Bakery Bench Hand
Company Name:
Festival Foods
Description
Job Title: Bakery Bench Hand
FLSA Status: Hourly
Reports To: Lead Baker/Department Manager
Responsible for working closely with all Bakery associates and follow all company policies and procedures, department goals are being obtained, and customers' needs are being met. Contributes to department sales and profitability by effectively assisting in aspects of the Bakery department operations, to include but not limited to: product quality, labor, expenses, stock levels, customer service and team morale.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1) Recipe & Production control
Recipes and production lists are explicitly followed
Attention to dates and freshness of every product
Proper shrink reporting and handling on outdated items
Ensure high quality standards are met in all items produced
Adherence to all Health Department guidelines and Festival sanitation practices
2) Cleanliness of Baker prep areas
All areas and surfaces must be cleaned and sanitized at all times
Proper glove use with all associates
Pans, dishes, and other tools are clean and organized
Keep cooler, freezer, and dry storage areas clean and organized
Must be food safe certified
3) Watches over items on the sales floor
Keep an eye on service floor, deciding what potentially needs to be made to ensure proper coverage for the evening
4) Provides customer service to guests
Assist guests with finding items they are looking for on and off the sales floor
Take and execute special orders and requests
Addresses guest concerns with prep and kitchen made items, and resolves issues when a guest is not satisfied with the service or product received
5) Required to maintain food safety logs
6) Ensure all quality standards are being met, including quantity expectations at 100% by 10 am and 5 pm.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability to perform the essential functions.
Ability to deal tactfully and effectively with customers and all personnel.
Follow all safety requirements and company safety policies.
Proper training and knowledge of the following equipment/procedures: ovens, mixers, slicing and packaging machinery, proper lifting techniques, trash compactor and baler usage.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands and work environment described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Stand in one spot for a long period of time, bend stoop, and kneel regularly
Full range of upper body motion
Lifting up to 60 pounds on a frequent basis
Occasional exposure to extreme temperatures
Frequently near moving machinery
Repetitive motion of hands and wrists
WORK SCHEDULE
The Bakery Bench Hand is an hourly position that may be part time (less than 28 hours per week) or full time (38-40 hours per week). The work schedule generally includes mornings, afternoons, weekends, and holidays, with the flexibility to work evenings or overnight as needed.
All Applicants that meet the above qualifications will be contacted by HR for a phone or in person interview. __
Requisition Number: 14-3765
Post Date: 12/11/2014
Title: Bakery Bench Hand
Is Position Part-Time?: Yes
Wage Range: HOURLY GRADE 07
City: Sheboygan
State: WIEstimated Salary: $20 to $28 per hour based on qualifications.
Festival Foods
Description
Job Title: Bakery Bench Hand
FLSA Status: Hourly
Reports To: Lead Baker/Department Manager
Responsible for working closely with all Bakery associates and follow all company policies and procedures, department goals are being obtained, and customers' needs are being met. Contributes to department sales and profitability by effectively assisting in aspects of the Bakery department operations, to include but not limited to: product quality, labor, expenses, stock levels, customer service and team morale.
ESSENTIAL DUTIES AND RESPONSIBILITIES
1) Recipe & Production control
Recipes and production lists are explicitly followed
Attention to dates and freshness of every product
Proper shrink reporting and handling on outdated items
Ensure high quality standards are met in all items produced
Adherence to all Health Department guidelines and Festival sanitation practices
2) Cleanliness of Baker prep areas
All areas and surfaces must be cleaned and sanitized at all times
Proper glove use with all associates
Pans, dishes, and other tools are clean and organized
Keep cooler, freezer, and dry storage areas clean and organized
Must be food safe certified
3) Watches over items on the sales floor
Keep an eye on service floor, deciding what potentially needs to be made to ensure proper coverage for the evening
4) Provides customer service to guests
Assist guests with finding items they are looking for on and off the sales floor
Take and execute special orders and requests
Addresses guest concerns with prep and kitchen made items, and resolves issues when a guest is not satisfied with the service or product received
5) Required to maintain food safety logs
6) Ensure all quality standards are being met, including quantity expectations at 100% by 10 am and 5 pm.
QUALIFICATIONS
To perform this job successfully, an individual must be able to perform each essential job duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or ability to perform the essential functions.
Ability to deal tactfully and effectively with customers and all personnel.
Follow all safety requirements and company safety policies.
Proper training and knowledge of the following equipment/procedures: ovens, mixers, slicing and packaging machinery, proper lifting techniques, trash compactor and baler usage.
PHYSICAL DEMANDS AND WORK ENVIRONMENT
The physical demands and work environment described below are representative of those that must be met by an associate to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform essential functions.
Stand in one spot for a long period of time, bend stoop, and kneel regularly
Full range of upper body motion
Lifting up to 60 pounds on a frequent basis
Occasional exposure to extreme temperatures
Frequently near moving machinery
Repetitive motion of hands and wrists
WORK SCHEDULE
The Bakery Bench Hand is an hourly position that may be part time (less than 28 hours per week) or full time (38-40 hours per week). The work schedule generally includes mornings, afternoons, weekends, and holidays, with the flexibility to work evenings or overnight as needed.
All Applicants that meet the above qualifications will be contacted by HR for a phone or in person interview. __
Requisition Number: 14-3765
Post Date: 12/11/2014
Title: Bakery Bench Hand
Is Position Part-Time?: Yes
Wage Range: HOURLY GRADE 07
City: Sheboygan
State: WIEstimated Salary: $20 to $28 per hour based on qualifications.
|
|
 | |
