Include but are not limited to:Ensure proper ingredient amounts are gathered for production. Operate equipment to mix and create bakery products. Prepare and operate production line once mix has been prepared. Lift and organize bakery pans to and from production line. Complete paperwork necessary for quality check and Hazard Analysis and Critical Control Points (HACCP) guidelines\u 00 A 0 Work Schedule: Sunday through Saturday with rotating days off working 2:00 am to 12:00 pm (Same two days off during the week and work every other weekend)\u 00 A 0 Days off are Mondays & Tuesdays:Week 1: Wednesday, Thursday, Friday, Saturday. Week 2: Sunday, Wednesday, Thursday, Friday. Week 3: Wednesday, Thursday, Friday, Saturday. Week 4: Sunday, Wednesday, Thursday, Friday\u 00 A 0 Schedules are subject to change. Additional schedules may also become available.\u 00 A 0 Qualifications: \u 00 A 0 Fork lift certified or the ability to become fork lift certified; accurate and detail orientated; adhere to sanitation and hygiene standards; basic math aptitude; ability to read and interpret formulas and recipes; willing to learn/perform variety of job tasks; work in fast paced production environment; work in noisy environment; work well alone/as part of team; work in safety conscious environment; work in temperatures of 70-90 degrees F.\u 00 A 0\u 00 A 0 Prior experience in baking is a plus.\u 00 A 0 Physical qualifications: \u 00 A 0 stand/walk up to 10 hours per shift; bend/reach/twist constantly; kneel/squat occasionally; lift/carry 15 pounds to 72 inches occasionally; lift/carry 50 pounds to 60 inches frequently; push/pull up to 87 pounds of force occasionally.\u 00 A 0 Benefits:Minimum starting rate of pay: $19.53 per hour\u 00 A 0 Weekend Premium Pay: additional $3.00 an hour between the hours of 7:30 pm Friday and 5:00 am Monday. A year end cash bonus - 40% of profits shared with our coworkers 2 Weeks Vacation within 1st year of employment. Paid sick time. Paid Holidays. Health/dental/vision/life insurance. Footwear allowance.