Part-time or full-time positions available. Morning shifts are 5am-1pm. Afternoon shifts are Thursday 1pm-6pm, Friday 1pm-8pm and Saturday 1pm-8pm.

Purpose: Prepare fresh high-quality desserts, hand-crafted loaves, pan breads and other products based on the daily schedule and recipes.

Specific Responsibilities of Bakery Staff

• Efficiently mix, shape, bake, and slice high quality breads and make desserts and other items as directed and according to schedule.
• Ensure quality standards are met for all production.
• Follow shift flows and adopt Co-op baking methods and procedures to maintain consistency.
• Package desserts, bread, and other items properly to ensure proper shelf life is maintained.
• Complete shift task checklists, production record, and wholesale transfer entry.
• Adhere to food safety and sanitation guidelines; maintain kitchen and food storage areas in a sanitary, orderly condition meeting GCC Health Department standards.
• Use proper storage, product rotation, and labeling procedures.
• Document out-of-stock items following department procedures.
• Be responsible for quality and freshness control.
• Stock and cull retail bread display and prepare deliveries for other locations.
• Complete assigned weekly cleaning duties.
• Complete other duties as assigned.

Qualifications

• Experience in food service and/or education that demonstrates the ability or aptitude to successfully meet the expectations listed above desired. Experience in pastry baking and/or bread baking preferred.
• Ability to follow recipes and produce food in large quantities.
• Ability to work a flexible schedule to meet the needs of the business; some early morning, daytime, evening, holiday, and weekend shifts may be required.
• Ability to lift up to 30 lbs. throughout shift, occasionally 50 lbs.
• Ability to stand for long periods and to bend and twist repeatedly; ability to lift product overhead and/or to climb ladders with product.