Baker

Description

Position Summary:

The Baker will support the preparation of ice cream sandwiches, baked goods, and inclusions used in our ice cream offerings. Reporting directly to the Lead Baker, this role will focus on following established recipes, maintaining quality standards, and assisting with daily kitchen tasks. The Baker will primarily be responsible for baking and prepping ice cream sandwiches and inclusions. This position requires attention to detail, consistency, and a collaborative spirit to ensure smooth and efficient kitchen operations. The Baker will work closely with the Lead Baker and the rest of the production team to help bring Edison’s unique flavors to life. The Baker may assist in delivery driving, picking up product from wholesalers, and/or using their personal vehicle to transport product.

Schedule & Hours:

Shifts are primarily weekdays with occasional weekend hours for event prep or busy seasons. This is a full-time position requiring a minimum of 35 hours per week with shifts ranging from four 8s to four 10s depending on production needs.

Key Responsibilities and Tasks:

• •Recipe Execution: Prepare baked goods such as ice cream sandwich crusts, brownies, cookies, shortbread, and other inclusions using established recipes, ensuring consistency and quality.
• •Time Management: Utilize time management and multitasking skills to accomplish daily production lists efficiently while maintaining smaller tasks such as washing dishes, prepping ingredients for the following day, and assembling and wrapping ice cream sandwiches.
• •Self-Motivation: Must be comfortable working independently with minimal supervision and often alone in a production kitchen, with strong problem-solving skills.
• •Preparation Techniques: Learn to prepare batches ahead of time and utilize “mise en place” techniques, ensuring all materials are available and ready for use.
• •Quality Control: Ensure all baked goods and ice cream products meet the highest standards for taste, texture, and appearance.
• •Food Safety Compliance: Be diligent about avoiding cross-contamination for gluten-friendly and dairy-free products. Maintain and abide by health code regulations and HACCP plans, including labeling and dating products and following FIFO (First In, First Out) protocols.
• •Inventory Management: Monitor ingredient inventory, report low stock, and assist with inventory organization to minimize waste.
• •Equipment Care: Maintain and clean baking equipment, ensuring it is in good working condition and ready for use.
• •Training: Assist with training new staff.
• •Assist with additional duties as assigned

Skills & Qualifications:

• •1+ years in a professional kitchen or bakery environment
• •Strong understanding of baking techniques and attention to detail in recipe execution.
• •Ability to manage time effectively and prioritize tasks to meet production deadlines.
• •Familiarity with food safety standards and best practices.
• •Positive attitude, team-oriented mindset, and a passion for desserts and ice cream.
• •Willingness to adapt to changing production needs and assist in other areas of the kitchen as required.

Supervisory Responsibilities

The position does not have any regular responsibility for overseeing or supervising the work of other team members.

Requirements

Independence of Action

Supervisor/manager monitors work progress; incumbent follows precedents and procedures and may set priorities and organizes work within general guidelines established by supervisor/manager.

Physical Requirements and Working Conditions

(The phrases "occasionally," "regularly," and "frequently" correspond to the following definitions: "occasionally" means up to 1/3 of working time, "regularly" means between 1/3 and 2/3 of working time, and "frequently" means 2/3 and more of working time.)

• •The work environment is a production kitchen environment, which includes baking and ice cream-making equipment. The employee must complete their work satisfactorily in an environment where there are significant distractions, including the sounds of equipment in use, and interruptions to assist delivery drivers or coworkers. Employees may spend brief periods (about 15% of their shift) in a walk-in freezer with temperatures as low as -10°F. The role also involves exposure to waffle cone-making fumes (5%), working with water (25%), and occasional outdoor duties while assisting with deliveries. Work within the kitchen is in a semi-confined space requiring movement in close quarters with team members.
• •The physical demands described here represent those that an employee must meet to perform the essential functions of this job successfully. In many cases, reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
• •While performing the duties of this job, the employee is occasionally required to sit and frequently required to use hands to finger, handle, or feel objects, tools, or controls. The employee frequently is required to talk or hear. The employee is frequently required to stand, walk, reach with hands and arms, and stoop, kneel, crouch, or crawl.
• •The employee must regularly lift and/or move up to 50 pounds and should do so soundly and safely. This job's specific vision abilities include close vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

The above statements reflect the principal functions of the occupation described. They shall

not be construed as a detailed description of all the work requirements that may be inherent

in the occupation.