Macaron Production

Basic Function:

This position is for the daily production of macaron that includes measuring, mixing, baking, assembly and packaging. The production team member needs to be committed to producing efficiently and consistently to company product standards. Manage time to meet production par levels set for the department and maintain paperwork for inventory and cGMP requirements.

Requirements:

High School Graduate/GED, 2 years restaurant/bakery experience position preferred and able to follow specific instructions. Serve Safe Certified. This position requires math skills and accuracy. Physical demands are standing, stooping and kneeling, use of hands, eyes and arms. Must be able to lift and carry objects up to 50 lbs. Clean kitchen uniform, hair restraint and appropriate shoes are to be worn. Single use gloves are to be worn with Ready to Eat (RTE) foods.

Equipment Used:

Mixer, Scale, Oven, Dishwasher, Ganache Pump Key responsibilities and accountabilities: Including, but not limited to: Responsible to weigh and measure ingredients Follows company recipe guidelines to mix ingredients following a recipe and scaling accordingly. Assembly of macaron scheduled for production according to recipe guidelines. Quality control person for all finished macaron products. Checks each finished macaron to ensure product meets company expectations for quality, size and packaging. Conforms to established portion control quantities for all recipes. Package, label and store within HACCP guidelines Work as a team to meet weekly production goals. Document work completed on Batch Tracking Forms. Leads and coordinates the efforts of self in a smooth, timely, efficient, cost-effective manner toward customer satisfaction and production profitability. Communicate process, lead times with Production Manager and aide in production schedules according to priorities and other concerns. Maintain all utensils in a clean and sanitary manner. Immediately clean away any spills or breakage Keep kitchen area clean at all times. Ensure proper rotation of perishable items Practice preventative maintenance with equipment in department. Follows health and sanitation guidelines and completes cGMP sanitation weekly checklist. Assure compliance with health department requirements, safety codes and HACCP procedures relevant to food and kitchen operations. Contribute to a positive work environment by focusing on assigned tasks, promoting a quiet work environment that allows coworkers to produce efficiently to meet the company's goals for product quality, production efficiencies and customer service. Minimize waste in the process. Utilize waste log sheet to record products waste