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Chabaso Bakery
New Haven, Connecticut, 06513, United States
November 13, 2018



Perform diversified duties to set up and operate equipment that prepares poolish and mixes dough used in the manufacturing of bread products.


• Review bread production schedule and coordinate with previous shift regarding scheduling, identifying potential difficulties in timing as required. Determine the order for mixing base for poolish and specific dough to meet production schedule.

• Set up, operate, and mix poolish, tending equipment and following procedures for time and speed for specific mixtures.

• Prepare poolish tubs and buckets, labeling containers based on type of dough and batch type.

• Operate poolish unloading machines and scales. Organize buckets in order of production schedule.

• Transfer containers to refrigerated storage.

• Record production and all paperwork as required.

• Continually monitor room temp and dough schedule during the shift and adjust as required.

• Prepare and layout ingredients for mixing in multiple bowls. Direct helper to assist in checking supplies, pulling poolish and coordinating machines to mix.

• Distribute final dough to lamination lines according to daily production dough schedule.

• Ensure clean and sterilized vats and processing areas.

• Select and measure or weigh ingredients.

• Set up, operate, and tend mixing equipment, adjusting water levels and regulating equipment to produce highest level of product quality.

• Mix or blend ingredients, according to recipes.

• Record production data for dough batch, such as the ingredients used, lot #, temperature, and time cycle.

• Monitor equipment to detect possible malfunctions or undesirable results to supervisors.

• Maintain process specifications and quality standards.

• Maintain regular communication with supervisors as necessary.

• Maintain close communication with machine operators to deliver specific instructions regarding dough temperature and proofer time.

• Follow safety standard and regulations.

• Maintain clear communication with supervisors on any production problems as necessary.


Chabaso Bakery LLC

2 C M C

REPORTS TO: Production Supervisor or Production Lead

SUPERVISORY RESPONSIBILITIES: Directs mixing helper, and provides direction/advice on dough properties to machine operators. Has a high level of communication with production personnel.


To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skills, and/or abilities required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.


• Working knowledge of production machines, particularly mixers.

• Significant knowledge of dough properties and processing.

• Attention to detail, accuracy and attaining specific standards are a must.

• Able to work in a fast-paced environment as pace is determined by production schedule.

• Able to work in a team environment and direct other workers.

• Able to document/record Information entering, recording, storing, or maintaining information in written form.

EDUCATION AND/OR EXPERIENCE: High School Diploma or equivalent preferred. Knowledge of dough properties in the production of bread products. Basic math skills. Over 1 year and up to 3 years of job training.


Position performs physical activities that require:

Significant time standing and moving about production areas.

Considerable use of arms and legs and moving whole body, reaching and stooping, continuously moving average weight material (25-60 lbs.) and frequently moving heavy weight (over 60 lbs.) occasionally in difficult positions, balancing, moving about production areas.

Handling and Moving Objects Use of hands and arms in coordination to handle, position, and move materials, and manipulate things.

Near vision see objects at close range. Visual color discrimination.

Reaction Time the ability to quickly respond (with the hand, finger, or foot) to production situations.


Able to read, comprehend, and convey information in Basic English. Bilingual preferred.


Chabaso Bakery LLC

3 C M C


• Identifying and comparing objects, actions, and events Identify information, categorizing, recognizing differences or similarities, and detecting changes in circumstances or events.

• Problem Sensitivity Able to tell when something is wrong or is likely to go wrong. It does not involve solving the problem, only recognizing there is a problem.

• Monitor Self, Processes, Materials, or Surroundings regularly review performance, materials, events, or the environment, to detect or assess problems or take corrective action.

• Monitoring Operations watching production indicators to make sure a machine is working properly

• Quality Control Analysis conducting inspections of products or processes to evaluate quality or performance.


The incumbent regularly performs work in a medium production environment where individual is exposed to flour, oil, heat, cold and normal production chemicals and hazards. Travel is not required.