Baker I (PM Shift)

King's Hawaiian•Torrance, CA

About The Position

The Baker I produces a wide variety of bakery products according to 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, helping transform raw materials into bakery goods that meet King's Hawaiian quality standards. Products include cakes, cheesecakes, pies, breads, rolls, cookies, laminated doughs, coffee cakes, and other specialty baked goods. The Baker I scales, mixes, deposits, bakes, finishes, slices, packages, and labels products and bakery components. The position operates commercial bakery and production equipment, monitors product quality and baking conditions, and completes production and traceability documentation. It also supports inventory rotation, material handling, sanitation, workplace safety, and order preparation. The Baker I works with supervisors and teammates to meet production goals in a fast-paced manufacturing environment and may assist in other production areas as business needs require.

Requirements

High school diploma or GED.
Speak and understand basic English.
Logical reasoning ability.
Able to report to work for the assigned schedule, including nights, weekends, holidays, and extended hours when required.
Able to handle multiple tasks and work effectively in a time-constrained environment.
Able to occasionally lift up to 50 pounds, frequently lift up to 25 pounds, and regularly lift up to 10 pounds.

Nice To Haves

Valid Food Handler's Certificate.

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 range of bakery products, including cakes, cheesecakes, pies and fillings, breads, rolls, cookies, laminated doughs, coffee cakes, and specialty baked goods.
Mix and deposit batters and fillings into pans and molds according to product specifications.
Roll, sheet, fold, laminate, cut, shape, proof, and prepare doughs for baking.
Operate bakery equipment, including mixers, sheeters, dough dividers, ovens, proofers, slicers, wrapping equipment, and depositors.
Monitor baking times, oven temperatures, and product appearance to maintain consistent quality.
Remove baked products from pans and racks while preserving their 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.
Assist with packaging, staging, and preparing customer orders according to production schedules.
Complete production and traceability documentation accurately and maintain productivity while minimizing waste.
Follow SQF requirements, GMPs, HACCP procedures, allergen control policies, sanitation standards, and company food safety programs.
Keep workstations clean and sanitary; clean and sanitize equipment, utensils, and work areas according to established procedures.
Wear required PPE 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 replenish ingredients and packaging materials as needed.
Promote safety, report accidents and injuries, follow safe lifting procedures, and report equipment maintenance concerns.
Maintain dependable attendance, follow instructions, work cooperatively with teammates, and contribute to a positive team environment.
Assist in other production areas as business needs require and maintain consistency, efficiency, cleanliness, and quality.