Dough and Oven Production Associate

C’yool Yemeni Coffee & Bakery – Boston, Massachusetts


Position Summary


C’yool Yemeni Coffee & Bakery is seeking a dependable and hardworking Dough and Oven Production Associate. This employee will handle prepared dough, divide and shape portions, flatten dough using approved bakery equipment, arrange toppings or fillings, and safely load and remove products from the oven.


The ideal candidate works quickly and consistently while following C’yool’s recipes, portion standards, food-safety requirements, and equipment procedures.


Position Details

• Part-time position
• Morning, evening, weekend, and holiday availability may be required
• Weekly schedules may vary according to business needs

Responsibilities

• Receive prepared dough and confirm that it is properly rested, proofed, and ready for production.
• Weigh and divide dough according to C’yool’s required portion sizes.
• Roll, shape, stretch, or flatten dough by hand or with approved dough machines.
• Operate dough presses, sheeters, rollers, mixers, and related bakery equipment safely.
• Adjust machine settings only as instructed by a manager or trained bakery supervisor.
• Maintain consistent dough thickness, size, shape, and weight.
• Prepare dough for manakeesh, fatayer, Yemeni breads, pastries, and other C’yool products.
• Add approved toppings or fillings according to recipes and portioning standards.
• Arrange products properly on trays, pans, screens, or baking surfaces.
• Confirm the correct oven temperature and baking time before loading products.
• Safely place dough and bakery products into the oven.
• Monitor baking times, color, texture, and product quality.
• Safely remove finished products from the oven using the required protective equipment.
• Allow products to cool and transfer them to the proper storage, display, or service area.
• Clearly identify and report burned, underbaked, misshapen, or otherwise unacceptable products.
• Minimize food waste and report repeated production problems to management.
• Keep dough covered and protected from contamination during production.
• Label, date, rotate, and store dough, fillings, toppings, and finished products correctly.
• Follow FIFO procedures and C’yool’s holding-time requirements.
• Clean and sanitize machines, worktables, trays, utensils, and production areas.
• Complete production, temperature, cleaning, and waste records as assigned.
• Notify management immediately of equipment problems, unusual noises, damaged guards, or unsafe conditions.
• Assist with basic bakery preparation, stocking, and cleaning when assigned.
• Follow all recipes, production sheets, food-safety rules, and supervisor instructions.

Equipment and Oven Safety

• Complete required training before independently operating any machine or oven.
• Inspect equipment before use and confirm that safety guards are properly installed.
• Keep hands, utensils, clothing, hair, and jewelry away from moving machine parts.
• Never reach into, clean, adjust, or attempt to repair operating equipment.
• Turn off and disconnect equipment before cleaning when required by the manufacturer’s instructions.
• Never bypass safety guards, switches, or protective devices.
• Use oven mitts, heat-resistant gloves, and other required protective equipment.
• Use proper tools and safe procedures when loading or unloading ovens.
• Immediately stop using and report damaged or unsafe equipment.
• Follow manufacturer instructions and C’yool’s written safety procedures at all times.
• Only authorized employees may make mechanical repairs or service equipment.

Qualifications

• Ability to learn 
• Previous bakery, pizzeria, restaurant, or food-production experience is preferred.
• Experience handling, shaping, pressing, or baking dough is helpful.
• Ability to follow recipes, production sheets, and portion standards.
• Ability to operate bakery equipment after completing training.
• Strong attention to product size, thickness, baking time, and appearance.
• Ability to work quickly and consistently during busy production periods.
• Dependable, punctual, organized, and able to work effectively with a team.
• Ability to communicate effectively with supervisors and coworkers.
• Food-handler certification is preferred or must be obtained if required.

Physical Requirements

• Ability to stand for extended periods.
• Ability to bend, reach, push, pull, and perform repetitive hand movements.
• Ability to safely lift and carry up to 40 pounds.
• Ability to work near hot ovens, heated surfaces, flour dust, kitchen equipment, refrigerators, and freezers.
• Ability to tolerate normal bakery heat while using required protective equipment.

C’yool will consider reasonable accommodations as required by applicable law.


What We Expect

• Consistent dough size, shape, and thickness
• Careful operation of machines and ovens
• Strict attention to food and workplace safety
• Accurate baking times and temperatures
• Clean and organized production areas
• Proper care of ingredients and equipment
• Consistent attendance and punctuality
• Respectful communication and teamwork
• Commitment to C’yool’s quality standards