Baker II Position Available In Erie, New York

Baker

II LEXINGTON REAL FOODS COMMUNITY COOPERATIVE

Buffalo, NY Job Details Full-time $18.00 – $25.20 an hour 15 hours ago Qualifications Growing experience Vegetarian cuisine Customer service Baking Mid-level Pastry experience Culinary Arts Computer skills 2 years Communication skills Kitchen experience Full Job Description Purpose To produce high-quality baked goods that meet department goals for sales, margin and customer service. Demonstrates proficiency in Baker I essential responsibilities and functions. Reports to Bakery Manager FLSA Status Hourly. Full Time. Part Time Pay Group 2 Supervises N/A Essential Responsibilities and Functions Develop new recipes as requested and make recommendations to existing recipes Ensure accurate and up to date production, shrink and temperature records as directed Execute assigned merchandising plans and participate in resets as needed Participate in periodic department inventories Provide and model exemplary service to customers and co-workers using established customer service standards Effectively influence staff to ensure proper training of newly hired and or newly assigned team members to execute desired results Maintain effective working relations and model our cultural values, policies and procedures to promote team building Treat all co-workers with consistency and fairness Ensure that communications are clear, direct, and respectful Continuously research, develop and make improvements in efficiency, accuracy, service quality and safety Safely perform all activities related to consistent food production using established procedures and safety guidelines Ensure bakery foods meet recipe standards of quality, consistency, look and taste and demonstrate these standards throughout the department Packout, label and stock product Use food safety practices and product rotation to attain good shelf life and safe product for customers and demonstrate these standards throughout the department Prevent, monitor, remove and communicate shrink to shift leaders using established shrink procedures Maintain safe, clean, organized workspace, storage areas, equipment and tools Ensure all product is always accurately signed according to current standards Ensure all retail food stations are clean, stocked, full, fresh and delicious and demonstrate these standards throughout the department Maintain clean, attractive, fully stocked and fronted cases, ensuring seasonal changes and feeling of abundance Read all department, store and Co-op wide communications as published Attend and participate in Open Book Management and team meetings as required Note and communicate equipment and tool malfunctions Adhere to all safety rules. Must use all safety devices/tools to ensure safe operations. Ensure work area is kept clean and organized at all times Provide product information and educational materials to customers, answer questions Perform other tasks as assigned by MOD, Supervisor and or Department Manager Physical Job Requirements Ability to talk and hear to communicate with customers and co-workers Sufficient finger and hand dexterity to grasp and hold items of different sizes Vision ability – close, distance, peripheral vision and depth perception Ability to read register screen, product labels and shelf labels Regular use of sharp cutting instruments Ability to use computer keyboard, monitor, mouse, telephone, and various office equipment continuously Ability to lift and carry up to 50 pounds throughout the work day Ability to stand for long periods of time, walk, bend, stoop, squat, kneel, reach and climb stairs or ladders throughout the work day Work Environment Fast paced, high demand kitchen Frequent exposure to cold, hot, wet or humid conditions (walk-in freezer/cooler, cold/hot climate, hot kitchen) Potential fumes, airborne particles, hazardous materials ranging from natural to chemical (store products, cleaning products, scents from working in a public setting) Potential handling of fresh foods including meats and seafood Handling objects that have been handled by the public Regular work standing or walking on cement floors Moderate to loud noise conditions Potential work near moving mechanical parts (baler, loading dock equipment, kitchen equipment) Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions of the job. Qualifications Familiarity with natural foods, vegan and vegetarian cuisine as well as organic vs commercial growing practices Culinary degree/bakery and or pastry degree/certificate or equivalent experience Regular, predictable attendance Available to work weekends, holidays, and nights Projects an outgoing, friendly personality Demonstrated objectivity, neutrality and calmness under pressure Ability to follow established systems, procedures and policies, great attention to detail Consistent follow-through on commitments and deadlines Ability to read and comprehend instructions Ability to listen and give clear instructions Ability to handle multiple demands, prioritize tasks and stay organized Flexible and adaptable to changing conditions and job requirements Skills Ability to perform measurement conversions Ability to read and follow a recipe Excellent verbal and written communication Excellent problem-solving skills Ability to maintain confidentiality Ability to operate kitchen equipment (i.e. mixers, commercial ovens, dishwasher) Preferred Experience Min. 2 year experience baking in a fast-paced kitchen environment The Lexington Co-op is committed to equal opportunity for all, without regard to race, religion, color, national origin, citizenship, sex, sexual orientation, gender identity, age, veteran status, disability, genetic information, or any other protected characteristic. The Lexington Co-op will make reasonable accommodations for known physical or mental limitations of otherwise qualified employees and applicants with disabilities unless the accommodation would impose an undue hardship on the operation of our business.