Baker III PM

Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers.

Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana!

Under the direction of the Production Manager and the Commissary Bakery Chef, the Baker 3 is responsible for providing leadership to one or more areas of the production operation.

Assign, motivate and monitor the work of others in the production of multiple bakery products made daily. Prepare complex bakery recipes in the operation according to culinary, production and quality standards. Accurately and appropriately utilize the various bakery equipment and assist with training and monitoring others in its safe usage. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by delivery times and production schedule.

Ensure production needs and quality standards are maintained. Maintain accurate paperwork, including temperature logs and production records.

Joining King’s Hawaiian makes you part of our `ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our `ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers.

Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you’re excited to rise with our team, come and join our `ohana!

Under the direction of the Production Manager and the Commissary Bakery Chef, the Baker 3 is responsible for providing leadership to one or more areas of the production operation.

Assign, motivate and monitor the work of others in the production of multiple bakery products made daily. Prepare complex bakery recipes in the operation according to culinary, production and quality standards. Accurately and appropriately utilize the various bakery equipment and assist with training and monitoring others in its safe usage. Adheres to all food handling and sanitation guidelines. Follows established timelines for food production as required by delivery times and production schedule.

Ensure production needs and quality standards are maintained. Maintain accurate paperwork, including temperature logs and production records.

Schedule: Monday - Saturday (Sundays off along with another day of the week)

Start time: Ranges from 4pm - 6pm

• 8-hour shifts with OT during holiday seasons/as needed based on business demands

Responsibilities:

Production Operation:

• Assist Production Manager, Commissary Bakery chef and other bakers as well as work independently to create baked goods by following recipes and/or product directions to prepare items from scratch (i.e. breads, cookies, rolls, muffins, biscuits, cakes, and pastries).
• Identify issues in production and troubleshoot them as necessary.
• Mix and deposit batters into pans to prepare for baking (i.e. high ratio cake, cheesecake, fillings, pound cakes, crumb, graham crust ect.).
• Assist Production Manager, Commissary Bakery chef and other bakers in operating baking machinery to produce baked goods (i.e. ovens, slicing machine, wrapping machine, etc.).
• Set time and speed controls for mixing machines, blending machines, or steam kettles to ensure that ingredients will be mixed or cooked according to instructions.
• Deliver prepared product to oven to be baked.
• Assist in removing finished products from pans.
• Prepare orders to go out to customers
• Manage both the baked and unbaked inventories and records (i.e. eggs, flour, and pastry cream) while keeping track of their expiration dates and…