Company description

Welcome to Wright's Dairy Farm and Bakery where producing quality dairy and bakery products is our family tradition. Located in Northern RI we are a real working dairy farm that has been selling fresh milk direct to the public since 1914.

Job description

The Bakery Shift Leader is responsible for the day-to-day production of baked goods during mixing, make-up and baking for maximum productivity and maintaining a high-quality standard for all baked goods. This leader is expected to motivate teamwork, 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:

• Must be food safety certified or working towards certification.
• Must be proficient in procedural knowledge of and understand the time requirements for mixing methods, make-up SOPs and commercial baking methods
• Must have leadership and interpersonal skills.
• Must understand the complete WDF product quality standards described and documented in the SOP manual.
• Must promote, understand, and encourage an atmosphere of mutual respect and professional growth through adherence to WDF Core values. While holding the production staff accountable for the tasks of the shift.
• Be capable of leading the production crew from one product to the next on a schedule conducive to mixing and floor time, production time given the ability of the crew, baking time and oven availability, and the needs of the retail store and finishing area.
• Communicate with mixers, bench staff, oven operators, Finishing areas and retail store. Leading your shift in a positive, professional, efficient manner.
• Lead the production team daily in the completion of production lists provided by the Production/Shift Manager / Wholesale/Retail store throughout the shift.
• Act as a liaison between the Production/Shift Manager and the production team to provide sufficient products and materials to the store and finishing areas through prioritizing.
• Expedite the efficient flow of products through the facility while also performing the tasks of a production bench worker i.e.
• Properly prepare/make breads, rolls, muffins, Danish, cookies, pies, cakes, biscuits and other pastries based of WDF’s SOPs and standards.
• Shape or mold doughs for assorted pastries, breads, cookies, pies, using rollers, cookie cutters, various semi-automated machinery.
• Deposits, spreads, and sprinkles various batters, fillings and toppings into or on specialty baked goods using portioning scoops, pastry bags and assorted measures and spatulas.
• Cut and weigh various doughs into uniform portions using knives, cutter, dividers, and digital scales. Molds dough into loaves or other shapes, places in or on pans for proofing and baking.
• Keep a clean and neat work area throughout the shift, with the major cleaning/sanitizing of tables, equipment, shelves, pails, bins at the end of the shift for the next shift.
• Assess all products as they are being made on proper quality standards, proper portion control, proper make-up and shaping, proper panning and baking assuring proper SOPs are followed.
• Assist in covering for call-out and vacation vacancies.
• Notifies Production/Shift Managers of any needed materials or equipment repairs in the facility.
• Participate in the final clean-up of the facility at the end of the shift ensuring it is cleaned and sanitized properly.
• Staying informed and current by reading weekly memos, huddles, attending meetings as needed.
• Advise leadership of any employee issues/problems and discuss the proper course of action
• Learn and use technology for scheduling, payroll, spreadsheets, and any other forms, checklists, and SOP.

Competencies

• Must have good time management skills.
• Must be dependable and reliable.
• Must be flexible.
• Must have good personal hygiene.
• Must be teamwork oriented.

Supervisory Responsibilities skills

This position requires the basic supervision of a shift with approximately 4-6 other production bench workers, 2 oven attendants and 1 mixer to ensure quality standards are met.
Minimum Qualifications (Knowledge, Skills and Abilities)

• High School diploma or GED preferred but not required.
• Two years professional baking experience.
• Baking or culinary courses.
• Previous experience in a supervisory position.

Work Environment

The work involves considerable exposure to extreme temperatures, fumes, smoke, airborne food particles (flour, sugar, nuts) in a fast-paced environment with people working in close proximity.

Position type/ Expected Hours of Work

This is a full-time position working 32-45 hours weekly, part time is 16-24 hours weekly. The position requires early morning and/ or evening work schedule to ensure that all products are made for the day or per customer demand. Typical morning hours are 4:00 AM to 1:00 PM. Evening hours are 12:00 PM to 9:00 PM, but vary depending on workload and customer demand, all products scheduled for the shift must be completed. Weekend work hours are regularly required for full and part time employment. All major holidays require additional hours based on the needs of the operation at the current time.

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 required to work standing for 8-10 hours per shift, occasionally required to sit, climb, balance, stoop, kneel, crouch or crawl. The employee must frequently lift or move objects up to 50 pounds alone and occasionally lift or move objects up to 125 pounds with a partner. The position also moves rolls and transfers dollies and racks on wheels up to 200 pounds.

Compensation

this position is: hourly, varies DOE

Application instructions

Deadline

no deadline