Bakery Generalist Night

Stone Ground Bakery and Wheat Montana•Salt Lake, NM

12d•$17 - $18•Onsite

About The Position

The Bakery Generalist at our commercial bakery is integral to the bread and bun production process. Serving at the heart of our operations, this role ensures that our baked goods are crafted to the highest quality and food safety standards. As a Bakery Generalist, you will be actively involved in various stages of bread and bun production, from ingredient preparation to the final steps of packaging and boxing.

Requirements

Attention to detail and ability to work efficiently.
Effective collaborator with diverse team members, and willingness to learn and acclimate to evolving bakery techniques
Ability to proficiently communicate in English, orally and in writing, to effectively communication with diverse team members and leadership
Acute attention to detail, especially when adhering to recipes and evaluating product quality.
Ability to stand for extended periods, operate bakery machinery, and lift items.
Basic math skills for measuring and weighing materials.
Effectively complete and apply on-the-job training in areas such as: Food Safety Fundamentals Good Manufacturing Practices Allergen Management Cleaning and Sanitation Pest Control Measures Recall and Traceability Systems Personal Hygiene and Handwashing Protocols
Reliable, punctual, and adaptable team player.
Positive attitude with a willingness to learn.
Physical capability to lift 50 lbs. and operate heavy machinery in a dusty, hot environment.
Must be 18 years of age to work around noisy and hot equipment and afternoon and evening shifts, if applicable
Must be fluent in English as a primary or secondary language to effectively communication with leadership and other team members
0-2 years’ experience in production environments.

Nice To Haves

Familiarity with production processes preferred

Responsibilities

Ingredient Preparation: Weigh and measure ingredients accurately as per formula guidelines.
Mixing and Kneading: Operate machinery to mix, knead, and prepare the dough.
Shaping and Proofing: Operate machinery to chunk, divide, and shape dough into loaves, buns, or other forms and ensure they rise appropriately before baking.
Oven and Proof Box Operations: Load and unload the oven and/or proof box, ensuring optimal temperature and baking times.
Handling Production Line Pans: Load and unload pans from the production line, stack and unstack pans as required.
Waste Management: Efficiently dump waste buckets, ensuring cleanliness and sanitation.
Quality Assurance: Thoroughly examine baked goods to ascertain quality, addressing any inconsistencies or defects immediately.
Packaging Assistance: Package finished products, ensuring they remain fresh and undamaged, and may fill in absent positions in production or packaging areas when necessary.
Maintenance and Cleanliness: Regularly clean and maintain equipment and work areas, abiding by health and sanitation guidelines.
Safety and Compliance: Assiduously adhere to all workplace safety protocols and ensure compliance with regulatory standards.
Food Safety and Quality: Proactively take appropriate actions to maintain the integrity and sustained certification of food safety and food quality systems. Report and address potential food safety and quality problems, adhering strictly to the Food Safety Plan, Food Quality Plan, and all other programs supporting the SQF system and third-party audits.
Teamwork and Collaboration: Work closely with team members, assisting with other roles as directed by the supervisor and filling in for any absentees in production or packaging zones.