The bread baker is responsible for the consistent production of bread menu, department cleanliness, maintaining ingredient costs, as well as assisting in desserts, care of the equipment, and maintaining respect and harmonious relationships with the bakery, deli and kitchen staff.
ESSENTIAL DUTIES AND FUNCTIONS OF POSITION Perform the sponge mixing, portioning, dividing, mixing, shaping, and baking of all the breads efficiently, neatly, consistently, and thoroughly. Manage proofing and timing of all stages of the bake. Know and follow the proper serving size, portioning, presentation, and recipes for all menu items. Consistently follow recipe specifications and formula changes as they are posted and adjusted for the flow of business. Maintain quality and proper product holding and rotation during your shift. Memorize basic ingredient descriptions, preparation methods, and regular menu items to quickly and thoroughly answer staff and customer questions. Share cleaning duties with the dessert team by maintaining a clean, presentable, and organized bakery. Maintain a clean and presentable oven area at all times. Remember that the bread oven is in the customer service area and that you will be asked questions occasionally and are in view of the shopping public. Communicate effectively with deli staff and kitchen manager to ensure that daily pick-up orders that involve extra bread have been coordinated and filled. Work with the bakery team to cover increased holiday demands and catering orders. Assist with basic production duties in the dessert bakery (such as mixing cookie dough, scooping cookies, packaging cakes, etc.) Follow all opening, closing, and shift duty lists as posted in the department. Additional responsibilities, although not detailed in this job description, may be added by the Supervisor or store manager at any time. Physical Requirement / Working Conditions Must be able to lift 50 pounds. In an 8-hour workday: standing/walking 6-8 hours. Hand use: single grasping, fine manipulation, pushing, and pulling. Work requires the following motions: bending, twisting, squatting, and reaching. Exposure to temperatures: 90 degrees Fahrenheit. Ability to work in a wet and cold environment. Ability to work a flexible schedule including nights, weekends, and holidays as needed. RESPONSIBILITIES OF ALL STAFF MEMBERS Always practice complete customer service by immediately greeting and welcoming customers, constantly anticipating and graciously assisting with customer needs, saying thank you, good-bye and inviting customers back. Communicate information regarding customer requests and suggestions, new menu items, new projects and procedures to the store manager. Be trained and available to help serve customers in other departments and areas as needed. Be informed and up-to-date on store offerings, products and services information in order to correctly answer customer questions; remain current on all posted company and store information and memos. Communicate to coworkers at shift hand-offs. Share freely all important and even seemingly unimportant information that may affect the smooth running of the department and the store. Always be guided by the principle that "More communication is better than less." Use proper telephone etiquette and procedures (when answering, say, Hello, Canyon Market). Always maintain superior vendor relationships, treating our vendors, their delivery staff and representatives with respect and courtesy. Address any issues directly to the store manager or grocery buyer right away. Follow proper write-off, sample, promotion and transfer procedures. Follow all safety and sanitation policies. Always practice excellent trash, recycling and composting procedures to minimize solid waste flow into the dumpster and to uphold the Canyon Market ecology initiatives. Follow Canyon Market presentation standards and dress code for your position. Attend department and store meetings as scheduled. Understand and comply with all information listed in the Canyon Market Staff Handbook, Code of Conduct, Orientation Manual, Injury and Illness Prevention Program, Departmental Training Manuals, Job Description and Job Duties lists. Perform all duties quickly, thoroughly and enthusiastically. Requirements * Educational/Experience Requirements: High school enrollment or diploma and prior on-the-job kitchen or food handling experience.
* Physical Requirements: While performing the duties of this job, the employee will be continuously carrying/transporting of loads between 15-50 lbs.; intermittent standing, walking, bending reaching, sitting and occasionally climbing, stooping, twisting and fine manipulation. Occasional environmental exposures to cold, heat and water with rare exposure to dust and fumes. Use of machinery including, but not limited to, dollies, mixers, computers, printers and other office equipment.
* Skill Requirements: Good cooking and kitchen skills. Thorough culinary product knowledge; broad customer and team communication skills; retail/business understanding and experience, including time management, self-motivation, organizational and problem solving abilities and professional demeanor and appearance; and commitment to quality food and customer service
* Language Requirements: English language and professional communication skills are required.
* License Requirements: Food Handler Certificate
* Travel Requirements: None
* Hours and Days Required: Full or part-time, flexible schedule is necessary with work days determined by business needs.
* Attendance Requirements: The baker position demands more than any other position and requires the highest level of reliability. A baker starts work when all other employees are asleep; a late or absent baker means that part of all of a day's income from an entire department is jeopardized. Excellent attendance is required with schedule flexibility determined by business needs.
