2019:VNF- BUR-15-009: Scratch Baker (T-Sat, 5:00a-1:30p)
LocationBurnsville
DepartmentDeli
Full Time/Part TimeFull Time Hourly (30+ hrs/wk)
Availability NeededTuesday-Saturday, 5a-1:30p
Wage Range$13.00-$15.00 DOE
  
Core Duties and Responsibilities:

Baking, Quality and Consistency 

  • Prepare breads and pastries following specifications of Deli Management using case plans
  • Maintain accurate up-to-date records of cost of preparing baked goods
  • Research and develop new recipes to recommend to Deli Management as requested
  • Measure and mix ingredients to form dough or batter, using electric mixer or beat and stir ingredients by hand
  • Shape dough for cookies, pies, and pastries. Place in greased or floured pans and bake
  • Prepare and cook ingredients for pie fillings, puddings, custards, or other desserts
  • Pour filling into pie shells and top filling with meringue or cream
  • Decorate cakes and pastries, blending colors for icings/shaped sugar ornaments and statuaries
  • Maintain inventory of muffin/scone mixes, baking supplies, and counts in display cases, coolers and freezer
  • Pull old or low quality items, record and dispose following established procedures
Qualifications of the Position:

Mandatory Qualifications:

  • Must be 18+
  • Previous professional and/or production baking experience (1-3+ years)
  • Excellent time management, organizational and communication skills
  • Detail oriented and able multi-task and remain flexible the changing
  • Regular, predictable attendance

Preferred Qualifications:

  • Previous cake decorating experience (1-3+ years)
  • Familiarity with natural foods, grocery industry or cooperatives
Physical Demands of Position:
• Ability to lift/push/pull/carry 50+ pounds regularly
• Manual dexterity with ability to reach, grasp and perform repetitive motions with hands, wrists, and fingers for extended periods of time
• Mid-to-general range visual acuity to evaluate and interact in working environment and operate deli cooking equipment and appliances for extended periods of time
• Ability to stand and walk for extended periods of time
• Constant exposure to working in refrigerated/frozen and hot/humid environments
• Ability to climb ladders, kneel, crouch, and bend occasionally required
• Ability to be exposed to, work with, and directly handle dietary allergies including, but not limited to: gluten, wheat and flours; dairy and soy; meats and shellfish; peanuts and tree nuts
• Ability to work safely with cooking equipment and sanitation supplies