Baker / Finisher - Full-time

 

 

 

This is a full time position our benefits include: paid vacation, 401 K, and employee discount. This position requires a 1:30 AM start time and weekends are required.

Job Title:  Production Manager

Reports to: Restaurant Manger

Direct reports:  Porter and Baker

 

Job Summary:  The Production Manager is responsible for all bakery production and donut finishing, as well as receiving and putting away all DCP & CPL orders.  The stores cleanliness as well as the care and maintenance of the exterior, which includes, but is not limited to gardens, dumpster area, all walks, drive thru lane and all parking lots are also the Production Manger’s responsibility.  During inclement weather the Production Manager is required to maintain all walk ways, entry ways, a path to the dumpster and apply ice melt before the store opens to ensure our guest’s safety. 

 

The Production Manager:  Adheres to all standards set forth by Dunkin brands as well as the Employee Handbook and from time to time by your store manger and Franchisee. Including but not limited to: Safety, cleanliness, Guest service, and operations. Below is a list of behavior’s and skills required for the Production Manager: 

 

>Is flexible with work schedule as business need change including taking breaks. 

>Executes new product roll outs accurately and on time with Dunkin’ Donuts Marketing Window openings.

>Treats all team members fairly and with respect.

>Shows up for work as scheduled and is ready to work on time.

>Responds positively to coaching and direction given.

>Uses tools to stay organized

>Seeks feed back from management and responds to it positively 

>Must be able to shovel snow and lift up to 50 lbs.

>Required to stand on your feet for extended periods of time.

>Can adjust to constant change in conditions & work assignments. 

>Can work under extreme pressure.

>Available to work flexible hours including weekends and holidays

>Can read and write English. 

>Utilizes production & throwaway sheets as instructed by management.   

>Understands Dunkin Brands grooming and hygiene standards.

>Ability to train others and lead by example

>Can effectively delegate work assignments to Direct Reports.

 

 Request for Time off- All members of the baking team are required to have any and all requests for time off covered by another Baker. If you are unable to exchange a shift with another Baker you are then to bring it to the attention of management and we will assist you in finding coverage.  This policy does not include vacation time- vacation time will be covered by management so long as all vacation time request policies listed in the S&D handbook are followed.  

 

 

 

 If there is anything broken during the shift, this includes but is not limited to equipment, coffee pots, timers, etc., the Restaurant Manager must be notified immediately of any major issues. For example, refrigerator not working, anything broken in the restrooms, or equipment that will be needed for the morning rush; all minor items you may leave a note for the manager in a conspicuous place (such as his/her desk, or communication log)  

 

Shift Duties: 

You are responsible for the product guidelines you must understand them and insure that we are in compliance.  The store manager needs to be notified if a required variety is running out so that adjustments can be made.  In the note include the date, time and product.  The cases must be maintained and fully stocked at all times. 

• Finish and Bake all products following the master finishing guide and Dunkin Brands Standards.  Please be creative and ensure that your bakery case is a masterpiece.  

• Pull bagels for the 2nd bake. Place the 2nd bake in the walk in coolers in the tray holders.  

• Prior to opening and at or before 8:00 AM, police the parking lot.  Empty all trash barrels, sweep the parking lot and pick up all the trash. 

• Before leaving for the day please take out the entire store’s trash and check the parking lot again rinse out the barrels.

• Clean all equipment used during your shift.

• Deliveries from the DCP and CML must be counted upon arrival to ensure everything ordered is accounted for and you must adhere to the receiving log instructions located in the Redbook for accepting all orders.  Don’t sign for anything until it is completely counted and the temperature has been checked and documented.  

• On Sunday morning before you begin baking accurately count all items in the walk in freezer, cooler and sandwich station.  

• Complete the master sanitation schedule and verify that the porter is completing the MSS, train the porter on each task.

• Manage the stock levels for the ordering guide line; communicate changes in writing to the office.

• Clean restrooms daily before the restaurant opens, once a week, deep clean the bathrooms.  Replace air freshener on the first of each month.   

• Manage and adjust the master baking guide, bagel pull, sandwich station par levels, and the donut productions to help the restaurant achieve greater profitability.  

• Maintain the stock areas including walk-ins, by cutting flaps and removing empty boxes daily.

• Assist with opening the restaurant and serving guests as needed.