Level II Baking Team Member -
Shift Lead
(Status: Non-Exempt)
Duties:
Perform all aspects of baking production, including, but not limited to: prep-work, baking, cutting, wrapping, clean-up and sanitation.
Provide support for the Baking Team by helping with the training and guidance of new team members.
Must be able to work in an environment of seasonal team members and promote a cohesive, positive, team atmosphere.
Must be able to lead a shift and supervise during peak season months, providing direction and constructive feedback, including disciplinary action when necessary.
Must be able to perform and monitor all processes according to department requirements and QA procedures.
Must be able to accurately receive, document and store all incoming bakery items.
Perform duties required in the regular maintenance of production equipment.
Perform accurate inventory count of all supplies and materials used in the baking department and participate in the annual company year-end inventory.
Understand and comply with all regulatory requirements, including, but not limited to: GMP, HACCP, Food Safety and Food Defense plans.
Work in an environment of temperature change, from normal to below freezing, due to product storage and in-process requirements.
Contribute to the team effort by assisting in other departments as needed.
Adhere to all safety rules and procedures to maintain a safe work environment.
Perform all the above duties to the best of one’s ability, and with the utmost integrity, honesty and efficiency.
Requirements:
Bilingual preferred (English/Spanish)
Supervisory skills
Ability to multi-task
Flexible to change and able to adjust accordingly
Clear verbal and written communication skills
Attention to detail
Math and reading comprehension skills
Working knowledge of Microsoft Office (Excel, Word, Outlook)
Maricopa County Food Handler’s Card
Must be able to lift up to 50lbs and work on your feet
Flexible to work alternate shifts, including overtime and weekends
Must be available to work overtime when needed, including alternate schedules and weekends.
Additional hours are mandatory during peak weeks, which typically begin at Thanksgiving and run through December 23. No vacations are approved during the peak.
Previous experience working in a food production environment is beneficial, including familiarity with HACCP, Food Safety and Food Defense.