Baker I (PM Shift)

King's Hawaiian Bakery•Torrance, CA

About The Position

The Baker I produces a variety of bakery products by following approved formulas, recipes, batch sheets, production schedules, quality standards, and food safety requirements. The role works hands-on with ingredients, doughs, batters, fillings, and finished products, and supports the production of items such as cakes, cheesecakes, pies, breads, rolls, cookies, laminated doughs, coffee cakes, and specialty baked goods. The Baker I scales, mixes, deposits, bakes, finishes, slices, packages, labels, and stages products for shipment or customer orders. The position also supports inventory handling, sanitation, documentation, equipment monitoring, and safe, efficient production. The role contributes to King's Hawaiian's quality standards and team environment while developing bakery manufacturing skills and learning a variety of baking techniques. Responsibilities may change according to the Company's business needs, and the incumbent may be asked to perform additional or different duties.

Requirements

High school diploma or GED.
Ability to speak and understand basic English.
Logical reasoning ability.
Ability to be present for the assigned schedule, including nights, weekends, holidays, and extended hours when required.
Ability to handle multiple tasks and work in a time-constrained environment.
Ability to lift up to 50 pounds occasionally, 25 pounds frequently, and 10 pounds regularly.
Ability to follow written and verbal instructions with attention to detail.

Nice To Haves

Valid Food Handler's Certificate preferred.

Responsibilities

Prepare bakery products from scratch by following approved formulas, recipes, batch sheets, and production schedules.
Scale, weigh, measure, sift, and mix ingredients using commercial bakery equipment.
Produce a variety of bakery goods, including cakes, cheesecakes, pies and fillings, breads, rolls, cookies, laminated doughs, coffee cakes, and specialty items.
Mix and deposit batters and fillings into pans and molds according to product specifications.
Roll, sheet, fold, laminate, cut, shape, and proof doughs according to production procedures.
Operate bakery equipment, including mixers, sheeters, dough dividers, ovens, proofers, slicers, wrapping equipment, and depositors.
Monitor baking times, oven temperatures, and product appearance to ensure consistent quality.
Remove baked products from pans and racks while maintaining product appearance and quality.
Slice, package, label, and prepare finished products for shipment or customer orders.
Prepare cookie dough and produce bakery components such as crumb products, graham crusts, pastry creams, fillings, and icings as assigned.
Assist with packaging, staging, and preparing customer orders according to production schedules.
Complete production documentation accurately to support traceability, quality, and food safety.
Maintain productivity standards while minimizing product waste.
Follow SQF requirements, GMPs, HACCP procedures, allergen controls, sanitation standards, and company food safety programs.
Maintain clean, organized, and sanitary workstations; clean and sanitize equipment, utensils, and work areas according to procedures.
Wear required personal protective equipment and maintain personal hygiene in accordance with food manufacturing standards.
Perform quality checks and report food safety, quality, equipment, or product concerns promptly to the Supervisor or Foreman.
Rotate ingredients and finished goods using FEFO practices; monitor, label, store, and help replenish ingredients and packaging materials.
Follow safety policies and safe lifting procedures, operate equipment safely, and report accidents, injuries, and maintenance concerns promptly.
Arrive on time, maintain dependable attendance, follow instructions, and cooperate with supervisors and team members to meet production goals.
Maintain product consistency, efficiency, cleanliness, and quality, and assist in other production areas as business needs require.