hearing: Occasionally-Listens to questions or requests from other department staff members
3. Vision: Color vision helpful to help identify different doughs; must be able to operate various machines safely
4. Smell: Not required
5. Other: Sense of taste useful in preparing different icings; touch useful for evaluating dough

MENTAL REQUIREMENTS
1. Interaction with others: Rarely-Interacts with others except bakery staff
2. Deadlines/shift work/overtime/flexibility: Work early morning shift; overtime generally not required
3. Highly repetitive work: Work consists of performing similar types of tasks on a daily basis
4. Attention to detail: Must assess product quality at all times; must operate scales to measure ingredients and portion out product accurately

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MENTAL REQUIREMENTS CONTINUED

5. Other psychological demands: Continually-Works independently; must arrive at work early in the morning; must be friendly to all customers who have an expectation of high quality service

ENVIRONMENTAL
1. Works indoors (exposures): Continually-Works indoors, in a bakery, where flour dust is present; frequently only other bakery personnel are present
2. Works outdoors (exposures): Not required
3. Safety equipment: Not required
4. Exposures: Exposed to four dust and heat from doughnut fryer
5. Operation of equipment/tools/vehicles: Use butcher knife, fryer, cooker, ovens, bench knife, rounder and copper kettle
6. Required hygiene standards: Continually-Must wear department/store uniform and present a neat appearance at all times

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Job Type: Full-time

Pay: $14.70 - $15.10 per hour

Expected hours: 20 – 40 per week

Benefits:

• 401(k)
• 401(k) matching
• Bereavement leave
• Dental insurance
• Employee discount
• Flexible schedule
• Health insurance
• Health savings account
• Life insurance
• Opportunities for advancement
• Paid time off
• Vision insurance

Restaurant type:

• Bakery

Schedule:

• 8 hour shift
• Every weekend
• Holidays
• Night shift
• Overnight shift

Education:

• High school or equivalent (Preferred)

Experience:

• Commercial Baking: 1 year (Required)

Shift availability:

• Night Shift (Preferred)
• Overnight Shift (Preferred)

Ability to Relocate:

• Salem, OR 97304: Relocate before starting work (Required)

Work Location: In person