Prepares and Bakes high quality goods that are consistent with Whole Foods Market’s quality standards. Supports the Bakery Team Leader and Regional Coordinator in maintaining regional standards. Responsibilities include, but are not limited to, producing in-house goods, receiving and preparing product and maintaining the bakery area and selling the product.
DUTIES and RESPONSIBILITIES
1. Unload and put away bakery ingredients and products.
2. Measure, mix and prepare raw materials according to company specifications and recipes.
3. Learn to use all Bakery processing equipment.
4. Maintain clean and sanitary conditions in the preparation and holding areas.
5. Form, cut, mould, and shape dough.
6. Monitor cooking completion times and set heat and humidity temperatures for proof box.
7. Follow and comply with all applicable health and sanitation procedures and adhere to safe work practices.
8. Operate and sanitize all Bakery equipment in a safe and proper manner.
9. May perform all duties and responsibilities of a Bakery Team Member.
10. Perform other duties as assigned by the Bakery Team Leader, Associate Team Leader, or Supervisor.
INTELLECTUAL REQUIREMENTS
1. Ability to follow instructions and established procedures.
2. Demonstrate basic reading skill sufficient to read and understand recipes and information about ingredients.
3. Ability to perform simple math operations (addition, subtraction, multiplication, and division).
4. Excellent interpersonal skills and ability to communicate effectively with other Team Members and leadership.
5. Ability to understand and complete departmental transfers.
PHYSICAL REQUIREMENTS
1. Must be able work up to a maximum of 8-10 hours per day.
2. Stand and walk for extended periods of time up to 4 hours without a break.
3. Bend and stoop to grasp objects and climb ladders.
4. Bend and lift loads, acceptable for the physical requirements of the job, unassisted.
5. Push and pull carts, acceptable for the physical requirements of the job, unassisted.
6. Ability to visually examine products for quality and freshness and to check signage and labelling for accurate pricing.
7. Demonstrated proficiency in the proper use of a dumpster, baler, Slicer, ovens, knives, and all related equipment.
Work Environment
1. Environmental exposure: temperature extremes (coolers, freezer, ovens, outdoors).
2. Work in a moderately noisy environment.
3. Work on a variety of floor surfaces including tile and concrete.
PERFORMANCE STANDARDS
1. Able to work a variety of shifts including weekends, evenings, and holidays.
2. Willingness to receive constructive feedback pertaining to job performance.
3. Willingness to provide exemplary customer service constantly and consistently.
4. Good communication skills.
5. A desire to learn about natural and organic foods and products.
OTHER REQUIREMENTS
1. Able to work a variety of shifts including weekends, evenings, and holidays.
2. Willingness to receive constructive feedback pertaining to job performance.
3. Willingness to provide exemplary customer service constantly and consistently.
4. Good communication skills.
5. A passion for food plus the desire to learn about natural and organic foods and products.
6. High standard of personal and food hygiene.