Exposure to FDA approved cleaning chemicals.
Minimum of 6-12 months retail or restaurant experience.
In an 8-hour workday: standing/walking 6-8 hours.
Exposure to temperatures: <32 degrees Fahrenheit (freezing), 32-40 degrees Fahrenheit (refrigerators), >90 degrees Fahrenheit.
Advanced knife handling, tool, and equipment safety.
Strong work ethic and ability to work in a fast-paced environment with a sense of urgency.
Ability to follow recipes, directions, and procedures; effective time management and organization skills.
Strong communication skills and willingness to work as part of a team.
Ensuring strict adherence to all applicable Food Safety and compliance duties required in the department.
Ability to meet customer service expectations and standards in all interactions with customers, vendors, and Team Members.
Hand use: single grasping, fine manipulation.
Ability to work a flexible schedule including nights, weekends, and holidays as needed.
Efficient cake and pastry decorating skills, including intermediate piping techniques and the ability to create decorative flowers and borders.
Work requires the following motions: bending, twisting, squatting and reaching.
Ability to use tools and equipment, including knives, box cutters, electric pallet jacks, and other heavy machinery.
Basic math skills for recipe conversions and modifications.
Must be able to lift 50 pounds.
Complete the Bakery Decorator Apprentice training program, or equivalent experience.
Ability to apply proper technique when using all icings, including Swiss Buttercream, American Buttercream, Ganache, Cream Cheese Icing, Whipped Cream, Chantilly, German Chocolate Icing, Fudge Icing, and all varieties of Meringue.
Ability to work in wet and dry conditions.
Ability to deliver information in a clear and respectable manner to fellow Team Members, customers, and vendors.
May require use of ladders.
Understand color theory as it pertains to blending buttercream colors and coordinating complementing palettes.