Who We Are

The Raley’s Companies is a private, family-owned, and purpose-driven retail company headquartered in West Sacramento, CA. Since our founding in 1935, our store operations have grown to include more than 235 locations across four states and four Tribal Nations under eight well-known banners: Raley’s, Bel Air, Nob Hill Foods, Raley’s O-N-E Market, Bashas’, Food City, AJ’s Fine Foods and Bashas’ Diné Market. Built on a higher purpose, the organization and our over 21,000 employees are committed to quality offerings, exceptional service and doing right by our team members, communities, and planet. Today, the Raley’s, Bel Air Markets, Nob Hill Foods and Raley’s O-N-E Market banners carry on the legacy of innovation by serving as more than grocery stores. Our purpose of changing the way the world eats, one plate at a time, has made Raley’s a trusted source for nutrition and wellness. We strive to enhance transparency and education in the food system to help customers make more informed, healthy food choices. We also serve as the destination for the best fresh products, affordable offerings, and personalized service.

Job Summary

Under general supervision, the Production Bakery Decorator performs a variety of decorating skills such as:  cutting, prepping, and  filling  bakery products.  Performance of  job tasks requires skills in using decorating tools and equipment such as pastry bags, bowl knives, and large mixers.  Employees working in this job classification are required to produce a high volume of decorated products.

• Competitive compensation, paid weekly
• Retirement Benefits
• Medical, dental, and vision insurance for yourself and eligible dependents
• Tuition Reimbursement for qualified courses
• Scholarship opportunities for continued education
• Family leave and paid time off
• Store discount programs (10% off household groceries, free items)
• Discounts to amusement parks, gym memberships, mobile phone plans, etc. 
• Employee Assistance Program (free financial, legal, and mental health services)
• Fun work environment where you have the opportunity to nourish your community.

The range displayed reflects the range the company reasonably expects to pay for the position. The actual compensation offered to the selected individual(s) will depend on their relevant education, training, or experience, among other bona fide factors.

A Production Bakery Decorator must be physically present at his/her work site to perform all job tasks.  This job classification requires the worker to perform production assembly line work in the Cake Room to decorate cakes and pastries.  The majority of work is comprised of decorating cakes; however, Decorators also fill cream rolls, jelly rolls and assemble napoleons.  Decorators work as a team to perform production line duties.  Decorators use knives to cut baked product, bowl knives to ice cakes, and pastry bags to decorate cakes.  If specifically trained, a Decorator may mix icing using a commercial Hobart mixer and transfer icing from 80 quart mixing bowls to 30 quart bowls for individual use.  Decorators set-up icing machine and configure the production line to meet specific production runs.  Upon completion of a production run, Decorators wash utensils, mixing bowls, and work tables.  The following provides examples of specific job tasks but is not all inclusive.

• Prepares cakes for icing.
• Pushes/pulls bakery rack of product to be decorated from refrigerator up to 80 ft. to Cake Room.
• Pulls individual cakes from totes and peals baking paper from cake.
• Uses knife to cut/split cakes horizontally for icing or filling.
• Operates “cake slabber” to slice cakes.
• Places cakes on conveyor for transport to be iced.
• Prepares icings and fillings using Hobart commercial mixers, if trained to perform this task.
• Retrieves supplies from storage and/or 35 lb. crates of whipping cream from refrigerator using cart.
• Uses bucket opener to pry open lid of buckets of icing or other ingredients.
• Pour and scales dry ingredients.
• Co-lifts mixing bowl to place on mixer.
• Changes mixer beaters to use paddles or whips depending upon if icing or fillings are to be whipped or mixed.
• Pours ingredients into mixing bowl.
• Uses hands to scoop and transfer product from ingredient containers to mixing bowls.
• Operates Hobart Mixer to mix icings and fillings.
• Uses hands to scoop mixed fillings/icing from mixing bowl into ingredient containers for storage or into smaller bowls for immediate use.
• With assistance, lifts mixing 180 lb. bowl filled with icing from mixer to a height of 51 in. to rest bowl on wheeled bowl stand.
• Places cakes on “decorettes” (decorative cake boards) using icing to affix cake to board.
• Applies icing to cakes using bowl knife.
• Dips bowl knife into bowl or bucket of icing and applies to cake resting on turntable.
• Rotates turntable with non-dominant hand while applying icing to cake.
• Applies decorative borders to cakes using pastry bag.
• Fills pastry bag using hand to scoop icing from bucket or bowl.
• Squeezes pastry bag with upper hand to move icing downward and squeezes bag with lower (usually dominant) hand while directing pastry bag tip to make borders on cakes.
• Rotates cake on turntable while applying border.
• Applies decorative design on cakes using pastry bag.
• Squeezes pastry bag to apply design with icing on cakes moving on conveyor line.
• Applies crumbs, nuts, and/or coconut to decorate cakes.
• Uses wire screen to break cake into crumbs for decoration.
• Uses hands to break up crumbs.
• Sprinkles crumbs, nuts, or coconut on iced cakes for decoration.
• Cuts or slices cakes in half and fills.
• Operates cake slabber to mechanically slice cakes.
• Uses knife to manually slice cakes in half when using slabber is not practical.
• Uses bowl knife to apply icing or other filling between cake layers.
• Uses comb to create pattern in icing on fudge.
• Cleans up after production run and sets-up for new production run.
• Loads, operates, and unloads bowls from bowl washer.
• Hand washes utensils, small bowls, and pastry bags.
• Wipes down countertops and work tables.
• Maneuvers work tables into position appropriate for production run.
• Fills jelly and cream rolls and assembles napoleon pastries.
• Cuts pastry with knife to make individual squares.
• Applies and smoothes filling with hands.
• Uses pastry bag to fill pastries.
• Pushes/pulls 20-shelf rolling racks with completed product to transport from Cake Room to freezer a distance of up to 80 ft.

All applicants must be at least 18 years of age.  Applicants must have a High School Diploma or GED and have the ability to receive direction and perform duties.  Applicants must be flexible in changing work priorities and act in a responsive manner to requests.  Applicants must be able to communicate effectively and handle multiple tasks simultaneously within established timelines.  Applicants must have the ability to work with a team or independently in an accurate and timely manner.  Employment is contingent upon passing a drug screening test and passing a pre-employment physical ability test, consistent with the physical demands of the job.

Work Hours

The Production Bakery may be operational up to 7 days per week and workers may work day or night shifts depending upon production needs.  The worker’s schedule may vary and is posted by noon on the Friday before the next workweek.  Production Bakery Decorators are scheduled to work 8 hours per day, 5 days per week, which may include weekends.  Overtime is mandatory and may include working a 6-day workweek.

Physical Requirements

Standing: Continuously stands on non-skid tile flooring up to 7 hrs. per shift intermittent with very brief periods of walking.  Worker may choose to stand on anti-fatigue rubber mats although most workers choose to stand on flattened cardboard.  The majority of work requires sustained periods of standing for up to 1 hr. to perform production tasks at work table before standing becomes alternated with brief periods of walking within cake room.

Sitting: Not required in performance of job tasks.

Walking: Occasionally walks on even surface of non-skid tile flooring within 2,500 sq. ft. Cake Room for brief periods totaling up to 1 hr. per shift.  Walks within Cake Room a distance of 2 - 70 ft. to access utensils and supplies.  Walks within Cake Room up to 70 ft. to perform clean up duties.  Walks from production line in Cake Room up to 80 ft. to pull racks of product from storage refrigerator and transport back to Cake Room.  Walks from Cake Room up to 80 ft. to transport finished product to freezer.

Lifting/Carrying: 

0 – 10 pounds:

Continuously lifts items weighing up to 2 lbs. such as individual cakes, decorating utensils, bow knives and carries 5 - 50 ft.  Occasionally lifts items weighing 3 - 10 lbs. such as trays of product.

11 – 25  pounds:

Occasionally lifts items such as 15 lb. box of gold board, 18 lb. box of plastic baking pans, 20 lb. tote of cakes and smaller bowls of icing and carries a distance of  5 - 50 ft.

26 – 50 pounds:

Infrequently lifts items such as 30 lb. box of nuts, 32 lb. bucket of cream cheese, 35 lb. bucket of fudge, 40 lb. crate of whipping cream, 42 lb. bucket of German Chocolate, and 50 lb. bag of sugar.  Generally, cart is used to transport items weighing in this range.  May lift one end of work table to set up work area.

51 – 75 pounds:

Generally not required.

76 – 100 pounds:

Infrequently.  May be required to co-lift and carry 2 - 3 ft., a 180 lb. bowl of icing from the mixer to a height of 40 in. to transfer to bowl stand (pic. #8).

Pushing / Pulling: Occasionally pushes/pulls with light to moderate force to pull and store trays of product from and to storage rack.  Pushes/pulls with moderate force to transport and maneuver bakery and storage racks filled with product a distance of up to 100 ft., to move and maneuver two-tiered carts up to 70 ft.  Pushes/pulls with heavy force to move and maneuver work tables, set up conveyor line, and set up icing machine. Pushes/pulls with heavy force to transport 180 lb. bowl of icing resting in bowl stand with wheels a distance of up to 50 ft.  If trained to operate the production floor mixers, pushes 300 liter bowl weighing 400+ lbs. a distance of 150 ft.

Balancing: Average ability needed to balance cake on one hand to apply nuts and toppings.

Bending/ Stooping: Frequently maintains slight forward bend at the waist to perform bakery production work at table height of 36 in. such as decorate cakes with pastry bag and apply icing to cakes with bowl knife.

Occasionally bends at the waist 45º - 90º intermittently to pull and place trays on lower half of storage and bakery racks, scoop ingredients from bowl, lift bowl from mixer to bowl stand (pic. #8), clean work tables, wash utensils in sink, and set up work tables.

Twisting at the waist: Continuously twist at the waist intermittently to perform production line duties.

Bending at the neck: Continuously flexes at neck to look downward in performance of most job tasks such as icing and decorating cakes, filling and assembling pastry, clean tables, washing utensils, mixing icing and filling etc.

Infrequently extends neck to look upward in performance of job tasks such as accessing and storing utensils and bowls, pulling and stacking trays of product on oven or storage racks, and accessing supplies.

Twisting at the neck: Occasionally to frequently twists intermittently at the neck up to 3 hrs. per shift to perform production line duties.

Squatting / Kneeling / Crouching: Infrequently squats up to 20 min. per shift to pull and place trays of bakery product on racks at below waist level.  Squats to pull baskets of bakery product to be decorated.  Kneeling may generally be avoided and non-essential.

Reaching / Stretching: Continuously works for sustained periods with both arms in partial extension and intermittently in full extension between waist and chest level in performance of most job tasks.

Infrequently works intermittently with one or both arms in partial to full extension at above shoulder level up to 20 min. per shift to pull/place trays on upper shelves of oven racks and access or store utensils.

Handling / Grasping: 

Light grasping:  Occasional to frequent light/simple grasping with dominant hand to grasp bowl knife and ice cakes while non-dominant hand grasps and turns cake turntable.  Light/simple grasping to manually slice cakes and pastries with knife, lift individual cakes or pastries, wash utensils, wipe down work tables, etc.

Firm grasping:  Frequent to continuous firm/power grasping with both hands up to 5 hrs. per shift if using pastry bag to decorate cakes.  Power grasps with both hands to lift 30 - 80 qt. bowls filled with icing, sacks of ingredients, crates of whipping cream, buckets of icing and boxes of toppings.

Hand rotation:  Frequent hand/wrist rotation to flip pans and depan baked product, load bowls into bowl washer, scoop icing with hand from bowl, and scoop icing from bowl with bowl knife.

Wrist extension and flexion:  Frequent to continuous wrist extension and flexion in performance of job tasks.

Fine finger dexterity:  Occasional to change tip of pastry bag, remove paper liners from baked cakes, and lay out decorative cake plate.

Eye/hand/foot coordination:  Continuous eye/hand coordination required to perform majority of job tasks.  Eye/hand/foot coordination is not generally required in performance of job tasks.

Seeing: Must have average visual acuity to perform job tasks.

Environmental Conditions

Work Space: The majority of work is performed within the 2,500 sq. ft. Cake Room that is an enclosed room within the Production Bakery.  The Decorator may also walk into refrigerators and freezers to access and store product and walk into the production area for supplies.

Work Surfaces: Performs job duties on conveyor lines work tables at a height of 34 to 36 in.  If decorating cakes on a turn table, work is performed at a height of up to 42 in. (pic. #12).  Works from 6 in. to a height of 64 in. if pulling or placing trays of product on shelves of bakery or storage racks.

Temperature: The majority of job duties are performed within the Cake Room that is maintained at between 65º and 70º. The Decorator also spends brief periods in freezer at -10º freezer and 35º refrigerator to access and store product.

Moisture: Hands may be exposed to water when washing utensils.  Plastic gloves are available to avoid moisture.

Chemicals: OSHA approved soaps, degreasers, sanitizers and cleaners.

Odors: Odors are generally pleasant from bakery products.

Hazards: Cuts from knives, slip/falls on wet or greasy flooring. Works with machinery such as mixer and cake slabber.

Internal Applicants:
• No disciplinary action during the past 6 months.
• Your current leader must recommend that you apply for this position and provide endorsement upon request from HR.
• You must upload a resume and answer all application questions