About this opportunity
Kh lists this Baker II (PM Shift) opportunity in torrance, California. Review the employer’s description below for duties, qualifications and application requirements.
Job description
Baker IIJoining King's Hawaiian makes you part of our ohana (family). We are a family-owned business for over seventy years, respecting our roots while thinking about our future as we continue to grow and care for our customers and the communities we serve. Our ohana members build an environment of inclusivity as they freely collaborate, pursue learning through curiosity, and explore innovation as critical thinkers. Beyond that, we are also passionate about supporting the long-term health and well-being of our employees and their families. If you're excited to rise with our team, come and join our ohana!Under the direction of the Production Supervisor and Foreman, the Baker II plays a vital role in creating the high-quality baked goods that guests and customers enjoy every day. This position independently produces a wide variety of bakery products while consistently following established formulas, production schedules, quality standards, and food safety requirements. As an experienced member of the bakery team, the Baker II helps drive operational excellence through technical expertise, attention to detail, and a commitment to exceptional products. The Baker II works hands-on with ingredients, doughs, batters, fillings, laminated doughs, and finished products, transforming raw materials into irresistible baked goods that reflect the quality, craftsmanship, and tradition of King's Hawaiian. This role serves as a trusted resource within the bakery by leading through example, sharing knowledge, supporting the development of fellow team members, and helping build a culture of teamwork, accountability, and continuous improvement. The Baker II accurately scales, mixes, deposits, laminates, bakes, finishes, and packages products including cookies, cakes, pies, breads, rolls, pastries, and other specialty bakery items. Success in this role requires strong technical skills, sound judgment, problem-solving abilities, and pride in producing products that consistently exceed customer expectations. At King's Hawaiian, every product we make represents our commitment to quality, hospitality, and the Spirit of Aloha. As a Baker II, you are not only responsible for creating exceptional products, but also for strengthening the team around you. Through mentorship, leadership by example, and pride in your craft, you help create an environment where people grow, teamwork thrives, and excellence becomes the standard. Your contribution helps carry forward the traditions that make King's Hawaiian special.Start Time: Ranges from 4:00 a.m. to 6:00 a.m.Eight-hour shifts, with overtime during holiday seasons or as needed based on business demands.Job Responsibilities:Production Operations:Independently prepare bakery products from scratch by accurately following approved formulas, recipes, batch sheets, product specifications, and production schedules.Scale, weigh, measure, sift, and mix ingredients using commercial bakery equipment.Produce a variety of bakery products including:ChiffonsPound cakesHigh-ratio cakesCheesecakesPies and pie fillingsCake batters and fillingsBreads and rollsCookiesLaminated doughs including croissants, Danish pastries, and puff pastryCoffee cakes and other specialty baked goodsMix and deposit batters and fillings into pans and molds according to product specifications.Roll, sheet, fold, laminate, cut, shape, proof, and prepare doughs for baking following established production procedures.Operate bakery equipment including mixers, sheeters, dough dividers, ovens, proofers, slicers, wrapping equipment, depositors, steam kettles, and other production machinery.Set and monitor time, speed, temperature, and other equipment controls according to product and process requirements.Regulate oven drafts and temperatures and place or remove products while monitoring color, temperature, bake, and overall appearance.Adjust ingredient quantities to meet required batch sizes and production demand.Remove finished products from pans and racks while protecting product appearance and quality.Slice, package, label, stage, and prepare finished products for shipment or customer orders.Manage product pars, daily production flow, quality, efficiency, and waste within the assigned area.Complete production, quality, inventory, and traceability documentation accurately and on time.Leadership, Communication & Coordination:Lead by example through safe work practices, dependable performance, strong craftsmanship, and respect for fellow team members.Share technical knowledge, demonstrate approved processes, and support the development of Baker I employees and other team members as assigned.Help coordinate daily production activities and communicate priorities to support established schedules and customer requirements.Immediately alert the Production Supervisor or Foreman to product inconsistencies, food safety concerns, process deviations, equipment issues, or schedule risks.Support the coordination of bakery deliveries and the ordering or receiving of supplies as assigned.Promote teamwork, accountability, continuous improvement, and the Spirit of Aloha throughout daily operations.Food Safety & Quality:Follow all SQF (Safe Quality Food) requirements, GMPs (Good Manufacturing Practices), HACCP procedures, allergen control policies, sanitation standards, and company food safety programs.Check raw materials before use to ensure established standards and specifications are met.Perform quality checks throughout production to ensure products meet appearance, weight, texture, temperature, and other required specifications.Maintain clean, organized, and sanitary workstations throughout each shift.Properly clean and sanitize equipment, utensils, tools, and work areas following established procedures.Wear required personal protective equipment (PPE) and maintain excellent personal hygiene in accordance with food manufacturing standards.Report food safety, quality, equipment, or product concerns immediately to the Production Supervisor or Foreman.Complete all required production, quality, and food safety documentation accurately.Inventory & Material Handling:Manage raw material, work-in-process, baked, and unbaked inventories and related records within the assigned area.Rotate ingredients and finished goods using FEFO (First Expired, First Out) inventory practices.Monitor expiration dates and ensure ingredients are properly cycled before they expire.Properly label, date, store, and handle ingredients, work-in-process, and finished products.Communicate ingredient, packaging, and supply replenishment needs to the Production Supervisor or Foreman.Health and Safety:Cooperate on all matters relating to safety and health in the work area and positively promote safety in operations.Immediately report all accidents to the Production Supervisor or Foreman and obtain first aid for all injuries.Safely operate commercial bakery equipment according to company procedures.Monitor equipment performance and promptly report unsafe conditions, malfunctions, building repair needs, and maintenance concerns.Maintain clean, organized, sanitary, and safe work and food storage areas.Follow all company safety policies, procedures, and safe lifting requirements.General Expectations:Arrive to work on time and maintain dependable attendance.Take pride in craftsmanship and consistently produce products that reflect King's Hawaiian quality standards.Contribute to a positive team environment built on respect, accountability, collaboration, and the Spirit of Aloha.Lead by example and support the growth and development of fellow team members.Work cooperatively with the Production Supervisor, Foreman, and fellow team members to meet daily production goals.Follow written and verbal instructions with attention to detail.Maintain a positive attitude and sound judgment while working in a fast-paced manufacturing environment.Demonstrate flexibility by assisting in other production areas as business needs require.Continuously support product consistency, efficiency, cleanliness, quality, and team development.Required Qualifications:High School Diploma or GED.Minimum three to five years of work experience with yeast doughs and a variety of cake batters.Experience with laminated doughs, bakery finishing techniques, commercial bakery equipment, and production ovens.Experience working with bakery production timelines is highly preferred.Valid Food Handler Certificate preferred.Ability to read and follow formulas, batch sheets, written instructions, and production schedules.Basic math skills, logical reasoning ability, sound judgment, and attention to detail.Speaks and understands basic English.Able
Worksite address
torrance, CA, 90501, US
Who can apply
Review the original listing for work authorization, qualifications and employer requirements.