Part Time Froster

Ensures that cakes of the highest quality are consistently created for guests and contributes to superior service by meeting production demands. Following a strict proprietary recipe, NbC cake-frosting methods, and food safety standards, the Froster makes signature frosting and utilizes standardized application techniques to frost all cakes. Embodying NbC core values, the Froster demonstrates a strong commitment to excellence and efficiency in the workplace.

Core Values and Competencies

• Servant’s Heart: Goes above and beyond to support the team or guest, and is reliable, trustworthy, and responsive. Keeps the good of the team or guest ahead of personal interests or gain. Displays humility and empathy in interactions with others.
• Spirit of a Champion: Demonstrates pride in responsibilities, an intense drive, and a passion to succeed. Takes initiative and 100% ownership of responsibilities, with zero excuses for issues within direct control. Operates with a strong sense of urgency and adheres to NbC brand standards.
• Genuine Connections: Projects warmth, enthusiasm, and optimism that attracts others. Builds positive, productive relationships with all team members. Listens actively and communicates openly, clearly, and respectfully.

Responsibilities

• Follows NbC proprietary recipes and cake production methods with precision and achieves productivity goals.
• Effectively utilizes measuring instruments, commercial-grade mixers and ovens, and other tools to bake cakes.
• Accurately prepares raw ingredients and equipment for baking, places cake pans into hot oven, and monitors the baking process.
• Adheres to proper packaging, labeling, and storage of baked cakes as well as product rotation standards, and maintains baking and refrigeration logs.
• Assists Bakery Manager in the development of cake production plan, monitors inventory of baking supplies, and notifies management when supply replenishment is required.
• Evaluates raw ingredients and baked cakes to ensure NbC standards are met and informs management of any quality control issues.
• Follows NbC proprietary frosting recipe and application methods with precision and achieves productivity goals.
• Effectively utilizes measuring instruments, commercial-grade or handheld mixer, and pastry bag to frost cakes.
• Prioritizes cake pre-orders according to schedule and frosts cakes for walk-in guest orders accordingly.
• Ensures an adequate supply of samples and frosted cakes are available for guests in the bakery display case and maintains appropriate frosting and frosted cake par levels.
• Adheres to proper packaging, labeling, and storage of frosted cakes as well as product rotation standards, and maintains frosting and refrigeration logs.
• Monitors inventory of frosting supplies and notifies management when replenishment is required.
• Cleans, sanitizes, and restocks the workstation, ensures frosting supplies are sufficiently prepared for the next shift, and washes any equipment in the absence of the Dishwasher/Utility Employee.
• Complies with all health and safety guidelines, NbC policies and procedures, including strict adherence to dress code and personal hygiene.
• Maintains a consistent work attendance and punctuality record.

Requirements

• Prior experience in Kitchen or Back of House is strongly preferred. Baking or frosting experience is preferred but not required.
• Must be 18 years of age or older.
• While no formal education or work experience is required, previous experience in an operational support role at a bakery, restaurant, or in a food service environment is a plus.
• Must have the flexibility to work various shifts, including early mornings, evenings, weekends, and holidays, based on changing business demands.

Skills

• Feels the necessity to keep a clean work environment.
• Ability to multitask while paying special attention to detail.
• Strong sense of teamwork.
• Ability to understand written and oral directions, interpret instructional documents such as recipes, operating procedures, and health and safety rules, and apply knowledge to perform job responsibilities.
• Understands basic units of measurement used in the U.S.
• Ability to perform repetitious, physical tasks that require the strength to lift items of moderate to heavy weight (as much as 50 pounds) and stand for extended periods of time.
• Ability to operate commercial-grade ovens and other bakery equipment and work adjacent to a high-heat source.
• Meticulous about using exact measurements, paying strict attention to timing, and working on a tight, fast-paced production schedule.
• Can evaluate products, processes, information, and surroundings to determine compliance with standards.
• Discipline and attention to detail to strictly adhere to health and safety practices and work environment standards.
• Diligent, organized, and self-motivated, with the ability to operate independently with minimal supervision.

Pay

$13/hr and up depending on level of experience. Willing to train the right candidate. If no experience, pay starts lower and increases as you progress.

Schedule

• Flexible days depending on holidays. The business is holiday-based, so time off is not granted during holidays. Closed on Thanksgiving Day, Christmas Day, and New Year’s Day.
• The first 6 weeks of the year is the best time to take time off. Slower period from Father’s Day until back-to-school (mid-August).
• Schedules vary: Start time between 8 AM – 11 AM for an 8-hour shift.
• Saturdays or Sundays are required.