Bakery Production worker

Prepares dough for baking in accordance with customer specifications and production requirements.

Primary Function:

• Arrange product on pans or boards;

• Stretch or cut dough in preparation for baking;

• Discard pieces that do not fit specifications;

• Load racks as needed;

• Inform Supervisor of dough inconsistencies;

• Set up dough alignment on pans or boards;

• Ensure that product is free of foreign matter;

• Ensure ingredient bins are properly labeled;

• Follow all GMP’s, safety, security and allergen policies;

• Complete other tasks and duties as assigned.

Competencies

• Processing: The operators must know their job and their equipment. They must have an appreciation for other related areas and how they affect production and product quality.

• Product Evaluation: The operators should be knowledgeable as to the product quality standards and be aware of how their performance affects the product quality.

• Standards of Identity: Operators should have general knowledge in order to instill pride in the product they are producing. Physical Dough Testing –

• Equipment Operation: Operators must understand and follow the correct safety, operation and sanitation procedures for the equipment they are responsible for operating.

• Food Product Safety: Operators must understand the food safety principles in their area of responsibility.

Education/Experience Desired:

High School or equivalent, English preferred not required.

Physical Demands:

• Frequent bending;

• Frequent lifting;

• Frequent walking;

• Continuous standing;

• Infrequent talking;

• Continuous hearing;

• Frequent pushing and pulling of bread racks, bread trays;

• Frequent reaching;

• Close and distance vision required.

Work Environment:

• Frequent loud to moderate noises;

• Extreme temperature fluctuations from very hot (up to 110° and high humidity) to freezer conditions (0° Fahrenheit).