Sponge and Dough Baker

·         Ensures that all sponges and doughs have ingredients according to Great Harvest recipes and have been mixed properly.

·         Uses measuring devices, thermometers, mixer, product knowledge and intuitive judgment to prepare doughs according to Great Harvest’s               standards of quality and consistency.

·         Develop a “single loaf” attitude about sponge and dough work recognizing that every customer judges the entire business on the loaf he or               she is eating.

·         Visits the kneading table and breadboard regularly, to observe and experience the doughs produced, to determine moisture and                                consistency and ensure the quality of work.  Also takes bread home to determine how it ages (all bread tastes great hot!) and to ensure                  that it maintains an unrefrigerated “shelf-life” of at least a week.

·         Maintains temperature records on dough consistency and dough temperatures, and bakery and water temperatures in order to learn                          patterns of consistency and learn how to adapt to fluctuating variables.

·         Washes used bowls and utensils from sponge and dough and sweets production.

 

Sweets Baker

·         Ensures that all doughs have ingredients according to Great Harvest recipes and have been mixed properly.

·         Uses multi-timer pins, thermometers, product knowledge and intuitive judgment to adjust baking duration to ensure that all baked products                 meet Great Harvest standards of quality and consistency.

·         Uses measuring devices, thermometers, mixer, product knowledge and intuitive judgment to prepare doughs according to Great Harvest’s                standards of quality and consistency.

·         Develop a “single item” attitude about dough work recognizing that every customer judges the entire business on the bakery he or she is                     eating.

·         Visits the kneading table and breadboard regularly, to observe and experience the doughs produced, to determine moisture and                                 consistency and ensure the quality of work.  Also takes bakery home to determine how it ages and to ensure that it maintains an                             unrefrigerated “shelf-life” of at least a week.

·         Maintains records on dough consistency and dough temperatures, and bakery and water temperatures in order to learn patterns of                             consistency and learn how to adapt to fluctuating variables.

 

Kneader

·         Knead and design loaves to desired quality /appearance

·         Clean using daily and weekly systems to Great Harvest standards

·         Serve customers

·         Post-production sales, bagging, prep as needed

·         Put away freight, keeping storage shelves neat and organized

·         Be attentive to production details to maximize our products' quality on a consistent basis

·         Participate in training of any new production members

·         Develop a “single loaf” attitude about sponge and dough work recognizing that every customer judges the entire business on the loaf he or               she is eating.

·         Visits the breadboard regularly, to observe and experience the doughs produced, to determine moisture and consistency and ensure the                 quality of work. 

·         Washes used bowls and utensils from sponge and dough and sweets production.

·         Follows all company policies and procedures.

 

Customer Service

  • Approach all aspects of job with the following priorities in mind:

    • Customers always come first... they must be acknowledged and served with a sense of urgency!  All customers are greeted with a smile and in a friendly manner within two (2) seconds of entering the store 

    • customer/sales area must be kept neat and clean

    • Follow and observe all Food Handling Guidelines

    • Chores must be done routinely and consistently--prep, bagging, cleaning, etc.

  • Prioritize all chores with product quality and presentation in mind...bagging and merchandising/display of product is the top priority in chores.

  • Handle all cash transactions with 100% accuracy; handle cash according to policy!  Be efficient and proficient in all aspects of cash register operation-- gift certificates, coupons, misrings, etc.

  • Answer phones in a way that is consistent with our standards of customer service, using a friendly and cheerful voice.

  • Develop a sharp sense of product knowledge using assigned materials and training sessions to be able to satisfactorily answer customer's questions -- be a bread expert!

  • Take special orders properly.  

  • Clean the store using checklists to our standards.

  • Help out in any assigned "Winning Hearts" projects or events.

 

Sandwich Employee

·         Planning daily production

·         Dating and rotation of products  

·         Acting in a customer service roles as needed

·         Preparation of ingredients and making sandwiches

·         Follows all safety procedures to ensure an accident‐free workplace

·         Recording daily ticket counts for prediction purposes

·         Organization of production, sometimes under busy periods and stressful condition  

·         Working with precise measurements

·         Consistently producing quality products

·         Using arithmetic to measure and convert recipe yields

·         Reading, understanding and following recipes, safety rules, etc.

·         Handling sharp objects

·         Working fast, accurate, clean, consistent and safe to fill customer orders

·         Using machinery to perform daily tasks

·         Maintaining a high level of sanitation

ADDRESS

1305 W. Magnolia Ave

Fort Worth, TX 76104

United States

HOURS

Mon-Fri: 7:30am - 5:30pm

​​Sat: 8am - 4pm

CONTACT
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