Pastry Cake Decorator

Knowledge of gourmet pastries, artistic ability and creativity to produce gourmet pastries in a high-volume environment. The Cake Decorator is well-versed experience in cake decorating and icing, assisting in batter preparation, and various high –volume baking tasks. Our Cake Decorators will integrate into the pastry team to help facilitate daily preparation and production of large and small volume pastry items while ensuring the highest level of quality in our product.

Tasks/Responsibilities:

• Creatively decorates all cakes, tarts, pastries, and special-order items.
• Assists with production of all mandatory bakery products (i.e. parfaits, bars, cupcakes).
• Produces in-house products to daily par levels, as specified on production sheets.
• Completes production and spoilage records, adjusting production sheets to maintain sufficient product.
• Prepares, packages, weighs, and prices bakery products for sale.
• Monitors product quality for freshness and ensures proper product rotation.
• Arrives to workstation on time, appropriately groomed, dressed and ready to work; works all scheduled shifts and attends required trainings and meetings.
• Maximizes sales potential through effective and proper procedures for prepping, storing, rotating, stocking, and merchandising product.
• Follows and complies, or ensures compliance, with established procedures, including Weights and Measures, health and sanitation, and safe work practices.
• Maintains, or ensures maintenance of, a clean and sanitary working and shopping environment; maintains equipment in accordance with WFM cleanliness and safety standards.
• Performs opening, mid, and closing duties as assigned; ensures accuracy of signs and pricing.
• Immediately reports safety hazards and violations.
• Performs other duties as assigned by leadership.

Additional Requirements:

• Required to stand during scheduled hours. Hours include weekends, evenings and holidays (minimum 40 hours per week, 8 – 12 hours per day, 5 -6 days per week.
• Kneeling, stooping, using stairs, lifting weights of usually 5 – 50 pounds. Working rapidly in a high-volume pastry production team.
• Ability to read, write and communicate using English language sufficient to perform job functions.
• Hand use: single grasping, fine manipulation, pushing and pulling.
• Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
• Ability to work in wet and dry conditions.
• Ability to work a flexible schedule including nights, weekends, and holidays as needed.
• Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.