Baker- Production Center

BAKER – PRODUCTION CENTER

POSITION SUMMARY

Shift times: Monday-Friday 4am-12pm |

The Baker is responsible for the daily production of breads, croissants, laminated doughs,

and other bakery products at Aubergine Kitchen, ensuring quality, consistency, and food

safety throughout every stage of the production process.

This position plays a key role in the Production Center by preparing products according to

company recipes, operational standards, and specifications while helping deliver fresh,

high-quality baked goods that support our mission of changing people's lives with real

food.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Production

• Prepare breads, croissants, laminated doughs, and other bakery products following

Aubergine Kitchen recipes and quality standards.

• Prepare doughs, perform fermentation, lamination, shaping, proofing, and baking

processes.

• Assist in the production of cakes, cookies, and other baked goods.

• Ensure all products meet company standards for quality, consistency, freshness,

and presentation.

Quality Control

• Follow standardized recipes, measurements, and production procedures.

• Inspect ingredients before use to ensure freshness and quality.

• Monitor product quality throughout all stages of production.

• Immediately report quality concerns or ingredient shortages to the Production

Manager or supervisor.

Organization and Food Safety

• Maintain a clean, organized, and sanitary production area at all times.

• Clean and sanitize equipment, utensils, and work surfaces according to company

procedures.

• Properly store ingredients and finished products using the FIFO (First In, First Out)

inventory method.

• Help minimize food waste while maintaining the highest quality standards.

• Follow all company food safety policies and Health Department regulations.

Teamwork

• Work collaboratively with the Production Center team to meet daily production

schedules.

• Assist in other production tasks as needed.

• Maintain clear, respectful, and professional communication with supervisors and

team members.

QUALIFICATIONS

Required

• Strong organizational skills and attention to detail.

• Ability to work efficiently in a fast-paced production environment.

• Ability to work well both independently and as part of a team.

• Availability of working 40 hours per week.

Preferred

• Experience producing cakes, croissants, cookies pastry kitchen, or food production

facility.

• Knowledge of artisan bread and pastry techniques.

• Experience with product quality control and production standardization.

• Ability to maintain productivity and quality under demanding production schedules.

PHYSICAL REQUIREMENTS

• Ability to stand for extended periods throughout the workday.

• Ability to lift, push, pull, and carry ingredients, supplies, and equipment as needed.

• Ability to work in varying temperatures, including hot baking areas and refrigerated

environments.

• Ability to perform repetitive motions associated with commercial baking and food

production.

WHAT WE EXPECT

At Aubergine Kitchen, we are looking for professionals who are passionate about baking,

committed to excellence, and dedicated to producing fresh, high-quality products every

day. Our Bakers are expected to demonstrate responsibility, consistency, teamwork,

attention to detail, and a strong commitment to quality while helping fulfill our mission of

changing people's lives with real food.