Position Summary

The Production Baker is responsible for the day-to-day production of all bakery products and maintaining a high-quality standard for all pastries and cakes. All procedures and actions are to be completed in accordance with safe food handling practices and Wright’s Dairy Farm & Bakery standard operating procedures. The Baker is expected to foster a positive work environment and carry out the core values of Wright’s Dairy Farm & Bakery.

Essential Duties and Responsibilities

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

1.Receives readymade doughs, batters, toppings, and other ingredients from the mixing area to meet daily production needs.

2.Properly prepare/make-up muffins, cakes, biscuits, breads, rolls, Danish, pies and cookies and other pastries based on Wright’s SOPs and standards.

3.Shape or mold doughs for assorted pastries, breads, cookies, pies using rollers, cookie cutters, various semi-automated machinery.

4.Deposits, spreads, and sprinkles various batters, fillings and toppings into or on specialty baked goods using portioning scoops, pastry bags, assorted measures and spatulas.

5.Cut and weigh various doughs into uniform portions using knives, cutters, dividers, and digital scales. Molds dough into loaves or other shapes, placed in or on pans for proofing and baking.

6.Report any product quality/inconsistency related issues to the shift leader as needed.

7.Keep a clean and neat work area throughout the shift, with major cleaning/sanitizing of tables, equipment, shelves, pails, bins, at the end of the shift for the next.

8.Stay informed by reading weekly memos and attending meetings as required.

9.Learn and use technology for scheduling, payroll, spreadsheets, and any other forms, checklists, and SOP.

Competencies

1.Must be dependable and reliable.

2.Must be flexible.

3.Must have good time management skills.

4.Must be teamwork oriented.

5.Must understand how to use industry standard hand tools, rolling pin, dough cutter, pastry wheel, spatulas, etc.

6.Must be able to safely operate industry equipment; reversible sheeters, pie press, wire cut cookie depositors, bowl lift and various depositing machines.

7.Must be capable of using digital scales and measuring equipment for accuracy.

8.Must be detail oriented and be capable of producing consistent products daily.

Qualifications

1.High School diploma or GED preferred but not required

2.Strong math skills.

3.One-year professional baking/food service experience preferred

4.Baking or culinary courses

5.Must be available to work weekdays, weekends, and holidays

6.Must be available early mornings and occasional nights

Travel

No travel is expected for this position.

Physical Demands and Work Environment

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 occasionally required to work while standing for 8-10 hours per shift, occasionally required to sit; climb or balance; stoop, kneel and crouch. The employee must frequently lift or move objects up to 50 pounds alone and up to 125 pounds with a partner. Move, roll or transfer dollies, bins, and racks on wheels up to 200 pounds. Specific vision requirements include close, distance, color, peripheral and depth perception with the ability to adjust focus.

The work involves considerable exposure to different elements such as extreme temperatures, fumes, smoke, airborne food particles (flours, sugars, nuts) in a fast-paced environment with people working in close proximity.

Wright’s Dairy Farm & Bakery is an Equal Opportunity Employer, drug free workplace, and complies with ADA regulations as applicable.