JOB REQUIREMENTS: ESSENTIAL DUTIES AND RESPONSIBILITIES Recipe &Production control Recipes and production lists are explicitly followedAttention to dates and freshness of every product Proper shrinkreporting and handling on outdated items Ensures high quality standardsare met in all items produced Adherence to all Health Departmentguidelines and Festival sanitation practices Cleanliness of Baker prepareas All areas and surfaces must be cleaned and sanitized at all timesProper glove use with all associates Pans, dishes, and other tools areclean and organized Keep cooler, freezer, and dry storage areas cleanand organized Must be food safe certified Watches over items on thesales floor Keeps an eye on service floor, deciding what potentiallyneeds to be made to ensure proper coverage for the evening Providesexcellent services to all guests Assists guests with finding items theyare looking for on and off the sales floor Takes and execute specialorders and requests Addresses guest concerns with prep and kitchen madeitems, and resolves issues when a guest is not satisfied with theservice or product received Required to maintain food safety logsEnsures all quality standards are being met, including quantityexpectations at 100% by 10 am and 5 pm Regular, timely attendance incompliance with the work schedule, and adequate notice to find areplacement for occasional absences Other duties as assignedQUALIFICATIONS To perform this job successfully, an individual must beable to perform each essential job duty satisfactorily. The requirementslisted below are representative of the knowledge, skills, and/or abilityto perform the essential functions. Ability to deal tactfully andeffectively with guests and all personnel Follow all safety requirementsand company safety policies Proper training and knowledge of thefollowing equipment/procedures: ovens, mixers, slicing and packagingmachinery, proper lifting techniques, trash compactor and baler usagePHYSICAL DEMANDS AND WORK ENVIRONMENT The physical demands and workenvironment described below are representative of those that must be metby an associate to successfully perform the essential functions of thisjob. Reasonable accommodations may be made to enable individuals withdisabilities to perform essential functions. Stand in one spot for along period of time, bend stoop, and kneel regularly (70% of time) Fullrange of upper body motion Lifting up to 60 pounds on a frequent basis(50% of time) Occasional exposure to extreme temperatures (20% of time)Frequently near moving machinery (70% of time) Repetitive motion ofhands and wrists WORK SCHEDULE The Bakery Bench Hand is an hourlyposition that may be part time or full time. The work schedule generallyincludes overnight, mornings, weekends, and holidays, with theflexibility to work evenings or afternoons as needed. *****APPLICATION INSTRUCTIONS: Apply Online: festfoods.com/careers