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Savory Production Cook

Troubadour Bakery

The Production Cook's daily responsibility is to collaborate with other members of the bakery team and to complete the tasks necessary to meet the needs of daily production in the Savory and Bakery Departments. Some of the supporting tasks include, but are not limited to: slicing, dicing, chopping, mixing and portioning of ingredients. A passion for training and development, quality, food safety, and organization a must.

Specific Responsibilities
  • Read and follow recipes in order to complete them accurately and efficiently
  • Portion batters and/or dough
  • Work on table to hand shape dough to specification
  • Work clean while following Food Safety Procedures
  • Mixing of ingredients and portioning to fulfill quantities needed for daily production and to ensure consistency in final product
  • Packing product according to customer orders to ensure accurate and efficient product delivery
  • Other duties or projects as assigned
  • Works in accordance with all federal, state, and local safe production facility requirements
  • high school diploma or equivalent
  • basic reading and math skills
  • strong communication skills
  • ability to read, interpret, and follow directions and operating procedures
  • detail oriented, organized, self-motivated
  • able to bend, twist, reach, and lift at least 50lbs
  • flexible availability, must include one weekend day
This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities required of the co-worker.