Production Bakery Cake Decorator
US-CA-West Sacramento
Raley's
Req #: 19412
Type: Raley's
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Overview: Who We Are The Raley's Companies is a private, family-owned, and purpose-driven retail company headquartered in West Sacramento, CA. Since our founding in 1935, our store operations have grown to include more than 235 locations across four states and four Tribal Nations under eight well-known banners: Raley's, Bel Air, Nob Hill Foods, Raley's O-N-E Market, Bashas', Food City, AJ's Fine Foods and Bashas' Diné Market. Built on a higher purpose, the organization and our over 21,000 employees are committed to quality offerings, exceptional service and doing right by our team members, communities, and planet. Today, the Raley's, Bel Air Markets, Nob Hill Foods and Raley's O-N-E Market banners carry on the legacy of innovation by serving as more than grocery stores. Our purpose of changing the way the world eats, one plate at a time, has made Raley's a trusted source for nutrition and wellness. We strive to enhance transparency and education in the food system to help customers make more informed, healthy food choices. We also serve as the destination for the best fresh products, affordable offerings, and personalized service. Job Summary Under general supervision, the Production Bakery Decorator performs a variety of decorating skills such as: cutting, prepping, and filling bakery products. Performance of job tasks requires skills in using decorating tools and equipment such as pastry bags, bowl knives, and large mixers. Employees working in this job classification are required to produce a high volume of decorated products. Responsibilities: A Production Bakery Decorator must be physically present at his/her work site to perform all job tasks. This job classification requires the worker to perform production assembly line work in the Cake Room to decorate cakes and pastries. The majority of work is comprised of decorating cakes; however, Decorators also fill cream rolls, jelly rolls and assemble napoleons. Decorators work as a team to perform production line duties. Decorators use knives to cut baked product, bowl knives to ice cakes, and pastry bags to decorate cakes. If specifically trained, a Decorator may mix icing using a commercial Hobart mixer and transfer icing from 80 quart mixing bowls to 30 quart bowls for individual use. Decorators set-up icing machine and configure the production line to meet specific production runs. Upon completion of a production run, Decorators wash utensils, mixing bowls, and work tables. The following provides examples of specific job tasks but is not all inclusive. * Prepares cakes for icing. * Pushes/pulls bakery rack of product to be decorated from refrigerator up to 80 ft. to Cake Room. * Pulls individual cakes from totes and peals baking paper from cake. * Uses knife to cut/split cakes horizontally for icing or filling. * Operates "cake slabber" to slice cakes. * Places cakes on conveyor for transport to be iced. * Prepares icings and fillings using Hobart commercial mixers, if trained to perform this task. * Retrieves supplies from storage and/or 35 lb. crates of whipping cream from refrigerator using cart. * Uses bucket opener to pry open lid of buckets of icing or other ingredients. * Pour and scales dry ingredients. * Co-lifts mixing bowl to place on mixer. * Changes mixer beaters to use paddles or whips depending upon if icing or fillings are to be whipped or mixed. * Pours ingredients into mixing bowl. * Uses hands to scoop and transfer product from ingredient containers to mixing bowls. * Operates Hobart Mixer to mix icings and fillings. * Uses hands to scoop mixed fillings/icing from mixing bowl into ingredient containers for storage or into smaller bowls for immediate use. * With assistance, lifts mixing 180 lb. bowl filled with icing from mixer to a height of 51 in. to rest bowl on wheeled bowl stand. * Places cakes on "decorettes" (decorative cake boards) using icing to affix cake to board. * Applies icing to cakes using bowl knife. * Dips bowl knife into bowl or bucket of icing and applies to cake resting on turntable. * Rotates turntable with non-dominant hand while applying icing to cake. * Applies decorative borders to cakes using pastry bag. * Fills pastry bag using hand to scoop icing from bucket or bowl. * Squeezes pastry bag with upper hand to move icing downward and squeezes bag with lower (usually dominant) hand while directing pastry bag tip to make borders on cakes. * Rotates cake on turntable while applying border. * Applies decorative design on cakes using pastry bag. * Squeezes pastry bag to apply design with icing on cakes moving on conveyor line. * Applies crumbs, nuts, and/or coconut to decorate cakes. * Uses wire screen to break cake into crumbs for decoration. * Uses hands to break up crumbs. * Sprinkles crumbs, nuts, or coconut on iced cakes for decoration. * Cuts or slices cakes in half and fills. * Operates cake slabber to mechanically slice cakes. * Uses knife to manually slice cakes in half when using slabber is not practical. * Uses bowl knife to apply icing or other filling between cake layers. * Uses comb to create pattern in icing on fudge. * Cleans up after production run and sets-up for new production run. * Loads, operates, and unloads bowls from bowl washer. * Hand washes utensils, small bowls, and pastry bags. * Wipes down countertops and work tables. * Maneuvers work tables into position appropriate for production run. * Fills jelly and cream rolls and assembles napoleon pastries. * Cuts pastry with knife to make individual squares. * Applies and smoothes filling with hands. * Uses pastry bag to fill pastries. * Pushes/pulls 20-shelf rolling racks with completed product to transport from Cake Room to freezer a distance of up to 80 ft. Qualifications: All applicants must be at least 18 years of age. Applicants must have a High School Diploma or GED and have the ability to receive direction and perform duties. Applicants must be flexible in changing work priorities and act in a responsive manner to requests. Applicants must be able to communicate effectively and handle multiple tasks simultaneously within established timelines. Applicants must have the ability to work with a team or independently in an accurate and timely manner. Employment is contingent upon passing a drug screening test and passing a pre-employment physical ability test, consistent with the physical demands of the job. Work Hours The Production Bakery may be operational up to 7 days per week and workers may work day or night shifts depending upon production needs. The worker's schedule may vary and is posted by noon on the Friday before the next workweek. Production Bakery Decorators are scheduled to work 8 hours per day, 5 days per week, which may include weekends. Overtime is mandatory and may include working a 6-day workweek. Physical Requirements Standing: Continuously stands on non-skid tile flooring up to 7 hrs. per shift intermittent with very brief periods of walking. Worker may choose to stand on anti-fatigue rubber mats although most workers choose to stand on flattened cardboard. The majority of work requires sustained periods of standing for up to 1 hr. to perform production tasks at work table before standing becomes alternated with brief periods of walking within cake room. Sitting: Not required in performance of job tasks. Walking: Occasionally walks on even surface of non-skid tile flooring within 2,500 sq. ft. Cake Room for brief periods totaling up to 1 hr. per shift. Walks within Cake Room a distance of 2 - 70 ft. to access utensils and supplies. Walks within Cake Room up to 70 ft. to perform clean up duties. Walks from production line in Cake Room up to 80 ft. to pull racks of product from storage refrigerator and transport back to Cake Room. Walks from Cake Room up to 80 ft. to transport finished product to freezer. Lifting/Carrying: 0 - 10 pounds: Continuously lifts items weighing up to 2 lbs. such as individual cakes, de
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