startwire

Bakery Production

FCH Enterprises
 Waipahu, HI

Since November 1983, Napoleon’s Bakery has been helping make Hawaii sweeter. Our philosophy is to offer fresh, high quality Island favorites, made with only grade A ingredients and mostly from scratch.

Some like it traditional; some like it trendy—and we have a treat for all. There’s something to please everyone’s sweet taste at Napoleon’s Bakery!

We are seeking a Bakery Production. You will serve a key role in assisting other staff members in all phases of operations including the preparation of breads, danishes, donuts and various other bakery items. Knows how to use the mixers, ovens, divider/rounder, depositors, or other equipment safely. Cleans and cares for the equipment to ensure its long life.

The ideal candidate will have:

  • Must be able to work between Monday through Saturday and some holidays, between 6:00 am to 5:00 pm
  • Work with busy kitchen environment
  • Able to lift 50 pounds on a regular basis
  • Able to stand or walk up to 8 hours/day on a regular basis

FOOD SOLUTIONS INTERNATIONAL TEAM MEMBER PERKS

  • Competitive Wages
  • Daily Pay/ Wisely Pay
  • 20% Emp Discount starting on 1st day at Zippy’s
  • Tuition Reimbursement
  • Referral/Incentive Bonuses
  • 25% Transportation Subsidy
  -  
  • Free Zippy’s Meal during shift
  • Employee Perks/Discounts
  • Paid Time Off
  • Medical & Dental Benefits*
  • Company Matched 401(K)*
  • Wellness Programs
  -  
  • Career Advancement & Growth
  • Personal/Professional Development
  • Employee Assistance Programs
  -  

DAY PRODUCTION RESPONSIBILITIES

  1. Production:
    a. Assists the mixing room in completing the daily production run, such as pounding rounds and cutting brownies, crumb cakes, and corn bread.
    b. Set up the boxes for that day's production run and/or make boxes (stapling) to ensure there is enough to meet the day's production; tags boxes.
    c. Packs frozen products in boxes/baskets; properly store and rotate the products.
    d. Pans out products for the next day's production; ensures that the counts are accurate.
    e. Understands the production counts that are posted on the bulletin boards (2).
  2. Operates pan washing machines safely and correctly.
  3. Assist the other departments in doing basic production, such as scooping cookies, shaving chocolate, assisting the sheeting room in production.
  4. Performs other duties as assigned by management to support the daily operations of the bakery plant.

COOKIE DEPARTMENT RESPONSIBILITIES

  1. Prepares cookie dough for daily production.
  2. Bakes, packs, and seals cookies into designated packaging.
  3. Set-ups, packs and seals the retail turnovers into boxes.
  4. During the holidays, makes gingerbread people, set-up boxes for Thanksgiving and other holiday production that is needed.
  5. Assists in the other various departments in completing the day's production. (This staff should be the most flexible of the crew.)
  6. Performs other duties as assigned by management to support the operations of the plant.

SHEETING ROOM RESPONSIBILITIES

  1. Works several positions on the make-up table (water, bagging, folding, press and cut, pick-up, forming pretzels danishes and flaky donuts).
  2. Packs frozen products for storage (flaky donut, pretzels danishes, turnovers, butterhorns and cinnamon danishes).
  3. Presses and forms dough, roll cinnamon danish, fold butterhorns.
  4. General clean up includes wiping walls and scrubbing floors.
  5. Performs general maintenance of the sheeting room equipment.
  6. Re-stocks supplies such as setting up the butter, making cinnamon mix and paper goods.
  7. Pans and screens products.
  8. Makes boxes.
  9. Assists with the dishwashing and general cleaning of the store.
  10. Performs other duties as assigned by management to support the daily operations of the bakery plant.

CAKE ICER RESPONSIBILITIES

  1. Handles production of small items such as eclairs, cream puffs, cupcakes, etc. Utilizes the mixing room mixer to mix pastry cream and pastry topping.
  2. Ices cakes with simple borders.
  3. Does set-ups (placing the fillings between cake rounds, such as dobash and chantilly).
  4. Performs general housekeeping of work areas.
  5. Assists in the dishwashing area and the general maintenance of the store.
  6. Performs other duties as assigned by management to support the daily operations of the bakery plant.

SWING PRODUCTION RESPONSIBILITIES

  1. Works on the bench doing various duties to complete the day's production, including but not limited to cutting and scaling, cutting and rounding, planning of rolls and buns.
  2. Packs buns and rolls.
  3. Slices and butters French bread for garlic bread.
  4. Packs cookies.
  5. Completes day shift production if necessary.
  6. Works the dishwashing area, leaving it in a clean condition when finished.
  7. May be asked to work in other departments or assigned various tasks to assist operations.
  8. Performs other duties as assigned by management to support the operations of the plant.

GRAVE PRODUCTION RESPONSIBILITIES

This shift is very “position and task“ oriented, with time being a critical factor. Shift positions are allocated by the amount of time needed to complete the given task. Each employee will need to be able to meet the times that are established because of the delivery schedule.

1. Sheeting Room to work on donut production:

a. Safely work on the make-up table during the donut production; may be trained to set-up the MUT for the donut production run.

b. Screens out that night's donut production, ensuring that the counts are accurate.

c. Knows when to take the donuts on to the production floor to ensure proper proofing, checking it constantly to be sure that there is no overproofing of products.

d. Clean up the equipment after the night's production.

e. Uses the Edhard Depositor to pump Long Johns and filled donuts

f. Packs products accurately

2. Pie Press - Set-ups and uses the pie press to make the night's production of pie shells and top:

a. Fill the pie shells and top.

b. Covers the filled pie shells.

c. Places the night's production of pie shell and filled pie away properly.

d. Cleans equipment after use.

3. Donut Fryers to work on the donut fryers:

a. Checks the yeast-raised donuts for quality and proof time.

b. Fries donuts properly. In an emergency, must be able to fry the total production.

c. There are two donut stations, one for yeast raised with two fryers; one person works on two fryers. There is another fryer for cake donuts (one person works here).

d. Times donuts so packers will have an easier time packing.

e. Cleans equipment and area around the fryers.

4. Danish - set-ups, bakes, finishes off production:

a. Accurately makes the amounts of each flavor of danish.

b. Proofs the danish correctly.

c. Bakes the products in each of the ovens; each oven has its own set of “rules“.

d. Packs the danishes accurately by stores.

e. Cleans and stores equipment properly.

5. Bread - As a helper, assists in the night's production:

a. Assists in scaling, cutting, rounding, panning of dough.

b. Assists in proofing and baking of the product.

c. Cleans equipment after use.

6. Packing of the products after baking or frying:

a. Responsible for packing the donuts accurately by stores.

b. Lines, labels, and cleans boxes for the night's delivery.

7. Cakeroom Area - completes the refrigerated run for the night, sets up the room for the cakeroom (day shift) production.

a. Gets the area prepared for the icers.

b. Takes out and sets up fillings properly.

c. Marks cake circles, doilies glued, almonds, mac nut, crumbs set up.

d. Carriers, dividers, papers.

e. Depositor set up.

QUALIFICATIONS

Scheduling:

  • Flexible, available any shift, any day

Physical Ability:

  • Able to lift 50 to 60 pounds
  • Able to stand for the entire shift

Mental Ability:

  • Able to do simple math (add, subtract, multiply and do simple fractions)
  • Good planning and organizational skills

Pre-employment Requirements:

  • Must have passed a TB test within 5 years of start date with skin test
  • Must pass pre-employment physical and drug screening test.

Environmental Conditions:

  • Able to work in a hot/cold environment
  • There are both ambient temperatures and A/C rooms. The ambient temperature can reach at times in the 100’s and the A/C rooms go as low as 50 degrees
  • There are also walk-in chills and freezers where temperatures go as low as minus 10 degrees

Education:

  • High school diploma or equivalent preferred

Experience:

  • Any previous bakery experience preferred

Desired Attributes:

  • Adaptable
  • Team player with a good positive attitude
  • Able to work with people at various skill levels
  • Able to communicate with people at all levels
Support