Bakery Associate in Training

The Bakery Associate is responsible for performing a variety of manual tasks to support the food production process. This role is essential for maintaining a clean, safe, and efficient manufacturing environment, assisting with material handling, packaging, sanitation, and general production support while adhering to strict safety and quality standards. Role and Responsibilities Ensure work areas are safe from hazards, participate in safety discussions, weekly safety talks and follow safety practices and policies. Helps promote a safe workplace through observation, action and participation. Actively communicates with peers to promote a safe work environment. Assist machine operators and other production staff as needed. Load raw materials into production machinery and unload finished products. Pack finished food products into containers, bags, or boxes according to specifications. Perform visual quality checks on raw materials and finished products, reporting any defects or inconsistencies to the supervisor. Maintain cleanliness and sanitation of work areas, machinery, and production environment, following established cleaning procedures. Operate basic production equipment under supervision, such as pallet jacks or hand tools. Accurately sort, label, and stack products and materials. Adhere to all Good Manufacturing Practices (GMPs), Hazard Analysis Critical Control Points (HACCP) principles, and company safety policies and procedures. Dispose of waste materials in designated containers and according to company procedures. Assist with inventory counts and stock rotation as needed. Communicate effectively with team members, Team Leaders and Supervisors regarding production issues or needs. Participate in training programs as required. Continuously improve on learning all products and requirements to make them properly. Monitor all areas to ensure product quality and that the product specifications are being adhered to. Ensure that all areas of responsibility are kept as clean as possible during the run and at the conclusion of the run, that all equipment, raw materials, and waste are placed in their proper locations. Monitor finished product quality with a focus on eliminating cripples and increasing the throughput of the production and packaging department. Actively communicates with other Bakery team members and supervisors to identify and resolve challenges while improving operational efficiencies. Ensure that all safety, GMP, and Food Safety/Quality processes and requirements are followed. Performs routine safety checks to ensure workspace is free from potential safety risks while working with overall bakery team to promote a safe workplace environment. Perform other duties as assigned by the Team Leader of Manufacturing Supervisor. Qualifications and Education Requirements High school diploma or GED equivalent required. Previous experience in a manufacturing, food production, or warehouse environment is a plus, but not required; willing to train motivated individuals. Good communication skills, both verbal and written, utilizing the English language. Ability to follow verbal and written instructions accurately. Strong work ethic and ability to perform repetitive tasks consistently. Good physical stamina and ability to perform manual labor. Ability to work effectively as part of a team. Basic understanding of hygiene and safety practices. Willingness to learn and adapt to new tasks and procedures. Punctual and reliable. Ability to work flexible hours, including overtime, weekends, and different shifts as needed. Physical Demands Ability to stand for extended periods (e.g., 8-10 hours). Ability to lift, push, pull and carry up to 50 pounds frequently. Ability to perform repetitive tasks, including bending, stooping, twisting, pushing, pulling, and reaching. Good manual dexterity. Ability to work in an environment with varying temperatures (cold/hot) and noise levels. Visual acuity to perform tasks such as visual inspection of products.