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Prep Person

Standard

Orwashers Bakery

Roslyn Heights, NY

377 Willis Avenue

Job Type

Full_Time

Salary

16.5USD - 17USD per hour

Posted Date

June 23, 2025

Job Description

Responsibilities:

· Performs inventory checks and completes food storage logs.

· Complete shift work (opening and closing checklists) thoroughly in accordance with department standards

· Complete position prep list, other food preparation

· Ensuring that the kitchen operation procedures and hygiene meet food safety standards and regulations

· Updates knowledge and skills by participating in staff training opportunities

· Informs Manager on Duty immediately of any DOH or OSHA/workplace safety violations

· Maintain complete knowledge of correct maintenance and use of equipment; use equipment and tools only as intended, properly and safely

· Inform the Head Baker of any product, materials or equipment needs

· Be a team player—support and assist your fellow team members whenever possible

· Completes other duties as assigned by the management team

Essential Functions:

· Able to lift 30+ pounds

· Fluent in both written and spoken English

· Must have basic math skills

· Polished personal presentation; Grooming meets Company standards, as outlined by Employee Handbook

· Able to work nights, weekends and holidays, and variable schedule, per the needs of the business

· Ability to walk, stand, and/or bend continuously and for extended periods as required to perform essential job functions

· Ability to perform essential job functions under pressure, maintains professionalism when working under stress

· Adherence to company, state, and county sanitation standards

· Strict adherence to posted schedule and clock in/out at times

· Perform all other related and compatible duties as assigned by the Management Team

· Adhere to all HR policies and procedures

Company Description

OUR STORY
Orwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.

In 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.

Since then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.

Though our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.

Company Description

OUR STORY\r\nOrwashers Bakery is a New York City Institution. Founded in 1916 by Hungarian immigrant Abraham Orwasher, the bakery began as a small store in the Upper East Side. It was born out of a desire to serve local immigrant community members and focused on the high-quality rye, black, and grain breads that reflected the traditions of his homeland. It soon became a thriving wholesale business with deliveries being made by horse and buggy. Abraham's son Louis would go on to take over the business from his father, owning the building the bakery was housed in. Louis would go on to perfect the formulas of his father, while reinventing the bread sold. It is claimed that it was Louis who invented raisin pumpernickel bread, at Orwashers during World War II.\r\n\r\nIn 2007, Mr. Orwasher sold the bakery to Keith Cohen, who stated plans to expand the bakery's offerings beyond Eastern European breads, adding artisanal breads from Italy, France, Ireland, and the United States.\r\n\r\nSince then, Keith and his team have worked hard to respect the brand's rich history while incorporating a distinctly current point of view. As part of this evolution, they have partnered with regional farmers for raw materials, are working with local wineries to create their starters and have developed a new line of contemporary artisan breads to satisfy today’s palates. We are grateful for the rich history and loyal patrons that have brought Orwashers this far and look forward to baking great bread for many more decades to come.\r\n\r\nThough our heritage is one of transformation and innovation, one thing will never change: Orwashers’ commitment to doing what is right. Our relentless pursuit for making ethical choices at all times is what has built trust in Orwashers—from our guests, business partners, and colleagues.