Bakery Team Member

13 hours ago


Huntington Beach, California, United States Polly Pies Full time
Job Title: Line Cook Seasonal

About the Role:

We are seeking a skilled Line Cook to join our team at Polly Pies. As a Line Cook, you will be responsible for preparing and baking a variety of products, including bread, pastries, and desserts.

Key Responsibilities:

  • Prepare products using established methods, portions, and recipes.
  • Manage daily production and communicate product counts with the coaching team.
  • Prepare breakfast items, including quiche, cinnamon rolls, and muffins.
  • Bake bread items, including loaves, buns, rolls, and cookies.
  • Prepare and bake seasonal fresh fruit for pies and toppings.
  • Clean all bake-related machines, workstations, transit trays, and instruments.
  • Label, organize, and rotate bake ingredients in the freeze and storage areas.
  • Receive orders, check invoices, and put deliveries away as needed.
  • Prepare the kitchen for the day, including ensuring everything is secure and the oven is lit.
  • Notify the coaches of any food quality issues or inconsistencies with recipes.
  • Maintain a clean and sanitary bake area and station at all times.
  • Comply with established weight and measures, health, sanitation, and safety policies.
  • Protect the brand by promoting and providing extraordinary service to team members and guests.
  • Demonstrate dependable leadership qualities and be proactive in escalating matters as needed.
  • Be flexible to cross-train in other functions for back-of-the-house/kitchen areas.

Requirements:

  • At least 1 year of prior work experience as a cook, baker, or enrollment in a culinary program.
  • Ability to use scales, thermometers, measuring, and divide and multiply recipes.
  • Good organizational, communication, and problem-solving skills.
  • Experience working with baking equipment, including ovens and mixers.
  • Clear understanding of kitchen and food safety guidelines.
  • Valid Food Handlers Card (if required by county).

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