{We're Hiring, Baker/Cake Assistant, as of March 13, 2015}

POSITION:

Baker and Cake Assistant

ABOUT US:

Artisan Bake Shop is seeking a motivated, self-starter to join our bakery team. We are an upscale bake shop and cake design studio.  To join our team you must have a flexible schedule and available all weekends. Experience in a professional kitchen is required: at least experience 6 months in a production kitchen, restaurant kitchen, bake shop, or fast food. Must be able to work independently, on a time schedule, work in tight quarters, follow instructions, memorizing recipes and methods for week to week production and have excellent customer service skills.   A clean driving record is a must as deliveries may be required. Professional skills in scaling, mixing methods and baking of: cookies, bars, cakes, frosting, and other baked goods are required. Bench test is mandatory.  Upon accepting an interview and filling out an application: a portfolio of past work along with references must be included.

HOURS: Position is 30-40 hours per week. Full-time: April-December, Part-time: January-March. Applicant MUST be available: Tuesday, Wednesday, Friday, 10:00am-6:00pm, Saturday 11:00am-5:30pm, alternating Sundays 8:30am-1:00pm

WAGE:  Starting wage $11.85/hours, increases with experience.

ESTABLISHMENT DESCRIPTION:

Established in 2006, Artisan Bake Shop is an upscale bakery and cake design studio with a focus on scratch-baked cakes, cookies and pastries and exceptional customer service.

DUTIES AND RESPONSIBILITIES:

-Maintain solid knowledge of mixing methods and baked good preparation

-Produce the needed quantity of product on a time schedule, day to day, week to week

-Assist with baking and cake preparation process

-Maintain hygiene level required by state and local health departments

-Communicate with chefs and staff members efficiently

-Communicate with guests and effectively communicate information in regards to products and services

-Identify and safely use all kitchen equipment

-Ensure rotation FIFO of ingredients

-Read, measure and execute recipes and processes

-Maintain a clean working environment

-Regularly restock kitchen supplies and ingredients

-Assist with cake preparation and deliveries

-Maintain a professional work space

-Deliver and setup cakes to venues and maintain a professional appearance and attitude.

-Communicate effectively with guests, on the phone and in person, regarding products and services

-Maintain a profession, neat and organized well-groomed appearance

-Maintain exceptional knowledge of production and attention to detail with decoration

-Any further duties associated with production in a bakery.

QUALIFICATIONS:

-Knowledge of sanitary code and guidelines

-Ability to set up a work station for production

-At least 6 months experience in the back of the house in a professional kitchen experiences must include at least 2 of the following: high-volume kitchen, making dough and batters from scratch, multiple mixing methods, multitasking and time management while unsupervised, tempering chocolate, high-quality American pastries,

-Working knowledge of bakery equipment including but not limited to: mixers, double sheeter,

-Extensive skill, knowledge in aspects of baking production, interpersonal skills and most importantly planning time effectively

-Ability to work varied shifts

-Must be able to work with minimal supervision  

-This position is 100% standing, must be able to work in a standing position for more than 7 hours per day

-Ability to use and understand Windows 7, Microsoft Office and POS systems

-High School Diploma or equivalent. Baking and Pastry Degree or Certificate preferred

-Have exceptional interpersonal skills to communicate with chefs, coworkers and clients

QUALITIES AND TRAITS:

-Ability to remember processes and recipes from week to week

-Multitask and perform to accomplish a standard production list within 4 weeks of hire

-Ability to remember doneness levels, production standards and recipe production week to week

UNIFORM REQUIREMENTS:

-Clean Non-Slip Shoes

-Socks must be worn

-Chef Coat/Pants or clean denim/black pants, shorts may be worn (no cut-offs, shorts must fall within 6 inches of knee)

-All pants must be free of rips, tears, holes and must be in good condition

-Clean White Apron (provided)

-Clean Bake Shop T-shirt (provided)

-Deodorant must be worn

-Hair must be neat and pulled back as to not interfere with equipment or come in contact with food

CONTACT US:

Applications are available, in-person only, no exceptions. 

A copy of your resumes may be emailed to: artisanbakeshop@gmail.com

or mail to: Artisan Bake Shop 265 Walnut Plain Road, Rochester, MA 02770 ATTN: Meredith Rousseau. 

Applications accepted through: 4/20/15

Office Use Only: 10751200

Sample Production Schedule:

Tuesday:

9:00am setup work station: clean area, pickup any leftover items on table and put away

9:15am ready for baking cookies: add production lists together, prepare work station: gathering the number of trays and parchment paper necessary. Gather cookies on rolling rack and count out cookies on tray and space to bake.  Turn ovens on when 15 minutes out from ready to bake.  Prepare bobkas per quantity listed on preparation list. Bake with a knowledge and understanding of doneness levels.  Know and understand doneness and know when to bake longer or if item is overdone: rebake.

10:30am  finish baking cookies and clean workstation

10:45am prepare workstation for buttercream and cake batter production

11:00am prepare buttercream according to chef/artist list for the week. Scaling and mixing in an order that is conducive to working on a tight schedule while maintain a clean and organized work station.

Noon  lunch break

12:30pm resume production of items needed for the week: working on a tight schedule with an understanding of working as quickly and efficiently as possible: ie squeezing in as many tasks as possible at one time and multitasking while maintain a clean and organized work station.

3:00pm Produce cake batters, sheet cookies, make fillings, doughs and batters for production throughout the week.

4:45pm Start closing list cleaning schedule to finish by 5:30pm. Leave bakery clean, organized, free of food and placing all items in storage (cold or room temperature) where needed.

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