Our mission to create a healthier, better tomorrow – with bread!

Chabaso Bakery has been a leader in the artisan bread movement and is embarking on a new chapter of growth and innovation. Since 1981 we have built our family business in New Haven (sister companies Atticus Bookstore & Café) with a commitment to the highest-quality bread, healthy food, an excellent work environment and to making a positive impact through our work.

SUMMARY:

Perform a variety of duties to bake all products for DSD and Frozen production, including quality check and logging of data throughout the process.

RESPONSIBILITIES:

• Checks production schedule to determine variety and quantity of breads to bake during shift.

• Ensure all items are properly proofed and are in the proper size, shape, placement, and manner (scores, toppings, etc.) to be baked.

• Operate the oven, making proper adjustments to temperature control, belt speed, oven steam, curtains, conveyors, and loader roller.

• Ensure cooling and conveyor systems are working properly.

• Ensure that all items are properly baked, including size and shape of bread, spacing on boards, scores, weight, and toppings.

• Complete quantity checklists and Gemini Oven Temperature Checks.

• Continuously record data (type of item, count, weight, quality, etc.) throughout the baking process.

• Maintain process specifications and quality standards of baking time and continuity.

• Maintain regular communication with supervisors as necessary.

• Follow safety standard and regulations.

• Maintain clear communication with supervisors on any production problems as necessary.

• All employees are responsible for ensuring that food safety, authenticity, legality, and quality are upheld in the performance of their job duties

COMPETENCIES:

• Working knowledge of production machines, particularly ovens.

• Knowledge of dough properties and processing.

• Basic mechanical ability and understanding of interrelated parts of machinery.

• Attention to detail, accuracy and attaining standards are a must.

• Able to work in a fast-paced environment as pace is determined by speed of equipment.

• Able to work in a team environment.

• Able to document/record information — entering, recording, storing, or maintaining information in written form.

EDUCATION AND/OR EXPERIENCE:

High School Diploma or equivalent preferred. Knowledge of production processes, bread and dough properties, and quality control. Basic math skills. Over 1 year and up to 3 years of job training.

REPORTS TO: Supervisor or Production Lead

PHYSICAL AND VISUAL REQUIREMENTS:

Position performs physical activities that require:

· Significant time standing and moving about production areas.

· Considerable use of arms and legs and moving whole body, reaching and stooping, continuously moving very light weight material (1 to 5 lbs.) and frequently moving light weight (5-25 lbs.) occasionally in difficult positions , balancing, moving about production areas.

· Handling and Moving Objects — Use of hands and arms in coordination to handle, position, and move materials, and manipulate things. Manual dexterity and fingering are required.

· Near vision—see objects at close range. Visual color discrimination.

· Reaction Time — the ability to quickly respond (with the hand, finger, or foot) to production situations.

LANGUAGE & SKILLS:

Able to read, comprehend, and convey information in Basic English. Bilingual preferred

MENTAL DEMANDS & REASONING ABILITIES:

• Identifying and comparing objects, actions, and events — Identify information, categorizing, recognizing differences or similarities, and detecting changes in circumstances or events.

• Problem Sensitivity — Able to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

• Monitor Self, Processes, Materials, or Surroundings — regularly review performance, materials, events, or the environment, to detect or assess problems or take corrective action.

• Monitoring Operations—watching production indicators to make sure a machine is working properly

• Critical Thinking — using logic and reasoning to determine alternative solutions, conclusions or approaches to problems.

• Quality Control Analysis — conducting inspections of products or processes to evaluate quality or performance.

WORK ENVIRONMENT & TRAVEL:

The incumbent regularly performs work in a medium production environment where individual is exposed to flour, oil, heat, cold and normal production chemicals and hazards. Travel is not required.

OPPORTUNITY FOR ADVANCMENT: At Chabaso Bakery we are deeply committed to developing an environment conducive to personal and professional growth and it is a priority to promote our workforce from within.

Note:

This position description has excluded the marginal functions of the position that are incidental to the performance of fundamental job duties. All duties and responsibilities are essential job functions and requirements. To perform this job successfully, the incumbent(s) will possess the skills, aptitudes, and abilities to perform each duty proficiently.

This job description in no way states or implies that these are the only duties to be performed by the employee(s) incumbent in this position. Employee(s) will be required to follow any other job-related instructions and to perform any other job-related duties requested by any person authorized to give instructions or assignments.

This document does not create an employment contract, implied or otherwise, other than an "at-will" relationship.

Chabaso Bakery is an equal opportunity employer. All employment decisions are made without regard to race, color, age, gender, gender identity or expression, sexual orientation, marital status, pregnancy, religion, citizenship, national origin/ancestry, physical/mental disabilities, military status or any other basis prohibited by law. EOE, M/F/D/V.