Company description Our Team Members make us who we are by being who they are. Not only are our Team Members the secret to our continued success, they have also made us one of Fortune magazine’s “100 Best Companies to Work For” every year since the list’s inception. As the saying goes around here, without our Team Members, “we’re just four walls and food.” Job description

Summary:

Create appealing designs on specialty bakery goods and produce high quality pastry and dessert products in substantial volumes that are consistent with Whole Foods Market quality standards. Support the Bakery Team Leader and Regional Coordinator in maintaining regional standards. Other responsibilities include, but are not limited to, receiving and preparing product and maintaining the bakery area and selling the product.

 

Duties and Responsibilities:

1. Creatively decorate all cakes, tarts, and pastries as well as special order items.

2. Assist with production of all mandatory bakery products (parfaits, cake slices, bars, cupcakes, etc.)

3. Prepare next day pastry production.

4. Participate in the organization, stocking, and rotation of walk-in and freezer products received daily.

5. Ensure proper labeling and dating of all products.

6. Produce in-house products building to daily per levels specified on production sheets.

7. Fill out production sheets completely and accurately according to regional standards.

8. Utilize spoilage sheets to gauge and adjust production sheets to maintain product.

9. Measure, mix and prepare raw materials according to company specifications and recipes.

10. Maintain clean and sanitary conditions in the preparation and holding areas.

11. Form, cut, mold, and shape dough.

12. Monitor cooking completion times and set heat and humidity temperatures for proof box.

13. May perform all duties and responsibilities of a Bakery Team Member (job description attached).

14. Properly and accurately record time using time clock at the beginning and end of each shift and for unpaid meal breaks during shift.

15. Maintain a safe and sanitary department.

16. Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.

17. Responsible for proper dress code, including non-slip shoes and cut-resistant gloves during each work shift.

18. Report all life safety and fire hazards, along with any other violations of company policy, to Team Leader for correction and report all accidents and injuries to Team Leader or Store Leadership immediately.

19. Operate and sanitize all Bakery equipment in a safe and proper manner.

20. Perform other duties as assigned by the Bakery Team Leader, Associate Team Leader, or Supervisor.

 

Intellectual Requirements:

1. Minimum of one year pastry production experience.

2. Ability to follow instructions and established uniform procedures related to duties and responsibilities.

3. Basic reading skills sufficient to read and understand recipes and information about ingredients.

4. Ability to perform simple math operations (addition, subtraction, multiplication, and division).

5. Excellent interpersonal skills and ability to communicate effectively with other Team Members and leadership.

6. Ability to understand and complete departmental transfers.

7. Ability to maintain professional and appropriate conduct.

 

Physical Requirements:

1. Must be 18 years or older and work a maximum of 8-10 hours per day.

2. Stand and walk for extended periods of time up to 4 hours without a break.

3. Bend (neck and waist) and stoop to grasp objects and climb ladders.

4. Bend and lift loads, not to exceed 50 pounds, unassisted.

5. Push and pull carts, weighing up to 100 pounds, unassisted.

6. Ability to perform job by repetitive use of right and left hands for simple grasping, power grasping, pushing and pulling and fine manipulation (pastry decoration). While exact time may vary for each task, constant use may be anywhere from one hour up to three hours at a time.

7. Must be able to consistently bend and twist neck and waist, reach above and below shoulders and squat during the course of a work shift.

8. Must be able to lift and carry loads up to 10 pounds regularly and 11-25 pounds intermittently during the course of the work shift. Distance to carry loads may range from 1-50 feet.

9. Ability to visually examine and to examine by smell all products for quality and freshness.

10. Demonstrated proficiency in the proper use of a dumpster, baler, slicer, mixers, ovens, knives, and all related equipment.

 

Work Environment

1. Environmental exposure: temperature extremes (coolers, freezer, ovens, outdoors).

2. May be exposed to dairy, flour, gluten, peanuts, soy, tree nuts, and wheat via inhalant or food handling.

3. May be exposed to cleaning or other commercial chemicals, cooking oils, grease, dust and other food and cooking related substances.

4. Work in a moderately noisy environment.

5. Work on a variety of floor surfaces including tile and concrete.

6. Possible exposure to flour dust.

 

Other Requirements:

1. A desire to learn about natural and organic foods and products.

2. Able to work a variety of shifts including weekends, evenings, and holidays.

3. Willingness to receive constructive feedback pertaining to job performance.

4. Willingness to provide exemplary customer service constantly and consistently.

5. Good communication skills.

6. Able to use all Bakery processing equipment.

 

Performance Standards:

1. Provide exceptional customer service that continuously improves and grows.

2. Good working knowledge of and adherence to all relevant Whole Foods Market policies, company mission and standards.

3. Effectively utilizes shrink control procedures.

4. Provide ideas and suggestions that contribute to the growth of the team.

5. Carry out duties in a timely manner.

Compensation this position is : hourly, varies DOE, $12.00 - $18.00 Application instructions DeadlineMay 06, 2017