Weekend Bakery Assistant

Position | Bakery Assistant
A Bakery Assistant produces a wide of classic artisanal pastry products at high volume to suit the diverse needs of our local client base. The bakery department consists of a shared workspace within the larger OWC kitchen. Number of assistants and leadership working together at one time depends on workload for the day and scheduling. Some rare occasions of a single assistant covering a shift or a portion of a shift by themselves may be needed, so full understanding of the bakery’s operations is required for all bakery staff. Most shifts will in part or whole be a team effort, requiring the full attention and engagement of all bakers to interact productively and safely with fellow team members as well as culinary personnel who may temporarily need in bakery space. When hired, assistants discuss with the bakery manager if they would like to maintain part-time work or seek full-time employment as availability arises.

Details
Department: Bakery (Culinary)
Position Type: Part-Time (Weekend, Saturday/Sunday availability required at 9am)
Wage: $16.00+

Benefits:
• Overtime pay (1.5x wage) starting at 40 hours each week
• Included in gratuity split (average $2 - $3 / hour)
• Annual Anniversary Bonus
• Health, Vision & Dental Insurance options for full-time employees
• Discounts at other OWE establishments (Pizza X & Hive)
• Free leftovers

Dress Code:
Kitchen: Clean street clothes comfortable for physical labor that cover from neck to knees and shoulder to
shoulder, nonslip closed toe shoes, hair secured out of face and/or covered. Events: Woolery Set Up T Shirt and/or company branded chef’s coat paired with the above clothing. OWE Provided Equipment: All basic kitchen utensils and equipment needed to produce needed baked goods. Recipes for all menu items will be provided, as well as on the job coaching to perform each category of items.

Requirements
• Ability to be on your feet for 8+ hours, perform repetitive motions, and lift up to 50 pounds
• Must be able to understand and competently perform verbal and written directions, including but not
limited to: KEOs and related event documents, company recipes, cookbooks and pastry/food handling
guides, spoken instructions from Bakery Manager and/or Team Lead, cooperative organizational
discussion between teammates, and solution focused trouble shooting from leadership when unplanned
situations arise in daily tasks.
• Must demonstrate spatial awareness, working safely in a fast-paced shared work area without impeding
the progress of teammates.
• Must understand urgency and timeliness and be able to appropriately prioritize tasks to meet deadlines
as well as be able to adjust work pace to needed efficiency and production volume.
• Be able to operate bakery solo as needed by no later than 6 months on job.
• Have flexible availability to stay on shift until personal bakery tasks are done for the day.
• Know or learn basic principles of safe food handling and be able to apply this knowledge to correctly
making and storing ready food items and ingredients. Obtaining ServSafe certification strongly
recommended.

Responsibilities
Responsibilities may include, but are not limited to:

Daily Opening of the Bakery -
• Turn on ovens and ensure they are working properly.
• Prepare fresh sanitation bucket and secure needed towels and aprons.
• Make sure bakery trash can has a liner and recycle bin is empty and ready for use.
• Put away any dishes or baking accessories left in the department from the night before.
• Review task list and KEOs for the day to be familiar with the day’s and week’s events.

Daily Closing of the Bakery -
• Turn off and vent ovens.
• Shut down, clean, and put away any equipment used, including the floor mixers and oven handles.
• Make sure all food prepared that day is properly packaged to go out or to store and labelled correctly for
the next day.
• Wipe down and sanitize tables until fully clean and free of residue.
• Sweep the bakery department and area around the floor mixers and clean comfort mats. Mop the bakery
line daily and the rest of bakery area at least 2x weekly.

General Production and Bakery Upkeep -
• Independently produce all available regular menu items with consistency and professional skill, including
being able to scale recipes to order volume needed and adjust process and equipment to best suit volume
of production.
• Keep on hand product inventories for walk-in and freezer items up-to-date so bakery manager and team
lead can plan workloads accordingly.
• On team shifts, work cooperatively with teammates and bakery leadership to ensure timely, quality
product to fill orders.
• Be familiar with available service ware—both reusable and disposable—and have a general understanding
of appropriate equipment to use for each product and type of event to ensure professional, efficient
service.
• Be comfortable with all needed kitchen equipment including but not limited to: industrial 8 qt stand
mixers, large floor mixers, induction burners, mandoline cutters, knives, food processors, blenders.
• Be able to reasonably plate, platter, and decorate most menu items in a creative, aesthetically pleasing,
and consistent way that represents the One World brand style and/or fulfills the client’s thematic vision
as directed by bakery department leadership.
• Keep bakery’s area of the kitchen in a state of cleanliness and readiness by performing Daily Opening and
Closing responsibilities above and utilizing provided weekly and monthly cleaning checklists for upkeep
and maintenance of vital equipment and space.